Search Results - "Herawati, Heny"

Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh by Herawati, Heny, Kamsiati, Elmi, Afifah, Diana Nur, Kusumaningtyas, Eni, Bachtiar, Muchamad, Sunarmani, Agustinisari, Iceu

“…GABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components…”
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Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles by Heny Herawati, Elmi Kamsiati, Sunarmani

“…Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing…”
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Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron by Herawati, Heny, Agustinisari, Iceu, Kurniasari, Indah, Anggraeni, Dian, Bachtiar, Muchamad

“…Macaron a bakery product with the raw main-based material almond flour. Almond flour is quite expensive. One alternative that can be used as raw material for…”
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The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier by Agustinisari, Iceu, Mulia, Kamarza, Harimurti, Niken, Nasikin, Mohammad, Rienoviar, Herawati, Heny, Manalu, Lamhot Parulian

“…There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at…”
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Starch Based Biocomposite from Sago (Metroxylon sagu) with Nano-Chitosan reinforcement : Mechanical and Thermal Characteristics by Azadi, Athoillah, Supriyadi, Sugeng, Herawati, Heny

“…A biocomposite system incorporating sago starch and nano-chitosan (SS/NCS) were developed by casting and solvent evaporation method. The purpose of this…”
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Application of Red and Blue LED Light on Cultivation and Postharvest of Tomatoes ( Solanum lycopersicum L.) by Arif, Abdullah Bin, Budiyanto, Agus, Setiawan, Cahyono, Tri, Sulistiyani, Tri Ratna, Marwati, Tri, Widayanti, Siti Mariana, Setyadjit, Manalu, Lamhot Parulian, Adinegoro, Himawan, Yustiningsih, Nenie, Hadipernata, Mulyana, Jamal, Irpan Badrul, Susetyo, Indra Budi, Herawati, Heny, Iswari, Kasma, Risfaheri

“…Currently, light-emitting diode (LED) technology has produced a more energy-efficient and versatile technology as an artificial lighting system that can be…”
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The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour by Herawati, Heny, Zahratunnisa, Shafa, Kamsiati, Elmi, Anggraini, Dian, Kurniasari, Indah, Kusnandar, Feri, Suparlan, Agustinisari, Iceu, Sunarmani, Bachtiar, Muchamad, Zubaidi, Thohir, Misgiyarta, Suhirman, Shinta

“…Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain…”
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Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration by Herawati, Heny, Anggraeni, Dian, Kurniasari, Indah, Kusnandar, Feri, Suparlan, Agustinisari, Iceu, Sunarmani, Bachtiar, Muchamad, Zubaidi, Thohir, Misgiyarta, Bin Arif, Abdullah, Hernani, Suhirman, Shinta

“…Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One…”
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Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties by Haziman, Muhammad Luthfan, Ishaq, Muhammad Iskandar, Qonit, Muhammad Abdillah Hasan, Lestari, Endang Gati, Susilawati, Pepi Nur, Widarsih, Wiwi, Syukur, Cheppy, Herawati, Heny, Arief, Ramlah, Santosa, Budi, Purba, Resmayeti, Andoyo, Robi, Yursak, Zuraida, Tan, Siti Sehat, Musfal, Musfal, Mubarok, Syariful

“…Sorghum, a gluten-free carbohydrate source with high antioxidants and resistant starch, contains anti-nutrients like phytic acid, tannin, and kafirin…”
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PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN by Elmi Kamsiati, Eka Rahayu, Heny Herawati

“…Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The…”
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MODIFIKASI ASAM SUKSINAT - GELOMBANG PENDEK UNTUK PRODUKSI TAPIOKA SUKSINAT Succinic Acid-Microwave Modification to Produce Succinic Tapioca by Heny Herawati, I. Nyoman Widiasa, Kendriyanto Kendriyanto

“…Indonesia as tropical country has great cassava potency. The great chance of cassava product development could be increased its added value through modified…”
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