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Online ISSN : 2087-751X
Print ISSN : 1979-7788
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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 : 1655
Download :1419
10.6066/jtip.2013.24.2.121
Extraction and Stability of Anthocyanins From Jambolan (SYZYGIUM CUMINI) Skins
PuspitaSari ., Fitria Agustina, Mukhamad Komar, Unus ., Mukhamad Fauzi, Triana Lindriati
DOI record not available
142
Abstract Views : 1283
Download :4190
IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detecti
Puspita Sari, Christofora Hanny Wijaya, Dondin Sajuthi, Unang Supratman
DOI record not available
102
Abstract Views : 2995
Download :3546
Effect of Maltodextrin Concentration on Anthocyanin Content and Antioxidant Activity of Rukem Fruits Extract Powder
Lydia Ninan Lestario, Melanie Melanie, Monika Rahardjo
142-151
Abstract Views : 1079
Download :920
10.6066/jtip.2023.34.2.142
PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS
Erlien Giovani Soeroso, Lydia Ninan Lestario, Yohanes Martono
62-69
Abstract Views : 1382
Download :3174
10.6066/jtip.2017.28.1.62
KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract from Purple Sweet Potato]
Ai Mahmudatussa’adah, Dedi Fardiaz, Nuri Andarwulan, Feri Kusnandar
176
Abstract Views : 9009
Download :25664
10.6066/jtip.2014.25.2.176
JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI
Rema Fitriyani, Lydia Ninan Lestario, Yohanes Martono
137-144
Abstract Views : 3030
Download :4737
10.6066/jtip.2018.29.2.137
CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING
Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto
164-174
Abstract Views : 1167
Download :1155
10.6066/jtip.2018.29.2.164
ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata
Anton Rahmadi, Yuliadini Puspita, Desy Nursayekti, Ira Sintia Sinaga, Rica Oktalina, Herry...
115-122
Abstract Views : 1890
Download :4628
10.6066/jtip.2016.27.2.115
PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING
Riezka Zuhriatika Rasyda, Tjahja Muhandri, Slamet Budijanto
164-170
Abstract Views : 1654
Download :2105
10.6066/jtip.2020.31.2.164
STABILITAS AKTIVITAS ANTIOKSIDAN EKSTRAK BEKATUL BERAS MERAH TERHADAP OKSIDATOR DAN PEMANASAN PADA BERBAGAI pH [Stability of Antioxidant Activity of Red Rice Bran Extract Subjected to Oxidator and Heating in Various pH]
I Wayan Rai Widarta1)*, I Wayan Arnata2)
193
Abstract Views : 2227
Download :3705
10.6066/jtip.2014.25.2.193
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