Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Diode Yonata"'
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 1, Pp 152-161 (2023)
Anthocyanins are bioactive components in black rice. Black rice anthocyanins are potent antioxidants, so they have the potential to be developed into functional food products. As a bioactive component, anthocyanins in extracts have low stability to e
Externí odkaz:
https://doaj.org/article/19a94086b6d94999acbd8fd8f8fc1c9c
Autor:
Siti Aminah, Wikanastri Hersoelistyorini, Agus Suyanto, Nurrahman Nurrahman, Ali Rosidi, Wulandari Meikawati, Diode Yonata
Publikováno v:
Agrointek, Vol 16, Iss 4, Pp 483-491 (2022)
Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to dete
Externí odkaz:
https://doaj.org/article/d9a0e320baf44c3ebce6ecb7302dd97c
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 3, Pp 427-437 (2022)
Fermented cabbage extract contains lactic acid bacteria Lactobacillus plantarum which produces tannase enzymes and Lactobacillus casei which produces phytase enzymes, which are very effective in reducing antinutrient compounds and increasing the anti
Externí odkaz:
https://doaj.org/article/41d11c91ccb84702a5e2332b85c56a73
Publikováno v:
Agrointek, Vol 16, Iss 1, Pp 76-83 (2022)
Functional compounds from black rice were extracted conventionally using organic solvents, namely ethanol-distilled water and ethanol-distilled water-acid (acetic acid and a mixture of lactic acid and acetic acid) along with distilled water as contro
Externí odkaz:
https://doaj.org/article/9ba388aa22b046f88468e1257cb26bb6
Publikováno v:
Agrointek, Vol 15, Iss 2, Pp 566-573 (2021)
The aim of this research is to determine the shelf life of seasoning of swimming crab shell in metalized packaging, which is stored at various temperatures using the Arrhenius modeling. Seasoning are packaged using metalized packaging with a thicknes
Externí odkaz:
https://doaj.org/article/5cc49571cb4c4ea8b0672bf028962747
Publikováno v:
Agrointek, Vol 15, Iss 1, Pp 371-381 (2021)
Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze,
Externí odkaz:
https://doaj.org/article/700f012a58894830b6ec227d3102544b
Autor:
Nurhidajah Nurhidajah, Boby Pranata, Muhammad Yusuf, Yunan Kholifatuddin Sya’di, Diode Yonata
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:349-359
Sargassum aquifolium is a type of brown seaweed that grows in Indonesian waters. The L-glutamic acid in Sargassum aquifolium extract can be optimized to be a natural umami flavor enhancer. Spray drying is used for the manufacture of umami flavor enha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19192859de4bd1d348d79415461df3a3
https://doi.org/10.12944/crnfsj.10.1.29
https://doi.org/10.12944/crnfsj.10.1.29
Publikováno v:
Warta Industri Hasil Pertanian. 39:1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7fa03ea6e8ccb9c5ee1da3f3257e400
https://doi.org/10.32765/wartaihp.v39i1.6650
https://doi.org/10.32765/wartaihp.v39i1.6650