Search Results - "LEGOWO, ANANG MOHAMAD"

THE EFFECT OF CINNAMON EXTRACT ON ANTIOXIDANT ACTIVITY, TOTAL BAL, PH, AND HEDONICS OF RED BEET YOGHURT by Legowo, Anang Mohamad, Wardhani, Febrianinta, Susanti, Siti

“…Red beet yogurt needs improvement, especially in terms of flavor. The addition of cinnamon can improve hedonic quality, especially aroma, taste, and overall…”
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The Effect of Different Temperatures on Addition of Powdered Lactobacillus plantarum Dad-13 on Peanut Chocolate Jam Towards Total Lactic Acid Bacteria (LAB), Sublethal Injury, pH, and Total Acids by Rahayu, Rizka Amalia, Kamil, Rafli Zulfa, Legowo, Anang Mohamad

“…Lactobacillus plantarum Dad-13 is an indigenous probiotic that was isolated from Dadih. Peanut chocolate jam has the potential to be developed into a probiotic…”
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The effect of Dadih for the prevention of iron deficiency anemia in adolescent girls 12-15 years old by Budiyatri, Rena, Anjani, Gemala, Legowo, Anang Mohamad, Syauqy, Ahmad, Limijadi, Edward Kurnia Setiawan

“…Adolescent girls are at risk of developing iron deficiency anemia. Dadih has high nutritional value and iron and probiotics. This study aimed to analyze the…”
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The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats by Laela, Nur, Legowo, Anang Mohamad, Fulyani, Faizah

“…Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor…”
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Accelerated shelf life determination of corn snack bars by Ni'matullah Al-Baarri, Ahmad, Susanti, Siti, Legowo, Anang Mohamad, Hadipernata, Mulyana, Aryanto, Arif, Liestyana, Putri Safina

“…Corn snack bars are a product made from corn extrudate and additional ingredients in the form of sorghum flour and can be consumed as a nutritious snack. The…”
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Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels by Susanti, Siti, Legowo, Anang Mohamad, Nurwantoro, Nurwantoro, Silviana, Silviana, Arifan, Fahmi

“…The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from…”
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Extending Shelf Life of Indonesian Soft Milk Cheese (Dangke) by Lactoperoxidase System and Lysozyme by Hayakawa, Shigeru, Arum, Septinika Kurnia, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni’matullah

“…Dangke, a type of fresh soft cheese made of bovine and buffalo milk, is a traditional dairy product used in South Sulawesi, Indonesia. It is prepared from…”
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Optimization of Coffee-Clove-Ginger Formulated Powder Based on Antioxidant Activity and Physicochemical Properties by Lestari, Arisa Puji, Susanti, Siti, Legowo, Anang Mohamad

“…The development of coffee products as functional drinks is hoped to increase the popularity of coffee as a healthy drink. One way of improving is by adding…”
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Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration by Yusuf, Maulana, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni'matullah

“…Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention…”
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Rate of physical appearance changes on yellowness in salak during preservation in room storage by Pangestika, Widia, Al-Baarri, Ahmad Ni’matullah, Legowo, Anang Mohamad, Hadipernata, Mulyana, Broto, Wisnu, Izzati, Laili

“…Background: Discoloration was one indicator of food damage including in fruits, since the change may be used as a quality measurement. Salak became one of the…”
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Enhanced Antibacterial Activity of Lactoperoxidase–Thiocyanate–Hydrogen Peroxide System in Reduced-Lactose Milk Whey by Tekiner, İsmail Hakkı, Legowo, Anang Mohamad, Damayanti, Novia Tri, Al-Baarri, Ahmad Ni’matullah, Hayakawa, Shigeru

“…The product of the lactoperoxidase system (LPOS) has been developed as a preservative agent to inhibit foodborne bacteria, but its action was, heretofore,…”
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The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose by Pangetika, Widia, Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad

“…This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar…”
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Viability Lactic Acid Bacteria of Yogurt Powder With Carrageenan Addition by Basroni, Anugrah Tamam, Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad

“…This research aimed to analyze the viability of lactic acid bacteria in carrageenan fortified yogurt powder. This research was done in Laboratory of Food…”
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Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage by Handoko, Yulian Dwi Anggraeni Puspa, Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad, Hadipernata, Mulyana, Broto, Wisnu

“…Snake fruit is a type of tropical fruit with high market demand, however it is easily damaged and approximately ± 7 days at room temperature of shelf life…”
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Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage by Wratsongko, Albertus Carolus Dito, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni'matullah, Hadipernata, Mulyana, Broto, Wisnu

“…This study was done to preserve snake fruit cultivar Pondoh cold temperature storage. Snake fruits was obtained from Turi, Sleman, Yogyakarta and transferred…”
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Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan by Saraswati, Rani Oktaviani, Al-Baarri, Ahmad Ni'matullah, Rizqiati, Heni, Legowo, Anang Mohamad, Pramono, Yoyok Budi, Pratama, Yoga, Masykuri, Masykuri

“…This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM…”
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Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature by Haryanti, Siska Agustina Dwi, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni'matullah, Hadipernata, Mulyana, Broto, Wisnu

“…Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room…”
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Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature by Ayudiaswati, Dika Intan, Legowo, Anang Mohamad, Al-Baarri, Ahmad Ni'matullah, Hadipernata, Mulyana, Broto, Wisnu, Risfaheri, Risfaheri

“…Salak pondoh (Salacca edulis reinw) is one of horticulture product that easily to decay. Decaying aroma is one of indicators for qualities loss of salak…”
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Demonstration of physical phenomenas and scavenging activity from d-psicose and methionine maillard reaction products by Suminar, Arum Tiyas, Al-Baarri, Ahmad Ni'matullah, Legowo, Anang Mohamad

“…Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products…”
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Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan by Arganis, Lusida Mulia, Rizqiati, Heni, Legowo, Anang Mohamad, Pramono, Yoyok Budi, Al-Baarri, Ahmad Ni'matullah

“…The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed…”
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