Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Chatarina Lilis Suryani"'
Autor:
Amaliatul Khusna, Chatarina Lilis Suryani, Thunnalin Winuprasith, Saptya Fajar Pertiwi, Erista Adisetya, Ichlasia Ainul Fitri
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 2, Pp 166-178 (2023)
Curcumin is a bioactive compound characterized by its non-polar nature and low stability. Encapsula-tion of curcumin using emulsion system such as coconut milk can increase its stability. However, emulsion systems tend to become unstable during food
Externí odkaz:
https://doaj.org/article/884c403a83c64e58b3120350667b042a
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 2, Pp 127-137 (2020)
Plant leaves are the primary source of natural colorants for food, mainly due to their chlorophyll content. However, the plant types and the degree of leaf maturity determine the quality and quantity of the chlorophyll. This study aimed to determine
Externí odkaz:
https://doaj.org/article/27379ac2ead148d8bd8ff34346f1fbc2
Publikováno v:
Agritech, Vol 37, Iss 3, Pp 271-279 (2018)
Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was achieved. The aims of this study were to determine the antioxidant activity of ethanol extract f
Externí odkaz:
https://doaj.org/article/606d6bf30ede467a943521adb23195b5
Publikováno v:
Agritech, Vol 33, Iss 04, Pp 363-370 (2014)
Temulawak and turmeric rhizomes have been known as the source of antioxidant component due to the curcumin contained. In the preliminary research showed that the extraction of curcumin in aquadest solvent was not maximum because the curcumin was not
Externí odkaz:
https://doaj.org/article/d8721e06a4da477aa6ca2f1407a655b2
Autor:
Chatarina Lilis Suryani, Ichlasia Ainul Fitri, Elvanita Evlin, Norfakdah Norfakdah, FX. Suwarta
Publikováno v:
Universal Journal of Agricultural Research. 11:266-274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd60a58ce856d16507e3295bb911dd8e
https://doi.org/10.13189/ujar.2023.110205
https://doi.org/10.13189/ujar.2023.110205
Autor:
Wisnu Adi Yulianto, Raka Ardi Kurniawan, Muhamad Fikran Baharudin, F. Didiet Heru Swasono, Chatarina Lilis Suryani
Publikováno v:
THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::687347af6c5dbc396e49f9c21814d63b
https://doi.org/10.1063/5.0105861
https://doi.org/10.1063/5.0105861
Publikováno v:
Online Journal of Animal and Feed Research.
This study was conducted to determine the effect of supplementation of a mixture of turmeric and black cumin powder on the production performance, blood parameters, and quality of native chicken eggs. Ninety-six female native chickens aged 17 weeks w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30e33ac17478fe8856dc9ce619dd2f9b
https://doi.org/10.51227/ojafr.2022.51
https://doi.org/10.51227/ojafr.2022.51
Publikováno v:
Jurnal Peternakan Indonesia, Vol 23, Iss 2, Pp 151-158 (2021)
Salah satu metode untuk memperbaiki produksi unggas yang saat sekarang berkembang di Indonesia adalah dengan mensuplementasikan bahan herbal. Tujuan penelitian ini untuk mengetahui pengaruh suplementasi campuran tepung sambiloto dan kunyit terhadap p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9179f68de47536813c4ac0b3835d5fc4
http://jpi.faterna.unand.ac.id/index.php/jpi/article/view/662
http://jpi.faterna.unand.ac.id/index.php/jpi/article/view/662
Publikováno v:
Periódico Tchê Química. 17:1110-1126
Chlorophyll is a natural coloring agent that has antioxidant activity. During the extraction and food processing process, chlorophyll is easily degraded and derivatized. The derivatization process results in changes in the chemical structure of chlor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d35451a98f7d60d699d3668a868202aa
https://doi.org/10.52571/ptq.v17.n36.2020.1125_periodico36_pgs_1110_1126.pdf
https://doi.org/10.52571/ptq.v17.n36.2020.1125_periodico36_pgs_1110_1126.pdf
Autor:
Chatarina Lilis Suryani
Publikováno v:
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati. :64-71
The objective of the present study was to evaluate the effect of heat-moisturetreatment (HMT) and sodium tripolyphosphate (STPP) addition on the quality ofinstant noodles from sweet potato starch. The diversification of raw material used innoodle pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f79401c049c36f44f17f0fb41b2b0a1
https://doi.org/10.24002/biota.v11i2.2615
https://doi.org/10.24002/biota.v11i2.2615