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Toxicity test, antioxidant activity test and GC-MS profile of the active fraction of Coptosapelta tomentosa (Blume) root (Merung)
(EurAsian Journal of BioSciences, 2019-12-30)
Merung (Coptosapelta tomentosa (Blume)) is one of the plants of the genus Coptosapelta, commonly found in the forests of Borneo. People in Kalimantan, especially in East Kalimantan and South Kalimantan, use the extract of ...
Vacuum evaporation and nitrogen-assisted deodorization affects the antioxidant capacity in the olein fraction of red palm oil and its emulsion products
(F1000 Research Ltd., 2018-10-31)
Background: Deodorization of the olein fraction of red palm oil (OFRP) determines not only the taste of a multivitamin emulsion but also its antioxidant capacity. The emulsion product was formulated from OFRP, pumpkin juice ...
Karakterisasi Sifat Sensoris, Proksimat, Antioksidan, Total BAL, dan Uji Pasar Es Krim berbahan Puree dan Bubuk Mandai Cempedak
(Baristand Industri Samarinda Kementerian Perindustrian Republik Indonesia, 2018-08-08)
Mandai cempedak merupakan produk hasil fermentasi bakteri asam laktat yang berasal dari kulit bagian dalam buah cempedak (Artocarpus champeden). Penelitian ini bertujuan untuk melakukan formulasi es krim berbahan puree ...
DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2017-11-20)
Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) ...
MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2019-02-27)
Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. ...
ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2016-12-13)
Bengalun (Lepisanthes alata) is a rare and under-reported fruit native from the forests of Borneo. This fruit is non-seasonal with a thick skin and crimson color, therefore shows potential to be used as raw material for ...
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
(Perhimpunan Mikrobiologi Indonesia, 2018-09-30)
Traditionally fermented foods can be improved by introducing starter and hygienic production. The study
observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity
of ...
Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder
(Foundation for Environmental Protection and Research (FEPR), 2019-12-30)
Abstract: Aim: The research aims to measure the reduction of bitterness of coffee by Melastomataceae leaf (DM)
extracts measured by caffeine and polyphenol concentrations and changes in covalent bonds observed with ...
Melastomataceae leaf extract for masking the bitter flavor of dark chocolate
(EurAsian Journal of BioSciences, 2019-12-30)
Bitter is one of the flavors that has low threshold. Eliminating bitter taste is one of the efforts in order
to make active compounds in food can be more easily accepted by consumers. This study aims at
examining the ...
PENERIMAAN PANELIS DAN SIFAT KIMIAWI EMULSI LABU KUNING DAN FRAKSI OLEIN SAWIT
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2015-09-01)
This study aimed to produce functional food products with the main ingredient of pumpkin and olein fraction of red palm oil (OF-RPO). This research was conducted in two stages. The first was to analyze consumer acceptance ...