Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Harsi Dewantari, Kusumaningrum"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 1, Pp 62-69 (2023)
Edible film is a thin layer made of materials that can be consumed, protect from moisture and gas, and extend the shelf life of food products. The criteria for the materials for edible films are able to withstand gas and water permeation, colorless,
Externí odkaz:
https://doaj.org/article/2b56ccd7550e4771abafa8f7ebfab7bd
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
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 1, Pp 063-071 (2022)
Caprine milk is one of the animal protein sources with high nutrition and relatively easy to digest. Caprine milk has high protein content (3.4 %) which is potential to produce bioactive peptides such as antimicrobial peptides. This study was to anal
Externí odkaz:
https://doaj.org/article/f3c317c923f543989b5a774abddf46ba
Autor:
R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Nunuk Widhyastuti, Sulistiani
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 4, Pp 969-975 (2021)
This study investigated the composition of digestible starch and prebiotic properties of taro starch due to different heating treatments. The taro starch has been treated by annealing (24 hrs, 50 °C), heat moisture treatment (moisture 25%, 3 hrs,
Externí odkaz:
https://doaj.org/article/51eb17fd6d2640e8a208d8ffc43b880f
Autor:
Syahrizal Nasution, Didah Nur Faridah, Eni Kusumaningtyas, Zakiah Wulandari, Harsi Dewantari Kusumaningrum
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 1, Pp 64-72 (2021)
Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian bertujuan untuk mengarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan SDS-PAGE dan mengukur aktivitas lisozimnya. Lisozim dari putih telur ayam S
Externí odkaz:
https://doaj.org/article/e6cf14e6b323456e84a75df161680721
Autor:
Raden Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Sulistiani Sulistiani
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 5, Pp 293-300 (2020)
Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycle
Externí odkaz:
https://doaj.org/article/0f6a52f8d08a421a8e9b6b01767018be
Publikováno v:
Agritech, Vol 40, Iss 2, Pp 110-117 (2020)
Kecamatan Semende, Kabupaten Muara Enim merupakan daerah penghasil kopi dengan produksi mencapai 92% dari komoditi hasil pertaniannya. Kopi selang adalah istilah lokal untuk kopi yang dipanen pada Desember- Juli sebelum musim panen raya. Penelitian i
Externí odkaz:
https://doaj.org/article/da94d79eb47f45bba0e4461a3c49d1d6
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 15, Iss 1, Pp 1-11 (2020)
Saluran pencernaan (terutama usus) ikan perairan estuaria merupakan salah satu ceruk lingkungan potensial Actinobacteria yang belum tereksplorasi. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi karakteristik morfologi Actinobacteria
Externí odkaz:
https://doaj.org/article/fd55a5be8a1e4826a670b1b264de6be3
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
Autor:
Mona Nur Moulia, Rizal Syarief, Nugraha Edhi Suyatma, Evi Savitri Iriani, Harsi Dewantari Kusumaningrum
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 30, Iss 1, Pp 11-19 (2019)
Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to i
Externí odkaz:
https://doaj.org/article/5e103d5364394d0b8a2b6ccb1cd494b1