Zobrazeno 1 - 10
of 37
pro vyhledávání: '"C. Hanny Wijaya"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 1, Pp 76-85 (2020)
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal co
Externí odkaz:
https://doaj.org/article/fe5981bc529248c78631752802eb23c8
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 150-158 (2017)
Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, scree
Externí odkaz:
https://doaj.org/article/629beeb14b7f4a9b93700551387e6623
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 27, Iss 1, Pp 17-30 (2016)
Plant is well known as an excellent source for bioactive compounds. Metabolomics was reported as a potential tool to accelerate plant acitive compounds identification. In this research, FTIR-based metabolomics method was used to identify active compo
Externí odkaz:
https://doaj.org/article/d25ee46ef2154e9a9f2b2c4a055c69d6
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 25, Iss 1, Pp 106-114 (2014)
The objective of this research was to compare the aroma profiles and flavor sensory qualities of three cocoa liquors obtained from different regions in Indonesia, namely East Java, South Sulawesi and Bali. The Ghanaian cocoa liquor was used as the re
Externí odkaz:
https://doaj.org/article/35eb5eccdfc1479d95eeece0207b517f
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 14, Iss 1, Pp 29-39 (2003)
The extraction of the andaliman fruit was conducted by using ethanol, and hexane. The hexane residue was reextracted by ethanol. The protection factor of the extracts is 3.823, 1.486, and 3.84 respectively. While the protection factor of BHT is 2.828
Externí odkaz:
https://doaj.org/article/bb12ba98b4af49f49cee70e88ec64d2d
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 12, Iss 2, Pp 117-125 (2001)
Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (A
Externí odkaz:
https://doaj.org/article/53fb08de0b7b4fa9a89a82217deb48b0
Autor:
C. Hanny Wijaya
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 11, Iss 1, Pp 48-62 (2000)
Improvement on stability, physical characteristics and physiological activities of vinyl-dithiin has been attempted through oxidation and methylation. A bioautography method with Cladosporium cucumerinum showed that the presence of sulphoxide compoun
Externí odkaz:
https://doaj.org/article/f6672ca1491a470a8cb164fb07a6a833
Publikováno v:
Indonesian Journal of Applied Research (IJAR). 1:60-64
An experiment was conducted in order to study the influence of supplemented sucrose and injected insulin under different recovery times following transportation on lamb flavor quality. For the purpose the study used fifty four female local lamb (10 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fcae1797a6af13e024261393808f97e
https://doi.org/10.30997/ijar.v1i1.36
https://doi.org/10.30997/ijar.v1i1.36
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 1, Pp 76-85 (2020)
The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffe90cb87cfce96eae0a09e2b606f9d6
https://doi.org/10.6066/jtip.2020.31.1.76
https://doi.org/10.6066/jtip.2020.31.1.76
Publikováno v:
Current Research in Nutrition and Food Science Journal. 8:97-106
Sensory attributes and consumers’ perception of commercial fried shallots related to their quality were investigated. Consumers’ perception data were collected by online survey, followed by the randomly selected respondents. The survey results we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09054f48dfca0a108672a6a3bebc023c
https://doi.org/10.12944/crnfsj.8.1.09
https://doi.org/10.12944/crnfsj.8.1.09