Fat hydrolysis in a food model system: effect of water activity and glass transition
Author: Adawiyah, D.R., Soekarto, T.S. and Hariyadi, P. ABSTRACT The objective of this research was to study the effect of […]
Journal/Seminar Artikel
Journal/Seminar Artikel
Isolation and characterization of the major natural dyestuff component of Brazilwood (Caesalpinia sappan L.)
Author: Lioe, H.N., Adawiyah, D.R. and Anggraeni, R. ABSTRACT Brazilwood has been traditionally used as food and beverage colorant in
Journal/Seminar Artikel
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
Journal/Seminar Artikel
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.
Journal/Seminar Artikel
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,
Journal/Seminar Artikel
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
Journal/Seminar Artikel
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
Journal/Seminar Artikel
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
Journal/Seminar Artikel
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
Journal/Seminar Artikel
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,