Search Results - "WIDHYASTUTI, NUNUK"

Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour ( Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification by Bimo Setiarto, R Haryo, Isra, Muhammad, Andrianto, Dimas, Widhyastuti, Nunuk, Masrukhin

“…Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food…”
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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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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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Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) by Setiarto, R. Haryo Bimo, Widhyastuti, Nunuk

“…Yam (Dioscorea hispida) is one of the tubers belonging to the family dioscoreaceae. Yam tubers not only have high content of carbohydrate, but also contain…”
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Genus Diversity of Actinomycetes in Cibinong Science Center, West Java, Indonesia by WIDYASTUTI, YANTYATI, LISDIYANTI, PUSPITA, RATNAKOMALA, SHANTI, KARTINA, GINA, RIDWAN, RONI, ROHMATUSSOLIHAT, ROHMATUSSOLIHAT, ROSALINDA PRAYITNO, NITA, TRIANA, EVI, WIDHYASTUTI, NUNUK, SARASWATI, RASTI, DEWI HASTUTI, RATIH, LESTARI, YULIN, OTOGURO, MISA, MIYADOH, SHINJI, YAMAMURA, HIDEKI, TAMURA, TOMOHIKO, ANDO, KATSUHIKO

“…Actinomycetes are microorganisms that play important role to support human health and  known as soil microorganisms. The aim of the research was to describe…”
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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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Chemical structure characterization of edible mushroom-extracted beta-glucan and its bioactivity by Setyawan, Ryan Haryo, Ardiansyah, Ardi, Solihat, Nissa Nurfajrin, Elfirta, Rizki Rabeca, Saskiawan, Iwan, Ningrum, Riska Surya, Widhyastuti, Nunuk, Kasirah, Kasirah, Saksono, Budi, Sondari, Dewi, Melanie, Hakiki, Nurhadi, Bambang, Ermawar, Riksfardini Annisa

“…Beta-glucan has been known for its bioactivity such as for anticancer, antioxidant and antimicrobial agent. Naturally, beta-glucan is chemical structurally…”
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SEMI PURIFIKASI DAN KARAKTERISASI ENZIM PROTEASE Bacillus sp by Naiola, Elidar, Widhyastuti, Nunuk

“…The aim of the research was to find the partial purified of enzyme protease from Bacillus sp. The crude enzyme of protease was produce in rice brand medium…”
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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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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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Cultivation Process Optimization Of Recombinant Bacillus Subtilis Apoptin by MUHAMAD SAHLAN, YUKI DESIANDINI, MUHAMMAD IQBAL, NUNUK WIDHYASTUTI, AMARILA MALIK, SISWA SETYAHADI

“…The success of recombinan apoptin production in native form in the previous results open the way to develop this anticancer protein production to the larger…”
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Cultivation Process Optimization Of Recombinant Bacillus Subtilis Harbouring Apoptin Gene by SAHLAN, MUHAMAD, DESIANDINI, YUKI, IQBAL, MUHAMMAD, WIDHYASTUTI, NUNUK, MALIK, AMARILA, SETYAHADI, SISWA

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Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment by R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Nunuk Widhyastuti, Sulistiani

“…This study investigated the composition of digestible starch and prebiotic properties of taro starch due to different heating treatments. The taro starch has…”
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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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Purification and Characterization of Streptomyces sp. SKK1-8 xylanase by Nunuk Widhyastuti, Yulin Lestari, Anja Meryandini

“…Streptomyces sp. SKK1-8 is a xylanase produced bacteria. Purified xylanase has an optimum condition at pH 4.5 and 50oC. The molecular mass of purified xylanase…”
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