RP2U

Repositori Publikasi Penelitian Universitas Syiah Kuala

Data Publikasi Buku Belum Ada!!

1. Pemanfaatan Tepung Porang (Amorphophallus Oncophyllus) Sebagai Penstabil Emulsi M/A dan Bahan Penyalut pada Mikrokapsul Minyak Ikan. http://journal.ipb.ac.id/index.php/jurnaltin/issue/view/18832017
2. Application of modified breadfruit (Artocarpus altillis) starch by Octenyl. Succinic Anhydride (OSA) to stabilize fish and microalgae oil emulsions. http://www.ifrj.upm.edu.my/24%20(06)%202017/(7).pdf2017
3. Kombinasi Pati Sukun Termodifikasi Osa (Octenyl Succinic Anhydride) Dan Lesitin Sebagai Penstabil Emulsi Minyak Dalam Air. http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/76682017
4. Exploration of breadfruit, jicama, and rice starches as stabilizer in food emulsion. http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=6132016
5. Pengaruh Jenis Bunga Dan Waktu Pemetikan Terhadap Sifat Fisikokimia dan Aktivitas Antibakteri Minyak Atsiri Bunga Kenanga (Cananga odorata). http://jurnal.unsyiah.ac.id/TIPI/article/view/63982016
6. Lipid Oxidation in Oil-In-Water Emulsion: A Mini Review. http://www.jurnal.unsyiah.ac.id/TIPI/article/view/30512015
7. The influence of the dryingmethods on the stabilization of fish oil microcapsules:comparison of spray granulation, spray drying & freezedrying. http://www.journals.elsevier.com/journal-of-food-engineering/2011
8. Microencapsulation of fish oil by spray granulation andfluid bed film coating. http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-38412010
9. Production of proteinases by psychrotrophic bacteria inraw milk stored at low temperature. http://www.diaa.asn.au/publications/australian-journal-of-dairy-technology2003

1. Quality evaluation of probiotic capsule prepared from alginate, carrageenan and tofu waste flour based on bacterial activity and organoleptic test. http://iopscience.iop.org/article/10.1088/1755-1315/122/1/012074/meta2018
2. Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion. http://iopscience.iop.org/article/10.1088/1757-899X/352/1/0120502018
3. Pengaruh Perbandingan Bubur Buah dan Gula serta Konsentrasi Pektin terhadap Karakteristik Mutu Selai Jamblang (Syzygium cumini). 2018
4. Kandungan Senyawa Kimia dan Aktivitas Antioksidan Ekstrak Daun Melinjo (Gnetum gnemon L.) : Pengaruh Jenis Pelarut dan Metode Ektraksi. http://repository.unimal.ac.id/3269/1/EBOOKS---Layout-vol-1---Prosiding-Semirata-BKS-PTN-Wilayah-Barat---2017---riyant-1.compressed.pdf2016
5. Pengaruh Konsentrasi Tepung Iles-Iles (Amorphopallus Onchopillus) dan Minyak Kelapa Sawit Terhadap Kestabilan Emulsi Minyak dalam Air. http://baristandaceh.kemenperin.go.id/userfiles/Abstrak%202015.pdf2015
6. Isolation and Identification of Microalgae as Omega-3 Sources from Mangrove Area in Aceh Province. http://www.jurnal.unsyiah.ac.id/AICS-SciEng/article/view/16342013
7. Increment of Patchouli Alcohol in Patchouli Oil Using Vacuum Distillation Fraction Method. http://www.jurnal.unsyiah.ac.id/AICS-SciEng/article/view/16952013
8. Physico-Chemical Properties of Patchouli Oils (Pogostemon cablin) Separated by Fractional Distillation Method. http://www.jurnal.unsyiah.ac.id/AICS-SciEng/article/view/18592012
9. Microencapsulation of Omega-3 Fatty Acids: What It Is, How It's Made, and Challenges in Food Technology. http://www.conferencealerts.com/show-event?id=ca18ihsx2011
10. Microencapsulation of Fish Oil: Comparison of Three Production Methods. http://bioencapsulation.net/index3-select-description-code-2009_09_24.html2009