Items where Division is "Program Studi Ilmu dan Teknologi Pangan" and Year is 2021

A

Agista, Afifah Zahra and Rusbana, Tubagus Bahtiar and Islam, Jahidul and Ohsaki, Yusuke and Sultana, Halima and Hirakawa, Ryota and Watanabe, Kouichi and Nochi, Tomonori and Ardiansyah, Ardiansyah and Budijanto, Slamet and Yang, Suh-Ching and Koseki, Takuya and Aso, Hisashi and Komai, Michio and Shirakawa, Hitoshi (2021) Fermented Rice Bran Supplementation Prevents the Development of Intestinal Fibrosis Due to DSS-Induced Inflammation in Mice. Nutrients, 13 (6). p. 1869. ISSN 2072-6643

Ardiansyah, Ardiansyah (2021) Pangan Fungsional: Pangan Masa Depan. In: Inovasi teknologi pangan menuju Indonesia emas; kumpulan pemikiran anggota PATPI. Penerbit IPB Press, Bogor, pp. 358-363. ISBN 978-623-256-893-8

Ardiansyah, Ardiansyah (2021) A Short Review: Bioactivity of Fermented Rice Bran. Journal of Oleo Science, 70 (11). pp. 1565-1574. ISSN 1347-3352

Ardiansyah, Ardiansyah and Ariffa, Fauziyyah and Astuti, Rizki Maryam and David, Wahyudi and Handoko, Dody Dwi and Budijanto, Slamet and Shirakawa, Hitoshi (2021) Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran. AIMS Agriculture and Food, 6 (1). pp. 337-359. ISSN 2471-2086

Ardiansyah, Ardiansyah and Nada, Annisa and Rahmawati, Nuraini Tiara Indah and Oktriani, Annisa and David, Wahyudi and Astuti, Rizki Maryam and Handoko, Dody Dwi and Kusbiantoro, Bram and Budijanto, Slamet and Shirakawa, Hitoshi (2021) Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. Plants, 10 (6). p. 1073. ISSN 2223-7747

Aristia, Raudia Tuzzahra (2021) PROFIL SENSORI FORMULASI SNACK BAR BERBAHAN DASAR TEPUNG BEKATUL DAN TEPUNG KACANG HIJAU. Tugas Akhir (S1) - thesis, Universitas Bakrie.

Asiah, Nurul and Djaeni, Mohamad (2021) Konsep Dasar Proses Pengeringan Pangan. AE Publishing, Malang. ISBN 978-623-306-469-9

Asiah, Nurul and Nurenik, Nurenik and Ramadhan, Kurnia (2021) MODUL KULIAH PENERAPAN TEKNOLOGI INFORMASI. [Teaching Resource] (Unpublished)

Ayustina, Nabila Muti (2021) Tinjauan Pustaka Sistematis Pemanfaatan Ampas Tahu Terfermentasi Sebagai Bahan Pangan Berkelanjutan. Tugas Akhir (S1) - thesis, UNIVERSITAS BAKRIE.

C

Cempaka, Laras and Rahmawati, Eva Aulia and Ardiansyah, Ardiansyah and David, Wahyudi (2021) Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans. Current Research in Nutrition and Food Science, 9 (3). pp. 988-999. ISSN 2347-467X

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Ramadanti, Rizka (2021) Penggunaan Media Pendingin Alternatif Pengganti Es pada Penyimpanan Sementara Bahan Pangan. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Tyto Putri, Anindita Irbah (2021) ANALISIS SENSORI TEH CASCARA KOPI GAYO BERDASARKAN UKURAN PARTIKEL, SUHU DAN LAMA WAKTU PENYEDUHAN. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Wulansari, Yulita (2021) PEMANFAATAN LIMBAH FERMENTASI BIJI KAKAO (Theobroma cacao L.) SEBAGAI KULTUR BACKSLOPE PADA SKALA LABORATORIUM UNTUK MENINGKATKAN MUTU BIJI KAKAO. Tugas Akhir (S1) - thesis, UNIVERSITAS BAKRIE.

Y

Yanti, Rina (2021) MOTIVASI KONSUMEN DALAM PEMBELIAN PANGAN ORGANIK MELALUI ONLINE MARKETPLACE. Tugas Akhir (S1) - thesis, Universitas Bakrie.