Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Della Rahmawati"'
Autor:
Maria Dewi P. Tirtaningtyas Gunawan-Puteri, Eisuke Kato, Della Rahmawati, Stevan Teji, Jevon Ardy Santoso, Febbyandi Isnanda Pandiangan, Yanetri Asi Nion
Publikováno v:
International Journal of Technology, Vol 12, Iss 3, Pp 649-660 (2021)
Stenochlaena palustris has been studied for its anti-diabetic potency related to its alpha-glucosidase inhibitory (AGI) activity. This study aimed to evaluate the impact of post-harvest and extraction conditions on the AGI activity of S. palustris
Externí odkaz:
https://doaj.org/article/c4621b7623094f10bdcc76d2928c7fa6
Autor:
Sastia Prama Putri, Muhammad Maulana Malikul Ikram, Arisa Sato, Hadi Akbar Dahlan, Della Rahmawati, Yukina Ohto, Eiichiro Fukusaki
Publikováno v:
Journal of bioscience and bioengineering. 133(5)
Metabolomics is a tool used for quantitative assessment of metabolites that has been applied extensively in the field of food science. Recently, metabolomics-based gas chromatography-mass spectrometry (GC/MS) is becoming a common tool for analyzing,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0bd431cf97fce3c23c0477e86dea52
https://pubmed.ncbi.nlm.nih.gov/35184928
https://pubmed.ncbi.nlm.nih.gov/35184928
Autor:
Irvan Setiadi Kartawiria, Tabligh Permana, Della Rahmawati, Theofilus Christian, Stacia Andani Fortunata, Maria Dewi Puspitasari Tirtaningtyas Gunawan Puteri
Publikováno v:
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 2:277-289
Ipeh Tempe House in Pamulang was unable to fulfill their demand for more tempe production due to their limitation to expand the production using their own method. Quick tempe technology is a tempe production method with less production time than the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41733b2e8bea1e31607d21399879a010
https://doi.org/10.37695/pkmcsr.v2i0.473
https://doi.org/10.37695/pkmcsr.v2i0.473
Autor:
Filiana Santoso, Rizal Pauzan Ramdhani, Diah Indriani Widiputri, Febbyandi Isnanda Pandiangan, Maria D.P.T. Gunawan, Della Rahmawati
Publikováno v:
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 2:450-464
Kegiatan gizi ini adalah upaya dari Swiss German University dalam rangka menciptakan generasi penerus yang berkualitas. Program gizi ini bertujuan untuk mengukur dan menyelesaikan masalah gizi di salah satu sekolah di Cisauk, Tangerang Selatan. Metod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f83b885c0f960e6ad9ffe2c1dd366b21
https://doi.org/10.37695/pkmcsr.v2i0.386
https://doi.org/10.37695/pkmcsr.v2i0.386
Publikováno v:
Journal of Functional Food and Nutraceutical. 1:41-46
Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to expl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f7f21bb1f941172b0534010757c3940
https://doi.org/10.33555/jffn.v1i1.20
https://doi.org/10.33555/jffn.v1i1.20
Publikováno v:
ICONIET PROCEEDING. 2:69-78
Pineapple juice is frequently consumed for its extensive health benefits, but is prone to microbiological degradation. Pasteurization – as a current preservation technique – have been degrading the nutritional qualities of fruit juices, and the u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7e742dce8108af52430505d6cacd610
https://doi.org/10.33555/iconiet.v2i2.14
https://doi.org/10.33555/iconiet.v2i2.14
Publikováno v:
Journal of bioscience and bioengineering. 132(5)
Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the meta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::013831ef7d3caa2d390f2e6cb14c7eb7
https://pubmed.ncbi.nlm.nih.gov/34465490
https://pubmed.ncbi.nlm.nih.gov/34465490
Autor:
Yanetri Asi Nion, Maria D.P.T. Guanwan Puteri, Eisuke Kato, Evelyn Antoinette Halim, Della Rahmawati, Filiana Santoso
Publikováno v:
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5579fdce8c2679aa885babe775715848
https://doi.org/10.2991/aer.k.200325.044
https://doi.org/10.2991/aer.k.200325.044
Publikováno v:
Indonesian Food and Nutrition Progress; Vol 17, No 1 (2020); 1-5
The determination of the best temperature (45, 60, and 75°C ) and time (30, 75, and 120 minutes) to extract the anthocyanins from Bauhinia purpurea (BP) flower powder was studied. The anthocyanin was extracted using 40 ml of 1 N HCl/g powder with co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbc5bd250f98561665d5e9bf83773ef9
https://doi.org/10.22146/ifnp.52037
https://doi.org/10.22146/ifnp.52037
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 443:012052
Coffee pulp is a by-product of coffee cherry processing during the production of coffee beans, and is usually disposed of as waste or used as compost. The valorization of coffee pulp is very important since a large quantity of coffee pulp is produced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff1a884c529d79ea7e967b5fa10b55ec
https://doi.org/10.1088/1755-1315/443/1/012052
https://doi.org/10.1088/1755-1315/443/1/012052