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Found 5 from your keywords: subject="lemon"
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Exploring the Impact of Andaliman (Zanthoxylum acanthopodium) Fruit Crude Ext…
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Aurelia Catherine

This study investigates the anti-inflammatory properties of Andaliman (Zanthoxylum acanthopodium DC.) fruit extract on inflamed human keratinocytes (HaCaT cells). The phytochemical profile of Andaliman reveals a high content of terpenoids from the Salkowski test, which inhibits the NF-κB signaling pathway, thereby suppressing pro-inflammatory cytokine production. The study demonstrates a s…

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BM 24-031
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Investigation of Lemongrass Anti-Migration Properties Towards Non-Small Lung …
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Amelia Dreesa

Lung cancer, among all types of cancer, leads first in cancer incidence and accounts for the first largest source of cancer-related mortality worldwide in 2022. Such a high incidence and mortality rate is primarily due to the majority of patients being diagnosed with advanced stages of cancer. Chemotherapy remains a primary option for metastasized NSCLC, however, chemotherapy still possesse…

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BM 24-005
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Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberr…
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Natasha Livia

In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then adde…

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FT 23-042
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The Effect of Different Processing Methods to Make Candied Lemon Peel In Orde…
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Jessica Nelson

In the process of manufacturing lemon juice, a significant proportion of the byproduct, specifically 83%, is discarded. Fruit leftovers are biodegradable and potentially harm the environment due to their high moisture and microbial load. A product was developed out of citrus peels in an effort to utilize lemon waste during the production of “Maha lemon” in order to increase the value of…

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FT 23-027
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THE IMPACT OF OIL CONTENT SPECIFICATION OPTIMIZATION ON THE SENSORY ATTRIBUTE…
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Sherine Pranadjaya

This study was done because the author had the opportunity to do an internship as a quality control intern at PT Firmenich Aromatics Indonesia. PT Firmenich Aromatics Indonesia is primarily focused on becoming the center of the Firmenich flavors supply chain for Asia, and the author was assigned to analyze these flavor products during the internship. All sensory attributes of food are referr…

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EP FT025