Peer-reviewed abstract
| The Effect of Difference Strawberry (Fragaria x ananassa) Puree Concentration on Microbiological, Physicochemical, and Organoleptic Properties of Monascus Fermented Durian Seeds Yogurt | |
| Indah Kuswardani, felix Yuwono, Neysa Elvina Dharmawan, Ira Nugerahani, Ignatius Srianta, Ihab Tewfik |
| The Effect of Different Concentrations of Banana Ambon Puree on the Physicochemical, Microbiological, and Organoleptic Properties of Rice Bran Yogurt | |
| Ignatius Srianta, Nathania Iswanto, Laurence Noventia Poernomo, Ira Nugerahani, Indah Kuswardhani, Susana Ristiarini, Ihab Tewfik |
| The Effect of Cavendish Banana (Musa acuminata) Puree Concentration to the Microbiological, Physicochemical, and Sensory Properties of Rice Bran Yogurt | |
| Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik |
| Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 of Monascus Fermented Durian Seed | |
| Ira Nugerahani, Andreas Alvin, Susana Ristiarini, Indah Kuswardani, Ignatius Srianta, Ihab Tewfik |
| Effect of Monascus Fermented Durian Seed Concentration on Physicochemical and Organoleptic Properties of meat Analog Sweet Potato Flour-Gluten Based | |
| Ignatius Srianta, Brenda Revitasari Soejanta, Josephine Natanael, Susana Ristiarini, Ira Nugerahani, Ihab Tewfik |
| People’s Consciousness In Mental And Physical Health And Product Availability In Food Nutrition And Consumption In Urban Life During This New Normal Era: A Systematic Review | |
| Emilia Tungary |
| Histamine Fish Poisoning (HFP) in Indonesia: Current Status and Challenges | |
| Novalia Rachmawati, Radestya Triwibowo |
| Preparation and characterization of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil) | |
| Sri Priatni, Wawan Kosasih, Tina Rosmalina, Suryatmana Tanuwidjaja, Nurnisa Mulyaningsih |
| The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice | |
| Wisnu Adi Yulianto, Nugrah Widiastuti Tistianingrum, F. Didiet Heru Swasono |
| Improving the Sensory Properties of Bread Incorporated with Monascus-Fermented Durian Seeds and Rice Bran | |
| Chatarina Yayuk Trisnawati, Medita Aravinda Goberto, Ignatius Srianta, Ira Nugerahani, Yustinus Marsono |
| Optimised Physicochemical and Organoleptic Properties of Cookies at 70:30 ratio of Modified Cassava Flour and Mung Bean Flour | |
| celine gabrielle leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta, Ihab Tewfik |
| Enhancing the Probiotic, Chemical and Organoleptic Properties of Soygurt with Purple Sweet Potato (Ipomoea batatas L) Paste | |
| Ellyzsabeth Lambertus, Devina Liem, Ferrian Wanaputra, Ignatius Srianta, Ira Nugerahani, Indah Kuswardani, Ihab Tewfik |
| Effects of frozen storage duration on the physicochemical and sensory properties of cassava stick | |
| Chatarina Yayuk Trisnawati, Anita Maya Sutedja, Victor Christian Kaharso |
| FORMULATION OF TINUKTUK RECIPES (TRADITIONAL INGREDIENTS OF THE BATAK SIMALUNGUN ETHNIC) AND POTENTIAL AS FUNCTIONAL FOOD | |
| Novriani - Tarigan |
| Physicochemical and Microbiological Characteristics of Fruit-Based Kombucha | |
| Elok zubaidah, Andreas Bimanda Cahyadi, Ignatius Srianta, Ihab Tewfik |
General Papers
| Effect of Molasses Concentration on the Pigment Production of Monascus purpureus M9 on Monascus Fermented Durian Seed | |
| Andreas Alvin, Ira Nugerahani, Susana Ristiarini, Indah Kuswardani, ignatius Srianta, Ihab Tewfik |
| The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice | |
| Wisnu Adi Yulianto, Nugrah Widiastuti Tistianingrum, F. Didiet Heru Swasono |
| The Effect of Cavendish Banana (Musa acuminata) Puree Concentration to the Microbiological, Physicochemical, and Sensory Properties of Rice Bran Yogurt | |
| Ira Nugerahani, Florencia Irena Cahyadi, Philomena Caroline Hartono, Indah Kuswardani, Susana Ristiarini, Ignatius Srianta, Ihab Tewfik |
| Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour | |
| celine gabrielle leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta, Ihab Tewfik |
| Enhancing the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato (Ipomoea batatas L) paste | |
| Ellyzsabeth Lambertus, Devina Liem, Ferrian Wanaputra, Ignatius Srianta, Ira Nugerahani, Indah Kuswardani, Ihab Tewfik |
This work is licensed under a Creative Commons Attribution 3.0 License.
