Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Susana Ristiarini"'
Publikováno v:
Food ScienTech Journal, Vol 6, Iss 1, Pp 15-26 (2024)
Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties
Externí odkaz:
https://doaj.org/article/1ca9e004575e4e9fbe21484554fa011f
Autor:
Ignatius Srianta, Indah Kuswardani, Susana Ristiarini, Netty Kusumawati, Laura Godelive, Ira Nugerahani
Publikováno v:
Bioresources and Bioprocessing, Vol 9, Iss 1, Pp 1-14 (2022)
Abstract As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential
Externí odkaz:
https://doaj.org/article/5bc7b646b1ed41b997d0d915469cc893
Autor:
Ignatius Srianta, Endang Kusdiyantini, Elok Zubaidah, Susana Ristiarini, Ira Nugerahani, Andreas Alvin, Nathania Iswanto, Bo-Bo Zhang
Publikováno v:
Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-12 (2021)
Abstract The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market. Efforts to find the cost-effective subst
Externí odkaz:
https://doaj.org/article/534c83df291144e4a7823ec6430342d1
Publikováno v:
Agritech, Vol 38, Iss 3, Pp 320-329 (2019)
Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, wh
Externí odkaz:
https://doaj.org/article/827f6e96b05b44769c4f600f4020bfab
Autor:
Ignasius Radix A. P. Jati, Laurensia M. Y. D. Darmoatmodjo, Thomas I. P. Suseno, Susana Ristiarini, Condro Wibowo
Publikováno v:
Plants, Vol 11, Iss 3, p 440 (2022)
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds an
Externí odkaz:
https://doaj.org/article/77f263a81c954e24937b693012e5f855
Publikováno v:
International Journal of Advance Tropical Food. 3:23-34
Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This res
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17daf8e7d8e4f8e1a4045735d7933fad
https://doi.org/10.26877/ijatf.v3i1.9305
https://doi.org/10.26877/ijatf.v3i1.9305
Publikováno v:
Jurnal Teknologi Pangan dan Gizi. 20:63-68
Permen toffee terbuat dari campuran gula pasir, sirup glukosa, susu, dan lemak yang merupakan emulsi lemak dalam air. Emulsifier memegang peranan penting pada permen toffee untuk menjaga kestabilan emulsinya. Emulsifier yang digunakan adalah susu ski
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0347490b01434baa042f4075d2f6d511
https://doi.org/10.33508/jtpg.v20i1.3155
https://doi.org/10.33508/jtpg.v20i1.3155
Publikováno v:
Food Research. 4:1135-1139
This research was aimed to separate and analyse Monascus yellow pigment (MYP) with chromatography. MYP was in a mixture with red and orange pigments. MYP separation was performed in a silica gel column with eluent of ethyl acetate: ethanol: water = 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68dba81547cb6279146c6848865943c
https://doi.org/10.26656/fr.2017.4(4).020
https://doi.org/10.26656/fr.2017.4(4).020
Autor:
Ignasius Radix A.P. Jati, Thomas Indarto Putut Suseno, Susana Ristiarini, Ida Ayu Putu Ratih Pradnyasari, Erni Setijawati
Publikováno v:
Jurnal Teknologi Pangan dan Gizi. 18:58-63
Snack merupakan makanan yang sering dikonsumsi selain makanan pokok. Salah satu solusi yang dapat dilakukan untuk pemenuhan snack yang sehat dan memberi nilai tambah bagi kesehatan yaitu mengolah beras merah menjadi snackbar. Pembuatan snackbar pada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adfaca07aa5251989bb326a7aa563537
https://doi.org/10.33508/jtpg.v18i1.1988
https://doi.org/10.33508/jtpg.v18i1.1988
Autor:
Andreas Alvin, Ira Nugerahani, Susana Ristiarini, Indah Kuswardani, Ignatius Srianta, Ihab Tewfik
Publikováno v:
E3S Web of Conferences. 344:03003
Efforts have been made to cultivate Monascus purpureus on durian seed to produce Monascus Fermented Durian Seed (MFDS). MFDS pigment production could be enhanched by substrate addition by adding carbon source such as molasses. The purpose of this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055c9fc8963cbf9be2edc3e89d0e1a12
https://doi.org/10.1051/e3sconf/202234403003
https://doi.org/10.1051/e3sconf/202234403003