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Showing 1–20 of
31 results
Ratih Hardiyanti, Anjar Ruspita Sari
Journal article
The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried ...
Sabrina Sabiella Husna, Antonius Hintono, Heni Rizqiati
This research investigated the effect of pumpkin flour on texture, water absorption, aw, and hedonic quality of white millet flakes. The research design used Completely Randomized Design with one fact...
Indri Iriana Putri, Bambang Dwiloka, Valentinus Priyo Bintoro
This research aimed to determine the addition of lesser yam flour on water content, texture, crude fiber content, and reducing sugar content of donut made from wheat flour. This research was arranged ...
Nurwantoro Nurwantoro, Siti Susanti, Heni Rizqiati
The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying...
Sudjatinah -. Sudjatinah, Cornelius Hari Wibowo, Aldila Sagitaning Putri
The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) ...
Wulan Sumekar, Ahmad Ni'matullah Al-Baarri
Homemade salted egg production leading to one of agro-industry products has been identified as profitable, yet processing technology of salting needs to be improved. The objective of the study was to ...
Satria Bhirawa Anoraga, Anjar Ruspita Sari, Iman Sabarisman, Jumeri Wikarta
This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var...
Ahmad Ni'matullah Al-Baarri, Dian Ari Setianingsih, Yoyok Budi Pramono
This research was done to detect total yeast on small scale kefir industry in Semarang, Central Java, Indonesia. The total plate count method was used to analyze total yeast in mango flavored kefir. T...
Hazna Zhavira, N. Nurwantoro, Heni Rizqiati
This research aims to determine the effect of adding pumpkin flour with different concentrations to the proximate levels and calories of white millet flakes. Complete randomized design used in this re...
Lorentia Lydia Margareth, Nurwantoro Nurwantoro, Heni Rizqiati
This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investiga...
Albertus Carolus Dito Wratsongko, Anang Mohamad Legowo, Ahmad Ni'matullah Al-Baarri, Mulyana Hadipernata, Wisnu Broto
This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred to the laboratory with the aseptic conditi...
Jeki Mediantari Wahyu Wibawanti, Zulfanita Zulfanita, Dedi Runanto
Yogurt drink can be produces from goat milk. Yogurt drink was added mangosteen rind extract to increase quality of product. This study aimed to determine antioxidant activity (total phenol compound, a...
Lita Lusiana Surja, Bambang Dwiloka, Heni Rizqiati
This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to deter...
Yulian Dwi Anggraeni Puspa Handoko, Ahmad Ni'matullah Al-Baarri, Anang Mohamad Legowo, Mulyana Hadipernata, Wisnu Broto
Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life. After 3 days of harvest, quality of snake fr...
Rani Oktaviani Saraswati, Ahmad Ni'matullah Al-Baarri, Heni Rizqiati, Anang Mohamad Legowo, Yoyok Budi Pramono
This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in...
Eries Kusmiandany, Yoga Pratama, Yoyok Budi Pramono
This study aimed to evaluate the effect of the ratio of gatot and red beans USAge on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (...
Umar Santoso, Yudi Pranoto, Yessy Tania Afriyanti, Sri Mulyani
In recent years, there is increasing demand of gelatin application, particularly in confectionary products such as marshmallow. Due to halal issue of predominant porcine gelatin, alternative gelatin f...
Natalia Putri Erva Simbolon, Bhakti Etza Setiani, Anang Mohammad Legowo
Dekke mas na niura is a typical local food of North Sumatra made from carp which does not undergo cooking processes such as frying, steaming, burning, or boiling but is only paraded. This study aimed ...
Sri Mulyani, Umar Santoso, Yudi Pranoto, Francis M. C. Setyabudi, Anang Mohamad Legowo
The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow's abomasum (CAPC) in concentration vari...
Murat Doğan, İsmail Hakkı Tekiner
This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 sa...