Struktur pati beras (Oryza sativa L.) dan mekanisme perubahannya pada fenomena gelatinisasi dan retrogradasi

Autor: Fathma Syahbanu, Florensia Irena Napitupulu, Siska Septiana, Nisrina Fauziyah Aliyah

Publikováno v: Agrointek, Vol 17, Iss 4, Pp 755-767 (2023)

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient

Externí odkaz: https://doaj.org/article/89e456c113a843258401a0c7f6bf3992

Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review

Autor: Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya

Publikováno v: Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 2, Pp 116-133 (2023)

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme

Externí odkaz: https://doaj.org/article/aa75b651848843c992554a1cef861ecc

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

Autor: Ratih Kurniasari, Sabrina Sabrina, Annisa Nabila Salma, Fathma Syahbanu

Publikováno v: International Journal of Food Studies, Vol 12, Iss 1 (2023)

Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefi

Externí odkaz: https://doaj.org/article/010cd9228b1c4aeaa9821e5d846d8dbd

Fibrinolytic bacteria of Indonesian fermented soybean: preliminary study on enzyme activity and protein profile

Autor: Maggy Thenawidjaja Suhartono, Narwastu Puera, Puspo Edi Giriwono, Elisabeth Kezia, Fathma Syahbanu, Raymond Ruby Tjandrawinata

Publikováno v: Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 40 Supplement 2, Pages: 458-465, Published: 29 MAY 2020
Food Science and Technology, Issue: ahead, Published: 18 MAY 2020

A number of fibrinolytic enzyme producing microorganisms have been identified in various fermented food in Asia, such as from Red Oncom, Tempe, Terasi (Indonesia), Natto (Japan), Douchi, Soy paste (China), Meju, Kimchi, Jeot-gal, Tofuyo, Chungkook-ja

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00c4ba1910e2a57f2a9d6b35c7c527f9
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600458

Molecular analysis of a fibrin-degrading enzyme from Bacillus subtilis K2 isolated from the Indonesian soybean-based fermented food moromi

Autor: Fathma Syahbanu, Raymond R. Tjandrawinata, Puspo Edi Giriwono, Maggy Thenawidjaja Suhartono

Publikováno v: Molecular biology reports. 47(11)

The screening of proteolytic and fibrinolytic bacteria from moromi (an Indonesian soybean-based fermented food) yielded a number of isolates. Based on morphological and biochemical analyses and sequencing of the 16S rRNA gene, the isolate that exhibi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a42f2a0858380b32efc148a084c31fe8
https://pubmed.ncbi.nlm.nih.gov/33111172