Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Tirza Hanum"'
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 23, Iss 1, Pp 31-44 (2018)
Copigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time. Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect
Externí odkaz:
https://doaj.org/article/a7a8bb8af2084693a73a10f2e7743aef
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 22, Iss 1 (2017)
Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anth
Externí odkaz:
https://doaj.org/article/6919cd5eab37438e8ccce8b4ea858bb6
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 19, Iss 1 (2014)
This study was aimed to determine the concentration of orange juice (Citrus sinensis) and glucose which produce green cincau sinbiotic beverage with the best characteristics, has high concentration of lactic acid bacteria and antioxidant activity as
Externí odkaz:
https://doaj.org/article/8b399212b7f845e0abed7fd54db5b074
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 19, Iss 1 (2014)
The purposes of this study were to determine the quality diversity of plastic- packed soy milk sold in Bandar Lampung, and business analysis of production of soy milk plastic package. The data of soy milk quality were collected from 8 vendors and 6 p
Externí odkaz:
https://doaj.org/article/6248cf4fabf84d2db9ea769fdb1892af
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 19, Iss 2 (2014)
This study was aimed to obtain the optimal concentration of chitosan and the longest shelf life of melon, watermelon and pineapple slices. The experiment was factorial, and arranged in a completely randomized block design with 3 replications. The fir
Externí odkaz:
https://doaj.org/article/b13402f1c9b24c0e9a578cdd8f394bda
Autor:
Tirza Hanum
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 11, Iss 1, Pp 17-23 (2000)
Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidin
Externí odkaz:
https://doaj.org/article/d35c04612f464d2786c6bf9609e815b7
Autor:
Tirza Hanum
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 12, Iss 1 (2001)
Three extraction methods were studied to isolate natural colorant from red glutinous rice bran. Stability of extracts in relation to processing conditions and in the model beverages was determined at room temperature. Identifications of anthocyanidin
Externí odkaz:
https://doaj.org/article/1e559c4a63c9431296bd5923c7c33793
Publikováno v:
Jurnal Pengembangan Agroindustri Terapan. 1:13-23
Pastry industry in Bandar Lampung are well developed and like other industry they have goal to achieve many profit with minimal cost. This research aim to analyze the production process which already applied and give advice on improvements to the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0fdd5ff85adb9692d1b36a64918e226
https://doi.org/10.25181/jupiter.v1i1.2653
https://doi.org/10.25181/jupiter.v1i1.2653
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 23, Iss 1, Pp 31-44 (2018)
Copigmentation has been suggested as an effective method to improve color and stability of anthocyanins and storage time. Catechol and tannin can be used as a copigment to improve stabilize color of anthocyanins. This study aims to examine the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9880591513acf7b3123d8b15538ee714
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1577
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1577
Publikováno v:
Journal of Food Biochemistry. 20:111-123
Polyphenol oxidase (PPO) was extracted and purified from Stanley plums (Prunus domestica L.). Crude PPO showed pH optima of 5.8 to 6.4 with different substrates. Heating for 5 min at 75C completely inactivated this enzyme. Plum PPO was stable at -20C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4929dde04df794d8b9b5fd9d08985034
https://doi.org/10.1111/j.1745-4514.1996.tb00576.x
https://doi.org/10.1111/j.1745-4514.1996.tb00576.x