Theme : Food, Cosmetics and Medicines
No.
Tittle
Author
1.
Physicochemical Characteristics of Cassava Starch Modified by Ultrasonication
Satmalawati, EM., Pranoto, Y., Marseno, DW and Marsono, Y.
2.
The Effect of Addition of Lactobacillus plantarum HL-15 on Fermentation and Packing Method on The Cocoa Beans Quality During Storage
Tri Marwati, Titiek F. Djaafar, Daniel Evan Susanto, Rini Yanti, Tyas Utami and Endang S. Rahayu
3.
Quality Attributes of Probiotic-Enriched Chocolate: A Preliminary Study
AD Saputro, FIP Hati, W A Yuda, R Yanti, T Marwati, TF Djaafar, T Utami, and ES Rahayu
4.
The Foaming Properties of Whey Protein Isolate during Whipping in Various Addition of Xanthan Gum for Encapsulation Red Sorghum Extract
Devi Yuni Susanti, Wahyudi Budi Sediawan, Mohammad Fahrurrozi and Muslikhin Hidayat
5.
Physical, Thermal and Rheological Properties Characterization of Cocoyam (Xanthosoma sagitofollium) Starch from Three Location in Molucass Islands
Cynthia Gracia CL, Djagal Wiseso Marseno, Yustinus Marsono, Yudi Pranoto
6.
Cadmium Binding to Antioxidant Enzymes: In Silico Study
Noer Komari, Eko Suhartono
7.
Antioxidant Activity of White Kapul (Baccaurea macrocarpa) Fruit Rind’s
Maria Dewi Astuti, Wahyu Fitri Ana, Kholifatu Rosyidah, Rodiansono
8.
In vitro Antioxidant and Antibacterial Activities of Tegeran Wood (Cudrania javanensis Trécul) Extracts
C Darsih, A W Indrianingsih, K Nisa, S Handayani, V T Rosyida, A Windarsih, M P Wulanjati , N Indirayati, D Ratih
9.
Potential and Prospects of Local Brown Rice of Tidal Swampland as a Source of Nutrition for Iron and Zinc
Izhar Khairullah dan Muhrizal Sarwani
10.
The Effect of Tiwai Onion Extract Drink on Malondealdehyde Grade in Mice
Suroto Hadi Saputra, Sjarif Ismail, Paluphy Eka Yustini
11.
Structural Characterization and Antioxidant Activity of Liquid Sugar From Alabio Potato Using Enzimatic Hydrolysis Processes
Violina Sekar Angkasawati, Istiqomah Kamaliyah, Meilana Dharma Putra, Iryanti Fatyasari Nata, Chairul Irawan
12.
Investigation on The Antibacterial Activity of The Methanol Extract of Purun Tikus Root (Eleocharis dulcis)
Kholifatu Rosyidah, Ladya Ayu Puspa Sari, Taufiqur Rohman
13.
Characteristics of Compound Flavor Tea Taste on Tiwai with TLC Analysis and Fourier Transformed Infra-Red (FTIR)
Eldha Sampepana, Sulharman, Fitriani, Anthon Rahmadi, Rimbawan Apriadi
14.
Functional Biscuit of Stunting Prevention
Dewi Kartika Sari
15.
Flavonoids as Antidiabetic – A Review
Tsani Adiyanti, Yana Cahyana
16.
The Potencial of Cocoa (Theobroma cacao L.) Shell Powder Variety Lindak as Functional Food in Fermentation and Immersion Processes
Elazmanawati Lembong, Mohamad Djali, Indira Lanti Kayaputri, Gemilang Lara Utama
17.
Preliminary Study of Food Fiber Production from Local Cassava for Nugget Dough
Wiwik Indrawati, Joni Prasetyo, Rizaldi Firdaus, Khibib Firmansyah
18.
Preliminary FS of Fiber production from Local Food Material at Small Business for Processed Food Product
Lely Suryani, Joni Prasetyo, Hastika Pratiwi, Devika Fauzia, Ester Juliati
19.
Molecular Docking Studies of 4-ethyl-2-metoxyphenol and 1,3-cyclopentanedione Compounds from Gemor (Nothaphoebe coriacea) with Glucagon like-Peptide-1 (GLP-1) Receptor Agonists
A Biworo, PB Santosa, N Komari, E Suhartono
20.
The Good Manufacturing Practices (GMP) Application Assessment and Critical Control Point (CCP) Determination on Cacao Powder Processing in Agricultural Techno Park Nglanggeran, Yogyakarta
Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, Putrika Citta Pramesi, Rachma Wikandari and Endang Sutriswati Rahayu
21.
Antioxidant of Prophyridium Microalgae Extracts for Cosmetic Cream
Siti Agustina, Novi Nur Aidha, Eva Oktarina, and Ira Setiawati
22.
Nixtamalization Application to Shelf Life Of Corn Flour
Nanti Musita
23.
Nickel Impact on Human Erythrocyte catalase: in silico study
Mashuri, Edyson, N Komari, E Suhartono
24.
Antioxidant Properties of Garlic Seeds (Allium sativum cultivar Sangga Sembalun) Harvested from High and Medium Growing Altitudes
Ulyatu Fitrotin, Lia Hadiawati, Fitria Zulhaedar, Titin Sugianti, Moh. Nazam, Baiq Nurul Hidayah, and Ahmad Suriadi