Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Hanifah Nuryani Lioe"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 35, Iss 1, Pp 27-45 (2024)
Various flavoring agents purchased by micro small medium enterprises (MSME) could be obtained through online marketplace. Their types and legalities have never been investigated in Indonesia. The objective of this study was to obtain an overview of t
Externí odkaz:
https://doaj.org/article/565e74f71c494a8cb2a5788a5d4dc0f1
Autor:
Teti Estiasih, Jatmiko Eko Witoyo, Gabriela Kania Mapandin Runtung, Diva Deannova Pasha Moelyono, Alifah Rahmayani Murini, Widiastuti Setyaningsih, Hanifah Nuryani Lioe, Miguel Palma, Kgs Ahmadi
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTRoselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the fo
Externí odkaz:
https://doaj.org/article/d65d9c76481a45ac9d8efacd2dd2290c
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 2, Pp 210-223 (2023)
Starch is extensively utilized in food processing for various purposes. However, the use of native starch is limited due to its unsuitability with processing conditions or products characteristics. Physical modification of starch is commonly employed
Externí odkaz:
https://doaj.org/article/cd582a177ca54ae6a90da60e08c1aed8
Autor:
Rizki Maryam Astuti, Nurheni Sri Palupi, Maggy Thenawidjaja Suhartono, Hanifah Nuryani Lioe, Eni Kusumaningtyas, Laras Cempaka
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 2, Pp 178-188 (2022)
The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Ka
Externí odkaz:
https://doaj.org/article/4bd4e6bbe1a1453aaef2ef9169fd8e6e
Autor:
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, Dede Robiatul Adawiyah
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-17 (2022)
Abstract Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and to determine a poten
Externí odkaz:
https://doaj.org/article/1b756e27d69746b9bbe45de29b21a0ca
Autor:
Intan Dewi Larasati, Nurul Mutmainah Diah Oktaviani, Hanifah Nuryani Lioe, Teti Estiasih, Miguel Palma, Widiastuti Setyaningsih
Publikováno v:
Beverages, Vol 9, Iss 3, p 58 (2023)
Edible flowers, including roselle, contain a varied composition of phenolic compounds that may inhibit the oxidative stress mechanism. Roselle-based tisane with appealing sensory properties is commonly consumed worldwide. However, the conventional ho
Externí odkaz:
https://doaj.org/article/725fa6b6f1b84c88a169ffa5c91b497f
Autor:
Anastasia Fitria Devi, Dian Muzdalifah, Zatil Afrah Athaillah, Hanifah Nuryani Lioe, Nina Artanti
Publikováno v:
Jurnal Kimia Sains dan Aplikasi, Vol 24, Iss 7, Pp 244-251 (2021)
Tempeh is nutritious food prepared through solid-state fermentation of cooked and dehulled soybeans with Rhizopus sp. for about 48 h. Fermentation beyond 48 h resulted in over-fermented tempeh. There may or may not have been similar research done bef
Externí odkaz:
https://doaj.org/article/cc3135c008ec4b6e864027542ddb7f56
Publikováno v:
Jurnal Teknologi Pertanian, Vol 22, Iss 2, Pp 129-138 (2021)
Pemilihan program digesti sampel dengan microwavepenting dilakukan untuk memperoleh hasil destruksi yang sempurna. Kesempurnaan destruksi sampel menentukan keberterimaan parameter verifikasi metode yaitu akurasi, presisi, linearitas dan sensitivitas.
Externí odkaz:
https://doaj.org/article/af272095dedf46c99f6e2fdf199fa4ff
Autor:
Leonie Margaretha Widya Pangestika, Hanifah Nuryani Lioe, Dede Robiatul Adawiyah, Suliantari, Guido Melzer, Bernd Weinreich
Publikováno v:
Jurnal Teknologi Pertanian, Vol 22, Iss 1, Pp 1-12 (2021)
Karakteristik kecap kedelai sangat ditentukan oleh aktivitas mikroorganisme yang terlibat selama fermentasi khususnya pada fermentasi tahap kedua dengan larutan garam. Kedelai merupakan substrat yang tinggi protein, dimana hasil fermentasinya seperti
Externí odkaz:
https://doaj.org/article/3018d69a89ef4caaa1ba0201411a0df4
Autor:
Muhammad Alfid Kurnianto, Hanifah Nuryani Lioe, Ekowati Chasanah, Harsi Dewantari Kusumaningrum
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Consumption of fresh and minimally processed food is closely related to foodborne diseases. To minimize the adverse effects, bacteriocin-like inhibitory substance (BLIS) as a natural preservative can be used. One of the bacteriocins with promising ac
Externí odkaz:
https://doaj.org/article/17a4de4847924c04b34252bab7015ff6