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1 Desain Saniter untuk Mesin dan Peralatan Industri Pangan
2 Teknologi Proses Ekstrusi untuk Membuat Beras Analog
3 NMR metabolomics for identification of adenosine A1 receptor binding compounds from Boesenbergia rotunda rhizomes extract
4 Metabolomics for the rapid dereplication of bioactive compounds from natural sources
5 Development of National Food Industry as A Strategy for Food Diversification in Indonesia
6 Dry fractionation of coconut oil using 120 kg-scale crystallizer to produce concentrated medium chain triglycerides
7 Study on Kinetic and Separation Process of Glucosamine Production in Water-miscible Solvent
8 Food Consumption, Iron Bioavailibility and Anemia Status of School Girls in Bogor District
9 Development of Taro Dodol of Lingkar Kampus Villages as Bogor Souvenir and Typical Product
10 Karakterisasi Tapioka dari Lima Variestas Ubikayu (Manihot utilisima Crantz) Asal Lampung
11 Kendali Proses Deasidifikasi dalam Pemurnian Minyak Sawit Merah Skala Pilot Plant
12 Promoting Food Diversification in Asia Pacific
13 Local Based Food Security: Toward Food Sovereignty
14 Diabetes Melitus Tipe 2 dan Usaha Penurunan Konsumsi Beras di Indonesia
15 Preparation and partial characterization of low dextrose equivalent (DE) maltodextrin from banana starch produced by enzymatic hydrolysis
16 Keamanan Pangan Dalam Rangka Peningkatan Daya Saing Usaha Mikro, Kecil Dan Menengah Untuk Penguatan Ekonomi Nasional
17 US-Indonesia Academic Partnerships: Lessons Learned
18 Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch
19 Effect of Coagulant and Coagulation Condition to Soybean Curd Protein Profile and Its Correlation to Texture
20 Thermal resistance of local isolates of Staphylococcus aureus
21 Prebiotics Metabolism by Probiotics Candidates Isolated from Breast Milk as a Basis for Development of Sinbiotics Product
22 Optimization of Corn Noodle Extrusion Using Response Surface Methodology
23 Optimasi Formula dan Proses Pembuatan Muffin berbasis Substitusi Tepung Komposit Jagung dan Ubi Jalar Kuning
24 Genetic relatedness of Cronobacter spp. (Enterobacter sakazakii) isolated from dried food products in Indonesia
25 Global Food Safety Hand Book -- Case study: Indonesia
26 Evaluation of Probiotics Properties of Lactic Acid Bacteria Isolated from Breast Milk and Their Potency as Starter Culture for Yoghurt Fermentation
27 Riset dan Teknologi Pendukung Peningkatan Kedaulatan Pangan
28 Antisipasi terhadap Isu-Isu Baru Keamanan Pangan
29 Fat hydrolysis in a food model system: effect of water activity and glass transition
30 Isolation and characterization of the major natural dyestuff component of Brazilwood (Caesalpinia sappan L.)
31 MiniReview Aspects of glucosamine production using microorganisms
32 Free Glutamate Content of Condiment and Seasonings and Their Intake in Bogor and Jakarta, Indonesia
33 Riset dan Teknologi Pendukung Peningkatan Kedaulatan Pangan
34 Study on Canning Process and Effect of Sterility Value (Fo) at Various Canning Temperatures on Physical Properties of Beef Kalio
35 Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal Peranan Teknologi Pangan untuk Kemandirian Pangan
36 Penetapan Formula Gel Minyak Sawit (Palm Oil Gel) Kaya Karotenoid Sebagai Ingredien Pangan Fungsional Sumber Provitamin A Yang Memiliki Kekuatan Gel Tinggi
37 Sifat Sensori Marsmallow Cream Yang Menggunakan Pati Jagung Putih Termodifikasi Sebagai Pengganti Gelatin
38 Multidrug Resistance Among Different Serotypes of Salmonella Isolates from Fresh Products in Indonesia
39 Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification
40 Flavonoid content and antioxidant activity of vegetables from Indonesia
41 Hubungan Antara Waktu Fermentasi Grits Jagung Dengan Sifat Gelatinisasi Tepung Jagung Putih Yang Dipengaruhi Ukuran Partikel
42 Safety of School Children Foods in Indonesia
43 Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents
44 Perkembangan Rekayasa Proses Pangan Dan Peranananya Dalam Pendidikan Teknologi Pangan
45 Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods
46 The food-canning industry in Indonesia: need for safety assurance regulation and quality optimisation
47 The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients
48 In Vivo Evaluation Of Prebiotic And Synbiotic Properties Of Processed Sweet Potato Products
49 Kajian Energi Kemoreaksi Kapur api Untuk Pengeringan Benih Cabe Merah
50 Karakteristik Isotermi Sorpsi Air Benih Cabai Merah
51 Analisis Kecukupan Panas Pada Proses Pasteurisasi Puree Mangga (Mangifera Indica L)
52 Issues in food security and agricultural biotechnology
53 SELAMAT DATANG INDUSTRI BERBASIS PADI: Harapan untuk Perum Bulog
54 Komposisi Kimia Biji dan Sifat Fungsional Pati Gayam
55 Studi Kinetika Konversi Distilat Asam Lemak Kelapa Menjadi Pengemulsi Menggunakan Enzim Lipase Rhizomucor Meihei Dalam Reaktor Tangki Kontinyu
56 Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw
57 Technical aspects of food fortification
58 Relative Efficacy Of Ester Synthesis By Various Lipases In Microaqueous Media And The Effect Of Water On Reaction Progress
59 Katalisis Enzimatis Dalam Pelarut Organik
60 Evaluation of Monoacylglycerols Derived from Butteroil as Emulsifiers in Foods
61 Solvent suitability for lipase-mediated acyl-transfer and esterificationreactions in microaqueous milieu is related to substrate and productpolarities
62 Chilling-induced oxidative stress in cucumber fruits
63 Research Publications in Journal & Seminar

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