Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Aspiyanto Aspiyanto"'
Autor:
Kurniawan Hendris Hendarsyah, Ariani Novita, Andreas Andreas, Aspiyanto Aspiyanto, Darmayanti Nur Tjahyo Eka, Lailiyah Qudsiyyatul, Zuas Oman, Syauqi Muhammad Iqbal, Sudiro Toto
Publikováno v:
Processing and Application of Ceramics, Vol 18, Iss 3, Pp 251-261 (2024)
Zinc-silicon oxide composites were fabricated using direct precipitation. Sodium silicate isolated from rice husk ash and commercial zinc nitrate were used as starting materials. The as-prepared Zn-Si oxide composites were then subjected to two separ
Externí odkaz:
https://doaj.org/article/52f0974aa7514cfa825654ed58674980
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:
Furianto Peter, Budiari Setyani, Muda Eleonora Valentia Sode, Mulyani Hani, Maryati Yati, Handayani Noer Abyor, Melanie Hakiki, Devi Anastasia Fitria, Artanti Nina, Susilowati Agustin, Aspiyanto Aspiyanto, Filailla Euis, Sugiwati Sri
Publikováno v:
E3S Web of Conferences, Vol 503, p 05002 (2024)
White waxy corn enjoys global popularity because of its appealing taste and distinctive texture. Although it serves as a dietary cornerstone in numerous regions, it is characterized by relatively modest nutritional content. The objective of this rese
Externí odkaz:
https://doaj.org/article/eea0f45cf7a1439bb191200ac54e0cc8
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 28-38 (2022)
The inhibition of pancreatic lipase and the associated reduction of lipid absorption has become the most appropriate approach for treating obesity. Meanwhile, katuk (Sauropus androgynus) leaves are rich in polyphenols that act as natural bioactive co
Externí odkaz:
https://doaj.org/article/bb6a914d7da4437a991e8ae9fc1426fa
Publikováno v:
Indonesian Journal of Chemistry, Vol 19, Iss 1, Pp 9-18 (2019)
Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane
Externí odkaz:
https://doaj.org/article/1301171e11c64212ae523d0dc8f4ff05
Publikováno v:
Biopropal Industri, Vol 8, Iss 2, Pp 79-88 (2017)
The condition of Stirred Filtration Cell (SFC) was used as reference to a large-scale process conditions (modules) on the separation offermented inulin fibers by Lactobacillus acidophillus. Inulin hydrolyzate as biomass was produced from inulinase hy
Externí odkaz:
https://doaj.org/article/c620400cd0944eda93d2c6bf47fbe408
Publikováno v:
Indonesian Journal of Chemistry, Vol 17, Iss 3, Pp 385-393 (2017)
Fermentation process on spinach (Amaranthus sp.) by Kombucha culture was done as an effort to recover naturally folic acid as bioactive components to increase smartness. The experimental activity was done by means of UF membrane (100,000 MWCO) fitted
Externí odkaz:
https://doaj.org/article/b07ea554088543be91b081fe966f70cd
Publikováno v:
Biopropal Industri, Vol 9, Iss 2 (2018)
Soybean (Glycine soja L.) fermented (tempe) by Rhizopus oligosporus-C1 has potential as protein isolate of natural folic acid source. This study aimed to determine the differences in protein isolate particle characteristics and their composition. The
Externí odkaz:
https://doaj.org/article/0e0d29563e4f4cd787872e2751a1a85a
Publikováno v:
Indonesian Journal of Chemistry, Vol 9, Iss 2, Pp 339-346 (2010)
Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The obj
Externí odkaz:
https://doaj.org/article/9aa7765116df4ab5889efd86c27724a6
Publikováno v:
Indonesian Journal of Chemistry, Vol 8, Iss 3, Pp 363-371 (2010)
Preparation of vegetable broth from mung beans (Phaseolus radiatus L.) in semi pilot scale is an attempt development to get product of savory flavor in larger scale. The aim of this activity was to find out the effect of process multiplication on com
Externí odkaz:
https://doaj.org/article/71b60388dbb44a8d87376ee22b3d3298