Hasil Pencarian - Ariza Budi Tunjung Sari

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  1. 1
    Analysis of Pyrazine and Volatile Compounds in Cocoa Beans Using Solid Phase Microextraction

    Analysis of Pyrazine and Volatile Compounds in Cocoa Beans Using Solid Phase Microextraction oleh Misnawi Jati, Ariza Budi Tunjung Sari

    Diterbitkan 2011-05-01
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  2. 2
    Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat dan kromatolgi gas).

    Analysis of luwak coffee volatile by using solid phase microextraction and gas chromatography (Analisa senyawa volatil kopi luwak dengan menggunakan mikroekstrasi fase padat... oleh Ariza Budi Tunjung Sari, Teguh Wahyudi, Amrita Sulihkanti

    Diterbitkan 2012-08-01
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  3. 3
    Small-scale Fermentation of Cocoa Beans and on-Process Monitoring

    Small-scale Fermentation of Cocoa Beans and on-Process Monitoring oleh Ariza Budi Tunjung-Sari, Hendy Firmanto, Teguh Wahyudi

    Diterbitkan 2021-04-01
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  4. 4
    DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene

    DNA Barcoding for Identification of Helopeltis sp. from Kaliwining Experimental Station using Mitochondrial COI Gene oleh Sulistyani Pancaningtyas, Ariza Budi Tunjung Sari, Dwi Suci Rahayu

    Diterbitkan 2022-12-01
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  5. 5
    Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract

    Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract oleh Ariza Budi Tunjung Sari, Misnawi Misnawi, Pratiwi Pudjiastuti, Afaf Baktir

    Diterbitkan 2018-08-01
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  6. 6
    Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract.

    Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract. oleh Ariza Budi Tunjung Sari, Misnawi Misnawi, Pratiwi Pudjiastuti, Afaf Baktir

    Diterbitkan 2019-08-01
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  7. 7
    Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process

    Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process oleh Ariza Budi Tunjung-Sari, Fitrih Salsabilah Prameswari, Maria Belgis, Winda Amilia

    Diterbitkan 2022-12-01
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  8. 8
    Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans

    Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans oleh Ariza Budi Tunjung-Sari, Misnawi Jati, Noor Ariefandie Febrianto, Teguh Wahyudi

    Diterbitkan 2020-01-01
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  9. 9
    PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]

    PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions i... oleh Intan Kusumaningrum*, C. Hanny Wijaya, Feri Kusnandar, Misnawi, Ariza Budi Tunjung Sari

    Diterbitkan 2014-06-01
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  10. 10
    Cocoa Extract Indicated Has Activity on Selectively Killing Breast Cancer Cells

    Cocoa Extract Indicated Has Activity on Selectively Killing Breast Cancer Cells oleh Ariza Budi Tunjung Sari, Mahriani, Gusti Agung Perias Tiningrum, Teguh Wahyudi, Misnawi

    Diterbitkan 2015-09-01
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  11. 11
    Use of cocoa ethanolic extract for treatment of Staphylococcal infection in rabbit-skin model

    Use of cocoa ethanolic extract for treatment of Staphylococcal infection in rabbit-skin model oleh Ariza Budi Tunjung-Sari, Teguh Wahyudi, Diana Chusna Mufida, Mekania Tamarizki, Desyana Perwitahati, Ihda Kartika Syamsuddin, Misnawi Jati

    Diterbitkan 2016-04-01
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  12. 12
    Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae

    Study on Activity of Cocoa Ethanolic Extract against Shigella dysenteriae oleh Ariza Budi Tunjung-Sari, Enny Suswati, Diana Chusna Mufida, Alfa Rianul Setiawan Rianul Setiawan, Alvin Isnaini, Mochamad Rizal, Teguh Wahyudi, Misnawi Jati

    Diterbitkan 2016-08-01
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  13. 13
    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia oleh Ariza Budi Tunjung Sari, null Fahrurrozi, Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, null Purwaningsih, Yeyen Prestyaning Wanita, Puspita Lisdiyanti, Urip Perwitasari, Ario Betha Juanssilfero, Endang Sutriswati Rahayu

    Diterbitkan 2023-01-01
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  14. 14
    Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

    Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product oleh Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, Mahargono Kobarsih, Siti Dewi Indrasari, Ulyatu Fitrotin, Anna Fajariyah, Nendyo Adhi Wibowo, Marsekal Sabrang Anantama, Rachma Wikandari, Ariza Budi Tunjung Sari, Sutardi, Pandu Laksono, Sugeng Widodo, Endang Sutriswati Rahayu

    Diterbitkan 2024-12-01
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