Adzuki Bean (Vigna angularis) Seed Coat Color Genes Phylogenetic Analysis

Edition

-

ISBN/ISSN

EP103

Collation

18 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BI-006

Analyzing the DNA Stability of U87 Glioblastoma Cells After Co-Culturing With…

Edition

-

ISBN/ISSN

EP061

Collation

58 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-009

Antimicrobial activity of Saga (Abrus precatorius) leaves extracts grown in v…

Edition

-

ISBN/ISSN

EP059

Collation

21 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-007

Bioenergy Harvesting from Human Sweat Using a Photocatalytic Polypyrrole/MoS2…

Edition

-

ISBN/ISSN

EP053

Collation

103 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP BT-001

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

Impact of IMP and GMP Addition on the Flavor Enhancement of Seaweed Seasoning

Edition

-

ISBN/ISSN

EP029

Collation

43 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-020

Physicochemical and Proximate Analysis of Fermented and Unfermented Sacha Inc…

Edition

-

ISBN/ISSN

EP039

Collation

47 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-030

Product Development, Sensory Testing, and Physicochemical Properties of Drink…

Edition

-

ISBN/ISSN

EP036

Collation

39 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-027

Effect of Different Formulations and Storage Duration to the Physicochemical …

Edition

-

ISBN/ISSN

EP025

Collation

34 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-016

Effect of Different Yeast Strains Towards the Physicochemical Properties of C…

Edition

-

ISBN/ISSN

EP024

Collation

31 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-015

Evaluation of Spray-Dried Salak Juice Powder with Sucralose as its Sweetener

Edition

-

ISBN/ISSN

EP023

Collation

54 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-014

Effect of Different Citric Acid Concentration on Physicochemical and Organole…

Edition

-

ISBN/ISSN

EP015

Collation

58 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-006

Evaluating Different Formulations of Ready-to-Drink Slimming Beauty Beverages…

Edition

-

ISBN/ISSN

EP014

Collation

xi, 45 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-005

Effectiveness of Citric Acid to Reduce Bitter Taste in Branched Chain Amino A…

Edition

-

ISBN/ISSN

EP013

Collation

37 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-004

Physicochemical Stability of Unfermented & Fermented Pressed Cake Sacha Inchi…

Edition

-

ISBN/ISSN

EP012

Collation

50 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-003

Optimizing pH and concentration of Mesona chinensis crude extract and agar fo…

Edition

-

ISBN/ISSN

EP011

Collation

80 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-002

Analysis of Social Media and Brand Activation Strategies for Fitbar Philippines

Edition

-

ISBN/ISSN

EP002

Collation

74 p. : ill. ; .30 cm.

Series Title

-

Call Number

EP IBM-002

Development Of An 8-Color Flow Cytometry Panel For The Detection And Characte…

Edition

-

ISBN/ISSN

Intern 021-2024

Collation

viii, 28 p. : ill. ; 30 cm.

Series Title

-

Call Number

BM-008

Comprehensive Overview of Pharmaceutical Care Service at MRCCC Siloam Hospit…

Edition

-

ISBN/ISSN

Intern 013-2024

Collation

ix, 78 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-013

A Comprehensive Evaluation of Pharmacist's Position at MRCCC Siloam Semanggi

Edition

-

ISBN/ISSN

Intern 011-2024

Collation

viii, 48 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-011

Parental Nutrition Incompatibility Test

Edition

-

ISBN/ISSN

Intern 010-2024

Collation

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

Series Title

-

Call Number

PH-010

Physical Characterization and Stress Test Study of Eye Drop Suspension Using …

Edition

-

ISBN/ISSN

Intern 08-2024

Collation

vii, 17 p. : ill. ; 30 cm.

Series Title

-

Call Number

PH-008

Sejarah perjalanan hidup meraih prestasi : wujud sebuah bakti

Edition

-

ISBN/ISSN

9789799957061

Collation

xvi, 472 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

920 Suk

Building a legacy : menimba ilmu, mengajar, mengepakan bisnis dan berbakti pa…

Edition

-

ISBN/ISSN

9786023834998

Collation

xiv, 328 p. : ill. ; 21 cm

Series Title

-

Call Number

920 Muh b

Greenspan's bubbles : the age of ignorance at the Federal Reserve

Edition

-

ISBN/ISSN

9780071591584

Collation

x, 194 p. ; 21 cm.

Series Title

-

Call Number

332.1 Fle g

My story

Edition

-

ISBN/ISSN

9679788598

Collation

187 p. : ill. ; 22 cm.

Series Title

-

Call Number

923.3595 Lim m

Zen paths to harmony

Edition

-

ISBN/ISSN

9781582900407

Collation

[] ; 17 cm.

Series Title

-

Call Number

294.3 Zen

Kumpulan soal UKMPPAI 2025 : fokus blueprint ukmppai

Edition

Ketujuh

ISBN/ISSN

-

Collation

v, 239 p. : ill. ; 26 cm.

Series Title

-

Call Number

615.19 Kus k

Learning from the giants

Edition

-

ISBN/ISSN

9781455557073

Collation

139 p. ; 19 cm.

Series Title

-

Call Number

221.922 Max l

The great philosophers : from Socrates to Foucault

Edition

-

ISBN/ISSN

9780760780602

Collation

160 p. : ill. : ind. ; 29 cm.

Series Title

-

Call Number

109 Sta g

The 100 : a ranking of the most influential persons in history

Edition

-

ISBN/ISSN

9789679959338

Collation

572 p. : ill. : ind. ; 25 cm.

Series Title

-

Call Number

920.02 Har o

A little history of philosophy

Edition

-

ISBN/ISSN

9780300152081

Collation

viii, 252 p. : ill. : ind. ; 21 cm.

Series Title

-

Call Number

190 War l

Team of rivals : the political genius of Abraham Lincoln

Edition

-

ISBN/ISSN

9781451688092

Collation

xix, 916 p. : ill. : ind. ; 24 cm.

Series Title

-

Call Number

973.7092 Goo t

Production Of Enhanced Prebiotic Apple Juice By Enzyme Treatment

Apple (Malus domestica) is the second most popular fruit for processing globally due to its high nutritional value. However, with the increasing health consciousness, consumers are looking for foods and beverages with health-promoting benefits and nutritional value. Thus, the demand for functional foods and beverages with prebiotic properties.

Antibacterial Properties of Endophytic Bacteria Isolated from Kalimantan’s …

As the ongoing battle against the escalating challenge of antibiotic resistance persists, pursuing alternative reservoirs for antimicrobial agents becomes crucial. Endophytic bacteria have surfaced as promising contenders for novel antibacterial compounds. Due to the increasing popularity of kratom (Mitragyna speciosa), the Indonesian government encourages the study of potential pharmaceutic…

Reformulation of Lipid Based Dairy Free Ready-to-use Complementary Food (RUCF…

Lipid-based dairy free RUCF is a ready to use complementary food made with local ingredients. The important quality of the RUCF is the nutrient composition and physicochemical properties, especially the oil separation and PV. With the problems encountered with oil separation in previous study about development of lipid-based dairy free RUCF, this study will reformulate the RUCF with adjuste…

Diet and Physical Activity on Bone Mineral Density of Postmenopausal New Zeal…

Osteoporosis is a globally prevalent metabolic bone condition characterized by fragile and low density of bones commonly affecting elderly individuals. It arises from a combination of factors, which include aging, lifestyle choices, genetics and insufficient nutritional resources to sustain optimal bone mineral density (BMD). This condition elevates the risk of bone fractures and is often a…

A Study On The Physical Stability Of Oil-in-water Pickering Emulsion Stabiliz…

Pickering emulsions using solid particles to stabilize emulsions are common in the food industry. By-products like rhizome pomace from the herbal beverage jamu are often discarded despite containing valuable compounds. Kaempferia galanga L. (aromatic ginger or kencur) is widely used in jamu Beras Kencur for its health benefits. This research focused on the valorization of aromatic ginger by…

The Effect of Different Ratios of Maltodextrin and Gum Arabic Towards Physica…

Black sapote (Diospyros nigra), rich in vitamins and antioxidants, is underutilized but promising for value-added products like kombucha. Kombucha’s limited shelf life due to fermentation can be addressed by converting it into powder through spray drying. To achieve acceptable sensorial properties, this study explores probiotic premixes using encapsulating agents (maltodextrin and gum ara…

Watermeal Powder (Wolffia spp.) as a Potential Ingredient for Enhancing the P…

In certain countries, 10% of the population suffers from non-coeliac gluten sensitivity (NCGS). Additionally, some individuals are affected by gluten ataxia and dermatitis herpetiformis that require lifelong gluten-free diets. However, gluten-free diets often have low fiber content. Bread is known for its flavor and nutritional value, but gluten-free bread typically suffers in texture and qu…

The Physicochemical Characteristics Of Sago Noodles Fortified With Anchovies …

Utilization of local raw materials such as sago can be an alternative to replace the use of wheat flour in noodle production. However, noodles in general and even sago noodles lack essential nutrients, especially protein and minerals. To address this, fortification processes involving the materials high in protein, anchovies (Stolephorus sp.) and minerals, brown seaweed (Sargassum sp.) are e…

Effects of Encapsulated Red Fruit Oil (Pandanus conoideus Lam.) Addition as N…

The increasing popularity of pasta is correlated with both modern and busy consumer lifestyles where versatility and convenience become a major key factor in consumer perception and buying decisions. In order to fulfill the market demand, a modern approach to optimize the nutritional value as well as the physical properties of pasta by fortifications has been promoted. One example of the for…

Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…

Flour is one of the biscuit ingredient that contribute to the crucial role in biscuit. It contains several main components which include gluten, starch, protein, and water. The presence of gluten in the flour can affect its rheological qualities, which aid in the development of biscuits with both pleasing sensory and appropriate physical properties. However, due to the growing demand for hea…

Development of Texturized Vegetable Protein (TVP) from Rice Bran and/or Mung …

Developing Texturized Vegetable Protein (TVP) from alternative sources is crucial in addressing the concerns associated with soy-based TVP. This study explores the potential of rice bran and mung bean as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55% protein based on the materials: soy (S-TVP) as control, soy and rice bra…

Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…

The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…

Comparative Study Of Physicochemical, Microstructural, and Sensory Evaluation…

The cereal bars market is expected to grow annually between 2024 and 2028. Various food industries experimented with many innovations and variations to improve cereal bars. In this study, two edible flowers were used as natural antioxidants as a substitute for synthetic antioxidants while increasing the nutrition values simultaneously. This study is included in one of three studies that inco…

Physicochemical Properties Evaluation of Noodles Made From Sago (Metroxylon),…

Enhancing the utilization of local agricultural and marine products is one of the approach in empowering the local economy. Sago, anchovies, and macroalgae are the examples of underutilized resources in Indonesia, despite their significant potential. In this research, sago flour is used to develop gluten free noodles as noodles are one of the most often consumed food by Indonesians. However…

The Effect of Type and Concentration of Carrier Agent on Antioxidant Capacity…

Centella asiatica has been used for medicine, pharmaceuticals, and food supplementation, owing to its high phenolic and flavonoid content, as well as its significant antioxidant activity in the leaves. The need to transform its extract into powder form using microencapsulation is currently emerging, enabling convenience and versatility for various food industrial applications. Spray drying i…

Total Phenolic Content Yield and Stability Of Vanilla Planifolia In Natural D…

Vanilla (Vanilla planifolia) is prized for its unique flavor, typically consumed as vanilla extract, which requires substantial extraction time using volatile ethanol. Natural deep eutectic solvents (NADES), abundant and non-volatile, have shown solvating ability for bioactive compounds. This study examines the yield of phenolics from vanilla beans based on total phenolic content (TPC), usin…

Validation of Biomarkers for the Aging of the Anopheles dirus Mosquito

Malaria, a global health concern, recorded approximately ÃÅÂ million cases and ÇÃÈ,ÁÁÁ deaths in ÃÁÃÁ, with Southeast Asia ranking second in malaria cases Understanding the age structure of mosquito populations is crucial for comprehending malaria transmission dynamics and assessing the impacts of environmental changes and control measures Combating malaria involves control pro…