Zobrazeno 1 - 10
of 159
pro vyhledávání: '"Tyas Utami"'
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 221-229 (2023)
Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strai
Externí odkaz:
https://doaj.org/article/387ffad051c143219000d850b508482c
Autor:
Angelia Wattimury, Dian Anggraini Suroto, Tyas Utami, Rachma Wikandari, Endang Sutriswati Rahayu
Publikováno v:
Indonesian Journal of Biotechnology, Vol 28, Iss 2, Pp 102-111 (2023)
The absence of transferable antibiotic resistance genes is required for the safety of commercial probiotics. Previous studies have found that antibiotic resistance genes on plasmids in Lactobacilli make them unsafe for food purposes due to the genes
Externí odkaz:
https://doaj.org/article/506afb86adf645399e0344547db6c08f
Autor:
Endang S. Rahayu, Wahyu K. Yoga, Husnita Komalasari, Mariyatun Mariyatun, Wednes A. Yuda, Nancy E. P. Manurung, Pratama N. Hasan, Suharman Suharman, Fathyah H. Pamungkaningtyas, Dina A. Nurfiana, Putrika C. Pramesi, Mifta Gatya, Phatthanaphong Therdtatha, Jiro Nakayama, Mohammad Juffrie, Titiek F. Djaafar, Tri Marwati, Tyas Utami
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
The present study investigated the ingestion effect of chocolate probiotic containing Lactobacillus plantarum Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic
Externí odkaz:
https://doaj.org/article/3cc3e474615740c09fb84597be9bfe90
Publikováno v:
Applied Food Biotechnology, Vol 11, Iss 1, Pp e6-e6 (2023)
Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim o
Externí odkaz:
https://doaj.org/article/8f96886091a541fba44ecea972c3fd08
Publikováno v:
Applied Food Biotechnology, Vol 10, Iss 2, Pp 129-140 (2023)
Background and Objective: Monolaurin can be produced by enzymatic glycerolysis of a mixture of palm kernel olein-stearin (PKOo-PKS). Monolaurin has the ability as an antibacterial agent against both gram-positive and negative bacteria. Limited studie
Externí odkaz:
https://doaj.org/article/38469eeb4f35477fbfff3f6ba3910c93
Autor:
Moh. A'inurrofiqin, Endang Sutriswati Rahayu, Dian Anggraini Suroto, Tyas Utami, Yunika Mayangsari
Publikováno v:
AIMS Microbiology, Vol 8, Iss 4, Pp 403-421 (2022)
Lactiplantibacillus plantarum subsp. plantarum Kita-3 is a candidate probiotic from Halloumi cheese produced by Mazaraat Artisan Cheese, Yogyakarta, Indonesia. This study evaluated the safety of consuming a high dose of L. plantarum subsp. plantarum
Externí odkaz:
https://doaj.org/article/c8bbb2ed70da46e393362a0d55404cd4
Autor:
Joshua Christmas Natanael Luwidharto, Endang S. Rahayu, Dian Anggraini Suroto, Rachma Wikandari, Ardhika Ulfah, Tyas Utami
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 3, Pp 205-216 (2022)
Abstract Background and Objective: Spirulina platensis includes excellent bioactive compounds, which provide health-promoting effects. However, use of Spirulina platensis in foods includes limitations due to its unpleasant flavor and taste for som
Externí odkaz:
https://doaj.org/article/f0756b65a6a644bdb4e99868120a7d95
Autor:
Dini Andriani, Pratama Nur Hasan, Tyas Utami, Dian Anggraini Suroto, Rachma Wikandari, Endang Sutriswati Rahayu
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 267-274 (2021)
Abstract Background and Objective: In the authors’ previous study, four unique Lactobacillus strains (Lactobacillus plantarum Dad-13, Lactobacillus plantarum Mut-7, Lactobacillus plantarum T-3 and Lactobacillus paracasei SNP-2) from Indonesian
Externí odkaz:
https://doaj.org/article/23977ac4c86142e897170db174b55b25
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 285-295 (2021)
Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form. Ferm
Externí odkaz:
https://doaj.org/article/2d691fffbf784bb18bb3b921954c1b1d
Publikováno v:
Agrointek, Vol 15, Iss 2, Pp 667-675 (2021)
Jambal roti is a fermented product of sea catfish (Arius thalassinus) with the manufacturing process uses a high salt concentration (30%), and is still done traditionally. High salt in fish processing causes consumers to hesitate in consuming the pro
Externí odkaz:
https://doaj.org/article/3a4fbc703ab747b18e933d40e579c49b