SCOPUS Q2 Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification
Muhammad Isra - 14 June 2024
Probiotics are a non-digestible food ingredient that promotes the growth of beneficial microorganisms in the intestines. One of the functional food ingredients, Momala corn flour, is a source of pr...
SCOPUS Q3 Effect of Annealing Treatment on Resistant Starch Content and Prebiotic Properties of High-Carbohydrate Foods: Meta-Analysis Study
Muhammad Isra - 14 June 2024
Annealing treatment is a physical modification technique widely used to increase resistant starch levels in foodstuffs. Annealing technique (ANN) is a modification carried out using a large concent...
SCOPUS Q3 Effect of lintnerization (acid hydrolysis) on resistant starch levels and prebiotic properties of high carbohydrate foods: A meta-analysis study
Muhammad Isra - 14 June 2024
Lintnerization (acid hydrolysis) is a chemical modification technique widely used to increase in the resistant starch levels in carbohydrate foods. However, this technique has different effects on ...
SCOPUS Q3 EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY
Muhammad Isra - 14 June 2024
Autoclaving-cooling is a starch physical modification technique widely used to analyze the increase in resistant starch levels in foodstuffs. However, this technique has a different effect on each ...
SCOPUS Q3 Effect of Debranching Pullulanase for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study
Muhammad Isra - 14 June 2024
Debranching is one of the enzymatic modifications of starch widely used in analyzing the increased levels of resistant starch (RS) in foodstuffs. However, this modification has a varying effect on ...
SCOPUS Q3 Effect of Microwave Heat Treatment for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study
Muhammad Isra - 14 June 2024
Microwave heat treatment is one of the most widely used starch physical modification techniques in analyzing the increase in resistant starch levels in foodstuffs. However, this technique has varyi...
SCOPUS Q3 Effect heat moisture treatment for resistant starch levels and prebiotic properties of high carbohydrate food: meta-analysis study
Muhammad Isra - 14 June 2024
Heat moisture treatment is one of the physical modification techniques of starch that is widely used in assessing the increase in resistant starch levels in foodstuffs. However, this technique has ...
TANTANGAN YANG MUNGKIN DIHADAPI OLEH TIM PPKS
Jumadi Mori Salam Tuasikal - 14 June 2024
(Dok. Pribadi: Pansel Pembentukan Satgas PPKS UNG) By. Jumadi Mori Salam Tuasikal Tim Pencegahan dan Penanganan Kekerasan Seksual (PPKS) di perguruan tinggi mungkin saja dapat menghadapi berbagai ...
ANTROPOLOGI KOMUNIKASI KONSELING
Jumadi Mori Salam Tuasikal - 13 June 2024
By. Jumadi Mori Salam Tuasikal Antropologi komunikasi konseling merupakan kajian yang mengeksplorasi bagaimana budaya dan latar belakang sosial memengaruhi cara individu berkomunikasi dan berintera...
LATAR BUDAYA DALAM KOMUNIKASI KONSELING
Jumadi Mori Salam Tuasikal - 13 June 2024
By. Jumadi Mori Salam Tuasikal Dalam proses konseling di Indonesia, terdapat beberapa karakteristik budaya yang perlu diperhatikan dalam komunikasi antara konselor dan klien. Berikut adalah beberap...