Presentations and Authors


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Peer-reviewed abstract

The Effect of Autoclave-Cooling Cycle Modified Flour on Psycochemical Properties of Purple Sweet Potato Brownies
Rohmah Luthfiyanti, Dadang Dayat Hidayat, Taufik Rahman, Ade Chandra Iwansyah, Raden Cecep Erwan Ardiansyah, Nurhaidar Rahman
The Addition of Palm Sugar Levels and Fermentation Time Affect The Characteristics of Kombucha Moringa
Wawan Agustina, Debby Natalia Kandowangko, Ade Chandra Iwansyah, Wisnu Cahyadi, Dewi Desnilasari, Raden Cecep Erwan Andriansyah
Optimization of moringa (Moringa oleifera L.) effervescent tablet formulation with acid-base combinations using mixture design D-optimal
Ade Chandra Iwansyah, Hilman Fauzi, Hari Hariadi, Wisnu Cahyadi
Organoleptic Characteristics of Banana Flakes Based on Maturity Level of Ambon Banana (Musa paradisiaca)
Diki Nanang Surahman, Taufik Rahman, Riyanti Ekafitri, Wisnu Cahyadi, Didit Anindita Setyadi, Hendarwin M Astro, Ashri Indriati, Yusuf Andriana, Cahya Edi Wahyu Anggara
Physicochemical and Sensory Properties of Reformulated Bakery Products Affected by Fat Mimetic
Bernadeta - Soedarini
Nutritional, physical, and sensory properties of fish crackers produced from the head of catfish (Clarias gariepinus)
Meda Canti, Ferryawan Kurniady, Rory Anthony Hutagalung, Wibawa Prasetya
Characteristics of corn-almond cookies that are supplemented with jack bean flour
Nur Aini, Budi Sustriawan, Ervina Mela, Fitria Nurhalizah
Dynamic Changes of Total Phenolic Content, Antioxidant Activity, and Gamma-Amino Butyric Acid (GABA) Content of Germinated, Fermented, and Cooked Red Rice
Widya Agustinah, Kresentia Adela Putritama
Characterization of Toothpaste Made With Non-fermented Cocoa Powder (Theobroma cacao L) Againts Bacteria Streptococcus Mutans
Khaerunnisa nisa Khaerunnisa, Medan yumas Medan Medan, Eky yenita Yenita Eky ristanti, Justus Justus loppies Justus, Ramlah Ramlah Sitti ramlah, Rosniati Rosniati Rosniati, Alfrida Alfrida Alfrida
The Effect of Difference Strawberry (Fragaria x ananassa) Puree Concentration on Microbiological, Physicochemical, and Organoleptic Properties of Monascus Fermented Durian Seeds Yogurt
Indah Kuswardani, felix Yuwono, Neysa Elvina Dharmawan, Ira Nugerahani, Ignatius Srianta, Ihab Tewfik
The Effect of Different Concentrations of Banana Ambon Puree on the Physicochemical, Microbiological, and Organoleptic Properties of Rice Bran Yogurt
Ignatius Srianta, Nathania Iswanto, Laurence Noventia Poernomo, Ira Nugerahani, Indah Kuswardhani, Susana Ristiarini, Ihab Tewfik
The Effect of Cavendish Banana (Musa acuminata) Puree Concentration to the Microbiological, Physicochemical, and Sensory Properties of Rice Bran Yogurt
Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik
Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 of Monascus Fermented Durian Seed
Ira Nugerahani, Andreas Alvin, Susana Ristiarini, Indah Kuswardani, Ignatius Srianta, Ihab Tewfik
Effect of Monascus Fermented Durian Seed Concentration on Physicochemical and Organoleptic Properties of meat Analog Sweet Potato Flour-Gluten Based
Ignatius Srianta, Brenda Revitasari Soejanta, Josephine Natanael, Susana Ristiarini, Ira Nugerahani, Ihab Tewfik
Coba
Head of Library
coba
Theresia Evelyn
Optimization of temperature and reaction time on ultrasound-modified sweet potato starch
Grace Maria Ulfa, Kiki Fibrianto, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko
Enhancement of Local Agricultural Product Xanthosoma sagittifolium as the Food Ingredient and Industrial Raw Material
I Putu Suparthana, Putu Widya Indra Astuti, Nengah Kencana Putra
THE CHARACTERISTICS OF CREAM CHEESE MADE FROM LAMPUNG FARMER’S MILK AS IMPACT OF STABILIZER APPLICATION ON DIFFERENT CURD RECOVERY
Neti Yuliana, Chandra Utami Wirawati, Sumardi Sumardi, Iyan Indrawan
The Effect of Difference Strawberry (Fragaria x ananassa) Puree Concentration on Microbiological, Physicochemical, and Organoleptic Properties of Monascus Fermented Durian Seeds Yogurt
Felix Yuwono
Antioxidant activities and physical properties of chocolate enriched with plant-based functional ingredients
Dimas Rahadian Aji Muhammad, Fitriyah Zulfa, Didik Purnomo, Clysna Widiatmoko, Dwi Larasatie Nur Fibri
Galangal and ginger essential oils exerted microbial growth inhibitory activity and preservation potential on tofu
Dwi Hartanti, Alwani Hamad, Asmiyenti Djaliasrin Djalil, Intan Nur Fadlilah, Muliastri Mentari
An updated review on the development of functional cocoa drinks
Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Aditya Pitara Sanjaya, Gusti Fauza
Cytotoxic and antioxidant activities of Phyllanthus emblica (L) and Phyllanthus acidus (L) extract mixture as a new food dietary supplement
Gokulanathan A, Giles Brooker, Aravinth Kumar A
Application of Ultrasound in Germinated Soybean Tempe Protein Concentrate Production with Various Types of Solvents
Ayu Putri Gitanjali Prayudani, Wiwik Winarsih, Subarna Subarna, Elvira Syamsir, Made Astawan
Effect of Tempe Protein Isolate from Germinated and Non-germinated Soybean on Oxidative Stress in Diabetes Rats
Nikita Arsy Rachmawati, Made Astawan, Tutik Wresdiyati, Rachel Meiliawati Yoshari
Evaluation of Hypoglycaemic Potency in Tempe with Soybean Germination Process and Extended Fermentation Time
Zaid Abdurrasyid, Made Astawan, Hanifah Nuryani Lioe, Tutik Wresdiyati
Ethnic Food Fermentation From Bengkulu as a Source of Lactic Acid Bacteria
Yenni Okfrianti, Catur Herison
Labeling System in Digital Marketing in the Development of Processed Seafood Products in Demak Regency
Okti Ruenda, Ch Retnaningsih, Berta Bekti Retnawati
Implementation of Distrubution Permits in the Development of Processed Seafood Products in Semarang City
Ch Retnaningsih, Berta Bekti Retnawati, Okti Ruenda
Filipino Native Citrus Fruit Extract on Baked Breads: A Qualitative Observation
Daryll R Gabutin, Ramon Duenas
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF STAR FRUIT WINE AGED WITH SPICES
Laksmi Hartajanie
Effect of Xanthan Gum Addition on the Physical Stability and Sensory Acceptability of Tea and Cocoa Concentrate
Dea Cecilia, Dwiyantari Widyaningrum, Fathyah Hanum Pamungkaningtyas
CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF COOKIES CONTAINING CHLORELLA
Alifia Nurul Fadila, DWIYANTARI WIDYANINGRUM
Ethnic Food Fermentation From Bengkulu as a Source of Lactic Acid Bacteria
Yenni Okfrianti, Catur Herison, Fahrurrozi Fahrurrozi, Budiyanto Budiyanto
People’s Consciousness In Mental And Physical Health And Product Availability In Food Nutrition And Consumption In Urban Life During This New Normal Era: A Systematic Review
Emilia Tungary
A STUDY OF FACTORS AFFECTING MOTHER’S PURCHASE INTENTION FOR PROBIOTICS IN JABODETABEK AREA
Rilanty Hermita, Ingrid Suryanti Surono, Priyo Waspodo, Ata Aditya Wardana, Diana Lo
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina, Mohammad Djali, Robi Andoyo
Histamine Fish Poisoning (HFP) in Indonesia: Current Status and Challenges
Novalia Rachmawati, Radestya Triwibowo
Starter Cultures Inoculation Procedure Changes Microbial Community Structure during Low-Salt Moromi Fermentation
Ihsan Tria Pramanda, Muhammad Novianto Bayu Saputro, Navitri Chandra Naidu, Putu Virgina Partha Devanthi
Synergistic Effect of Kappa-carrageenan and Konjac Flour in Enhancing Physicochemical and Organoleptic Properties of Wheat-based Edible Straw
Iganisus Radix Astadi Praptono Jati
IN SILICO ANTI-CHOLESTEROL OF MONACOLIN FROM MONASCUS SP ON HMG-CoA PROTEIN RECEPTOR
Marlia Singgih, Neng Fisheri Kurniati, Benny Permana, Anna Yuliana, Dita Rizki Amelia
Cholesterol Synthesis Inhibion of Cajanus cajan Leaves and Zingiber officinale Extracts Through HMG-CoA Reductase Inhibitory Activity
Tutik - Wresdiyati, Matthew Chesed Papilaya, Sri Rahmatul Laila, Siti - Sadiah, Made - Astawan
White bread formulation with the addition of Okra (Abelmoschus esculentus (L) Moench) fruit mucilage as an alternative food for diabetics
Mar'atusholihah Dwi Novitasari, Rista Anggriani
Effect of Production Methods on The Properties of Clear Beverages of Red Guava and Pineapple
Probo Nugrahedi, Albertin Damara, Catharina Paramita, Meiliana Meiliana
THE ASSOCIATED ANTIOXIDANT, POLYPHENOL AND MICROBIOLOGY OF CACA0 BEANS (Theobroma cacao L.) AS FUNCTIONAL FOOD
Elazmanawati Lembong, Mohamad Djali, Gemilang Lara Utama
Changes of Physical and Chemical Properties of Rice (cv. Mentikwangi) as Affected by Storage Conditions
Suismono Suismono, Mohamad Djali, Slamet Joni Munarso, Imas Siti Setiasih, Sandi Darniadi
Development of Ready-to-Drink Chocolate Beverage Made of West Sumatra Cacao Nibs Extract Using Kano Model
Fathyah Hanum Pamungkaningtyas, Gabriella Tiffany Alexandra Harris, Natasha Yo Valerie Michelle, Wiwit Amrinola
Quality of Purula (Rice Seasoning from Hydrolysed Soybean and Seaweed) during Pilot Plant Scale Development Using Drum Drying Process
Jordan Kahfi, Noer Laily, Alit Pangestu, Muhammaludin Bin Abihi, Dicki Rachman
Differences in Characteristics of Three Variants of Rice Flakes Products (Instant Baby Porridge: Rice Flake Beef, Chicken, and Fish) Result of Laboratory Scale Development
Bangkit Wiguna, Noer Laily, Iim Sukarti, Wahju Eko Widodo
Hypocholesterolemic Effects of Noodles Prepared from Sago, Sorghum and Mung Bean Flours in Hyperglycemic Rats
Sri Budi Wahjuningsih, Mita Nurul Azkia
Amylose Content And Physical Changes In Waxy Corn Starch Modification By Spontaneous Fermentation
Lisna Ahmad, Yudi Pranoto, Francis Sigit Setyabudi, Djagal Wiseso Marseno
Effect of Cherry (Muntingia calabura) leaves extract on Starch Digestibility, Estimated Glycemic Index (EGI) and Resistant Starch Content of Functional Rice.
Yoyanda Bait
Study of Pectin Capability to Adsorption Cd(II) in Aqueous Solution and The Selectivity with Zn Mineral
Meiliana Meiliana, Mellia Harumi, Bernadeta Soedarini
RED KIDNEY BEAN (Phaseolus vulgaris L.) INSTANT PORRIDGE: EFFECT OF ISOMALTO-OLIGOSACCHARIDES AND FIBERCREME AS SUCROSE REPLACEMENT ON LIPID PROFILE IMPROVEMENT IN HYPERCHOLESTEROL-INDUCED RATS
Yustinus Marsono, Rhaesfaty Galih Putri, Hendrik Gunawan, Rochmad Indrawanto
CHARACTERISTIC OF WINGED BEAN SEED (Psophocarpus tetragonolobus (L.) DC.) AND SOYBEAN (Glycine max) AS COMPOSITE TOFU *Christiana Retnaningsih, A. Rika Pratiwi, Meiliana , Jovan Wijaya, Dea Hendryanti Food Technology Department, Soegijapranata Catholic
Christiana Retnaningsih, Alberta Rika Pratiwi, Meiliana Meiliana, Jovan Wijaya, Dea Nathania Hendryanti
The Effect of Crude Jellyfish Cryoprotectant on The Quality and Storage Stability of Frozen Tortilla Bread Made from Local Corn of Madura
Khariratun Horisah, Umi Purwandari, Burhan Burhan
ENZYME-ASSISTED PRODUCTION OF LOW-GLYCEMIC SYRUP FROM DATE PALM (Phoenix dactylifera L.) FRUITS
Kanokporn Julai
Preparation and characterization of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil)
Sri Priatni, Wawan Kosasih, Tina Rosmalina, Suryatmana Tanuwidjaja, Nurnisa Mulyaningsih
Amylase, Protease, and Lipase-Producing Microbes of Local Origin as Potential Starter Cultures for Low-Salt Moromi Fermentation
Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan
Incorporation of coconut dregs flour into gluten-free purple sweet potato crackers: a study on texture and color profile
Nur Latifatus Zahroh, - Mojiono, Raden Faridz, Umi Purwandari
The Characteristic of Gelatin from Bones of Local Chicken (Gallus gallus domesticus), Broiler Chicken (Gallus domesticus) and Duck (Anas plathytynchos)
Monica Natasha
Potency of Tapai Yeast as Probiotic for Human Gut Health
Ika - Wahyuni
MICROPLASTICS DETECTION IN REFILL DRINKING WATER IN BENDAN AREA, SEMARANG
Inneke Hantoro
Analysis of Umami Taste in Seaweed-based Seasonings using The Omision Test
Alberta Rika Pratiwi
Physicochemical and Sensory Properties of Reformulated Bakery Products Affected by Fat Mimetic
Meiliana Meiliana
CHEMICAL SANITIZERS AND THEIR APPLICATION IN SEAFOOD AND BAKERY INDUSTRY : A REVIEW
Bernadeta - Soedarini, Dion Nugraha, Mellia Harumi
“Mie Lethek” as Indonesian Noodle Herritage Made from Fermented Cassava Flour: A Review
Nurhayati Nurhayati, Achmad Subagio, Umi Purwandari
Sensory profile analysis of ready to drink chocolate using Rate All That Apply (RATA) method based on customer perception
Gusti Fauza
Physicochemical properties of canistel flour modified by heat-moisture-treatment
Sri Rejeki Retna Pertiwi
Optimization of Formulation Ingredients for Crystallization of Nutmeg Seed Oleoresin
Victoria Kristina Ananingsih
Effect of using different clarifying agents and temperature to physicochemical and sensory properties of sweet sorghum extract
Winda Christina Harlen, Susana Ristiarini
Flavonoid and Main Aroma-active Compounds Identification of Taiwan Citrus depressa Hayata Peels
Dinar Suksmayu Saputri, Wei Jyun Chien, Sahri Yanti, Hung Yu Lin, Dinesh Chandra Agrawal
In vitro digestibility of starch and protein of mung bean with different time of soaking as healthy food source
Anna Ingani Widjajaseputra, Theresia Endang Widoeri Widyastuti
THE DIFFERENCES IN THE RESULT OF EXAMINATION OF ADOLESCENT HAEMOGLOBIN LEVELS USING DIGITAL AND SODIUM LAURYL SULPHATE METHODS
FATIM ILLANINGTYAS ILLANINGTYAS, NOER LAILY LAILY
The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice
Wisnu Adi Yulianto, Nugrah Widiastuti Tistianingrum, F. Didiet Heru Swasono
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina
Prospects of Lactoferrin as Potential Natural Antibiotic
Syeda Fahria Hoque Mimmi
Omega-3 Profiles and Chemical Substances of Chicken Meat Fed Diets Containing Purslane Meal (Portulaca oleraceae) Rich in Omega-3 Fats
Lilik Retna Kartikasari, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa
In Vivo Evaluation of Faloak (Sterculia quadrifida R.Br) Stem Bark Kombucha as Hyperglycemia and Therapeutic Agent
Paulus Risan Funan Lalong, Elok Zubaidah, Erryana Martati
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca
Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Asti Permata Nauli, Thomas Indarto Putut Suseno, Marta Kartika Endarni
Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran
Chatarina Yayuk Trisnawati, Medita Aravinda Goberto, Ignatius Srianta, Ira Nugerahani, Yustinus Marsono
Shelf Life Determination of Canned Pacri Nanas using Accelerated Shelf Life Testing Method
Maherawati Maherawati, Tri Rahayuni, Lucky Hartanti
Optimised Physicochemical and Organoleptic Properties of Cookies at 70:30 ratio of Modified Cassava Flour and Mung Bean Flour
celine gabrielle leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta, Ihab Tewfik
Enhancing the Probiotic, Chemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste
Ellyzsabeth Lambertus, Devina Liem, Ferrian Wanaputra, Ignatius Srianta, Ira Nugerahani, Indah Kuswardani, Ihab Tewfik
Proximate, Amino Acid Composition, Mineral Content, and Microstructural Profiles of Porang (Amorphophallus muelleri Blume) Flour
Jatmiko Eko Witoyo, Eva Ni’maturohmah, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko
REVIEW: WINE PAIRING OF SPICY COCONUT BEEF AND BETUTU CHICKEN
Lindayani - Lindayani, Felix Yuwono Wiredjo, Laksmie Hartajanie
THE ROLE OF ONLINE TRANSPORTATION IN HELPING HOUSEHOLDS TO ACCESS FOOD DURING THE COVID-19 PANDEMIC IN MAKASSAR CITY
Rahmadanih Rahmadanih, Darmawan Salman, Mahyuddin Mahyuddin, Saadah Saadah, Ni Made Viantika Sulianderi
Effects of frozen storage duration on the physicochemical and sensory properties of cassava stick
Chatarina Yayuk Trisnawati, Anita Maya Sutedja, Victor Christian Kaharso
The Variability of Tauco Products in Indonesia Based on Chemical Characteristics
Vika Tresnadiana Herlina, Hanifah Nuryani Lioe, Harsi Dewantari Kusumaningrum, Dede Robiatul Adawiyah
Kinetics Study of Bacterial Cellulose Production by Acetobacter xylinum FNCC 0001 with Variation of Carbon Sources
Rizqi Auliyya Avirasdya, Asri Nursiwi, Ardhea Mustika Sari, Muhammad Zukhrufuz Zaman, Adhitya Pitara Sanjaya
Effect of addition of texturizer on the proximate content and texture properties of geblek, a cassava starch-based traditional food from Indonesia
Nani Ratnaningsih
FORMULATION OF TINUKTUK RECIPES (TRADITIONAL INGREDIENTS OF THE BATAK SIMALUNGUN ETHNIC) AND POTENTIAL AS FUNCTIONAL FOOD
Novriani - Tarigan
The Addition of Basil (Ocimum basilicum L.) Leaves and Chitosan to Prolong the Shelf Life of Consumers Accepted Wet Noodles
Sumardi - Sumardi, ‪Victoria Kristina Ananingsih, Amadea Anindyaswasti Aptasista
Physicochemical and Microbiological Characteristics of Fruit-Based Kombucha
Elok zubaidah, Andreas Bimanda Cahyadi, Ignatius Srianta, Ihab Tewfik
The Physicochemical Properties of Breakfast Pork Sausages with Different Filler Proportion of Wheat Flour and Tapioca
Marta Kartika Endarni, Thomas Indarto Putut Suseno, Laurensia Maria Yulian Dwiputranti Darmoatmodjo
In Vivo Evaluation of Faloak (Sterculia quadrifida R.Br) Stem Bark Kombucha as Hyperglycemia and Therapeutic Agent
Paulus Risan Funan Lalong, Elok Zubaidah, Erryana Martati
Gummy probiotic Lactobacillus plantarum Dad-13 modulates moderate undernutrition children’s gut microbiota
Rafli Zulfa Kamil, Agens Murdiati, Mohammad Juffrie, Endang Sutriswati Rahayu
Safety evaluation of Weissella confusa F213 and Lactobacillus rhamnosus FBB81, the promising probiotics candidates
Ni Nengah Dwi Fatmawati, I Nengah Sujaya, Gede Ngurah Rsi Suwardana, Komang Ayu Nocianitri, I Ketut Mariadi, Ni Putu Sriwidyani, Ida Bagus Oka Winaya

General Papers

Effects of extraction condition on quality and activity of bromelain enzyme in pineapple’s core (Ananas comosus Queen)
Tran Thi Yen Nhi
Effect of Rice Bran and Soymilk Spent on The Dough Rheological Properties and Quality of Bread
Yosefine Johan, Roger Chun-C. Wang, Probo Yulianto Nugrahedi
Perceptions of Kelantan, Malaysia Residents on Shrimps Intake as Food Resources and Health Risk Assessment of Heavy Metals in Shrimps
Krishna Veni Veloo, Fahimah Mirza Ahmad Fairoz
Antioxidant Activity and Isoflavone Content of Indonesian Overripe Tempe
Made Astawan
Indigenous Microbe from Gatotan, Indonesia Fermented Cassava, for Developing Starter of Probiotic-Kefir Product
Faizah Yusky Zamzami
Antifungal Activity Of Bay Leaf (Syzygium polyanthum) Essential Oil Against The Mycotoxin Producers (Aspergillus)
Rini Yanti
Antifungal Activity Of Bay Leaf (Syzygium polyanthum) Essential Oil Against The Mycotoxin Producers (Aspergillus)
Rini Yanti
THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF JELLY CANDY WITH THE ADDITION OF GREEN GRASS JELLY EXTRACTS
Cynthia Andriani
Sensory profile analysis of ready to drink chocolate using quantitative descriptive analysis (QDA) method
Gusti Fauza
Sensory evaluation and characterization of spice-milk chocolate using Rate-All That-Apply (RATA) Method
Gusti Fauza
Efficacy of Soy Biopeptide Amongst Adolescents in Pandeglang Districts in Indonesia
noer laily, galih kusuma aji, iim sukarti, ida susanti, fatim illaningtyas, hardaning pranamuda
The antioxidative activity of aloe vera (Aloe vera var. chinensis) powder with filler maltodextrin and gum arabic
Chatarina Wariyah
Potency of Pluchea (Pluchea indica Less) Leaves to Increase Functional Value of Wet Noodles
Paini Sri Widyawati
The Effect of Pluchea Leaf Powder hot water extract on the Physicochemical and Organoleptic Properties of Wet Noodles
Paini Sri Widyawati
CHARACTERISTICS OF CREAM CHEESE MADE FROM LAMPUNG FARMERS MILK AS IMPACT OF STABILIZERS APPLICATION ON DIFFERENT CURD RECOVERY
Neti Yuliana, Sumardi Sumardi, Chandra Utami Wirawati, Iyan Indrawan
A STUDY OF FACTORS AFFECTING MOTHER’S PURCHASE INTENTION FOR PROBIOTICS IN JABODETABEK AREA
Rilanty Hermita, Ingrid Suryanti Surono, Priyo Waspodo, Ata Aditya Wardana, Diana Lo
Amylase, protease, and lipase-producing microbes of local origin as potential starter cultures for low-salt moromi fermentation
Putu Virgina Partha Devanthi, Yohanes Raditya Wardhana, Givens Pratiwi, Iwan Surjawan
The Characteristic of Gelatin from Bones of Local Chicken (Gallus gallus domesticus), Broiler Chicken (Gallus domesticus) and Duck (Anas plathytynchos)
Monica Natasha
Study of Pectin Capability to Adsorption Cd(II) in Aqueous Solution and The Selectivity with Zn Mineral
Meiliana Meiliana, Mellia Harumi
Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 on Monascus Fermented Durian Seed
Andreas Alvin, Ira Nugerahani, Susana Ristiarini, Indah Kuswardani, ignatius Srianta, Ihab Tewfik
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina, Fahira Nabila, Mohammad Djali, Robi Andoyo, Mohd Nizam Lani
The Effects of Tempe Protein Isolate from Germinated and Non-germinated Soybean on Oxidative Stress in Diabetic Rats
Nikita Arsy Rachmawati, Made Astawan, Tutik Wresdiyati, Rachel Meiliawati Yoshari
Optimization of temperature and reaction time on ultrasound-modified sweet potato starch
Grace Maria Ulfa
Effect of Autoclave-Cooling Cycle Modified Flour on Psychochemical Properties of Purple Sweet Potato Brownies
Rohmah Luthfiyanti, Dadang Dayat Hidayat, Taufik Rahman, Khodijah Qurrota A’yun, Ade Chandra Iwansyah, Raden Cecep Erwan Andriansyah, Nurhaidar Rahman, Nana Sutisna Achyadi
Antioxidative activity of aloe vera (Aloe vera var. chinensis) powder produced using maltodextrin and gum arabic as fillers
Chatarina Wariyah, Riyanto Riyanto, Agus Slamet
The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice
Wisnu Adi Yulianto, Nugrah Widiastuti Tistianingrum, F. Didiet Heru Swasono
The Effect of Cavendish Banana (Musa acuminata) Puree Concentration to the Microbiological, Physicochemical, and Sensory Properties of Rice Bran Yogurt
Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik
Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour
celine gabrielle leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta, Ihab Tewfik
Enhancing the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato (Ipomoea batatas L) paste
Ellyzsabeth Lambertus, Devina Liem, Ferrian Wanaputra, Ignatius Srianta, Ira Nugerahani, Indah Kuswardani, Ihab Tewfik


Sekretariat Colloquium The Doctoral & Magister Journey 2023
Program Pascasarjana 
Fakultas Bisnis
Universitas Katolik Widya Mandala Surabaya
Jl. Dinoyo 48 Surabaya 60265
Email: kolokuiumdim@ukwms.ac.id
Mobile (WA): + 86 152 2305 4094 (Erick); +44 7746 329083 (Lina)