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1154
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Stability improvement of anthocyanin from various local plants using metal complexation and phenolic compounds
Red Cabbage
Additional Author
mixed material
mou
Swiss German University
2016
Jamblang
Optimization of aqueous extraction of Indonesian bay leaf (syzygium polyanthum wight) as powder seasoning
supported by the result of sensory analysis difference test that indicates that more than half of th
Additional Author
mixed material
mou
Swiss German University
2016
0.606+mg%2Fml%29+respectively+indicating+the+high+content+of+aroma+compound+found.+Further+GC-MS+%28Gas+Ch
The Utilization of patin fish head for instant stock paste
enzyme and heat were observed for their yield of protein
Additional Author
mixed material
mou
Swiss German University
2016
which+is+stock.+In+this+study
Enhachement and preservation of natural orange juice using citrus essential oil
fresh-like
Additional Author
mixed material
mou
Swiss German University
2016
additive-free
The Effect of flower maturity to the stability of anthocyanin from butterfly pea (clitoria ternatea) flower
and wilted petal
Additional Author
mixed material
mou
Swiss German University
2016
which+were+young+petal
Process improvement and control in the production of mung bean tempeh based on sensory quality followed by evaluation of nutritional, and microbial properties, and degradation rate
fat 4.51%
Additional Author
mixed material
mou
Swiss German University
2016
5+minutes%29+prior+mold+fermentation+was+the+selected+modification+with+highest+rank+in+ranking-prefer
Evaluation of phytochemical activities of aqueous and ethanolic garlic peel extract
while aqueous extract showed the activity against S. cerevisiae. Moreover
Additional Author
mixed material
mou
Swiss German University
2016
the+garlic+peel+is+still+considered+as+waste+and+the+research+of+its+functional+properties+are+still
The Study of anthocyanin from bauhinia purpurea flower extraction and stability
60 °C
Additional Author
mixed material
mou
Swiss German University
2016
to+observe+the+effect+of+different+pH+levels+on+the+color+properties
Evaluation of properties of sugar-free yoghurt with mung bean and edamame as protein sources
in order to develop a sugar-free yoghurt product
Additional Author
mixed material
mou
Swiss German University
2016
they+are+potential+to+be+used+as+protein+sources+in+yoghurt+production+replacing+cow%E2%80%99s+milk.+However
Application of spray dried butterfly pea root extract to lowering acethylcholinesterase levels on animal models
Santosa, Cosmas Oktavianus
Additional Author
Pandjaitan, Maruli
Additional Author
Marpaung, Abdullah Muzi
Additional Author
mixed material
mou
Swiss German University
2016