PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
1
Inexpensive Open Source Hardware Probing to Stream Thermal Changes in Food Processing
Anton Rahmadi
Department of Agricultural Product Development, Mulawarman University, Indonesia
Lead Speaker
Emerging Food Issues
FI-LS1.4.1
2
Pilot Study on the Influence of Oral Delivery Methods on Thickness Perception of Milks
Kiki Fibrianto
Department of Food Science and Technology, University of Brawijaya, Indonesia
Lead Speaker
Emerging Food Issues
FI-LS1.4.2
3
Evaluation of Sugar Levels in Noncarbonated Soft Drinks Produced by Different Countries
Hanifah Nuryani Lioe
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Emerging Food Issues
FI-O01
4
Indonesian consumers: Perceptions toward locally grown produce
Poppy Arsil
Jenderal Soedirman University, Indonesia
Oral
Emerging Food Issues
FI-O02
5
Novel Fibrinolytic Enzyme of Bacillus pumilus 2.g Isolated from Gembus, Indonesian Fermeneted Food
Diana Nur Afifah
Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Indonesia.
Oral
Emerging Food Issues
FI-O03
6
Life Cycle Assessment on Pressure-Cooked Milkfish Production
Foni Wijayanti
Department of Agroindustrial Technology, Faculty of Agricultural Technology, University of Gadjah Mada, Indonesia
Oral
Emerging Food Issues
FI-O04
Lead Speaker
Innovations in Food Processing
FP-LS1.1.1
7
8
Characteristics of Emergency Food Made from Corn Flour For Storage Use Some Type of Packaging
Nur Aini
Department of Agricultural Technology, Jenderal Soedirman University, Indonesia
Lead Speaker
Innovations in Food Processing
FP-LS1.2.2
9
Wheat-Soy Tempe Flour: Effects on the Rheological and Fermentation Characteristics of Wheat Flour Treated with Transglutaminase
Erni Sofia Murtini
Food Science and Technology Department, Agricultural Technology, Brawijaya University Indonesia
Lead Speaker
Innovations in Food Processing
FP-LS2.1.1
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
10
Functional and Rheological Properties of Composite Flour from Sweet Potato, Maize, Soybean and Xanthan Gum
Elisa Julianti
Department of Food Science and Technology, Faculty of Agriculture University of Sumatera Utara, Indonesia
Lead Speaker
Innovations in Food Processing
FP-LS2.1.2
11
Physico-chemical of Purified Glucomannan Flour Extracted from Porang Flour (Amorphophallus muelleri Blume) by Modified Ball Mill Methods
Simon Bambang Widjanarko
Faculty of AgriculturalTechnology, Brawijaya University, Indonesia
Lead Speaker
Innovations in Food Processing
FP-LS2.1.3
12
Optimum Combination of Blanching and Drying Temperature of Dried Bamboo Shoot (Dendrocalamus membranaceus Munro)
Adil Basuki Ahza
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Lead Speaker
Innovations in Food Processing
FP-LS2.1.4
13
Influence of the Addition of Various Na2HPO4 Concentration on the Making of Instant Corn Rasi (Raja)
Marleen Sunyoto
Faculty of Agricultural Industrial Technology, Padjadjaran University, Indonesia
Oral
Innovations in Food Processing
FP-O01
14
The Characteristic of Starch and Yam Tuber Water-Soluble Polysaccharides (Pachrrhizus erozus L.) wit the Various of Extraction Methods
Herla Rusmarilin
Study Program of Food Science and Technology, University of Sumatera Utara, Indonesia
Oral
Innovations in Food Processing
FP-O02
15
Effects of Hofmeister Salt Series on Gluten Network Structure
H.C.D Tuhumury
Faculty of Agriculture, Pattimura University, Indonesia
Oral
Innovations in Food Processing
FP-O03
16
Application of a-Amylase for Improving Purple Sweet Potato Composite Bread Properties
Agus Safari
Faculty of Mathematics and Natural Sciences, University of Padjadjaran
Oral
Innovations in Food Processing
FP-O04
17
Application of a-Amylase Enzyme on Sorghum Flour to Modify Functional Properties at Different Concentration and Incubation Time
Resa Setia Adiandri
Indonesian Center for Agricultural Postharvest Research and Development, Indonesia
Oral
Innovations in Food Processing
FP-O05
18
Effect of Acetate Acid Concentration and Soaking Time on Physicochemical Characteristics of Jack Bean (Canavalia ensiformis) Modified Flour
Achmad Ridwan Ariyantoro
Departement of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia
Oral
Innovations in Food Processing
FP-O06
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
19
Drying of Cassava Starch in Continuous Vibrated Fluid Bed Dryer
Suherman
Department of Chemical Engineering University of Diponegoro, Indonesia
Oral
Innovations in Food Processing
FP-O07
20
Rheological Properties of Wheat Flour-Corn Starch based Batters Formulated for Deep Fried Battered Tempeh
M Arpah
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Innovations in Food Processing
FP-O08
21
Increasing of Anthocyanine Content and Improvement of Color of ‘Gebleg’ Through Substitution of Tapioca with Purple Sweet Potato (Ipomea batatas P.) Flour
Agnes Murdiati
Faculty of Agricultural Technology Gadjah Mada University, Indonesia
Oral
Innovations in Food Processing
FP-O09
22
Study of shallots changes (Allium ascalonicum L) during shallots curing storage
Mohamad Djali
Departement of Food Technology, Faculty of Agroindustrial Technology, Padjadjaran University, Indonesia
Oral
Innovations in Food Processing
FP-O10
23
Effect of Green Beans and Applications S. cerevisiae as coculture on Red Intensity Pigments and Lovastatin levels Angkak during Fermentation
Elok Zubaidah
Department of Agricultural Technology, Brawijaya University, Indonesia
Oral
Innovations in Food Processing
FP-O11
24
Effect of Traditional Yeast on Yield Characteristic, Moisture Content,and Free Fatty Acid Level of Coconut Milk Fermented Product
Siti Mujdalipah
Department of Agroindustry Technology Education, Faculty of Technology and Vocational Education, Indonesia University of Education, Indonesia
Oral
Innovations in Food Processing
FP-O12
25
Quality of Tempe Derived from Selected Soybean Cultivars
Erliana Ginting
Indonesian Legume and Tuber Crops Research Institute (ILETRI), Indonesia
Oral
Innovations in Food Processing
FP-O13
26
Viability of Lyophilized Water Kefir Grains as Affected by Freezing-Thawing Pretreatment
Sri Rejeki Retna Pertiwi
Department of Food Technology and Nutrition, Faculty of Halal Food Science, Djuanda University Bogor, Indonesia
Oral
Innovations in Food Processing
FP-O14
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
27
Reduction Model of Cyanide and Protein Content on the jackbeans Using SMS Method (Cirulation Mixing System)
Tantan Widiantara
Faculty of Technique, University of Pasundan
Oral
Innovations in Food Processing
FP-O15
28
Optimization of Extraction and Production of Bay Leaves (Syzygium Polyanthum) Extract Microcapsules
Beta Alfisyari Putri
Faculty of Agriculture, University of Sebelas Maret, Indonesia
Oral
Innovations in Food Processing
FP-O16
29
Unravel Browning Mechanism in Making Kue Delapan Jam
Sri Agustini
Faculty of Agriculture, Sriwijaya University, Indonesia
Oral
Innovations in Food Processing
FP-O17
30
Sensory Characteristics of Low Fat Chicken Sausage with Steamed Red Bean as Fat Replacer
Anita Maya Sutedja
Food Technology Department, Agricultural Technology Faculty, Widya Mandala Catholic University, Indonesia
Oral
Innovations in Food Processing
FP-O18
31
Modification of palm sugar products using maltodextrin and gelatin
Rifda Naufalin
Department of Agricultural Technology, Agriculture Faculty, Jenderal Soedirman University, Indonesia
Oral
Innovations in Food Processing
FP-O19
32
Characterization of Jelly Candy with Spices Extract and Shelf Life Testing
Sedarnawati Yasni
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Innovations in Food Processing
FP-O20
33
Characterization of Palm Oil Nanoemulsion with High Pressure Homogenizer and PreScale Up Assessment.
Striwicesa Hangganararas
Department of Food Science and Technology Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Indonesia
Oral
Innovations in Food Processing
FP-O21
34
The Effect of Temperature on Synthesis of Structured Lipid By Enzymatic Acidolysis Fish Oil and Milk Fat Fatty Acids
Edy Subroto
Faculty of Agricultural Industrial Technology, University of Padjadjaran, Indonesia
Oral
Innovations in Food Processing
FP-O22
35
Optimation of Nanoemulsion Drink Production from Crude Palm Oil.
Fahim M Taqi
Department Food Science and Technology, Faculty of Agricultural Technology & Engineering, Bogor Agricultural University, Indonesia
Oral
Innovations in Food Processing
FP-O23
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
36
First Author
Affiliation
Type
Session
Code
Nur Wulandari
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Innovations in Food Processing
FP-O24
37
Hazard Analysis and Risk-based Prevention Control
Ratih DewantiHariyadi
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Lead Speaker
Novel Approaches in Food Safety and Quality
FSQLS1.2.1
38
Color-Based Indicator from Various Selective Media as A Smart Label to Detect The Growth of Salmonella typhimurium
Endang Warsiki
Department of Agroindustrial Technology, Faculty of Agricultural Techology Bogor Agricultural University , Indonesia
Lead Speaker
Novel Approaches in Food Safety and Quality
FSQLS1.2.2
39
Survival of Pathogens During Tempe Fermentation
Lilis Nuraida
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Lead Speaker
Novel Approaches in Food Safety and Quality
FSQLS2.2.1
40
Antimicrobial Activity of Polyphenol - Rich Extract Against Streptococcus mutans and Candida albicans from Cocoa Beans (Theobroma cacao L.) Infested by Phytophtora palmivora
Sony Suwasono
Laboratory of Biopharmacy, Faculty of Pharmacy, University of Jember, Indonesia
Lead Speaker
Novel Approaches in Food Safety and Quality
FSQLS2.2.2
41
Allergenicity Changes of Heat Processed Soybean and Bambara Groundnut
Sri Rebecca Sitrous
Food Security Agency, Ministry of Agriculture; Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O01
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
42
Pesticide residue in cabbage and the consumers’ knowledge, attitude and behavior on food safety issue. A case study in Manado and Tomohon, North Sulawesi
D. Rawung
Department of Agricultural Technology, Sam Ratulangi University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O02
43
Physical and antimicrobial properties of nanocomposite films made from cassava starch and ZnO nanoparticles with glycerol as plasticizer
Nugraha E. Suyatma
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology; SEAFAST Center, Bogor Agricultural University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O03
44
Antioxidant Capacity and Bioactive Contents of Methanol Extract of Red Perwinkle (Catharanthus roseus) Leaf Planted in Different Environmental Conditions
I Nengah Kencana Putra
Faculty of Agricultural Technology Udayana University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O04
45
Application of a Bacteriophages Cocktail to Control Salmonella typhimurium in Chicken Meat
Agustin Krisna Wardani
Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya Univeristy, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O05
46
Antifungal and Antiaflatoxin B1 Kebar Grass (Biophytum petersianum) Leaf Extract on Maize and Peanut Based Media
Winiati P Rahayu
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O06
47
Volatile Compounds of Coconut Shell Liquid Smoke Nanocapsules for Food Biopreserfative
Satrijo Saloko
Faculty of Food Technology and Agroindustry, Mataram University; Faculty of Agricultural Technology, Gadjah Mada University, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O07
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
48
First Author
Affiliation
Type
Session
Code
Nuri Andarwulan
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology; SEAFAST Center, Bogor Agricultural University, Indonesia
Oral
Novel Approaches in Food Safety and Quality
FSQ-O08
49
The Recent Updates & Insights in Prebiotic/Probiotic
Dr. Clemens Peterbauer
BOKU University, Austria
Lead Speaker
Advances in Nutrition and Health
NH-LS1.3.1
50
Effect of Drink Based on Cardamom Leaves on Cholesterol Total And HDL, And Blood Glucose Level of Women With Type-2 Diabetes Mellitus
Hery Winarsi
Department of Nutrition of Faculty of Health Science and Medicine, University of Jenderal Soedirman, Indonesia
Lead Speaker
Advances in Nutrition and Health
NH-LS1.3.2
51
Bioavailability and Metabolism of Anthocyanins to Assess Their Antioxidant Role in Physiological Condition
Yana Cahyana
Food Technology Department, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran, Indonesia; Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, The University of Reading, UK
Lead Speaker
Advances in Nutrition and Health
NH-LS2.3.1
52
Siti Madanijah
NH-LS2.3.2
53
Formulation Study and Blood Glucose Response Cereal Lepiu
Bernatal Saragih
AgriculturalTechnology Department, Faculty of Agriculture, Mulawarman University, Indonesia
Oral
Advances in Nutrition and Health
NH-O01
54
Extract Chicken Foot and Instant Seasoning Chicken Foot As AntiInflammatory Agents
Tri Dewanti W
Faculty of Agricultural Technology, University of Brawijaya, Indonesia
Oral
Advances in Nutrition and Health
NH-O02
55
Development of Yam Extract Drink (Pachyrazus erosus) as a Drink of Diabetes Mellitus patients
Fadil Oenzil
Faculty of Medicine, Andalas University ; Department of Nutrition Science, STIKes Perintis Padang, Indonesia
Oral
Advances in Nutrition and Health
NH-O03
56
Tomato and Rice Bran Drinks Intervention may Maintain Normal Blood Glucose Level of Overweight-Obese Adult
Cesilia Meti Dwiriani
Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O04
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
57
Bioactive Compounds Extracted From Karimenga (Acorus Calamus) and Its Antioxidant Activity
G.S. Suhartati Djarkasi
Department of Agricultural Technology, Faculty of Agriculture, Sam Ratulangi University
Oral
Advances in Nutrition and Health
NH-O05
58
Antioxidant Potential of Encapsulate Ginger Oleoresin
Triayu Septiani
Graduate School of Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O06
59
Antioxidant and Antidiabetic Properties of Bawang Dayak (Eleutherine palmifolia L. Merr) Bulb Extracts In Vitro and In Vivo
Dr Andi Early Febrinda STP MP
Department of Plantation Product Processing Technology, Samarinda State Agricultural Polytechnic, Indonesia
Oral
Advances in Nutrition and Health
NH-O07
60
The Metabolic Effects of Trans Fatty Acid Levels Of Cholesterol, HDL, LDL and Triglycerides
Andi Abriana
University of 45 Makassar, Indonesia
Oral
Advances in Nutrition and Health
NH-O08
61
Functional Properties of Gathotan Noodle: Antioxidant, Hypoglycemic, Hypolipidemic Activities, and Satiety Power
Umi Purwandari
Department of Agroindustrial Technology, University of Trunojoyo Madura, Indonesia
Oral
Advances in Nutrition and Health
NH-O09
62
Protein Nutritional Quality and Subchronic Safety Evaluation of Tempe Flours Made from GMO, non-GMO, and Grobogan Local Soybeans
Made Astawan
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O10
63
Viability Evaluation of Probiotic Lab Encapsulated in Cuko Pempek
Mukhtarudin Muchsiri
Program of Agroindustrial Technology Sriwijaya University Studies Program; Department of Food Science and Technology, University of Muhammadiyah Palembang, Indonesia
Oral
Advances in Nutrition and Health
NH-O11
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral) No
Title of Paper
First Author
Affiliation
Type
Session
Code
64
Quantification of Colonic Microbiota in Sprague Dawley Rats Consuming Lesser Yam Inulin Diet by Fluorescent In Situ Hybridization (FISH) Method
Sri Winarti
Department of Food Technology, Faculty of Industrial Technology, Pembangunan Nasional University “Veteran” East Java;Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, University of Gadjah Mada, Indonesia
Oral
Advances in Nutrition and Health
NH-O12
65
Effect of Inulin Enriched Fruit Drink in Relieving Constipation Symptoms
Vanessa Yolanda
Nutrifood Research Center, Jakarta, Indonesia
Oral
Advances in Nutrition and Health
NH-O13
66
Concentrate Dispersion of Snakehead Fish (Channa striata) as Food Supplement
Meta Mahendradatta
Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University ; Department of Community Medicine, Faculty of Medicine, Hasanuddin University
Oral
Advances in Nutrition and Health
NH-O14
67
Shrimp (Penaeus merguiensis) Protein Isolation and Characterization for the Production of Commercial Allergenic Protein
Fransiska RungkatZakaria
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O15
68
Colostrum Yogurt: Product Characteristics, Analysis of Consumer Behavior and Preferences
Netty Kusumawati
Study Program of Food Technology, Faculty of Agricultural Technology, University of Catholic Widya Mandala Surabaya, Indonesia
Oral
Advances in Nutrition and Health
NH-O16
69
Digesta Characteristics of Hypercholesterolemic Sprague Dawley Rats Fed with Processed Oyster Mushroom (Pleurotus oestreatus)
Sri Anggrahini
Faculty of Agricultural Technology, Gadjah Mada University, Indonesia
Oral
Advances in Nutrition and Health
NH-O17
70
Optimization Condition on Carrot Processed Products Making and Its Nutrition Level Analysis
Asrul Bahar
Surabaya State University
Oral
Advances in Nutrition and Health
NH-O18
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Oral)
No
Title of Paper
First Author
Affiliation
Type
Session
Code
71
FTIR based metabolomics to study the correlation between metabolic changes of sorghum (Sorghum bicolor L. Moench) and Its Antiproliferative Activity Against HCT-116 during the Production of Rice Analogue
Nancy Dewi Yuliana
Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O19
72
Lowering Trygliceride and Cholesterol of Hypercholesterolemic Adults Received Low Fat Cheese with Rice Bran Oil and Corn Oil: Pre and Post Parallel Group Trials
Evy Damayanthi
Community Nutrition Department, Bogor Agricultural University, Indonesia
Oral
Advances in Nutrition and Health
NH-O20
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) No
Title of Paper
First Author
1
Weibull Approach: Prediction of Black Tea Shelflife Using Sensory Value
Tarsisius Dwi Wibawa Budianta
Food Technology Department, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Indonesia
Emerging Food Issues
FI-P01
2
Determination of Fat and Protein Content in Soybean Milk and Fermentation with Soxhletation and Biuret Method
Diana Serlahwaty
Faculty of Pharmacy, Pancasila University, Indonesia
Emerging Food Issues
FI-P02
3
Preference for Fruit and Vegetable Processing in Family Farming Areas in East Java
Wahyunindyawati
Assessment Institute of Agricultural Technology East Java, Indonesia
Emerging Food Issues
FI-P03
4
Food Consumption Pattern of Suku Anak Dalam (SAD): A case study
Wahyudi David
Department of Food Science and Technology, Universitas Bakrie, Indonesia
Emerging Food Issues
FI-P04
5
Organoleptic Assessment for Healthy Drink Based on Edible Mushrooms, Pleurottus Ostreatus
Donowati Tjokrokusumo
The Center of Technology for Bioindustry, The Agency for the Assessment and Application of Technology, Indonesia
Emerging Food Issues
FI-P05
6
Physico-Chemical Properties and Sensorial Attributes of OrangeFleshed Sweetpotato Clones
Rahmi Yulifianti
Indonesian Legumes and Tuber Crops Research Institute (ILETRI), Indonesia
Emerging Food Issues
FI-P06
7
Physical Quality, Milling Quality and Physicochemical Characteristics of Several Very Early and Early Maturity Rice Lines
Shinta Ardhiyanti Dewi
Indonesian Center for Rice Research, Indonesia
Innovations in Food Processing
FP-P01
Aniswatul Khamidah
East Java Assessment Institute for Agricultural Technology, Indonesia
Innovations in Food Processing
FP-P02
H. Thomas Gozali,
Food Techology, Pasundan University, Indonesia
Innovations in Food Processing
FP-P03
8
9
Vegetable Jelly Candy Processing Technology from Different Types of Gelling Agent and Concentrations of Vegetables Pasta Shelf Life Testing of Tablet Products from Honey and Ginger (Zingiber officinale) Using the Accelerated Shelf Life Testing (ALST) Based Approach to Critical Water Content
Affiliation
Session
Code
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 10
Functional and Rheological Properties of Nixtamalized Corn Flour
Herlina Marta
Faculty of Agroindustrial Technology, University of Padjajaran, Indonesia
Innovations in Food Processing
FP-P04
11
Indigenous Cultures in Yogurt with Probiotics Addition Purple Sweet Potato Extract: Microbiology, Physical and Chemical Study
A. Intan Niken Tari
Faculty of Agriculture, University of Veteran Bangun Nusantara Sukoharjo, Indonesia
Innovations in Food Processing
FP-P05
12
The Formulation and Quantitative Descriptive Analysis of Raisin Cake Based on the Composite Flour of Red Bean, Soybean, and Corn
Santi Dwi Astuti
Food Science and Technology Department, Agricultural Faculty, Jenderal Soedirman University; Department of Food Science and Technology, Faculty of Agricultural Engineering & Technology, Bogor Agricultural University, Indonesia
Innovations in Food Processing
FP-P06
13
Chemical Properties and Sensory Test on Hard Candy Mix Fruits (Salacca reinw Edulis) Bongkok Variety and Turmeric
Leni Herliani Afrianti
Food Technology Department, Engineering Faculty, Pasundan University
Innovations in Food Processing
FP-P07
14
Physical Properties Characterization of Noodle Made From Ganyong Flour (Canna edulis Kerr.) and Starch Sugar (Arenga pinnata Merr.)
Ervika Rahayu NH
Technical Implementation Unit for Development of Chemical Engineering Processes, Indonesian Institute of Sciences, Gading, Playen, Indonesia
Innovations in Food Processing
FP-P08
15
Characteristics of Meatball Made from Delayed-processed of Chicken Meat of Unproductive Layer With The Addition of Seaweed (Eucheuma cottoni) as Filler
Sri Naruki
Faculty of Agricultural Technology Gadjah Mada University, Indonesia
Innovations in Food Processing
FP-P09
16
Critical Quality Parameters and Shelf Life Local Carrot Bandung
Suwarni Tri Rahayu
Agro Industrial Technology Faculty, Padjajaran University, Indonesia
Innovations in Food Processing
FP-P10
17
Consumer Acceptability of Cooked Rice-Analogues Prepared with Different Cooking Recipes
Kurnia Ramadhan
Food Science and Technology Program, Faculty of Engineering and Computer Science, Universitas Bakrie, Indonesia
Innovations in Food Processing
FP-P11
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 18
The distribution of phytochemical compounds in waterlily seed (Nymphaea pubescens Willd)
Yuspihana Fitrial
Faculty of Fisheries, University of Lambung Mangkurat, Banjarbaru, Indonesia
Innovations in Food Processing
FP-P12
19
Evaluation of Antioxidant and Antimicrobial Activities of Tropical Fruit Peel Extracts and Their Application as Preservative in Mayonnaise
Mascellia Tifanny Agung
Swiss German University, Indonesia
Innovations in Food Processing
FP-P13
20
Formulation of Eel Crackers (Monopterus albus)
Mira Suprayatmi
Department of Food Technology, Halal Food Science Faculty, Djuanda University, Indonesia
Innovations in Food Processing
FP-P14
21
The Effect of Soaking in Citric and Acetic Acid Sollution on Amilography Characteristics of Corn Starch (Zea mays L.)
Bambang Nurhadi
Food Industrial Technology Department, Padjadjaran University, Indonesia
Innovations in Food Processing
FP-P15
22
Characteristics of Chemical Properties of Fruit Flour of Mangrove (Bruguiera gymnorrhiza Lamk.) With Lower Cyanide Content
Vonda J. Thenu
Faculty of Agriculture, Pattimura University, Indonesia
Innovations in Food Processing
FP-P16
23
The Utilization of Clay as The Catalyst in The Palm Oil Glycerolysis Process
Siti Mujdalipah
Department of Agroindustry Technology Education, Faculty of Technology and Vocational Education, Indonesia University of Education, Indonesia
Innovations in Food Processing
FP-P17
24
Introduction of Dried Noodle Processing with Partly Substitution of Composite Flours of Taro and Sweet Potato in Farmer Level
Dian Adi Anggraeni Elisabeth
Indonesian Legumes and Tuber Crops Research Institute (ILETRI), Indonesia
Innovations in Food Processing
FP-P18
25
Effect of Pretreatments on the Properties of Potato Flour Produced from Variety Granola
Condro Wibowo
Department of Agricultural Technology, Faculty of Agriculture, Jenderal Soedirman University, Indonesia
Innovations in Food Processing
FP-P19
26
Browing Maillard Evaluation on the production of coconut sugar and it's correlation on Antiooxidant activity
Karseno
Food Science and Technology Study Program, Department of Agricultural Technology, UNSOED Purwokerto, Indonesia
Innovations in Food Processing
FP-P20
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 27
Use of Local Food Ingredients Mocaf (Modified Cassava Flour) and Rebon (Planktonic Shrimp) As An Alternative to Making Cookies Food Supplement For Children
Ayu Unayah
Study Program of Nutrition, Cirebon Poltekkes Kemenkes Tasikmalaya, Indonesia
Innovations in Food Processing
FP-P21
28
The Usage of Cinnamon Extract for Film Mouth Refresher from Cassava Starch
E.J.N. Nurali
Sam Ratulangi University, Indonesia
Innovations in Food Processing
FP-P22
29
Substitution of Some Vegetables in Making Cake
SS. Antarlina
Assessment Institute for Agricultural Technology (AIAT) East Java, Indonesia
Innovations in Food Processing
FP-P23
30
The Effect of Pre-Treatment Before Incubation in Acetic Buffer on pH Value, Fermentation Index, and Total Polyphenols of Unfermented Dried Cocoa Beans
M. Iqbal Prawira Atmaja
Stikes Widyagama Husada, Indonesia
Innovations in Food Processing
FP-P24
31
Comparative Study of Tiwul Instant Quality Using Soy Flour and Corn Flour and Its Supplement of Skim Milk
Friska Citra Agustia
Department of Nutrition Science of Medical and Health Sciences Faculty, Jenderal Soedirman University, Indonesia
Innovations in Food Processing
FP-P25
32
Study on the Characteristic of Chemical Properties Civet Coffee
Ifmalinda
Faculty of Agriculture, University of Padjadjaran, Indonesia
33
Effect The Types of Sugar with Various Balance to Characteristics of Wet Candied Starfruit (Averrhoa bilimbi L.)
Heni Radiani Arifin
34
The Effect of Temperature and Pasteurization Time of Antioxidant Activity in Kawista Syrup (Lemonia acidissima)
Yuliani Aisyah
35
Effect of Coconut-Sap and Skim-Milk Concentrations on the PhysicoChemical and Sensoric Characteristics of Coconut Sap-Yogurt (CSY) Drink
36
Estimated the Shelf Life of Sapodilla (Acrhras zapota L) Syrup With Method Arrhenius
FP-P26
Innovations in Food Processing
FP-P27
Agricultural Product Technology Department, Syiah Kuala University, Indonesia
Innovations in Food Processing
FP-P28
Erminawati
Food Science and Technology Study Program, Department of Agricultural Technology, UNSOED Purwokerto, Indonesia
Innovations in Food Processing
FP-P29
Hasnelly
Food of Technology, Pasundan University, Bandung, Indonesia
Innovations in Food Processing
FP-P30
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 37
Formulation of Coconut Meat and Rosella Flower in Making Cocosella Fruit Leather
Bonita Anjarsari
Department of Food Technology, Pasundan University, Indonesia
Innovations in Food Processing
FP-P31
38
Formulation and Characterization of Instant Weaning Food Prepared From Pumpkin (Cucurbita moschata) Enriched With Spinach (Amaranthus sp) and Red Bean (Phaseolus vulgaris L)
Dimas Rahadian Aji Muhammad
Department of Food Science and Technology, Sebelas Maret University, Indonesia
Innovations in Food Processing
FP-P32
39
Characterization of Coleus tuberosus Flour and Its Effects on Arenga Starch Substitution for Making Starch Noodle
Miftakhussolikhah
UPT Balai pengembangan Proses dan Teknologi Kimia Lembaga Ilmu Pengetahuan Indonesia (BPPTKLIPI), Indonesia
Innovations in Food Processing
FP-P33
40
Nanotechnology
Rovie Farah Giba
Innovations in Food Processing
FP-P34
41
The Addition of Kluwak (Pangium edule Reinw) With A High Antioxidans Content on Fried Rice Seasoning Standard Formula
Meda Wahini
Family Welfare Education Department, Faculty of Engineering, Surabaya State University, Indonesia
Innovations in Food Processing
FP-P35
42
Characterization of Leavening Volume and Firmness of Wheat Bread-Purple Sweet Potato Composit With Addition Amylase
Siti Nurhasanah
Faculty of Agricultural Industrial Technology, Padjadjaran University, Indonesia
Innovations in Food Processing
FP-P36
43
Effect of Carboxymethyl Cellulose Coating on Physicochemical and Sensory Characteristics of Cassava Chips
Danar Praseptiangga
Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University (UNS) Surakarta, Indonesia
Innovations in Food Processing
FP-P37
44
Microstructural changes of breadfruit starch as the effect of annealling process at different temperatures
Widya Dwi Rukmi Putri
Agricultural Product Technology Department, Agricultural Technology Faculty, Brawijaya University, Indonesia
Innovations in Food Processing
FP-P38
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 45
Combination of Time-Temperature in Vacuum Fryng of White Log Mushroom (Pleurotus Ostreatus L)
Adil Basuki Ahza
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University Indonesia
Innovations in Food Processing
FP-P39
46
Acylation of jambolan (Syzygium cumini) fruit anthocyanins with cinnamic acid by lipase-catalyzed transesterification reaction to enhance stability and their antioxidant activity
Puspita Sari
Departement of Agricultural Products Technology, Faculty of Agricultural Technology, Jember University, Indonesia
Innovations in Food Processing
FP-P40
47
Improved fibre enriched baked goods
Nicole Maher
Campden BRI, UK
Innovations in Food Processing
FP-P41
48
Rice Bran Fortified Rice Analogue, Functional Staple Food with Low Glycemic Index and Antioxidant Activity
Slamet Budijanto
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University Indonesia
Innovations in Food Processing
FP-P42
49
Biocontrol of Toxigenic Molds by Saccharomyces cerevisiae ATCC 9376
Winiati P. Rahayu
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University/IPB, SEAFAST Center-IPB
Novel Approaches in Food Safety and Quality
FSQ-P01
50
Reducing of enteropathogenic bacteria population as prebiotic effectiveness in vitro of pectic polysaccharides
Nurhayati
Department of Agricultural Products Technology, Faculty of Agricultural Technology Jember University, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P02
51
Enteric microflora of wellspring at Mojo Village Padang Distric Lumajang Regency
Nurhayati
Department of Agricultural Products Technology, Faculty of Agricultural Technology Jember University, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P03
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 52
Screening of Antibacterial Peptide Derived from Goat Milk Protein Hydrolysate
E Kusumaningtyas
Indonesian Research Center for Veterinary Science, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P04
53
Lipase Producing Bacteria in Mystus nemurus During Storage
Willy Pranata Widjaja
Department of Food Technology, Faculty of Engineering, Universitas Pasundan, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P05
54
Validation Of ELISA Method for Analysis Soy Allergen
Septariawulan Kusumasari
Department of Food Science and Technology, Bogor Agricultural University, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P06
55
Antimicrobial Activity of Cocoa Shell in Ethanol Fraction on Staphylococcus aureus
Indira Lanti Kayaputri
Depatment of Food Technology, Faculty of Agriculture Industrial Technology, Universitas Padjadjaran, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P07
56
The Influence of Incubation with Ash and Soil to Hdrocyanic Acid Level in Kluwak (Pangium edule Reinw) Seeds
Diah Navianti
Health Polytechnic Palembang, Indonesia
Novel Approaches in Food Safety and Quality
FSQ-P08
57
The Antioxidant Activity of Defatted Rice Bran Hydrophilic Extract Produced by Defatting and Stabilization Variation of Menthikwangi Local Variety Rice Bran
Sri Hartati
Faculty of Agriculture, University of Veteran Bangun Nusantara Sukoharjo, Indonesia
Advances in Nutrition and Health
NH-P01
58
The Glycemic Index of Several Local and New Superior Rice Varieties in Indonesia
Shinta Dewi Ardhiyanti
Indonesian Center for Rice Research, Indonesia
Advances in Nutrition and Health
NH-P02
59
Measuring Protein Synthesis Rate In Living Object Using Flooding Dose And Constant Infusion Methods
Ulyarti
Faculty of Agricultural Technology, University of Jambi, Indonesia
Advances in Nutrition and Health
NH-P03
60
Total Sugar Content in Healthy Drinks of Oyster Mushroom (Pleurotus ostratus) as Beta-Glucan Resouces
Netty Widyastuti
Bioindustry Technology Center; The Agency for the Asessment and Aplication of Technology, Indonesia
Advances in Nutrition and Health
NH-P04
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 61
Nutritional value, Sensory Properties and Antioxidant Activity of Noodle Made from Kleci Potato (Coleus tuberosus) Flour
Henny Krissetiana H
Agricultural Institute INTAN
Advances in Nutrition and Health
NH-P05
62
Flavonoids content and antioxidative activity of D. alata powder
Ratnaningsih
Indonesian Center for Agricultural Postharvest Research and Development
Advances in Nutrition and Health
NH-P06
63
Antioxidant Activity, Lactic Acid Bacteria Viability and Physicochemical Properties of Bali Grape (Visit vinifera L var Bali) Yogurt during Storage
Indah Kuswardani
Food Technology Department, Widya Mandala Surabaya Catholic University, Indonesia
Advances in Nutrition and Health
NH-P07
64
Antioxidant Activities of Various Solvent Extracts of Gedi's (Abelmoschus manihot L) Leaves
Mercy Taroreh
Faculty of Agriculture, Sam Ratulangi University, Indonesia
Advances in Nutrition and Health
NH-P08
65
Utilization of Mung Bean and Red Bean as Fat Replacer in Rice Cake
Chatarina Yayuk Trisnawati
Department of Food Technology, Widya Mandala Catholic University Surabaya, Indonesia
Advances in Nutrition and Health
NH-P09
66
Potentially of Formulation and Storage Time on Functional Beverage Based on Red Mangosteen (Garcinia fobesii) and Emprit Ginger (Zingiber officinale var. Rubrum)
Sedarnawati Yasni
Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Indonesia
Advances in Nutrition and Health
NH-P10
67
Effect of Drying Time and Drying Temperature on the Characteristics of Pare Herbal Tea
Hasnelly
Food of Technology, Pasundan University, Bandung, Indonesia
Advances in Nutrition and Health
NH-P11
68
Solubility Properties of Water Kefir Grains (Kefiran)
Sri Rejeki Retna Pertiwi
Jurusan Teknologi Pangan dan Gizi, Fakultas Ilmu Pangan, Universitas Djuanda Bogor, Indonesia
Advances in Nutrition and Health
NH-P12
69
Quality of Tempeh Formula Added with Carrot (Daucus carota)
Widia Dara
STIKes Perintis Padang, Indonesia
Advances in Nutrition and Health
NH-P13
70
The Effect of Steaming Time on The Sensories Quality of Kue Delapan Jam
Sri Agustini
Faculty of Agriculture, Sriwijaya University, Indonesia
Advances in Nutrition and Health
NH-P14
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster) 71
Impact of Homogenization Condition On The Palm Oil Micro-Encapsulates Characteristics and Its Pre-Scaling Up Analysis
Alfia N Ilma
Food Science and Technology Faculty of Agricultural Engineering Bogor Agricultural University, Indonesia
Advances in Nutrition and Health
NH-P15
72
Sausage of Probiotics As Probiotict Food Products Through Isolation and Identification By Lactic Acid Bacteria
Yunilas
Animal Science Program, Faculty of Agriculture, USU, Medan, Indonesia
Advances in Nutrition and Health
NH-P16
73
Green cincau (Premna oblongifolia Merr) and Colon Health
Samsu Udayana Nurdin
University of Lampung, Indonesia
Advances in Nutrition and Health
NH-P17
74
Formulation and Characterization of Sago Starch Noodle Enriched With Red and Green Bean Flour As An Alternative Use of Local Foods for Children With Autism Spectrum Disorders
Friska Citra Agustia
Department of Nutrition Science of Medical and Health Sciences Faculty, Universitas Jenderal Soedirman, Indonesia
Advances in Nutrition and Health
NH-P18
75
Effect of Fortification Moringa Oliefera Seed and Leaf to Physical quality of tofu
Darimiyya Hidayati
Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo Madura, Indonesia
Advances in Nutrition and Health
NH-P19
76
Inhibition Activity of α-Glucosidase Enzyme and Antioxidative Activity of Piper crocatum Leaves and Cinnamomum burmannii Bark Extract Mixture
Mega Safithri
Department of Biochemistry, Faculty of Mathematic and Natural Science, Bogor Agricultural University, Indonesia
Advances in Nutrition and Health
NH-P20
77
Comparison Content of Protein, Fat and Carbohydrate Pure Oyster Mushroom Nugget and Chicken Nugget SNI
Netty Widyastuti
Bioindustry Technology Center; The Agency for the Asessment and Aplication of Technology, Indonesia
Advances in Nutrition and Health
NH-P21
78
Effect of Tempeh Supplementation on Gut Microbiota Composition in Sprague-Dawley Rats
Susan Soka
Department of Biology, Faculty of Mathemathics and Natural Sciences, Bogor Agricultural University
Advances in Nutrition and Health
NH-P22
PATPI International Conference 2014
FOOD FOR A QUALITY LIFE Secretariat: Gedung SEAFAST Center IPB, Jl. Puspa No. 1 IPB Darmaga Campus Bogor 16680, West Java, INDONESIA Tel/Fax: +62 251 8629903. E-mail:
[email protected]; http://fiasia2014.patpi.or.id
Tentative List Of Accepted Abstracts (Poster)
79
INDIGENOUS CULTURES IN YOGURT WITH PROBIOTICS ADDITION PURPLE SWEET POTATO EXTRACT: MICROBIOLOGY, PHYSICAL AND CHEMICAL STUDY
A.Intan Niken Tari
Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo, Indonesia
Advances in Nutrition and Health
NH-P23
80
Antidiabetic Activity of Black Cincau (Mesona palustris BL) and Banaba (Lagerstromia speciosa) leaves Supplements in Alloxan-Induced Diabetic Rats
Tri Dewanti Widyaningsih
Food Science and Technology Department, Faculty of Agricultural Technology, Brawijaya University, Indonesia
Advances in Nutrition and Health
NH-P23
81
Formulation of Anti Metabolic Syndrome Jelly Drink from Green Ggrass Jelly and Rosella
Dias Indrasti
Department of Food Science and Technology Faculty of Agricultural Engineering Bogor Agricultural University, Indonesia
Advances in Nutrition and Health
NH-P24
