Hasil Pencarian - Rossi Indiarto

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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
    KARAKTERISTIK DAN SENYAWA FENOLIK MIKROKAPSUL EKSTRAK DAUN KELOR (Moringa oleifera) DENGAN KOMBINASI MALTODEKSTRIN DAN WHEY PROTEIN ISOLAT

    KARAKTERISTIK DAN SENYAWA FENOLIK MIKROKAPSUL EKSTRAK DAUN KELOR (Moringa oleifera) DENGAN KOMBINASI MALTODEKSTRIN DAN WHEY PROTEIN ISOLAT oleh Iis Sadiah, Rossi Indiarto, Yana Cahyana

    Diterbitkan 2022-12-01
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  3. 3
    Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

    Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety oleh Rossi Indiarto, Arif Nanda Irawan, Edy Subroto

    Diterbitkan 2023-04-01
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  4. 4
    Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

    Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation oleh Edy Subroto, Fitry Filianty, Rossi Indiarto, Aurel Andita Shafira

    Diterbitkan 2022-12-01
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  5. 5
    Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

    Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging oleh Fauzi Atsani Harits Prakoso, Rossi Indiarto, Gemilang Lara Utama

    Diterbitkan 2023-06-01
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  6. 6
    Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

    Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications oleh Edy Subroto, Yana Cahyana, Rossi Indiarto, Tiara Aray Rahmah

    Diterbitkan 2023-07-01
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  7. 7
    Freeze Moisture Treatment and Ozonation of Adlay Starch (<i>Coix lacryma-jobi</i>): Effect on Functional, Pasting, and Physicochemical Properties

    Freeze Moisture Treatment and Ozonation of Adlay Starch (<i>Coix lacryma-jobi</i>): Effect on Functional, Pasting, and Physicochemical Properties oleh Edy Subroto, Nisyrah Sitha, Fitry Filianty, Rossi Indiarto, Nandi Sukri

    Diterbitkan 2022-09-01
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  8. 8
    Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]

    Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun k... oleh Endah Wulandari, Rossi Indiarto, Heni Radiani Arifin, Shabrina Gitta Talitha

    Diterbitkan 2024-06-01
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  9. 9
    Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans

    Microbiological Activity Affects Post-Harvest Quality of Cocoa (<i>Theobroma cacao</i> L.) Beans oleh Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti

    Diterbitkan 2023-07-01
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  10. 10
    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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  11. 11
    Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

    Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment oleh Edy Subroto, Fitriani Sholihat, Endah Wulandari, Mohd Nizam Lani, Rossi Indiarto

    Diterbitkan 2024-12-01
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  12. 12
    A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

    A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment oleh Edy Subroto, Mahani, Rossi Indiarto, Vira Putri Yarlina, Afifah Nurul Izzati

    Diterbitkan 2022-12-01
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  13. 13
    Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

    Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia oleh Mohamad Djali, Kimberly Santasa, Rossi Indiarto, Edy Subroto, Fetriyuna Fetriyuna, Elazmanawati Lembong

    Diterbitkan 2023-09-01
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  14. 14
    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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  15. 15
    Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

    Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties oleh Edy Subroto, Puspita Aulia, Aldila Din Pangawikan, Mohd Nizam Lani, Rossi Indiarto

    Diterbitkan 2024-12-01
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  16. 16
    Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

    Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract oleh Rossi Indiarto, Souvia Rahimah, Edy Subroto, Nur Alifia Gardiantini Putri, Aldila Din Pangawikan

    Diterbitkan 2022-12-01
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  17. 17
    The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

    The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract oleh Rossi Indiarto, Reni Reni, Gemilang Lara Utama, Edy Subroto, Aldila Din Pangawikan, Mohamad Djali

    Diterbitkan 2023-09-01
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  18. 18
    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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  19. 19
    Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

    Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract oleh Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad

    Diterbitkan 2024-12-01
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  20. 20
    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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