Prediksi Masa Kedaluwarsa Wafer Dengan Artificial Neural Network (Ann) Berdasarkan Parameter Nilai Kapasitansi
VOLUME 33, NO. 4, NOVEMBER 2013
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Peningkatan Kadar Kurkuminoid dan Aktivitas Antioksidan Minuman Instan Temulawak dan Kunyit
The Increase of Curcuminoida Content and Antioxidative Activity of Temulawak and Turmeric Instant Beverag
Astuti Setyowati, Chatarina Lilis Swyani
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Aktivitas dan Stabilitas Antioksidan Ekstrak Pigmen Alga Oscillatoria sp.
Antioxidant Activity and Stabilty ofPigment Extracted from Algae Osci/latoria sp.
Karseno, lsti Handayani, Retno Setyawati
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Fraksinasi Enzim Lipase dari Endosperm Kelapa dengan Metode Salting Out
377
Lipase Fractionation of Coconut Endosperm by Salting Out Method
Moh. Su'i, Suprihana
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Stabilitas Ekstrak Antosianin Beras Ketan (Oryza saliva var. glutinosa) Hitam selama Proses
Pemanasan dan Penyimpanan
Stability ofAnthocyanins Extracted from Black Glutinous Rice (Oryza sativa var. glutinosa) during Heating
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Peningkatan Kadar Kurkuminoid dan Aktivitas Antioksidan Minuman Instan Temulawak dan Kunyit
The Increase of Curcuminoida Content and Antioxidative Activity of Temulawak and Turmeric Instant Beverag
Astuti Setyowati, Chatarina Lilis Swyani
•
Aktivitas dan Stabilitas Antioksidan Ekstrak Pigmen Alga Oscillatoria sp.
Antioxidant Activity and Stabilty ofPigment Extracted from Algae Osci/latoria sp.
Karseno, lsti Handayani, Retno Setyawati
•
Fraksinasi Enzim Lipase dari Endosperm Kelapa dengan Metode Salting Out
377
Lipase Fractionation of Coconut Endosperm by Salting Out Method
Moh. Su'i, Suprihana
•
Stabilitas Ekstrak Antosianin Beras Ketan (Oryza saliva var. glutinosa) Hitam selama Proses
Pemanasan dan Penyimpanan
Stability ofAnthocyanins Extracted from Black Glutinous Rice (Oryza sativa var. glutinosa) during Heating