Presentations and Authors


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Peer-reviewed abstract

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
Characteristics of corn-almond cookies that are supplemented with jack bean flour
Nur Aini, Budi Sustriawan, Ervina Mela, Fitria Nurhalizah
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
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
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
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
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
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
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
Amylose Content And Physical Changes In Waxy Corn Starch Modification By Spontaneous Fermentation
Lisna Ahmad, Yudi Pranoto, Francis Sigit Setyabudi, Djagal Wiseso Marseno
Study of Pectin Capability to Adsorption Cd(II) in Aqueous Solution and The Selectivity with Zn Mineral
Meiliana Meiliana, Mellia Harumi, Bernadeta Soedarini
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
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
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
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
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
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
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
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
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

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