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Nutrient composition of kopyor coconuts (Cocos nucifera L.)
The relatively high contents of sucrose, glucose, fructose, citric and malic acids might contribute to the deliciousness of kopyor meat. Expand
In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL)
Abstract The objectives of this study were to determine the phenolic and anthocyanin contents in black soybean Mallika and Cikuray variety seed coat extract and to examine antioxidant activity ofExpand
The Effect of Pretreatment Using Hydrochloric Acid on the Characteristics of Buffalo Hide Gelatin
The objective of the research was to identify the effect of the concentration of hydrochloric acid (HCl) on yield and the characteristics of gelatin from buffalo hide. A completely randomized designExpand
Physicochemical Properties of Gelatin Extracted from Buffalo Hide Pretreated with Different Acids
In general, the physicochemical properties of the gelatin complied with the industry standard set by the Gelatin Manufacturers Institute of America, revealing that buffalo hide could serve as a potential alternative source of gelatin. Expand
The Change of Catechin Antioxidant during Vacuum Roasting of CocoaPowder
Concentration of catechin antioxidant in cocoa seed decreased greatly during processing into powder, especially in the conventional roasting process (without vacuum). Therefore, vacuum roastingExpand
In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
The unfermented cacao beans extract undergoing fractionation using ethyl acetate showed polyphenol content, flavonoids, DPPH free radical scavenging activity and highest ferric reducing activity. Expand
Properties of different aged jicama (Pachyrhizus Erozus) plants
Jicama crop potential is very large, the tuber is used as a fresh fruit, ice mix fruit, salad, and can be made into flour, starch and inulin. The nutritional content of yam tubers depends on the ageExpand
The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration
The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolationExpand
Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods
Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. TheExpand