Browsing by Author "Widaningrum"
Now showing items 1-13 of 13
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Effect Of Heat Moisture Treatment Of Sago Starch On Its Noodle Quality
Purwani, E.Y. | Widaningrum | Thahir, R. | Muslich (2006)Sago starch has potential as source of flour for noodle. However, noodle made of sago strach limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a ... -
Fermentasi dan Pemanfaatan Produk Kacang Koro Pedang nxn (Canavalia ensiformis L)
Afiah, Nur ’ | Seno, Djarot Sasongko Hami | Widaningrum (2015)Jack beans (Canavalia ensiformis L) are legume that rich in protein content. In Indonesia, people seldom use it for daily consumption. The objectives of this research were to optimize the fermentation of jack beans and to ... -
Improvement of Resistant Starch of Modified Uli Banana Flour prepared by Controlled Fermentation and Evaluation of Prebiotic Characteristics.
Widaningrum | Jenie, Betty Sri Laksmi | Richana, Nur | Suliantari (2012)Resistant starch (RS) type 3 (RS3) is potential as prebiotic source due to its physiological function. The objectives of this study were to increase the RS3 level of modified uli banana flour (MUBF) made by controlled ... -
Kajian Aktivitas Antibakteri Ekstrak Tempe Komak terhadap Bakteri Staphylococcus aureus dan Escherichia coli
Issani, Veni | Nurwitri, Caecillia Chrismie | Widaningrum (2013)Tempe is a modified product fermented by Rhizopus sp. which contains active substances, such as antibacterial substances. The objectives of the study are to compare the yield of hyacinth tempe and bench-scale soybean tempe ... -
Mutu Bayam (Amaranthus tricolor L) Hasil Pengeringan Teknologi Far Infra Red (FIR) Selama Penyimpanan
Agustinisari, Iceu | Widaningrum | Rachmat, Ridwan (2005)Sayuran sangat penting sebagai sumber nutrisi, tetapi sifatnya mudah rusak. Sampai saat ini upaya penanganan pascapanen untuk memperpanjang umur simpan sayuran relatif masih terbatas, yaitu umumnya dilakukan dengan proses ... -
Penelitian Pengaruh Suhu Pemeraman Terhadap Kualitas Mi Sagu dan Kadar Resistant Starch (RS)
Widaningrum | Santosa, B.A. | Purwani, Endang Yuli (2005) -
Pengembangan Metode Profil Sidik Jari Metabolit Susu Sapi MenggunakanLC-MS/MS
Firel, Geita Yulyan | Rohaeti, Eti | Widaningrum | Rafi, Mohamad (2025)Susu sapi mengandung berbagai metabolit penting, termasuk asam amino, karbohidrat, asam lemak, dan vitamin. Profil metabolit menggunakan liquid chromatography–tandem mass spectrometry/mass spectrometry (LC-MS/MS) (LC-MS/MS) ... -
Pengujian Aktivitas Antibakteri Ekstrak Tempe Koro Pedang (Canavalia ensiformis L.) terhadap Escherichia coli dan Staphylococcus aureus
Abdalla, Brata | Nurjanah, Siti | Widaningrum (2013)Tempeh is a fermented food product usually made from soybean fermented by Rhizopus sp. The objectives of this study were to compare jack bean tempeh characteristics against soybean tempeh and to determine antibacterial ... -
Studi enkapsulasi Lactobacillus casei dan Bifidobacterium longum dengan teknik ekstrusi
Hidaya, Husnal Chairi | Indrasti, Dias | Widaningrum (2015)Lactobacillus casei dan Bifidobacterium longum merupakan bakteri probiotik yang umumnya diaplikasikan sebagai starter kering probiotik untuk pangan. Proses pengeringan dalam pembuatan starter kering dapat menurunkan jumlah ... -
Studi HACCP pada Proses Produksi Bubur Buah (Puree) Mangga Skala Pilot
Widaningrum | Mulyawanti, Ira | Setyadjit (2005)Salah satu agroindustri pengolahan pascapanen pertanian adalah agroindustri jus buah-buahan. Jus buah-buahan mempakan buah-buahan yang diproses sedemikian rupa sehingga sangat baik dikonsumsi untuk kesehatan tubuh. Saat ... -
Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 terenkapsulasi serta mutu yoghurt tepung pisang sinbiotik selama penyimpanan
Raudhatussa'adah | Suryaatmadja, Sri Laksmi | Widaningrum (2013)Yoghurt sinbiotik dibuat menggunakan TPUM (Tepung Pisang Uli Modifikasi) kaya pati resisten sebanyak 70% dan probiotik yang terenkapsulasi. Viabilitas probiotik terenkapsulasi pada yoghurt TPUM sinbiotik dianalisis selama ... -
Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan
Raudhatussa’adah | Suryaatmadja, Sri Laksmi | Widaningrum (2013)Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- ...
