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Peer-reviewed abstract

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 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
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
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
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
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
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

General Papers

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
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
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
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


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Sekretariat Colloquium The Doctoral Journey
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