Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Lydia Ninan Lestario"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 34, Iss 2, Pp 142-151 (2023)
Rukem (Flacourtia rukam Zoll. & Mor.) is an Indonesian tropical fruit with purple peel indicating anthocyanin content; therefore, the fruit can be a potential source of natural colorant. However, anthocyanins are commonly unstable and reactive toward
Externí odkaz:
https://doaj.org/article/d820f70124284f83a09c60e3a612b6c4
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 2, Pp 100-106 (2023)
ABSTRAK Melati kosta (Brunfelsia uniflora) adalah tanaman yang mengandung senyawa antioksidan dan kuersetin sebagai penangkal radikal bebas untuk kanker. Beberapa bagian seperti daun dan batang melati kosta diperkirakan memiliki aktivitas antioksi
Externí odkaz:
https://doaj.org/article/34e76c51edcf4fd0bb08cafa46b93101
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 29, Iss 2, Pp 137-144 (2018)
Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of
Externí odkaz:
https://doaj.org/article/91e49b45789e442d918b3ec94207d380
Publikováno v:
Agritech, Vol 37, Iss 4, Pp 428-436 (2017)
The purposes of this research were to determine the effect of copigmentation of mulberry anthocyanin with gallic acid towards thermal and to determine the optimal molar ratio of anthocyanin: gallic acid to stabilize the mulberry anthocyanin. The vari
Externí odkaz:
https://doaj.org/article/21b301957b814503aba0d452e96f5e71
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 1, Pp 62-69 (2017)
Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temp
Externí odkaz:
https://doaj.org/article/836070641cb04ca295ce2d63e62daaa2
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 261-269 (2016)
Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to java plum fruit, while
Externí odkaz:
https://doaj.org/article/35f76f983ab64a74b40be323bcda2dc5
Publikováno v:
Agritech, Vol 34, Iss 04, Pp 374-381 (2015)
The objectives of this study were to determine the solution that could extract highest anthocyanin from banana bract, to determine the concentration of banana bract extract in jelly which preferred best by panelists, to determine color degradation ra
Externí odkaz:
https://doaj.org/article/1200c8cdd0674812844afffba6d0295b
Publikováno v:
Agric, Vol 27, Iss 1 (2016)
The aim of this research was to know most effective solvent comparison (ethanol, ethanol:HCL, ethanol: Citric Acid) on the betacyanin extract properties from Beet Peel. The characteristic of Beet Peel contain 82,85 percent water, fiber 5,95 percent,
Externí odkaz:
https://doaj.org/article/f39f70b86f2a41ac990ed1e8d21fd664
Publikováno v:
Agric, Vol 25, Iss 1 (2016)
The aims of this research were to determine the concentration of beetroot juice in jelly which panelists like best; to determine the color degradation rate constant in jelly colored with beetroot juice caused by sunlight and fluorescent light; and co
Externí odkaz:
https://doaj.org/article/c81c27ad270e4dd1969d893b1050297a
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 20, Iss 2, Pp 143-148 (2009)
The aims of this research were to determine total anthocyanin content and to explore the type of anthocyanidin of banana bract klutuk variety and ambon variety. The total anthocyanin content was determined with pH differential method, the data were t
Externí odkaz:
https://doaj.org/article/ccf132d26c444e34a1427bc3e2ed6a6b