Presentations and Authors


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Peer-reviewed abstract

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
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
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
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
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
An updated review on the development of functional cocoa drinks
Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Aditya Pitara Sanjaya, Gusti Fauza
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 Xanthan Gum Addition on the Physical Stability and Sensory Acceptability of Tea and Cocoa Concentrate
Dea Cecilia, Dwiyantari Widyaningrum, Fathyah Hanum Pamungkaningtyas
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
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
Effect of Production Methods on The Properties of Clear Beverages of Red Guava and Pineapple
Probo Nugrahedi, Albertin Damara, Catharina Paramita, Meiliana Meiliana
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
Amylose Content And Physical Changes In Waxy Corn Starch Modification By Spontaneous Fermentation
Lisna Ahmad, Yudi Pranoto, Francis Sigit Setyabudi, Djagal Wiseso Marseno
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
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
Analysis of Umami Taste in Seaweed-based Seasonings using The Omision Test
Alberta Rika Pratiwi
“Mie Lethek” as Indonesian Noodle Herritage Made from Fermented Cassava Flour: A Review
Nurhayati Nurhayati, Achmad Subagio, Umi Purwandari
Physicochemical properties of canistel flour modified by heat-moisture-treatment
Sri Rejeki Retna Pertiwi

General Papers

Efficacy of Soy Biopeptide Amongst Adolescents in Pandeglang Districts in Indonesia
noer laily, galih kusuma aji, iim sukarti, ida susanti, fatim illaningtyas, hardaning pranamuda
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