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View article: Cooking process of zinc-rich rice and characterization of nutritional composition and instant rice glycemic index value
Cooking process of zinc-rich rice and characterization of nutritional composition and instant rice glycemic index value Open
People nowadays prefer to cook rice in an electric rice cooker rather than the traditional method of using a steamer. It should be researched whether the rice cooking method influences the nutritional content. The purpose of this study was…
View article: Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition
Nutrient Composition of Indonesian Specialty Cereals: Rice, Corn, and Sorghum as Alternatives to Combat Malnutrition Open
Stunted growth (stunting) caused by malnutrition is a growing concern in Indonesia. The nutritional composition of cereals is important information for improving people's nutrition. This research aimed to comparatively study the nutritiona…
View article: Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits
Effect of zinc-rice grit flour on the physicochemical, nutritional, and sensory properties of gluten-free biscuits Open
The utilisation of rice flour to produce gluten-free food applications is highly popular as consumers become more aware of celiac disease and safety for baby-led weaning products. The present work investigated the development of gluten-fre…
View article: Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties
Characteristics of Tempeh Prepared from Several Varieties of Indonesian Soybeans: Correlations between Soybean Size and Tempeh Quality Properties Open
Tempeh is a fermented soybean-based food that has long been an important protein source in Indonesia. In this study, tempeh was made from several varieties of soybeans to evaluate the differences in the characteristics of the tempeh produc…
View article: Antimicrobial Activity of Coconut Water Vinegar Powder to Staphylococcus aureus, Escherichia coli and Candida albicans
Antimicrobial Activity of Coconut Water Vinegar Powder to Staphylococcus aureus, Escherichia coli and Candida albicans Open
Vinegar powder is made from coconut water vinegar, then dried using a spray dryer with maltodextrin as a filler. Antimicrobial activity of coconut water vinegar was known can inhibit Staphylococcus aureus, Escherichia coli growth, but ther…
View article: Effect of Stabilizer on the Physicochemical and Microbiology Properties of Wheygurt
Effect of Stabilizer on the Physicochemical and Microbiology Properties of Wheygurt Open
In Indonesia, the consumption of cheese has increased every year. Whey is the by-product of cheese production which is abundant availability. Cheese whey can cause environmental problems due to its high Biochemical Oxygen Demand (BOD) and …
View article: Effect of α-Amylase and Glucoamylase Enzymes on Chemical Qualities of Vinegar from Banana Peel
Effect of α-Amylase and Glucoamylase Enzymes on Chemical Qualities of Vinegar from Banana Peel Open
The rate of banana consumption in Indonesia is reported to be increased. Abundant banana peels causes environmental problem. Peels of banana still have the potential to be utilized in the making of vinegar. Banana peels have high contents …
View article: Study on Yoghurt Powder Probiotic Quality using Foam-Mat Drying Method
Study on Yoghurt Powder Probiotic Quality using Foam-Mat Drying Method Open
Yoghurt powder probiotic has been produced by fermentation of milk using yoghurt cultures, Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090 and Bifidobacterium longum ATCC 15707. The …
View article: Rapid Testing of Aflatoxin by Using Image Processing and Artificial Neural Network
Rapid Testing of Aflatoxin by Using Image Processing and Artificial Neural Network Open
Aflatoxin can be recognized clearly by using UV-light. This information is very important to develop the device for detecting the aflatoxin inside the corn by using image processing. Current research related to identification of aflatoxin …
View article: Identification of Superior Cellulose Microbes Producer for Bioethanol Production
Identification of Superior Cellulose Microbes Producer for Bioethanol Production Open
The limited supply of fossil fuels in the world and increased in CO 2 emission problem causing the government has urged improving the supply of a source of energy, through the use of a new source of energy and renewable. Lignocellulose is …
View article: Xylan Production from Corn Cobs for Isolation of Xylanase-Producing Bacteria
Xylan Production from Corn Cobs for Isolation of Xylanase-Producing Bacteria Open
Xylan can be enzymatically degraded to establish environmentally tolerable and eco- friendly processes for the production of alcohol and others. It can be produced from agro- industrial wastes which is rich in lignocellulosic content, like…
View article: Sensory effect and bioaccessibility of microencapsulated iron-fortified cassava flour and flake. [SP24-21]
Sensory effect and bioaccessibility of microencapsulated iron-fortified cassava flour and flake. [SP24-21] Open
View article: POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING
POTENSI EDIBLE FILM ANTIMIKROBA SEBAGAI PENGAWET DAGING Open
Fresh meat are highly perishable due to their enriched nutrient composition which is easily contaminated by almost any microorganisms. The application of antimicrobial edible films is one of the effective method to extend the shelf life of…