Hasil Pencarian - Robi Andoyo

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  1. 1
    Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

    Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds oleh Edy Subroto, Robi Andoyo, Rossi Indiarto

    Diterbitkan 2023-03-01
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  2. 2
    Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH

    Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH oleh Slamet Hadi Kusumah, Robi Andoyo, Tita Rialita

    Diterbitkan 2020-06-01
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  3. 3
    CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD

    CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD oleh Marleen Sunyoto, Robi Andoyo, Intan Btari Dwiastuti

    Diterbitkan 2018-12-01
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  4. 4
    ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS

    ISOLASI PROTEIN KACANG MERAH DAN KACANG HIJAU MENGGUNAKAN METODE ASAM BASA DIKOMBINASIKAN DENGAN PROSES ENZIMATIS oleh Slamet Hadi Kusumah, Robi Andoyo, Tita Rialita

    Diterbitkan 2021-12-01
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  5. 5
    Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

    Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods oleh Robi Andoyo, Vania Dianti Lestari, Efri Mardawati, Bambang Nurhadi

    Diterbitkan 2018-01-01
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  6. 6
    Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

    Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid oleh Edy Subroto, Robi Andoyo, Rossi Indiarto, Elazmanawati Lembong, Fani Rahmani

    Diterbitkan 2022-12-01
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  7. 7
    Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

    Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid oleh Edy Subroto, Robi Andoyo, Rossi Indiarto, Endah Wulandari, Elgi Fadhilah Nadhirah Wadhiah

    Diterbitkan 2022-09-01
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  8. 8
    Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review

    Study of the importance of protein needs for catch-up growth in Indonesian stunted children: a narrative review oleh Ariana Endrinikapoulos, Diana Nur Afifah, Maria Mexitalia, Robi Andoyo, Ihat Hatimah, Nuryanto Nuryanto

    Diterbitkan 2023-04-01
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  9. 9
    Antioxidant Stability of Moringa Leaves Extract Powders Obtained by Cocrystallization, Vacuum Drying, and Plating

    Antioxidant Stability of Moringa Leaves Extract Powders Obtained by Cocrystallization, Vacuum Drying, and Plating oleh Bambang Nurhadi, Fatsyarien Citra Angiputri, Robi Andoyo, Riksfardini Annisa Ermawar, Rudy Adi Saputra

    Diterbitkan 2022-01-01
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  10. 10
    Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

    Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: stud... oleh Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati

    Diterbitkan 2024-12-01
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  11. 11
    Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

    Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin oleh Edy Subroto, Annisa Amila Sholihat, Yana Cahyana, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng

    Diterbitkan 2024-12-01
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  12. 12
    Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties

    Maltodextrin concentration on the encapsulation efficiency of tempeh protein concentrate from Jack Bean (Canavalia ensiformis): physical, chemical, and structural properties oleh Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani

    Diterbitkan 2024-12-01
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  13. 13
    Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

    Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry oleh Robi Andoyo, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri, Rudi Saprudin Darwis

    Diterbitkan 2021-06-01
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  14. 14
    Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review

    Ready-to-use therapeutic/supplementary foods from local food resources: Technology accessibility, program effectiveness, and sustainability, a review oleh Fetriyuna Fetriyuna, Ratna Chrismiari Purwestri, Ignasius R.A.P. Jati, Budhi Setiawan, Syamsul Huda, Nia Novita Wirawan, Robi Andoyo

    Diterbitkan 2023-12-01
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