Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Pudji Hastuti"'
Publikováno v:
Agrointek, Vol 16, Iss 4, Pp 584-594 (2022)
The development of powder-type liquid smoke synthesis by the nanoencapsulation method was proposed to overcome the difficulties in handling liquid smoke. In the liquid form, liquid smoke was unpractical and difficult to distribute and transportation.
Externí odkaz:
https://doaj.org/article/25ff4f8cea714a27b4a06ec32065f78b
Publikováno v:
Agritech, Vol 40, Iss 1, Pp 84-90 (2020)
This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design
Externí odkaz:
https://doaj.org/article/bc6bb5bb7310416e83d59533953a0ade
Publikováno v:
The Scientific World Journal, Vol 2022 (2022)
The probiotic encapsulating hydrogel derived from porang (Amorphophallus oncophyllus) glucomannan and chitosan was investigated with regard to its encapsulation efficiency, physical properties, prebiotic activity, and survival under simulated gastroi
Externí odkaz:
https://doaj.org/article/0c9dbfd47db442d89c6d78c89785c3db
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 29, Iss 1, Pp 83-94 (2019)
Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier. The consumers have demanded that for natural, healthy, and low calorie food especially
Externí odkaz:
https://doaj.org/article/0b8c99683a9646e2b64f70b4ca803095
Publikováno v:
Jurnal Teknologi Pangan, Vol 12, Iss 1, Pp 12-17 (2018)
Abstract The aim of this research is to obtain the Phospholipid characteristic of Calophylluminophyllum which is suitable with the need by means of fractination process.Phospholipidcharacterisation resulted from fractination will generate recommendat
Externí odkaz:
https://doaj.org/article/f335f605f108406eba12823e22b8224b
Autor:
Dyan Vidyatmoko, Pudji Hastuti
Publikováno v:
STIPM (STI Policy and Management) Journal, Vol 2, Iss 2, Pp 163-178 (2017)
Although the academics have discussed various topics related to the factors that influence the entrepreneurial success, but there are still many differences about which factors are very important. The most important characteristics of successful entr
Externí odkaz:
https://doaj.org/article/da45659a54d44d32802bcb9b8dc9f5b2
Publikováno v:
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), Vol 22, Iss 2, Pp 87-94 (2017)
Manila copal is originated from the exudate of Agathis sp. trees, which flows out through the tapping stimulation. Manila copal from Indonesia nowadays prevails nearly 80-percent share in the world market. One of the potential regions that produce ma
Externí odkaz:
https://doaj.org/article/31de7f141c974f78b496af244cc722e4
Publikováno v:
Indonesian Journal of Chemistry, Vol 17, Iss 1, Pp 105-112 (2017)
This study aimed to determine porosity properties of decolorized activated charcoal and its ability to adsorb β-carotene. Ability of activated charcoal for β-carotene adsorption in isopropyl alcohol determined at equilibrium conditions, were determ
Externí odkaz:
https://doaj.org/article/c5d332a4cae04fcd8957d6c0e15b1705
Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 11, Iss 2, Pp 53-59 (2017)
Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier repla
Externí odkaz:
https://doaj.org/article/1747c46b8a6645e1bce3b565935f16d2
Publikováno v:
Bulletin of Chemical Reaction Engineering & Catalysis, Vol 11, Iss 3, Pp 339-345 (2016)
The objective of this research was to modify the matrix surfaces to obtain both hydrophobic matrix (HM) and hydrophilic-hydrophobic matrix (HHM) for enzymatic synthesis of fructose oleic ester (FOE). The modification was performed by the attachment o
Externí odkaz:
https://doaj.org/article/ec117b474ab642e29cc800ebe303b9c7