Presentations and Authors


Last name A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Track:
 

Peer-reviewed abstract

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
Optimization of temperature and reaction time on ultrasound-modified sweet potato starch
Grace Maria Ulfa, Kiki Fibrianto, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko
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
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
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
Sensory profile analysis of ready to drink chocolate using Rate All That Apply (RATA) method based on customer perception
Gusti Fauza
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

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


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Sekretariat Colloquium The Doctoral Journey
Sekolah Pascasarjana Program Doktoral Ilmu Manajemen
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)