Výsledky vyhledávání - "Tahir Mulyati"

Akademický článek

The Effect of Surfactant Formulation and Salam Leaf Extract (Syzygium Polyanthum) on The Durability of Soybean Oil

Autor: Diyah Kustini Khadijah, Tahir Mulyati, Zainal Zainal

Publikováno v: BIO Web of Conferences, Vol 96, p 01003 (2024)

The antioxidants in salam leaf extract have polar properties that affect their effectiveness in oil, thus requiring a surfactant to enhance dispersion. This study aims to investigate the impact of surfactant addition on the dispersion of salam leaf e

Externí odkaz: https://doaj.org/article/3152ed22ee8545b3a5909c8aa067147e

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Akademický článek

Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research

Autor: Nenotek Stevandy Pratama, Djalal Muspirah, Tahir Mulyati, Langkong Jumriah, Asfar Muhammad, Dirpan Andi, Oktavia Adila, Arifin Sri Rasyida, Hasmiyani Hasmiyani, Hidayat Serli Hatul

Publikováno v: BIO Web of Conferences, Vol 96, p 01005 (2024)

A fascinating opportunity for screening lactic acid bacteria with the potential to ferment plant-based milk production exists in seaweed, a rich source of microbial variety. In this work, marine-derived lactic acid bacteria (LAB) will be identified a

Externí odkaz: https://doaj.org/article/06f0970abc9b49e7bc91be3c5c01ba7a

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Akademický článek

Study of Making Steamed Brownies Premix Flour Made From Mung Beans Flour (Vigna radiata) and Pumpkin Flour (Cucurbita moschata)

Autor: Rosfitasari Evi, Tahir Mulyati M.

Publikováno v: BIO Web of Conferences, Vol 96, p 01026 (2024)

Brownies are food products that have a distinctive sweet chocolate taste with a soft texture. Brownies are generally loved by people from all walks of life, from children to adults, so they can be developed into highly nutritious products. By adding

Externí odkaz: https://doaj.org/article/1f8cd60c4ccc4ab8a82a8f2a8b9f1ac8

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Akademický článek

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Autor: Zulhaq Paradiman Aidil, Tahir Mulyati M., Dirpan Andi

Publikováno v: BIO Web of Conferences, Vol 96, p 01030 (2024)

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk

Externí odkaz: https://doaj.org/article/afb5e39344da4d13ba8864dd096b2666

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