Effect of Melanin and Melatonin on Fe Acquisition, Chlorophyll, and Anthocyan…

Edition

-

ISBN/ISSN

EP064

Collation

49 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-012

Designing An Online Inventory Database, Bulk Density Validation and Shelf Lif…

Edition

-

ISBN/ISSN

EP050

Collation

48 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FSN-011

Parental Nutrition Incompatibility Test

Edition

-

ISBN/ISSN

Intern 010-2024

Collation

ix, 15 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-010

The Effect of Different Concentrations of Carrageenan and Sugar Substitutes o…

Jamu is a common practice of Indonesia's traditional drinks to maintain health and immunity made with various natural ingredients from plants and herbs. As for jamu kunyit asam or tamarind acid, just like the name it is made with a combination of turmeric and tamarind. Though there are many ways in combining traditional herbal medicines with the modern form of delights, one of them is gummy …

Sensorial Properties and Physical Characteristics of Vegan Rendang using Shii…

Lifestyle has been a factor that highly influences human health and life quality. The rising trend of healthy lifestyle has been one of the supporting factors in current changes in food consumption pattern. One of the trends that can be seen to be constantly rising over the past year in the food industry are vegan and plant based food. Alternative plant based food products that imitate real mea…

Effect Of Chitosan-Based Films With Commercially Available Pandanus conoideus…

With the rising demand of convenient and readily-available food products along with consumer awareness of detrimental effects of excessive plastic usage and food waste, more interest has developed in bio-film packaging as a means to assist in decreasing the number of waste produced, both environmentally and food-wise. The main aim of this study is to observe the potential prolonging of shel…

ASSESSMENT OF KNOWLEDGE, ATTITUDE, AND PRACTICES TOWARDS INDONESIAN TRADITIO…

Indonesia has a rich variety of indigenous traditional fermented foods that are spread throughout all regions of the country. However, the strikes of fast foods and the rapid flow of globalization could potentially lead to the degradation of interest towards Indonesian traditional fermented foods (ITFF), especially for the young adults. To develop well-tailored approaches for the need of co…

The Effect of Honey in Different Concentration as Sugar Syrup Subtitute in It…

Honey is a better alternative as sucrose replacer compared to the other sweeteners as honey has hypoglycaemic effect, cause reduction in blood lipids, homocysteine levels, and C-reactive protein levelsin normal and hyperlipidaemic subjects. Honey can also improve the taste of cookies and meringue compared to the other sweeteners. As snacking is trending while diabetes is emerging, the sugar con…

Effectm of Rice Bran Hydrolysates on Thermal Degradation of Anthocyanins of P…

Thermal degradation of the anthocyanin is a significant issue for the food industries; yet heat treatment is one of the most widely used methods to preserve and extend the shelf life of foods. The stability of anthocyanin can be improved and co-pigmentation is a prominent strategy to improve the stability of anthocyanin through complex formation. Rice bran hydrolysates (RBH) is the product of p…