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 temperature and reaction time on ultrasound-modified sweet potato starch
Grace Maria Ulfa, Kiki Fibrianto, Widya Dwi Rukmi Putri, Simon Bambang Widjanarko
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
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
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 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
Evaluation of Hypoglycaemic Potency in Tempe with Soybean Germination Process and Extended Fermentation Time
Zaid Abdurrasyid, Made Astawan, Hanifah Nuryani Lioe, Tutik Wresdiyati
Effect of Xanthan Gum Addition on the Physical Stability and Sensory Acceptability of Tea and Cocoa Concentrate
Dea Cecilia, Dwiyantari Widyaningrum, Fathyah Hanum Pamungkaningtyas
CHEMICAL PROPERTIES AND SENSORY ACCEPTANCE OF COOKIES CONTAINING CHLORELLA
Alifia Nurul Fadila, DWIYANTARI WIDYANINGRUM
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
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
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
Hypocholesterolemic Effects of Noodles Prepared from Sago, Sorghum and Mung Bean Flours in Hyperglycemic Rats
Sri Budi Wahjuningsih, Mita Nurul Azkia
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
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
Potency of Tapai Yeast as Probiotic for Human Gut Health
Ika - Wahyuni
In vitro digestibility of starch and protein of mung bean with different time of soaking as healthy food source
Anna Ingani Widjajaseputra, Theresia Endang Widoeri Widyastuti
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
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
REVIEW: WINE PAIRING OF SPICY COCONUT BEEF AND BETUTU CHICKEN
Lindayani - Lindayani, Felix Yuwono Wiredjo, Laksmie Hartajanie
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

Effect of Rice Bran and Soymilk Spent on The Dough Rheological Properties and Quality of Bread
Yosefine Johan, Roger Chun-C. Wang, Probo Yulianto Nugrahedi
The antioxidative activity of aloe vera (Aloe vera var. chinensis) powder with filler maltodextrin and gum arabic
Chatarina Wariyah
Potency of Pluchea (Pluchea indica Less) Leaves to Increase Functional Value of Wet Noodles
Paini Sri Widyawati
The Effect of Pluchea Leaf Powder hot water extract on the Physicochemical and Organoleptic Properties of Wet Noodles
Paini Sri Widyawati
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
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
Antioxidative activity of aloe vera (Aloe vera var. chinensis) powder produced using maltodextrin and gum arabic as fillers
Chatarina Wariyah, Riyanto Riyanto, Agus Slamet
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