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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
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
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
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
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
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
IDENTIFICATION AND CHARACTERIZATION MOLDS IN RAGI TEMPEH “RAPRIMA” LIPI INDONESIA AND OVER-FERMENTED TEMPEH KORO PEDANG BEANS
Vira Putri Yarlina, Mohammad Djali, Robi Andoyo
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
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
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
Optimization of Formulation Ingredients for Crystallization of Nutmeg Seed Oleoresin
Victoria Kristina Ananingsih
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
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
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
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

General Papers

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
THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF JELLY CANDY WITH THE ADDITION OF GREEN GRASS JELLY EXTRACTS
Cynthia Andriani
Efficacy of Soy Biopeptide Amongst Adolescents in Pandeglang Districts in Indonesia
noer laily, galih kusuma aji, iim sukarti, ida susanti, fatim illaningtyas, hardaning pranamuda
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
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


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