Browsing Food Science and Technology by Author "Astawan, Made"
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Pemanfaatan Rumput Laut (Eucheuma cottonii) untuk Meningkatkan Kadar Iodium dan Serat Pangan Pada Selai dan Dodol
Astawan, Made | Koswara, Sutrisno | Herdiani, Fanie (2004)Indonesia is known as a country rich in species of seaweed. The most important components of seaweed are iodine and dietary fiber. Eucheuma cottonii is one species of seaweed that can be used as a source of iodine and ... -
Perubahan profil lipida, kolestrol digesta dan asam propionat pada tikus dengan diet tepung rumput laut
Palupi, Nurheni Sri | Wresdiyati, Tutik | Astawan, Made | Herpandi (2006)Community is consumption pattern with high fat-low fiber has caused the prevalence of degenerative disease, i.e.cardivascular disease Coronary Heart Disease (CHD) is the first cause of death in Indonesia Seaweed is a fiber ... -
The Effect of Mamordica charalltia L. Powder on The Status of Antioxidant Superoxide Dismutase in Liver and Kidney of Diabetic Rats
Wresdiyati, Tutik | Astawan, Made | Zulfanedi, Yoli | Sinulingga, Teguh Suranta (2010)The status ojcnlioxidal;f superoxide dismurase (SOD) \las repfJrted decrecsed m the Jj,'er tissues f.;/diaberlcexperimenral Macaea fascicularis. The aim oflhe study was to observe the effect of pare (Mam:>rdica charantia) ...