Results 31 to 40 of about 258 (109)

Pembuatan dan Penentuan Nilai Efisiensi Sel Surya Berpewarna Tersensitisasi dengan Senyawa Antosianin dari Buah Manggis (Garcinia mangostana L.) sebagai Pewarna Pensensitisasi

Jurnal Kimia Sains dan Aplikasi, 2010
Telah dilakukan penelitian mengenai pembuatan dan penentuan nilai efisiensi DSSC dengan senyawa antosianin dari kulit buah manggis sebagai pewarna pensensitisasi.
Joko Suryadi, Gunawan Gunawan, Abdul Haris   +2 more
doaj   +1 more source

KARAKTERISTIK FERMENTATIF MEDIUM deMann Rogosa Sharpe (MRS) ANTOSIANIN BERAS KETAN HITAM (Oryza sativa var. glutinosa) MENGGUNAKAN Pediococcus pentosaceus N11.16

Agritech, 2014
Anthocyanin was a bioactive compound which has an anti-infl ammatory effect, anticancer, antimutagen, antioxidant, anticholesterol, and also acts as therapheutic agent for artherioschlerosis.
Nanik Suhartatik, Merkuria Karyantina, Muhammad Nur Cahyanto, Sri Raharjo, Endang Sutriswati Rahayu   +4 more
doaj   +1 more source

Antosianin Ekstrak Ubi Jalar Ungu Kering untuk Donor Elektron Sel Surya Pewarna Tersensitisasi (SSPT)

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2018
Abstrak Ubi jalar ungu (Ipomoea batatas L., Poir) memiliki kandungan antosianin tinggi, bersifat alami sehingga menjadikan antosianin aman digunakan dan dapat diperbarui.
Sukardi Sukardi , Syafiq Maulidinda Kiswaya, Dodyk Pranowo   +2 more
doaj   +1 more source

Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu

Jurnal Ilmiah Teknologi Pertanian Agrotechno, 2018
The aim of this research is to know the anthocyanin content  and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin ...
Agus Selamet Duniaji, I A.A. Anom Jambe, Ni Nyoman Puspawati   +2 more
openaire   +2 more sources

STABILITAS EKSTRAK ANTOSIANIN BERAS KETAN (Oryza sativa var. glutinosa) HITAM SELAMA PROSES PEMANASAN DAN PENYIMPANAN (Stability of Anthocyanins Extracted from Black Glutinous Rice (Oryza sativa var. glutinosa) during Heating and Storage Process)

Agritech, 2014
anthocyanin pigments are responsible for the red, blue, and purple colour in crop produces such as fruits, vegetables, rice, and flowers. This bioactive compound has been developed for natural colorants in food products, especially functional foods.
Nanik Suhartatik, Merkuria Karyantina, Akhmad Mustofa, Muhammad Nur Cahyanto, Sri Raharjo, Endang Sutriswati Rahayu   +5 more
doaj   +1 more source

KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU

Jurnal Pangan dan Agroindustri, 2020
Tujuan pelaksanaan dari penelitian ini untuk mengetahui pengaruh tepung, pati, serat, dan pigmen antosianin ubi jalar ungu terhadap karakteristik tekstur roti manis.
Jasmine Aldrina Iswara, Elisa Julianti, Mimi Nurminah   +2 more
doaj   +1 more source

KANDUNGAN ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products)

Agritech, 2013
Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna, Melly Novita, Syarifah Rohaya   +2 more
doaj   +1 more source

ANALISIS TOTAL ANTOSIANIN DARI DAUN BAYAM MERAH (Alternanthera Amoena Voss.) BERDASARKAN PENGARUH PENAMBAHAN JENIS ASAM

Jurnal Eduscience, 2015
Bayam Merah (Alternanthera Amoena Voss.) merupakan salah satu jenis tanaman yang mengandung zat warna antosianin. Tujuan penelitian ini untuk mengetahui total antosianin dari daun bayam merah (Alternanthera Amoena Voss.) terhadap pengaruh penggunaan ...
Dini Hariyati Adam
doaj   +1 more source

The Influence of Oral Administration of Red Dragon Fruit Peels Extract (Hylocereus polyrhizus) on Increasing High Density Lipoprotein in Male White Rats (Rattus norvegicus) Hypercholesterolemia

Journal of Applied Veterinary Science and Technology, 2023
Background: Hypercholesterolemia is one of the most common diseases in the world, with cholesterol levels exceeding normal levels. Hypercholesterolemia can cause various systemic disorders in the body.
Ahmad Thoriqul Firdaus, Gandul Atik Yuliani, Tri Wahyu Suprayogi, Nusdianto Triakoso, Eduardus Bimo Aksono Herupradoto, Nanik Hidayatik   +5 more
doaj   +1 more source

EKSTRAKSI PIGMEN ANTOSIANIN DARI KULIT RAMBUTAN (NEPHELIUM LAPPACEUM) DENGAN PELARUT METANOL

Jurnal Teknik Kimia USU, 2014
Rambutan fruit (Nephelium lappaceum) is a kind of tropical fruits which come from Malaysia and Indonesia. Their red coloured rinds have not used yet effectively and the red coloured may be due to anthocyanin that can be used for natural colours. The purpose of this research is to know the optimal conditions of the extraction of anthocyanin, they are ...
null Laura Olivia Siahaan, null Elvi Rasida Florentina Hutapea, null Rondang Tambun   +2 more
openaire   +3 more sources