Search Results - "Ulyarti, Ulyarti"

Functional Properties of Purple Water Yam Flour Modified by Lactobacillus plantarum by Ulyarti Ulyarti, Ade Yulia, Nazarudin Nazarudin, Yunta Gombang Armando, Lela Erawaty

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THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH by Ulyarti, Ulyarti, Nazarudin, Nazarudin, Lisani, Lisani, Wulandari, Nur

“…Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial…”
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Improving the Characteristics of Edible Film Using Modified Cassava Starch Over Ethanol Precipitation by Nazarudin, Nazarudin, Ulyarti, Ulyarti, Pratama, Indra Agung, Yuwono, Suripto Dwi

“…Cassava starch has been widely explored as film forming material, however its hydrophilicity restricts its application. Hydrophobic material such as modified…”
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Catalytic Cracking of Methyl Ester from Used-Cooking Oil Using Ni-Impregnated Active Charcoal Catalyst by Nazarudin, Nazarudin, Ulyarti, Ulyarti, Alfernando, Oki, Hans, Yogie Yogendra

“…Current petroleum energy sources have been starting to diminish along with the increasing a demand in industries and transportations. In the next few years…”
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Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata) by Ulyarti, Ulyarti, Mursyid, Mursyid, Lavlinesia, Lavlinesia, Juliandri, Iqbal Ridho, Nazarudin, Nazarudin

“…Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production…”
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IMPROVING EDIBLE FILM QUALITY USING MODIFIED WATER YAM (Dioscorea alata L) STARCH by Ulyarti, Ulyarti, Indriyani, Indriyani, Suseno, Rahayu, Nursela, Siti, Megawati, Hesti, Rahmayani, Irma, Nazarudin, Nazarudin

“…The existed edible films made of water yam starch tend to have a low quality which is indicated by high WVTR value and low mechanical strength. Addition of…”
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Development of Yam-Starch-Based Bioplastics with the Addition of Chitosan and Clove Oil

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PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO by Nizori, Addion, Tanjung, Oline Yatinko, Ulyarti, Ulyarti, Arzita, Arzita, Lavlinesia, Lavlinesia, Ichwan, Budiyati

“…Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang…”
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Pengaruh Konsentrasi Pati Dan Jenis Pelarut Pada Modifikasi Pati Menggunakan Metode Presipitasi Terhadap Sifat Fisik Pati Uwi Putih (Dioscorea Alata) by Ulyarti, Ulyarti, Mursyid, M, Nazarudin, N, Situmorang, Junri Anton

“…Uwi memiliki kandungan pati cukup tinggi dengan ukuran granula pati cukup besar berada pada kisaran 25-45μm.  Ukuran granula pati diketahui berpengaruh…”
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The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method by Ulyarti, U., Lisani, L., Surhaini, S., Lumbanraja, P., Satrio, B., Supriyadi, S., Nazarudin, N.

“…Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the…”
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Pengaruh Lama Fermentasi Terhadap Rendemen dan Mutu Fisik Minyak Nilam Pogostemon cablin Benth by Slamet, Slamet, Ulyarti, Ulyarti, Rahmi, S.L

“…Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi daun nilam dengan menggunakan ragi tempe terhadap rendemen dan mutu fisik minyak nilam serta…”
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SIFAT FISIKO-KIMIAWI DAN FUNGSIONAL TEPUNG UWI (Dioscorea spp.) YANG DI MODIFIKASI MENGGUNAKAN CAIRAN SAUERKRAUT by Ulyarti, Ulyarti, Surhaini, Surhaini, Sri Wahyuni, Yuli, Nazarudin, Nazarudin

“…Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi menggunakan cairan kubis fermentasi (sauerkraut) terhadap sifat fisikokimia dan fungsional…”
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IMPROVING PEMPEK’S SHELF LIFE USING YAM’S STARCH BASED BIOPLASTICS PACKAGING WITH ADDITION OF CLOVE OIL by Ulyarti, Ria Amelia Yolanda, Dian Wulansari, Agus Salim, Nazarudin

“…This study aimed to determine the effect of yam starch and clove oil based bioplastics packaging on the microbiological and sensory properties of pempek during…”
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Modifikasi Pati Ubi Kelapa Kuning Metode Presipitasi Menggunakan Beberapa Tingkat Suhu Serta Aplikasinya Untuk Edible Film by Ulyarti, Ulyarti, Amnesta, Rindo, Suseno, Rahayu, Nazarudin, Nazarudin

“…Penelitian ini bertujuan untuk mendapatkan suhu proses modifikasi pati menggunakan metode presipitasi yang dapat menghasilkan pati ubi kelapa kuning modifikasi…”
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Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat by Ulyarti, U, Lavlinesia, L, Nuzula, N, Nazarudin, N

“…The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening…”
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MODIFIKASI PATI UWI KUNING (DIOSCOREA ALATA) MENGGUNAKAN METODE PRESIPITASI SERTA APLIKASINYA UNTUK EDIBLE FILM by N Panjaitan, U Ulyarti, M Mursyid, N Nazarudin

“…Penelitian ini bertujuan untuk mendapatkan konsentrasi pati yang dapat menghasilkan pati modifikasi dengan ukuran paling kecil serta untuk mengetahui…”
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