Search Results - "Priatni, Sri"

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  1. 1

    THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE by Rosmalina, Raden Tina, Kosasih, Wawan, Priatni, Sri

    “…Sardinella (lemuru) is a genus of fish that is widespread in the East Java Sea region, especially in Muncar, Banyuwangi in East Java Province, Indonesia…”
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    Journal Article
  2. 2

    Molecularly Imprinted Polymer Solid-Phase Extraction (MISPE) for the Determination of Dinitro-ortho-cresol (DNOC) and Its Risk Assessment in Tomatoes by Rosmalina, Raden Tina, Amran, Muhammad Bachri, Ramadan, Bimastyaji Surya, Priatni, Sri, Fitria, Novi

    Published in Molekul (Purwokerto) (21-03-2023)
    “…In this study, the molecularly imprinted polymer solid-phase extraction (MISPE) method for the determination of dinitro-ortho-cresol (DNOC) before HPLC…”
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  3. 3

    Harnessing molasses as a low-cost carbon source for production of poly-hydroxy butyrate (PHB) using Burkholderia sp. B73 bacteria by RATNANINGRUM, Diah, ENDAH, Een Sri, LISDIYANTI, Puspita, PRIATNI, Sri, SARASWATY, Vienna

    Published in Menara perkebunan (29-10-2021)
    “…Burkholderia sp. has been reported as a poly-hydroxy-butyrate (PHB) producer. PHB is a natural polyester class with a wide range of applications in foods,…”
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    Journal Article
  4. 4

    Inoculums Preparation and Detoxification Process in Monascus Fermented Rice Production by Marlia Singgih Wibowo, Nur Azizah Fitria, Sri Priatni

    Published in Journal of Tropical Life Science (01-10-2016)
    “…Monascus fermented rice (MFR), or angkak are well known for their ability to produce monacolin K, a statin compound that potential as a cholesterol-lowering…”
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  5. 5

    QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS by Priatni, Sri, F. Devi, Anastasia, B.S. Kardono, Leonardus, Jayasena, Vijay

    “…Tempe is an Indonesian fermented soy bean, produced by using mainly Rhizopus oligosporus. Diversification of tempe raw materials is required for better food…”
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  6. 6

    ISOFLAVONES AGLICONE OF TEMPE MALANG FRIED SLICES by Iskandar, Yetti Mulyati, Priatni, Sri

    Published in Indonesian journal of chemistry (20-06-2010)
    “…Soybean fermentation was carried out by using mixed culture Rhizopus oligosporus C and Rhizopus oryzae L16 (1:1) as inoculum. Incubation places in an incubator…”
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  7. 7

    Optimizing slurry preparation for improved mechanical and physical characteristics of nata de coco-based edible packaging by Andriani, Dian, Karina, Myrtha, Priatni, Sri, Indriyati, Apriyana, Arina Yuthi, Srikandace, Yoice, Fudholi, Ahmad

    Published in Journal of cleaner production (10-04-2024)
    “…Conventional plastic food packaging, primarily composed of non-biodegradable synthetic polymers, has been a significant environmental concern. To address this…”
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  8. 8

    Perspective Regulatory Framework on Health Claim of Tea-Mini Review by Prawira-Atmaja, M Iqbal, Sita, Kralawi, Widya Setyaningtyas, Stefania Stefania, Maulana, Hilman, Setiadi, Doni, Priatni, Sri, Sulaswatty, Anny

    “…Tea is a popular beverage with potential health benefits for those who consume it regularly. Tea products with health claims require scientific evidence based…”
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  9. 9

    The effect of inoculum and glucose addition on polyhydroxyalkanoate production by Brevibacterium sp. B45 by RATNANINGRUM, Diah, ENDAH, Een Sri, ABDULLAH, Akbar Hanif Dawam, SARASWATY, Vienna, LISDIYANTI, Puspita, FRASNAWATY, Eva, PRIATINI, Sri

    Published in Menara perkebunan (28-05-2021)
    “…Petroleum-based plastics are the major cause of environmental pollution because the plastics need years to be degraded. The difficulties in handling waste of…”
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  10. 10

    ENKAPSULASI DAN STABILITAS PIGMEN KAROTENOID DARI Neurospora intermedia N-1 (Encapsulation and the Stability of Carotenoids from Neurospora intermedia N-1) by T. Gusdinar, Marlia Singgih, Sri Priatni, AE. Sukmawati, Tri Suciati

    “…ABSTRAK Neurospora sp merupakan spesies fungi yang dilaporkan menghasilkan pigmen karotenoid, yaitu metabolit sekunder yang termasuk kelompok pigmen yang…”
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