Andri Cahyo Kumoro
1) Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia. 2) Institute of Food and Remedies Biomaterials (INFARMA), Faculty of Engineering, Universitas Diponegoro, Semarang 50275,
Indonesia

Dyah Hesti Wardhani
1) Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia. 2) Institute of Food and Remedies Biomaterials (INFARMA), Faculty of Engineering, Universitas Diponegoro, Semarang 50275,
Indonesia

Tutuk Djoko Kusworo
Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275,
Indonesia

Mohammad Djaeni
Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275,
Indonesia

Tan Chin Ping
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400,
Malaysia

Misbahudin Alhanif
1) Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia. 2) Institute of Food and Remedies Biomaterials (INFARMA), Faculty of Engineering, Universitas Diponegoro, Semarang 50275, Indonesia. 4) Chemical Engineering Study Program, Faculty Industrial Technology, Institut Teknologi Sumatera, Lampung Selatan 35365,
Indonesia