Water properties of food, pharmaceutical, biological materials

Edition

-

ISBN/ISSN

0849329930

Collation

1 online resource (731 p.)

Series Title

-

Call Number

664.07 Wat

The effect of twitter activity on Arsenal Indonesia supporter's brand awarene…

This research aimed to analyze the effect of Twitter activity on brand awareness of Arsenal Indonesia Supporter (AIS). The measurement of Twitter activity was done by using two dimensions is social…

Study about the usage of Twitter and the relationship with TV show in Indonesia

The uses of social media has been explodes every year due to more new social mediarninvented

Analysis of Jokowis Candidacy Effect towards Fluctuating of Stock Price

This study is an event study that aims to discover whether there is any empirical evidence of Indonesia capital market reaction to one of the political events in the country, namely Jokowis Preside…

Dimerization of 2-Allyphenol Using Peroxidase Enzyme as a Catalyst

At high concentrations free radicals can be hazardous and damage major components of cells. Some environmental toxins may contain high levels of free radicals or stimulate the cells body to produce…

Purification of -Amylase Enzyme Produced in Solid State Fermentation Using S…

Amylases are one of the most important and oldest industrial enzymes. Alpha amylase involve in energy production by breaking down starch into sugar that is used later to produce energy. Sorghum gra…

Identification of Antioxidant Components Trough Multi Stages Extraction of th…

The total antioxidant and phenolic content of the butterfly pea petals extracted through multi-stages extraction of hexane, acetone, ethanol, methanol and water were observed. Ethanol was able to e…

Sugarcane Bagasse Utilization as Solid State Fermentation (SSF) Substrate for…

This research investigated the ability of sugarcane bagasse as substrate in SSF to produce ?├¡┬¼┬▒-amylase. the sugarcane bagasse was inoculated with Aspergillus oryzae, Saccharomyces cer…

The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process

There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…

Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes

Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…