Presentations and Authors


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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 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
People’s Consciousness In Mental And Physical Health And Product Availability In Food Nutrition And Consumption In Urban Life During This New Normal Era: A Systematic Review
Emilia Tungary
Histamine Fish Poisoning (HFP) in Indonesia: Current Status and Challenges
Novalia Rachmawati, Radestya Triwibowo
Preparation and characterization of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil)
Sri Priatni, Wawan Kosasih, Tina Rosmalina, Suryatmana Tanuwidjaja, Nurnisa Mulyaningsih
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
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
Effects of frozen storage duration on the physicochemical and sensory properties of cassava stick
Chatarina Yayuk Trisnawati, Anita Maya Sutedja, Victor Christian Kaharso
FORMULATION OF TINUKTUK RECIPES (TRADITIONAL INGREDIENTS OF THE BATAK SIMALUNGUN ETHNIC) AND POTENTIAL AS FUNCTIONAL FOOD
Novriani - Tarigan
Physicochemical and Microbiological Characteristics of Fruit-Based Kombucha
Elok zubaidah, Andreas Bimanda Cahyadi, Ignatius Srianta, Ihab Tewfik

General Papers

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
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