Zobrazeno 1 - 10
of 15
pro vyhledávání: '"V. Priyo Bintoro"'
Autor:
Setya Budi Muhammad Abduh, V. Priyo Bintoro, Nurwantoro Nurwantoro, Vitus Dwi Yunianto, Yoyok Budi Pramono
Publikováno v:
Journal of Applied Food Technology, Vol 10, Iss 1, Pp 1-7 (2023)
Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determ
Externí odkaz:
https://doaj.org/article/bf30920a800e4a2ca3f9a1483a3cfff0
Publikováno v:
International Journal of Science and Engineering, Vol 3, Iss 2, Pp 30-34 (2012)
The study was aimed to compute Pb and Cd bioaccumulation in different organs of broiler. Carcass, heart, liver, gizzard, intestine, and excreta. The data were obtained from broiler reared in the litter cage. Four treatments of feed were given to the
Externí odkaz:
https://doaj.org/article/94f10cb947204e50beef65112b919ee4
Publikováno v:
Jurnal Ilmiah Teknosains. 7:29-35
Enzim amilase merupakan enzim yang berperan dalam proses pencernaan. Enzim amilase terdapat pada kecambah dari kacang-kacangan seperti kacang tunggak. Kacang tunggak merupakan salah satu jenis tanaman kacang-kacangan yang memiliki sumber protein naba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4acd65f46b4091995cf39452a80cb156
https://doi.org/10.26877/jitek.v7i1/mei.8359
https://doi.org/10.26877/jitek.v7i1/mei.8359
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 803:012038
The extraction process and skin type would be affected on functional properties of gelatin, particularly on the interaction between oil and water. The present study reports the functional properties comparison of hide buffalo (bubalus bubalis) gelati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4eb7904ad60a4ef30b3bfc14bb7d3c3
https://doi.org/10.1088/1755-1315/803/1/012038
https://doi.org/10.1088/1755-1315/803/1/012038
Publikováno v:
Jurnal Teknologi Pangan dan Hasil Pertanian. 16:18
Tofu is a product made by beans protein coagulation. The food is relatively cheap, much preferred by all levels of society and highly nutritious. The main nutrient of tofu is protein. This study aims to determine the characteristics of green beans to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c280aa5be0dc443c597e5cbe301bd903
https://doi.org/10.26623/jtphp.v16i1.4401
https://doi.org/10.26623/jtphp.v16i1.4401
Autor:
Edjeng Suprijatna, Anang Mohamad Legowo, Kurniawan Sinaga, V. Priyo Bintoro, Yoyok Budi Pramono
Publikováno v:
International Journal of Poultry Science. 13:304-307
Duck's leg and breast of Indonesian native duck were analized in laboratory to determine polycyclic aromatic hydrocarbon (PAH) such as naphthalene, acenaphtene, phenentrene, flourantene, pyrene, benzoantrasene and perylene. The result showed that nap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c7997b661486e938b33206420d7511a
https://doi.org/10.3923/ijps.2014.304.307
https://doi.org/10.3923/ijps.2014.304.307
Autor:
Dwi Novrina Nawangsari, V. Priyo Bintoro, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri, Sri Mulyani
Publikováno v:
International Journal of Dairy Science. 9:56-62
Lactoperoxidase (LPO) could be simply obtained from whey through immobilization using a cation exchange resin of SP Sepharose. LPO received high attention since the antimicrobial properties of LPO system (LPOS) that are consisted of LPO, SCN- and H 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f9c5cb478caeb5769c51c2ef02760fb
https://doi.org/10.3923/ijds.2014.56.62
https://doi.org/10.3923/ijds.2014.56.62
Publikováno v:
Journal of Applied Food Technology. 3
Durian seed has receive huge attention from researcher in tropical country since the utilization of this seed is still questionable. However, the basic process is needed to provide beneficial information to all users for proper process in food indust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d180b912fae34d2f7a13a4fba1946b
https://doi.org/10.17728/jaft.21
https://doi.org/10.17728/jaft.21
Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 9:473
Corn silk from female flowers consists of a group of stigmas that are smooth, soft, and look like threads and yellowish silk. Corn silk is rich in phenolic compounds, especially flavonoids and high natural antioxidant compounds. This content varies a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a74295e6ad2f3bb683e74d29d651422
https://doi.org/10.18517/ijaseit.9.2.8297
https://doi.org/10.18517/ijaseit.9.2.8297
Publikováno v:
Journal of the Indonesian Tropical Animal Agriculture, Vol 41, Iss 2, Pp 99-105 (2016)
his study was conducted to analyze the effect of natural curing by various levels of fresh celery leaves (FCL) and various levels of incubation temperature. The incubation temperature was room temperature (RT) and temperature of 40.6oC (40.6) for 2 h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76a0c5ced2815d315eaaf7c99af27403
https://doi.org/10.14710/jitaa.41.2.
https://doi.org/10.14710/jitaa.41.2.