Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Yuli Witono"'
Autor:
Fifteen Aprila Fajrin, Diana Holidah, Heni Nurhidayah, Putri Suci Wulansari, Didik Pudji Restanto, Lailatul Azkiyah, Yuli Witono, Ari Satia Nugraha
Publikováno v:
Saudi Pharmaceutical Journal, Vol 32, Iss 6, Pp 102097- (2024)
Oxidative stress accumulation becomes a pathophysiological factor in diabetic neuropathy (DN), activating TRPV-1. Resveratrol in cocoa pod husk exhibits antioxidant activity that could be beneficial in DN. This study examined how the ethanol extract
Externí odkaz:
https://doaj.org/article/df84bd632371469b97e32ae9b1738966
Autor:
Choirul Anam, Ana Amiroh, Mariyatul Qibtiyah, Astrid Gita Karina, Ardiyan Dwi Masahid, Yuli Witono
Publikováno v:
Agrointek, Vol 17, Iss 3, Pp 537-548 (2023)
The utilization of trash fish is not optimal for animal feed, and the price falls during the main harvest. To increase the selling value, the fish processing technology is needed. This research aimed to determine the organoleptic and physical charact
Externí odkaz:
https://doaj.org/article/627bda236bea4e4286f15b3ba5465042
Publikováno v:
Jurnal Teknologi Pertanian, Vol 24, Iss 1, Pp 23-34 (2023)
Plastik merupakan kemasan pangan yang umum digunakan namun memiliki sifat sukar dihancurkan sehingga menyebabkan pencemaran lingkungan dan masalah kesehatan. Plastik biodegradable berbasis renewable material seperti singkong, whey keju, dan gliserol
Externí odkaz:
https://doaj.org/article/55378feeb7844802830f9e5599c81da1
Autor:
Maria Belgis, Thalita Zhafirah Arifin, Dayintaguna Prameswari, Iwan Taruna, Miftahul Choiron, Yuli Witono, Ardiyan Dwi Masahid
Publikováno v:
Coffee and Cocoa Research Journal, Vol 39, Iss 1 (2023)
Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic a
Externí odkaz:
https://doaj.org/article/581773db59ab417baffe855995e2344f
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 2, Iss 3, Pp 20-23 (2021)
The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by comb
Externí odkaz:
https://doaj.org/article/9e038ddcaa784cdbb898dfb909ac4554
Publikováno v:
Food ScienTech Journal, Vol 2, Iss 1, Pp 25-30 (2020)
Myofibril is contributing to gel-forming. Every species of fish have different myofibril concentration. Pacific codfish has white flesh which is expected to make surimi. The objective of this research was to analyze the characteristics of surimi prep
Externí odkaz:
https://doaj.org/article/fcb617da346d40819af4acd56944d8a6
Autor:
Yuli Witono
Publikováno v:
Journal of Biological Researches, Vol 13, Iss 2, Pp 115-121 (2012)
‘Biduri’ plant is a wild bush in tropical countries which is one of potential protease source. However, protease extracted fromleaf and stamp top of biduri is still green in color due to contain a protein bounding-chlorophyll. It would b
Externí odkaz:
https://doaj.org/article/0595384cda2d4b58ab7b68dd02c74c8c
Publikováno v:
Journal of Biological Researches, Vol 13, Iss 1, Pp 7-13 (2012)
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the s
Externí odkaz:
https://doaj.org/article/b4a5287221274ad3b6c12708b19618fd
Publikováno v:
Indonesian Journal of Pharmacy, Vol 21, Iss 3, Pp 171-177 (2010)
Starch is one of the most widely used excipient in the manufacture of solid dosage forms. One of few problems associated with starch is its poor flowability so can’t used as excipient in direct compression tablet. The purpose of these studies was t
Externí odkaz:
https://doaj.org/article/6122a1d5730549ffb4730a6d65c890b0
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 16, Iss 2, Pp 126-132 (2005)
Effect of ascorbic acid on gel formation of myofibril from big eye scad fish (Selar crumenophthalnus)were studied for its development as food ingredient. Myofibril was galled by the addition of various concentrations of ascorbic acid (0, 0.1, 0.2, 0.
Externí odkaz:
https://doaj.org/article/4789a4160c4c46b4a69241b79c97fe1d