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	Jurnal Teknologi Dan Industri Pangan	12篇
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检索条件:"( ( 高级检索(( ((AU:(("Umar Santoso")))) )) ) )"

共 21 条记录

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1.Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract Through Water Blanching

作　　者：Rossi Indiarto ;Rossi Indiarto ;Yudi Pranoto 等

出　　处：Pakistan Journal of Nutrition. 2019 ;18(3):278-287.doi:10.3923/pjn.2019.278.287

出版社：Asian Network for Scientific Information

文章 ID：226775991

文章详细
2.Mechanism and Kinetics of Quenching of Quercetin on Photosensitizing Effect of Synthetic Food Colorant Erythosine in Palm Oil Oxidation

作　　者：Posman sibuea ;Sri Raharjo ;Umar Santoso

出　　处：Jurnal Teknologi Dan Industri Pangan. 2005 ;16(2):103.doi:10.6066/478

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029255

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3.Chemical, Physicochemical and Sensory Characterization of Jam and Jelly Made from Pumpkin Strands (Cucurbita maxima)

作　　者：Umar Santoso ;Nur Djamilah ;Murdijati Gardjito

出　　处：Jurnal Teknologi Dan Industri Pangan. 2006 ;17(2):136.doi:10.6066/430

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029277

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4.PENGGUNAAN RESPONSE SURFACE METHODOLOGY UNTUK OPTIMASI PROSES DEKAFEINASI MENGGUNAKAN KITOSAN DARI KULIT UDANG [The Use of Response Surface Methodology in Decaffeination Process with Chitosan] Umar Santoso 1) , Novia Tabahana 2) , Henny Krissetiana H 3) , dan Suhardi 1) 1) Staf Pengajar Fakultas Teknologi Pertanian - UGM, Yogyakarta 2) Alumnus Fakultas Teknologi Pertanian -UGM, Yogyakarta 3) Staf Pengajar Fakultas Teknologi Pertanian - INTAN, Yogyakarta ABSTRACT The objective of the present study was to determine the optimum condition of decaffeination process with chitosan in a model system using Response Surface Methodology. A 1000ppm caffeine solution was mixed with chitosan in varried concentrations, temperatures and process times. After filtration, caffeine in the filtrate was determined. The lower caffeine in the filtrate the more effective the decaffeination process. Result of the experiment showed that among chitosan concentrations of 50, 60, 70, 80, 90, and 100 mg per 100 ml caffeine solution, the concentration of 70mg was the most effective. Among temperatures applied of 28, 40, 60, 80, 90, and 100oC, the most effective was of 90oC. And among the process times of 15, 30, 60, and 90 minutes, 15 minutes was the most effective. Result of optimatization using RSM showed that the optimum condition of decaffeination process were concentration of chitosan of 69,52mg, temperature of 89,71oC, and process time of 14,88 minutes. Under this condition the process diminished 79,56% of caffeine from the model system.

作　　者：Umar Santoso ;Novia Tabahana ;Henny Krissetiana H 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;12(1):60.doi:10.6066/7027

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029318

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5.POTENSI KENTANG HITAM DALAM MEREDUKSI STRES OKSIDATIF DAN MENGHAMBAT PROLIFERASI SEL KANKER PAYUDARA MCF-7 [Potential of Black Potato in Reducing Oxidative Stress and Inhibiting the Proliferation of Breast Cancer Cells MCF-7]

作　　者：Mutiara Nugraheni ;Umar Santoso ;Suparmo 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2013 ;24(2):138.doi:10.6066/7683

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029405

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6.The Role of Surfactant Micelles on the Partitioning of Antioxidant and the Oxidative Stability of Oil-in-Water Emulsion

作　　者：Posman Sibuea ;Sri Raharjo ;Umar Santoso 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2008 ;19(1):47.doi:10.6066/363

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029452

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7.Extrusion product made from sweet potato

作　　者：Umar Santoso ;Triastati Murdaningsih ;Rob Mudjisihono

出　　处：Jurnal Teknologi Dan Industri Pangan. 2007 ;18(1):40.doi:10.6066/375

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029525

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8.Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System

作　　者：Ardiyanto Pranata ;Umar Santoso ;Sri Raharjo 等

出　　处：Jurnal Teknologi Dan Industri Pangan. 2006 ;17(3):183.doi:10.6066/441

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029530

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9.Effect of Consumption of Coleus tuberosus on the Lipid Profile of Alloxan-induced Diabetic Rats

作　　者：Mutiara Nugraheni ;Umar Santoso ;Windarwati

出　　处：Advance Journal of Food Science and Technology. 2014 ;6(2):159-166.

出版社：MAXWELL Science Publication

文章 ID：93013925

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10.Ekstrak Daun Pisang Klutuk (Musa balbisiana Colla) sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif berbasis Methyl Cellulose

作　　者：Safinta Nurindra Rahmadhia ;Umar Santoso ;Supriyadi Supriyadi

出　　处：CHEMICA: Jurnal Teknik Kimia. 2019 ;6(1):7-14.doi:10.26555/chemica.v6i1.13724

出版社：Universitas Ahmad Dahlan

文章 ID：240114416

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