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Karakteristik Spektroskopi Isolat Komponen Antibakteri Biji Atung (Parinarium glaberrimum Hassk)
(IPB (Bogor Agricultural University), 2004)
Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), ...
Perubahan komponen volatil selama fermentasi kecap
(IPB (Bogor Agricultural University), 2004)
A study has been conducted to investigate changes of volatile components during soy sauce fermentation During the fermentation, many volatile components produced may contribute to soy sauce flavor. The volatile components ...
Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Vol 17, No 3, 2006
(Bogor Agricultural University (IPB), 2006)
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ...
Identifikasi Character Impact Odorants Buah Kawista (Feronia limonia)
(IPB (Bogor Agricultural University), 2004)
The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS). Character impact odorants of the fruits were systematically characterized ...
Aktivitas antioksidan ekstrak dan fraksi ekstrak biji atung (Parinarium glaberrimum Hassk)
(IPB (Bogor Agricultural University), 2002)
The seed of Parinarium glabemmum Hassk was extracted with non polar solvent (hexane) and or polar sohlent (ethanol). Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation ...
Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)
(IPB (Bogor Agricultural University), 2001)
Andaliman, a wild spice well known in northem Sumatera has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyze potent odorant from andaliman maceration extract using GC-MS, GC/O and aroma ...
Isolasi dan karakterisasi melanoidin kecap manis dan peranannya sebagai antioksidan
(IPB (Bogor Agricultural University), 2006)
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ...