Search Results - "Tamaroh, Siti"

Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) by Tamaroh, Siti, Sudrajat, Ajat

“…In this study, plain bread was made by substituting wheat flour with purple yam flour (Dioscorea alata, L). The addition of 0, 10, 15, 20, and 30% purple yam…”
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Pengaruh Penambahan Curcuma mangga dan Lama Penyimpanan terhadap Kerusakan Daging Ayam Kampung by Ilyasa, Mohammad, Pujimulyani, Dwiyati, Tamaroh, Siti

“…Daging ayam adalah bahan hewani yang disukai masyarakat, namun aktivitas antimikrobia membuat bahan ini bersifat perishable. Daging ayam agar awet dapat…”
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Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya by Suryani, Chatarina Lilis, Murti, Siti Tamaroh Cahyono, Ardiyan, Agusta, Setyowati, Astuti

“…Fractionation process of pandan leaf (Pandanus amaryllifolius) extract could enhance its antioxidant activity as higher purity of bioactive compounds was…”
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Pengolahan Abon Ikan Lele di Rumah Sajada, Tinjauan Penghilangan Bau Amis Dengan Perlakuan Jeruk Nipis dan Daun Jinten by siti tamaroh, Tyastuti Purwani, Wisnu Adi Yulianto

“…Rumah Sajada adalah sebuah Yayasan yang bergerak untuk menyatukan anak yatim dan duafa yang berlokasi di Wirokraman, Sidokarto, Godean, Sleman, Yogyakarta…”
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Antioxidant Compound of Curcuma mangga Val. with Variation in Rhizome Parts and Soil Types by Nuurachmawati, Uningtya, Pujimulyani, Dwiyati, Tamaroh, Siti, Windrayani, Emi

“…The scientific name of Curcuma mangga Val. (CM), that is commonly known as temu mangga, contains polyphenols, categorized as antioxidant compounds. These…”
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Formulation and characterization of nanoemulsion containing anthocyanin extract from purple yam (Dioscorea alata L.) by Tamaroh, Siti, Sari, Yuli Perwita, Wariyah, Chatarina, Huda, Nurul, Candraruna, Dipta Bthari

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Total Phenolic Content and Antioxidant Activity of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Flour Using Different Solvents by Tamaroh, Siti, Raharjo, Sri, Murdiati, Agnes, Anggrahini, Sri

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Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan by Tamaroh, Siti, Raharjo, Sri, Murdiati, Agnes, Anggrahini, Sri

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Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider by Caturryanti, Dessi, Luwihana, Sri, Tamaroh, Siti

“…The objectives of the research were evaluate apple variety and acetic acid bacteria ratio used in cider fermentation. Two apple varieties (Manalagi and Rome…”
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Effect of apple variety and mixed culture of acetic acid bacteria on cider fermentation by Tamaroh S

“…The objectives of the research were to evaluate apple variety and acetic acid bacteria ratio used in cider fermentation. Two apple varieties (Manalagi and Rome…”
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