Isolation of antioxidant compounds from local indonesian mangosteen rind
The primary purpose of this research is to investigate antioxidant properties of ethanol, ethyl acetate and n-hexane extract of mangosteen rind. The evaluation of the antioxidant properties can be …
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- 616
The production of temulawak (curcuma xanthorrizha roxb) extract through the u…
Temulawak (Curcuma Xanthorrhiza Roxb) is known as one of the Indonesian indigenous herbs that has been consumed traditionally. Temulawak extract in instant powder form was produced in this research…
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- 617
Evaluation of antifungal activity of lemongrass extract and its key component…
In this research, the antifungal performance of lemongrass essential oils extracted from leaves and stems were tested against Malassezia furfur, the fungi responsible for pityriasis capitis (dandru…
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- 618
Evaluation of traditional essential oils as preservative in bakery product
In recent years, there has been a general trend towards replacing the use of chemical preservative by natural preservative derived from various plants in processed food. This research deals with th…
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- 619
Determination of total soluble solid of guava by using near infrared reflectance
Method to assess the internal quality of guava is essential to sort the prime quality without damaging the fruits. One of the methods is using NIR. The purpose of this research is to utilize NIR me…
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- 620
Determination of thermal diffusivity of patin fish sausage in heat processing
Patin fish sausage is very new food product. The characteristics and properties of this product are unknow and unprovided very well. The most important thing that need very deep attention is the sa…
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- 621
Study of potential antioxidant activities from local colored indonesian veget…
The aim of this research was to study the antioxidant activity and total phenolic content in Indonesian colored vegetables. Twelve different types of vegetables with different color were examined. …
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- 622
Hydrolysis of seaweed for bioethanol production
This research was divided into two sections. In the preliminary research three cultivation mediums (Nutrient Broth, Specific Cellulose Broth, and Sargassum Broth) were studied to verify the optimum…
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- 623
The use of monolaurin and green tea mixture for the preservation of meat
The purpose of this research was to examine the use of natural preservative in food particularly in meat (beef). The preservatives used in this research were monolaurin and green tea extract. Both …
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- 625
Influence of steam pressure and slurry concentration on quality of dried taro…
Utilization of taro corms into various end products using taro flour as the base material, require a lot of development efforts in order to obtain higher added value of taro as non rice carbohydrat…
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- 626
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