Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Anastasia Fitria Devi"'
Autor:
Setyani Budiari, Hamidatun Hamidatun, Euis Filailla, Nina Artanti, Anastasia Fitria Devi, Hakiki Melanie, Yati Maryati, Hani Mulyani, Agustine Susilowati, Aspiyanto Aspiyanto
Publikováno v:
Squalen, Vol 18, Iss 3 (2023)
Chlorella sp. microalgae is a potential source of natural antioxidants and other bioactive compounds used in the food and pharmaceutical industries. Ultrasound pretreatments followed by enzymolysis are widely used to improve the functional properties
Externí odkaz:
https://doaj.org/article/1aa5a76593734d3f8d47a08131e9c96a
Autor:
Setyani Budiari, Hani Mulyani, Yati Maryati, Euis Filailla, Anastasia Fitria Devi, Hakiki Melanie
Publikováno v:
Agrointek, Vol 17, Iss 1, Pp 60-69 (2023)
Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, tota
Externí odkaz:
https://doaj.org/article/7b43d26c43cf43fcbc029cd74377562f
Autor:
Anastasia Fitria Devi, Dian Muzdalifah, Zatil Afrah Athaillah, Hanifah Nuryani Lioe, Nina Artanti
Publikováno v:
Jurnal Kimia Sains dan Aplikasi, Vol 24, Iss 7, Pp 244-251 (2021)
Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done bef
Externí odkaz:
https://doaj.org/article/cc3135c008ec4b6e864027542ddb7f56
Autor:
Anastasia Fitria Devi, Enung Sri Mulyaningsih, Yuliana Galih Dyan Anggraheni, Yuli Sulistyowati, Eko Binnaryo Mei Adi, Fiqolbi Nuro
Publikováno v:
THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f25076c1f06689556d75c57a8bb958a
https://doi.org/10.1063/5.0115836
https://doi.org/10.1063/5.0115836
Autor:
Xin Ni Au, Piotr Swiergon, Anastasia Fitria Devi, Tanoj K. Singh, T.V. Gamage, Sieh Ng, Peerasak Sanguansri, Rangika Weerakkody
Publikováno v:
Food and Bioprocess Technology. 14:1615-1630
William Bartlett (Pyrus communis) pears were diced, packaged and subjected to a short continuous microwave treatment (4.7 min) which increased the temperature from 19.92 ± 1.36 to 101.11 ± 2.50 °C. Retorted samples were processed at 95.40 °C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47bda498d77e4f37a1a1227565ba90d8
https://doi.org/10.1007/s11947-021-02642-x
https://doi.org/10.1007/s11947-021-02642-x
Autor:
Zatil Afrah Athaillah, Dian Muzdalifah, Asri Lestari, Anastasia Fitria Devi, Linar Zalinar Udin, Nina Artanti, Hanifah Nuryani Lioe
Publikováno v:
Current Research in Nutrition and Food Science Journal. 7:382-392
Tempe is a soy fermentation product and has been associated with many health benefits. It is usually consumed after 48 hours of fermentation; however extended fermentation is sometimes favoured. Since cooking involves water, it is of interest to stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77e6b9102a02692def548891f1121f48
https://doi.org/10.12944/crnfsj.7.2.08
https://doi.org/10.12944/crnfsj.7.2.08
Autor:
Astari Dwianti, Wibowo Mangunwardoyo, Nina Artanti, Indah Dwiatmi Dewijanti, Tjandrawati Mozef, Anastasia Fitria Devi, Muhammad Hanafi
Publikováno v:
PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019.
Compounds derived from natural sources have the potential use for food safety because of the antimicrobial properties. Today, consumer awareness on the potential negative effects of synthetic preservatives on health has sparked interest for researche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0925fecc2cf60495a38d87530ee0b865
https://doi.org/10.1063/1.5134585
https://doi.org/10.1063/1.5134585
Autor:
Puspa Dewi Lotulung, Anastasia Fitria Devi, Setyani Budiari, Agustine Susilowati, Yati Maryati, Hakiki Melanie, Aspiyanto
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1011:012031
Modified cassava flour (mocaf) is an alternative food ingredient used in preparation of biscuits as a binder and a carrier of folic acid fortificant. This work aimed to evaluate the mocaf addition with natural folic acid fortificants in two infant bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77f20e6aa53895bca3b3751c8030e4ff
https://doi.org/10.1088/1757-899x/1011/1/012031
https://doi.org/10.1088/1757-899x/1011/1/012031
Autor:
Anastasia Fitria Devi, Tati Suhartati, Devi Oktiani, Nina Artanti, Husniati Husniati, Valentino Budi Pratama
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1011:012040
Coffee is a popular beverage that is consumed worldwide. Habitual coffee drinking is associated with cancer risk reduction including pre- and post-menopausal breast cancer. The invert correlation between coffee intake and breast cancer risk is weak,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e03222515abbac43092b150743223e1
https://doi.org/10.1088/1757-899x/1011/1/012040
https://doi.org/10.1088/1757-899x/1011/1/012040
Publikováno v:
AIP Conference Proceedings.
Tempe is a functional food prepared from soybeans through Rhizopus spp. fermentation, originated from Indonesia. The present study was performed to investigate the cytotoxicity and antioxidant activity of tempe prepared from fermentation for 0-156 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2563f64e0db11fe34d94871d123fea72
https://doi.org/10.1063/1.5064323
https://doi.org/10.1063/1.5064323