Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Vega Yoesepa Pamela"'
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100339- (2024)
Along with the increasing need for functional ingredients, research on functional polysaccharides such as inulin continous to be explored from local plants. This study aimed to develop a method to obtain a high yield of Beneng tuber's inulin by extra
Externí odkaz:
https://doaj.org/article/85529793c3244e27bd98899a6e6aa78a
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 1, Pp 56-61 (2021)
Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is con
Externí odkaz:
https://doaj.org/article/ebf8688fd01c4655a3aa9f4842b615ad
Publikováno v:
Food ScienTech Journal, Vol 2, Iss 2, Pp 75-79 (2020)
Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemi
Externí odkaz:
https://doaj.org/article/a4e1f709a5e745ada2cb438dd433c5c9
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 2, Pp 100-104 (2019)
High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pande
Externí odkaz:
https://doaj.org/article/1a91e5994c4a49a9bb0023da2fde95bf
Autor:
Bayu Meindrawan, Vega Yoesepa Pamela
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 1, Pp 40-44 (2019)
Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid compositio
Externí odkaz:
https://doaj.org/article/74179673afe34a9b8802c91824fdfe10
Autor:
Septariawulan Kusumasari, Fitria Riany Eris, Yudi LA Salampessy, Anggoro Suryo Pramudyo, Ratna Mega Sari, Bayu Meindrawan, Vega Yoesepa Pamela, Winda Nurtiana, Nezly Nurlia Putri, Karmelia Nurrohmah
Publikováno v:
MOVE: Journal of Community Service and Engagement. 2:67-72
This community service activity is a digital marketing training conducted by a lecturer of Food Technology Study Program, Sultan Ageng Tirtayasa University to the people of Ciborang Village, Kadubeureum Village, Pabuaran District, Serang Regency. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3decfd8c54764166cb1e816c2a029bc
https://doi.org/10.54408/move.v2i2.145
https://doi.org/10.54408/move.v2i2.145
Autor:
Septariawulan Kusumasari, Vega Yoesepa Pamela, Fitria Riany Eris, Dina Riziani, Arni Komala Sari
Publikováno v:
Community Development Journal : Jurnal Pengabdian Masyarakat; Vol. 3 No. 2 (2022): Volume 3 Nomor 2 Juni 2022; 844-848
Stunting atau pendek merupakan masalah gizi menahun di Indonesia. Salah satu lokus stunting di Indonesia yaitu Kecamatan Koroncong Kabupaten Pandeglang. Desa Tegalongok merupakan salah satu sasaran bantuan stunting di Kecamatan Koroncong. Status gizi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c499812742be7463375f06afae22240
https://doi.org/10.31004/cdj.v3i2.4887
https://doi.org/10.31004/cdj.v3i2.4887
Autor:
Vega Yoesepa Pamela
Publikováno v:
Nutriology : Jurnal Pangan,Gizi,Kesehatan. 3:18-24
Yogurt merupakan salah satu produk hasil fermentasi susu yang paling tua dan cukup populer di seluruh dunia. Bentuknya mirip bubur atau es krim tetapi dengan rasa agak asam. Saat ini berbagai jenis yogurt dapat ditemukan, dengan berbagai jenis formul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c9823d5423947dc2f040c438a21cee
https://doi.org/10.30812/nutriology.v3i1.1963
https://doi.org/10.30812/nutriology.v3i1.1963
Autor:
Alfi Rahmawan, Ihsan Jabran Mumtaz, Rera Haiefinah, Lulu Zakiyah Hasna, Elisabeth Michaela Pareira, Rifqi Ahmad Riyanto, Vega Yoesepa Pamela
Publikováno v:
Jurnal Litbang Edusaintech. 2:135-140
Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5af341f2aefc8dfc15ed0c1047dae02
https://doi.org/10.51402/jle.v2i2.57
https://doi.org/10.51402/jle.v2i2.57
A Review of the Potential of Beneng Taro as Material for Inulin Making and Its Application to Yogurt
Autor:
Fitria Riany Eris, Dina Riziani, Vega Yoesepa Pamela, Muhammad Rizal Febriansah, Septariawulan Kusumasari, Arni Komala Sari
Publikováno v:
Proceedings of the 2nd International Conference for Smart Agriculture, Food, and Environment (ICSAFE 2021) ISBN: 9789464630893
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1df77bc333bb0b97e3362be09035d208
https://doi.org/10.2991/978-94-6463-090-9_5
https://doi.org/10.2991/978-94-6463-090-9_5
