Mini Review: Aspects of glucosamine production using microorganisms
Author: Sitanggang, A. B., Sophia, L. and Wu, H. S. ABSTRACT Glucosamine (GlcN) is an amino monosaccharide that has physiological […]
Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
Author: Nuri Andarwulan, Lilis Nuraida, Siti Madanijah, Hanifah N. Lioe, Zulaikhah ABSTRACT Free glutamate has been known as flavor enhancer. […]
Riset dan Teknologi Pendukung Peningkatan Kedaulatan Pangan
Author: Purwiyatno Hariyadi ABSTRACT Food security exists when all people, at all times, have physical and economic access to sufficient, […]
Study on Canning Process and Effect of Sterility Value (Fo) at Various Canning Temperatures on Physical Properties of Beef Kalio
Author: Awaliyatus Sholihah, Purwiyatno Hariyadi, and Eko Hari Purnomo ABSTRACT The objectives of this study was to obtain a relationship […]
Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal Peranan Teknologi Pangan untuk Kemandirian Pangan
By: Purwiyatno Hariyadi ( Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, LPPM,IPB,Bogor) ABSTRACT Pentingnya ketahanan pangan telah lama disadari […]
Penetapan Formula Gel Minyak Sawit (Palm Oil Gel) Kaya Karotenoid Sebagai Ingredien Pangan Fungsional Sumber Provitamin A Yang Memiliki Kekuatan Gel Tinggi
By: Santi Dwi Astuti (Program Studi Ilmu dan Teknologi Pangan Universitas Jenderal Soedirman,Purwokerto) Nuri Andarwulan ( Southeast Asian Food and Agricultural Science and […]
Sifat Sensori Marsmallow Cream Yang Menggunakan Pati Jagung Putih Termodifikasi Sebagai Pengganti Gelatin
By: Nur Aini (Program Studi Ilmu dan Teknologi Pangan Universitas Jenderal Soedirman,Purwokerto) Purwiyatno Hariyadi ( SEAFAST Center IPB; Departemen Ilmu dan Teknologi Pangan […]
Multidrug Resistance Among Different Serotypes of Salmonella Isolates from Fresh Products in Indonesia
Author: Kusumaningrum, H. D., Suliantari and Dewanti-Hariyadi, R ABSTRACT A total of 125 samples, consisting of 40 samples of chicken cuts, […]
Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification
Author: Nur Aini;Purwiyatno, H. ABSTRACT Maize-starch in conventional form is limited in use because of it’s physically properties, e.g. highly […]
Flavonoid content and antioxidant activity of vegetables from Indonesia
Author: Nuri Andarwulan;Ratna Batari;Diny Agustini Sandrasari;Bradley Bolling;Hanny Wijaya ABSTRACT Extracts from 11 vegetables of Indonesian origin were screened for flavonoid […]
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