“…Test parameters included yield, pH (NSAI, 2019), Maillard reaction products (Witono et al, 2017), sensory test (Witono et al, 2017), effectiveness index (Cahyani & Nadia, 2022), water content (NSAI, 2006a), ash content (NSAI, 2006b), fat content (NSAI, 2006c), protein content (NSAI, 2006d), and carbohydrate content (Oiso & Yamaguchi, 1985).…”