Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Siti Ari Budhiyanti"'
Publikováno v:
Jurnal Ilmiah Perikanan dan Kelautan, Vol 14, Iss 1, Pp 12-24 (2022)
Highlight Research • The homogenization process affected the particle size reduction • The homogenization process using both High Speed Homogenizer and Ultrasound had a smaller particle size and the highest efficiency in encapsulation Abstract
Externí odkaz:
https://doaj.org/article/3433867001e248bfb807905bf1aa4f87
Publikováno v:
Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut, Vol 13, Iss 2 (2022)
Ensuring high-quality service is one of the most challenging aspects of managing fishing ports, including Sadeng Fishing Port. Service quality is important because it is one of the success determinants of port management. The port's prosperity is int
Externí odkaz:
https://doaj.org/article/5670c5f58e43409cad4cc235aeac4ccd
Publikováno v:
Agritech, Vol 41, Iss 3, Pp 231-237 (2021)
Sargassum hystrix juice is a functional beverage made from S. hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S. hystrix concentration on antioxidant activity, leve
Externí odkaz:
https://doaj.org/article/75e8a54bf6024f169953befd5bbeac73
Publikováno v:
Agritech, Vol 40, Iss 3, Pp 175-181 (2020)
The aim of this study was to determine the effect of storage temperature on the antioxidant activity of Sargassum hystrix. Samples were collected from Sepanjang Beach Gunung Kidul, Yogyakarta, and dried, pulverized, and then stored for two months at
Externí odkaz:
https://doaj.org/article/738b0101252745d0916edc3150c36c72
Publikováno v:
Agritech, Vol 36, Iss 02, Pp 137-144 (2016)
The purpose of this study was to determine antioxidant activity of polyphenol and phlorotannin extracts from brown algae Sargassum polycystum. Polyphenol was extracted with ethanol 96% then tested total phenolic content, while phlorotannin was extrac
Externí odkaz:
https://doaj.org/article/13849b9276c8436d9bccdd0c10db662f
Publikováno v:
Agritech, Vol 35, Iss 04, Pp 368-376 (2015)
Instant drink of ethanolic extract Sargassum polycystum with ginger flavor was made from seaweds which was processed into powder and have undergone processes of drying, extraction, cocrystalization, and sieving into powder. The objective of this rese
Externí odkaz:
https://doaj.org/article/d684a3095db34b34bf7459c2b485aaf2
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 8, Iss 2, Pp 143-150 (2013)
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak etanolik alga cokelat Sargassum sp. terhadap daya simpan minyak ikan selama penyimpanan pada suhu kamar. Pengaruh penambahan ekstrak etanolik alga cokelat Sargassum sp. dilihat dar
Externí odkaz:
https://doaj.org/article/0c4030bb934a4475be30c79b383c7375
Publikováno v:
BIOFOODTECH : Journal of Bioenergy and Food Technology. 1:9-19
Ulva lactuca adalah salah satu jenis makroalga hijau yang memiliki kandungan asam lemak tak jenuh cukup tinggi. Asam lemak tak jenuh mudah mengalami kerusakan akibat reaksi oksidasi. Penelitian ini bertujuan untuk mengetahui umur simpan asam lemak ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d0435af8354abba11738949f0404a1d
https://doi.org/10.55180/biofoodtech.v1i1.232
https://doi.org/10.55180/biofoodtech.v1i1.232
Publikováno v:
Agritech, Vol 41, Iss 3, Pp 231-237 (2021)
agriTECH; Vol 41, No 3 (2021); 231-237
agriTECH; Vol 41, No 3 (2021); 231-237
Sargassum hystrix juice is a functional beverage made from S . hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S . hystrix concentration on antioxidant activity, le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::065741dbbd00233dd944c66e67d1ee1d
https://jurnal.ugm.ac.id/agritech/article/view/26665
https://jurnal.ugm.ac.id/agritech/article/view/26665
Autor:
Siti Ari Budhiyanti, Khusnul Alfionita, Sheila Rosmala Putri, Indun Dewi Puspita, Tira Aristasari, Bianda Aulia, Rahadyana Muslichah, Toto Sudargo, Alim Isnansetyo, Atika Anif Prameswari
Publikováno v:
Media Gizi Mikro Indonesia. 12:153-164
Latar Belakang. Uji sensoris dan uji umur simpan pada pengembangan produk pangan diperlukan agar produk yang dihasilkan dapat diterima dan aman bagi konsumen. Individu yang mengalami prediabetes memiliki kesempatan untuk mencegah atau menunda perkemb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35c0e11206643cc732217f1624528284
https://doi.org/10.22435/mgmi.v12i2.4952
https://doi.org/10.22435/mgmi.v12i2.4952