Items where Author is "Sutedja, Anita Maya"

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Number of items: 23.

Article

Kaharso, Victor Christian, Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk and Virly, Virly (2022) Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida. Ekstraksi Kalsium Kulit Kacang Koro Pedang yang Dipengaruhi Faktor Pemanasan dan Berbagai Konsentrasi Asam Klorida, 21 (2). pp. 109-117. ISSN 1411-7096

Nugerahani, Ira, Sutedja, Anita Maya, Srianta, Ignatius, Widharna, Ratna Megawati and Marsono, Yustinus (2017) In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent. Food Research, 1 (3). pp. 83-88. ISSN 2550-2166

Jonathan, Ang Arnold Timotius, Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2016) Pengurangan Kuning Telur pada Beberapa Konsentrasi Gum Xanthan terhadap Karakteristik Fisikokimia dan Organoleptik Cake Beras Rendah Lemak. Pengurangan Kuning Telur pada Beberapa Konsentrasi Gum Xanthan terhadap Karakteristik Fisikokimia dan Organoleptik Cake Beras Rendah Lemak, 10 (1). pp. 1-11. ISSN ISSN 1978-1555, eISSN 2502-4906

Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk, Candra, Agatha Levina and Giantiva, Margareta Advista (2015) Karakteristik Tepung Kacang Merah Pregelatinisasi dengan Metode Pengeringan Oven dan Sangrai serta Efeknya pada Tekstur Cake Non Gluten. Karakteristik Tepung Kacang Merah Pregelatinisasi dengan Metode Pengeringan Oven dan Sangrai serta Efeknya pada Tekstur Cake Non Gluten, 9 (1). pp. 36-44. ISSN 1978-1555

Dewi, Sandra, Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2015) Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies. Pengaruh Substitusi Terigu dengan Tepung Kacang Merah Pregelatinisasi terhadap Sifat Fisikokimia dan Organoleptik Cookies, 14 (2). pp. 67-71. ISSN 2613-909X

Widyawati, Paini Sri, Sutedja, Anita Maya, Suseno, Thomas Indarto Putut, Monika, Pricilla, Saputrajaya, William and Liguori, Christian (2014) Pengaruh perbedaan warna pigmen beras organik terhadap aktivitas antioksidan. Agritech Journal Teknologi Pertanian, 34 (4). pp. 399-406. ISSN 0216-0455

Joyowiguina, Petrina, Sutedja, Anita Maya and Widjajaseputra, Anna Ingani (2014) Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC). Jurnal Teknologi Pangan dan Gizi, 13 (1). pp. 18-28. ISSN 1411-7096

Srianta, Ignatius, Nugerahani, Ira, Sutedja, Anita Maya and Widharna, Ratna Megawati (2014) Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the monacolin K content using response surface methodology. International Food Research Journal, 21 (1). pp. 73-75. ISSN 19854668 (Print); ISSN 22317546 (Online)

Book Section

Trisnawati, Chatarina Yayuk and Sutedja, Anita Maya (2014) Utilization of mung bean and red kidney bean as fat replacer in rice cake. In: Proceeding international conference foof for a quality life. Departement of Food Science and Technology, IPB, Jakarta, pp. 1-8.

Conference or Workshop Item

Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk, Wang, Richard and Sugianti, Cicih (2022) Boiling time variation through functional characteristics of boiled red kidney beans. In: International Food Conference (IFC 2021), 2022, Malaysia.

Trisnawati, Chatarina Yayuk, Sutedja, Anita Maya, Kaniawati, Siti and Sutanto, Johny (2016) Effect of Egg Reduction and Xanthan Gum Concentration on the Physicochemical Properties of Reduced Fat Rice Cake. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.

Handani, Yohana, Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2016) Effect of Gelatin and Sugar Concentration on the Characteristic of Panna Cotta. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2013) Pemanfaatan tepung beras ketan hitam (Oryza sativa glutinuosa L.) pregelatinisasi pada produk flake. In: Seminar Nasional PATPI 2013 "Peran Teknologi dan Industri Pangan untuk Percepatan Tercapainya Kedaulatan Pangan Indonesia", 26 - 29 Agustus 2013, Hotel Aston, Jember. (Unpublished)

Widyawati, Paini Sri, Suseno, Thomas lndarto Putut and Sutedja, Anita Maya (2013) Pengaruh Proses Penepungan Terhadap Kandungan Senyawa Volatil Dalam Beras Organik Lokal (Effect Of Milling To Volatile Compound Contents In Local Organic Rice). In: Seminar Nasional PATPI 2013 "Peran Teknologi Dan Industri Pangan Untuk Percepatan Tercapainya Kedaulatan Pangan Indonesia", 26-29 Agustus 2013, Hotel Aston, Jember.

Widyawati, Paini Sri, Suseno, Thomas Indarto Putut and Sutedja, Anita Maya (2013) Perbedaan sifat fisikokimia, sensori dan aktivitas anitioksidan beras organik lokal. In: Seminar Nasional Insentif Riset Sinas "Membangun Sinergi Riset Nasional Untuk Kemandirian Teknologi", 7-8 November 2013, Kementerian Riset dan Teknologi, BPPT, Jakarta.

Widyawati, Paini Sri, Nugerahani, Ira and Sutedja, Anita Maya (2012) Perbedaan model vinifikasi pada pembuatan wine apel lokal (Manalagi dan rome beauty) terhadap kemampuan menangkap radikal bebas 1,1-Difenil-2-Pikrilhidrasil (DPPH). In: Seminar Nasional Kedaulatan Pangan Dan Energi, 27 Juni 2012, Fakultas Pertanian, Universitas Trunojoyo Madura. (Unpublished)

Sutedja, Anita Maya, Syah, Dahrul and Sukarno, . (2011) Characterization functional properties of okara flour. In: Proceedings of the International Conferencen Natural Sciences (ICONS) 2011, 09 - 11 July 2011, Batu, Jawa Timur. (Unpublished)

Sutedja, Anita Maya and Suprijono, Maria Matoetina (2011) Efek metode blanching uap dalam pembuatan biskuit tepung tempe terhadap penerimaan konsumen. In: Seminar Nasional Pangan 2008 "Peningkatan Keamanan Pangan Menuju Pasar Global", 17 Januari 2008, Yogyakarta. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2011) Rice cake characteristics: effect of corn flour substitution and natrium carboxymethyl cellulose. In: International Food Conference 2011 "LIfe Improvement through Food Technology", 28 - 29 October 2011, Widya Mandala Catholic University, Surabaya. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2010) Pemanfaatan beras dan bekatul beras rendah lemak dalam pembuatan cake. In: Seminar Nasional Teknik Kimia Soebardjo Brotohardjono VII "Ketahanan Pangan dan Energi", 24 Juni 2010, Garden Palace Hotel. Surabaya. (Unpublished)

Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2008) Children sensories acceptance to rice cake enriched with detatted rice bran. In: International Conference and Food Science and Technology "The Challange of Universal Food Quality and Safety Regime", 31 July and 1 August 2008, Soegijapranata Catholic University Semarang. (Unpublished)

Sutedja, Anita Maya, Widyawati, Paini Sri and Trisnawati, Chatarina Yayuk (2008) Potensi Minyak Atsiri Daun Beluntas (Pluchea indica Less) sebagai antioksidan Alami. In: Seminar Nasional Pangan 2008 "Peningkatan Keamanan Pangan Menuju Pasar Global", 17 Januari 2008, Yogyakarta. (Unpublished)

Thesis

Sutedja, Anita Maya (2003) Substitusi parsial tepung terigu dengan okara dan tapioka pada pembuatan roti tawar. Undergraduate thesis, Widya Mandala Catholic University Surabaya.

This list was generated on Tue Jul 23 05:48:35 2024 WIB.