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 […]
Hubungan Antara Waktu Fermentasi Grits Jagung Dengan Sifat Gelatinisasi Tepung Jagung Putih Yang Dipengaruhi Ukuran Partikel
Author: Nur Aini;Purwiyatno Hariyadi;Tien R. Muchtadi;Nuri Andarwulan ABSTRACT The uses of white corn in Indonesia’s food industries are still limited. […]
Safety of School Children Foods in Indonesia
Author: Nuri Andarwulan, Siti Madanijah, and Zulaikhah ABSTRACT Survey from National Agency for Drug and Food Control (BPOM) on the […]
Enzymatic interesterification of palm oil midfraction blends for the production of cocoa butter equivalents
Author: S. Soekopitojo;P. Hariyadi;T. R. Muchtadi;N. Andarwulan ABSTRACT Interesterification of fat blends containing palm oil midfraction (PMF) and fully hydrogenated […]
Perkembangan Rekayasa Proses Pangan Dan Peranananya Dalam Pendidikan Teknologi Pangan
Author: Aman Wirakartakusumah;Purwiyatno Hariyadi ABSTRACT Sistem agroindustri pangan mencakup semua kegiatan sejak dari praproduksi sampai kekonsumsi yang antara lain terdiri […]
Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods
Author: Elvira Syamsir;Trifena Honestin ABSTRACT Sweet potato has considerable potencies to support food diversification program based on flour and starch […]
The food-canning industry in Indonesia: need for safety assurance regulation and quality optimisation
Author: Purwiyatno Hariyadi ABSTRACT The food-canning industry in Indonesia is one of the most important agro-based industries. Especially popular for […]
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