DOI: https://doi.org/10.26740/ujc.v11n2

Published: 2022-05-27

Articles

Pengaruh Lama Fermentasi Umbi Gembili (Dioscorea esculenta L.) dengan Kultur Starter Lactobacilus plantarum B1765 Terhadap Produksi Fruktooligosakarida

Nur Wanda Aini Natasya, Prima Retno Wikandari

88-96

PDF (Bahasa Indonesia)

REVIEW ARTICLE: POTENTIAL SOURCES OF FRUCTOOLIGOSACARIDE AND INULIN LOCAL FOOD MATERIALS AS PREBIOTICS

Farindya Dwi Cahyaningtyas, Prima Retno Wikandari

97-107

PDF (Bahasa Indonesia)

ARTIKEL REVIEW: PEMANFAATAN KATALIS ABU CANGKANG PADA REAKSI TRANSESTERIFIKASI MINYAK JELANTAH MENJADI BIODIESEL

Ervina Retnaningtyas Indarwati, Samik Samik

113-122

PDF (Bahasa Indonesia)

Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Tomat dengan Kultur Starter L. plantarum B1765

Effect of Fermentation Time on Characteristics of Tomato Juice Probiotic Drinks with Starter Culture L. plantarum B1765

Essa Febriana, Prima Retno Wikandari

123-135

PDF (Bahasa Indonesia)

THE EFFECT OF HARVEST TIME ON TOTAL FLAVONOID CONTENT AND ANTI-INFLAMMATORY ACTIVITIES OF YACON LEAF ETHANOL EXTRACT (Smallanthus sonchifolius)

Uci Nur Rohmah, Leny Yuanita

136-142

PDF (Bahasa Indonesia)