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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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PENGHAMBAT α AMILASE: JENIS, SUMBER, DAN POTENSI PEMANFAATANNYA DALAM KESEHATAN [α Amylase Inhibitors: Types, Sources, and Their Potential Utilization for Health Purposes] Budiasih Wahyuntari* Laboratoria Pengembangan Teknologi Industri Agro-Biomedika (LAPTIAB), Badan Pengkajian dan Penerapan Teknologi, Kawasan Pusat Teknologi dan Ilmu Pengetahuan (PUSPIPTEK) gedung no 610, Serpong, Tangerang 15310 Diterima 09 Desember 2009 / Disetujui 19 Desember 2011 SUMMARY Alpha amylase inhibitors affect carbohydrate metabolism in digestive system. The inhibitors induce carbohydrate tolerance, fullness and prolonging gastric emptying that might be used to aid in diabetic and obesity treatment. There are two types of α- amylase inhibitors, proteinaceous and non-proteinaceous ones. Proteinaceous inhibitor is classified into seven classes including legumes, lectin, knottin, cereal, Kunitz, g-thionin and thaumatin types. Plant proteinaceous inhibitors are present in cereals and legumes. Some non-proteinaceous inhibitors include flavonid, polyphenols, organic acid that might be produced by microbes or extracted from plants such as acarbose, saponin dan cardiac glycoside, gallic acid, proto-catechuic acid, caffeic acid, ellagic acid, ferulic acid, quercetin hibiscus acid and α-, β- and γ-cyclodextrin. Key words: inhibitor amylase, anti obesity, diabetes
Budiasih Wahyuntari
DOI record not available
197
Abstract Views : 1503
Download :7895
Shelf life of Manggis Fruit (Garcinia mangostana L.) at Various Fruit Maturity Levels, Temperature, and Types of Packaging
Hasbi ., Daniel Saputra, Juniar .
DOI record not available
199
Abstract Views : 989
Download :1439
Pengaruh Penambahan Nanoselulosa terhadap Stabilitas Emulsi Santan sebagai Enkapsulan Kurkumin: Stabilitas Emulsi dan Kurkumin
Amaliatul Khusna, Chatarina Lilis Suryani, Thunnalin Winuprasith, Saptya Fajar Pertiwi, Erista...
166-178
Abstract Views : 1283
Download :1338
10.6066/jtip.2023.34.2.166
Differentiation of beef, buffalo, pork, and wild boar meats using colorimetric and digital image analysis coupled with multivariate data analysis
Fayca Rudhatin Swartidyana, Nancy Dewi Yuliana, I Ketut Mudite Adnyane, Joko Hermanianto,...
87-99
Abstract Views : 936
Download :1152
10.6066/jtip.2022.33.1.87
MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI
Rina Ningtyas, Betty Jenie Sri Laksmi, Lilis Nuraida
163-170
Abstract Views : 1666
Download :2622
10.6066/jtip.2015.26.2.163
Potensi Probiotik Bakteri Asam Laktat Asal Madu dari Tiga Jenis Lebah yang Berbeda
Iffa Illiyya Fatma, Lilis Nuraida, Didah Nur Faridah
189-199
Abstract Views : 1125
Download :2088
10.6066/jtip.2022.33.2.189
KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Act
Andi Febrisiantosa, Bagus Priyo Purwanto, Yantyati Widyastuti, Irma Isnafia Arief
147
Abstract Views : 4523
Download :6744
10.6066/jtip.2013.24.2.147
Antioxidant Activity of Javanese Ginseng (Talinum triangulare Willd.) Root Extracts
Teti Estiasih, Dwi Andiyas Kurniawan
DOI record not available
166
Abstract Views : 1391
Download :4370
AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME
Tatty Yuniati, Sukarno Sukarno, Nancy Dewi Yuliana, Slamet Budijanto
102-109
Abstract Views : 1909
Download :3284
10.6066/jtip.2018.29.1.102
The Effect of Beans and Baking on Banana Bar Qualities
Riyanti Ekafitri, Dewi Desnilasari, Rhestu Isworo, Dian Rachmawanti Affandi, Rohmah Lutfiyanti
52-59
Abstract Views : 776
Download :1042
10.6066/jtip.2022.33.1.52
PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI
Rina Rismaya, Elvira Syamsir, Budi Nurtama
58-68
Abstract Views : 4922
Download :7182
10.6066/jtip.2018.29.1.58
The Effect of Salt and the Addition of Several Acid Types on the Quality of Bottled Green Pepper During Storage
Endah Djubaedah, Djumarman ., Enny Hawani Lubis, Tuty Hendraswaty
DOI record not available
188
Abstract Views : 755
Download :4652
Karakteristik Pengeringan Rempah Daun Menggunakan Fluidized Bed Drier dan Tray Drier
Tjahja Muhandri, Fahim Muchammad Taqi, Subarna Subarna, Dian Widiawati
187-199
Abstract Views : 1106
Download :2067
10.6066/jtip.2023.34.2.187
KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI
Ni'mawati Sakinah, Endang Prangdimurti, Nurheni Sri Palupi
152-160
Abstract Views : 1923
Download :4668
10.6066/jtip.2019.30.2.152
PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE
Titri Siratantri Mastuti, Dedi Fardiaz, Didah Nur Faridah
1-10
Abstract Views : 2628
Download :6425
10.6066/jtip.2019.30.1.1
RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN
Drajat Martianto, Nuri Andarwulan, Yoga Putranda
127-136
Abstract Views : 2225
Download :8723
10.6066/jtip.2018.29.2.127
SENSORY EVALUATION AND CHARACTERIZATIONS OF EMULSION CONTAINING SODIUM CHLORIDE AND ITS APPLICATION IN CORN SOUP
Melanie Cornelia, Irene Triyanti, Teguh Prasetia, Cathy Purnomo
157-164
Abstract Views : 1206
Download :1619
10.6066/jtip.2016.27.2.157
ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR [Perendaman Asam dan Blanching Uap Mempertahankan Antosianin dan Polifenol Tepung Dioscorea alata Ungu]
Nelis Imanningsih, Deddy Muchtadi, Tutik Wresdiyati, Nurheni Sri Palupi, . Komari
121
Abstract Views : 1650
Download :1415
10.6066/jtip.2013.24.2.121
PHYSICOCHEMICAL PROPERTIES OF INSTANT PUMPKIN JAVANESE NOODLE GRAVY [Sifat Fisikokimia Saus Bubuk Mi Jawa Instan dari Labu Kering]
Ng Kim Yee, Yusnita Hamzah
199
Abstract Views : 1196
Download :1096
10.6066/jtip.2012.23.2.199
EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour]
. Rosida, Dedin Finatsiyatull Rosida
DOI record not available
125
Abstract Views : 1380
Download :2679
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