Search Results - "SETIARTO, RADEN HARYO BIMO"

Biofunctional features of Pickering emulsified film from citrus peel pectin/limonene oil/nanocrystalline cellulose by Kusuma, Gracella, Marcellino, Vincensius, Wardana, Ata Aditya, Wigati, Laras Putri, Liza, Chandra, Wulandari, Retno, Setiarto, Raden Haryo Bimo, Tanaka, Fumina, Tanaka, Fumihiko, Ramadhan, Wahyu

“…Summary The application of edible films can be an alternative solution for maintaining the quality of post‐harvest horticultural commodities. This study aimed…”
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Kemampuan Kapang Dark Septate Endophyte dari Akar Tanaman Aren dalam Menghambat Ganoderma sp by Sukmawati, Dalia, Supiyani, Atin Supiyani, Nur Afifah, Zakiah, Balqis, Mutia Balqis, Fikriyyah, Nabilah Nov, Bimo Setiarto, Raden Haryo, Sari, Dessy Putriana

“…Ganoderma is a fungal pathogen that can cause rot disease at the base of plant stems. This disease threatens oil palm production, especially in Southeast Asia…”
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Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36 by Setiarto, Raden Haryo Bimo, Kusumaningrum, Harsi Dewantari, Jenie, Betty Sri Laksmi, Khusniati, Tatik, Sulistiani, Sulistiani

“…Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of…”
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Formulation of Red Fruit Paste (Pandanus conoideus Lamk) and Sweet Potato Flour Mikmak (Ipomea batatas L.) for Production of Spicy Red Fruit Sauce by Setiarto, Raden Haryo Bimo, Agustin, Nety, Rahmawati, Rahmawati, Widhyastuti, Nunuk, Husein Wawo, Albert

“…Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) are the endemic plants that grow in the plains of Wamena, Papua. The processing of…”
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Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour) by Setiarto, Raden Haryo Bimo, Widhyastuti, Nunuk, Saskiawan, Iwan

“…Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of…”
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Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER) by Setiarto, Raden Haryo Bimo, Widhyastuti, Nunuk, Rikmawati, Nimas Ayu

“…Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that…”
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The Lignocellulolytic Activity and Ability to Produce Indole Acetic Acid Hormone of Fungal Inoculant Isolated From Spent Mushroom (Agaricus sp.) Substrate by SETIARTO, RADEN HARYO BIMO, SASKIAWAN, IWAN

“…The main problem in soil conservation is the lack of carbon source from organic material. Rice straw from spent mushroom substrate (SMS) can be used as organic…”
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Produksi sari pepaya (Carica papaya) fermentasi sebagai minuman probiotik antihiperkolesterolemia by Setiarto, Raden Haryo Bimo, Widhyastuti, Nunuk, Octavia, Nandani Dwi, Himawan, Herson Cahaya

“…Probiotic beverages can be used as antihipercholesterolemia therapy. One potential ingredient for probiotic drinks is papaya (Carica papaya) which can be…”
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Kajian Pustaka: Probiotik dan Prebiotik Meningkatkan Imunitas untuk Mencegah Infeksi Virus Covid 19 by Setiarto, Raden Haryo Bimo, Widhyastuti, Nunuk

“…Corona virus disease 2019 (Covid-19) yang disebabkan oleh severe acute respiratory syndrome-corona virus 2 (SARS-CoV-2) adalah pandemi global yang sedang…”
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Improvement Resistant Starch from Modified Sorghum Flour by Using Fermentation and Autoclaving-Cooling Cycling by Bimo Setiarto, Raden Haryo, Widhyastuti, Nunuk, Setiadi, Denny

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Peningkatan Pati Resisten Tepung Sorgum Termodifikasi Melalui Fermentasi dan Siklus Pemanasan Bertekanan-Pendinginan by Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Denny Setiadi

“…Sorghum can be utilized as raw material to produce resistant starch because of its high amylose content. Resistant starch is the starch that is resistant to…”
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Effect of Lactic Acid Bacteria Fermentation Lactobacillus plantarum B307 to Proximate Levels and Amylography Modified Tacca Flour (Tacca leontopetaloides) by Bimo Setiarto, Raden Haryo, Widhyastuti, Nunuk

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PENGARUH FERMENTASI BAKTERI ASAM LAKTAT LACTOBACILLUS PLANTARUM B307 TERHADAP KADAR PROKSIMAT DAN AMILOGRAFI TEPUNG TAKA MODIFIKASI (TACCA LEONTOPETALOIDES) by Raden Haryo Bimo Setiarto, Nunuk Widhyastuti

“…Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high…”
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KAJIAN PENINGKATAN PATI RESISTEN YANG TERKANDUNG DALAM BAHAN PANGAN SEBAGAI SUMBER PREBIOTIK by Raden Haryo Bimo Setiarto, Betty Sri Laksmi Jenie, Didah Nur Faridah, Iwan Saskiawan

“…Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS) is the starch that can not be…”
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Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source by Bimo Setiarto, Raden Haryo, Laksmi Jenie, Betty Sri, Faridah, Didah Nur, Saskiawan, Iwan

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PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling) by Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Arumsyah Sumariyadi

“…Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours…”
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Pengaruh Variasi Konsentrasi Inulin pada Proses Fermentasi oleh L. acidophilus, L. bulgaricus dan S. thermophillus - (The Inulin Variation Concentration Effect in Fermentation Using L. acidophilus, L. bulgaricus and S. thermophilus) by Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan Saskiawan, Rina Marita Safitri

“…Prebiotics are food components that can not enzymatically digested, thus it fermented by probiotic bacteria. Inulin is a prebiotic source that widely used in…”
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