Publisher: Universitas Udayana (Total: 62 journals)   [Sort by number of followers]

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Advances in Tropical Biodiversity and Environmental Sciences     Open Access   (Followers: 4)
Agrotrop : J. on Agriculture Science     Open Access   (Followers: 1)
Buletin Studi Ekonomi     Open Access   (Followers: 2)
Buletin Veteriner Udayana     Open Access   (Followers: 1)
Bumi Lestari J. of Environment     Open Access  
Cakra Kimia (Indonesian E-J. of Applied Chemistry)     Open Access  
COPING (Community of Publishing in Nursing)     Open Access   (Followers: 1)
E-J. of Cultural Studies     Open Access   (Followers: 1)
e-J. of Linguistics     Open Access   (Followers: 3)
E-J. of Tourism     Open Access   (Followers: 8)
E-Jurnal Agroekoteknologi Tropika (J. of Tropical Agroecotechnology)     Open Access  
E-Jurnal Akuntansi     Open Access  
E-Jurnal Ekonomi dan Bisnis Universitas Udayana     Open Access  
E-Jurnal Ekonomi Pembangunan Universitas Udayana     Open Access  
E-Jurnal Manajemen Universitas Udayana     Open Access  
E-Jurnal Medika Udayana     Open Access  
Ecotrophic : J. of Environmental Science     Open Access  
Indonesia Medicus Veterinus     Open Access  
Indonesian J. of Legal and Forensic Sciences     Open Access   (Followers: 1)
Intisari Sains Medis     Open Access  
Intl. J. of Engineering and Emerging Technology     Open Access  
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
J. of Food Security and Agriculture     Open Access   (Followers: 1)
J. of Health Sciences and Medicine     Open Access  
J. of Marine and Aquatic Sciences     Open Access   (Followers: 2)
J. of Veterinary and Animal Sciences     Open Access  
JBN (Jurnal Bedah Nasional)     Open Access  
Jurnal Analisis Pariwisata     Open Access  
Jurnal Arsitektur Lansekap     Open Access  
Jurnal BETA (Biosistem dan Teknik Pertanian)     Open Access  
Jurnal Biologi Udayana     Open Access  
Jurnal Destinasi Pariwisata     Open Access  
Jurnal Ekonomi Kuantitatif Terapan     Open Access  
Jurnal Energi Dan Manufaktur     Open Access  
Jurnal Ilmiah Akuntansi dan Bisnis     Open Access  
Jurnal Ilmiah Mahasiswa SPEKTRUM     Open Access  
Jurnal Ilmiah Merpati (Menara Penelitian Akademika Teknologi Informasi)     Open Access  
Jurnal Ilmu dan Kesehatan Hewan (Veterinary Science and Medicine J.)     Open Access   (Followers: 1)
Jurnal Ilmu Komputer     Open Access  
Jurnal IPTA     Open Access  
Jurnal Kepariwisataan dan Hospitalitas     Open Access  
Jurnal Kimia (J. of Chemistry)     Open Access  
Jurnal Magister Hukum Udayana (Udayana Master Law J.)     Open Access  
Jurnal Master Pariwisata (J. Master in Tourism Studies)     Open Access  
Jurnal Matematika     Open Access  
Jurnal Rekayasa dan Manajemen Agroindustri     Open Access  
Jurnal Spektran     Open Access  
Jurnal Udayana Mengabdi     Open Access  
Jurnal Veteriner     Open Access   (Followers: 1)
Kertha Patrika     Open Access  
Lingual : J. of Language and Culture     Open Access  
Linguistika : Buletin Ilmiah Program Magister Linguistik Universitas Udayana     Open Access   (Followers: 1)
Lontar Komputer : Jurnal Ilmiah Teknologi Informasi     Open Access  
Majalah Ilmiah Peternakan     Open Access   (Followers: 1)
Majalah Ilmiah Teknologi Elektro : J. of Electrical Technology     Open Access   (Followers: 1)
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan     Open Access  
Piramida     Open Access  
Ruang-Space: Jurnal Lingkungan Binaan (J. of The Built Environment)     Open Access  
Simbiosis : J. of Biological Sciences     Open Access  
Sport and Fitness J.     Open Access   (Followers: 4)
Udayana J. of Law and Culture     Open Access  
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Jurnal Rekayasa dan Manajemen Agroindustri
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2503-488X
Published by Universitas Udayana Homepage  [62 journals]
  • Cover dan Daftar Isi Vol. 10 No. 1 Maret 2022

    • Authors: Admin JRMA
      Abstract: -
      PubDate: 2022-03-24
      Issue No: Vol. 10, No. 1 (2022)
       
  • Pengaruh Rasio Campuran Surfaktan dan Minyak Atsiri Jahe (Zingiber
           Officinale Var. Amarum) terhadap Karakteristik Mikroemulsi yang Dihasilkan
           

    • Authors: I Made Dwipayana, Lutfi Suhendra, I Gusti Ayu Lani Triani
      Pages: 1 - 11
      Abstract: This study aims to determine the effect of the mixture ratio of surfactant and ginger essential oil on the characteristics of the resulting microemulsion and determine the best ratio of surfactant and ginger essential oil mixture to obtain the best microemulsion characteristics. This experiment used a simple randomized block design (RAK) with a mixture ratio of surfactant and ginger essential oil: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data were analyzed using analysis of variance and continued with the BNJ test. The best treatment was the highest ratio of ginger essential oil which still formed microemulsion. The microemulsion with the best ratio was tested for stability against pH and dilution during 8 weeks of storage with observations every 2 weeks. Data were analyzed using linear regression to determine the stability of ginger essential oil microemulsion. The results showed that the ratio of the mixture of surfactants and ginger essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant and ginger essential oil 96:4 is the best treatment for making ginger essential oil microemulsion with the characteristics of having a transparent microemulsion appearance, turbidity index values before and after centrifugation of 0.225±0.011% and 0.294±0.008% and having a particle size of 12, 5±5.0 nm, the largest droplet size was 11 nm, and was stable for 8 weeks of storage. Keywords: microemulsion, surfactant, ratio, Zingiber Officinale var. Amarum
      PubDate: 2022-03-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Analisis Tingkat Kepuasan Konsumen terhadap Kualitas Produk dan Pelayanan
           Jaya Coffee Roasters menggunakan Metode Importance Performance Analysis
           dan Metode Customer Satisfaction Index

    • Authors: I Made Adi Wiratama, Agung Suryawan Wiranatha, Amna Hartiati
      Pages: 12 - 21
      Abstract: This study aims to analyze the level of consumer interest in the quality of products and services at Jaya Coffee Roasters, analyze the performance level of product and service quality, and analyze the level of consumer satisfaction with the quality of products and services at Jaya Coffee Roasters. The method used in this study is the IPA (methodImportance Performance Analysis) and Customer Satisfaction Index (CSI) by using 75 consumers. The results of the study using themethod Importance Performance Analysis and questionnaire data processing concluded that the product quality attributes that became the main priority agenda to improve their performance were the consistency of drinks for each serving while the service quality attributes that became the main priority agenda to improve their performance were the attributes of comfort, cleanliness, and neatness. place, Cleanliness and tidiness of employees and Accuracy in service and presentation. For the Customer satisfaction index (CSI) product quality was obtained at 69.05% and the Customer satisfaction index (CSI) obtained for service quality was 74.12%. These results indicate that consumers of Jaya Coffee Roasters satisfied. Keywords: Customer Satisfaction, Jaya Coffee Roasters, Importance Performance Analysis, Customer satisfaction index
      PubDate: 2022-03-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Laju Kerusakan Krim Kunyit – Daun Asam (Curcuma domestica
           Val.-Tamarindus indica L.) pada Berbagai Konsentrasi Phenoxyethanol selama
           Penyimpanan

    • Authors: Ni Luh Putu Devi Savitri, I Gusti Ayu Lani Triani, Luh Putu Wrasiati
      Pages: 22 - 33
      Abstract: This study aims to determine the relationship between the concentration of phenoxyethanol on the rate of deterioration of turmeric-tamarind cream and to determine the appropriate concentration of phenoxyethanol so as to produce turmeric-tamarind cream with a longer shelf life and meet SNI requirements. This study uses a linear regression analysis, with phenoxyethanol concentration treatment consisting of 6 levels, namely 0%; 0.2%; 0.4%; 0.6%;0.8% and 1%. The treatment was repeated 3 times so that there were 18 experimental units. The objective data obtained were analyzed using linear regression to determine the rate of deterioration of turmeric-tamarind cream during storage. The variables were observed in this study is homogeneity, ph, the specific gravity, viscosity, total phenolic, total plate count (ALT) and molds/yeasts (AKK). The results showed that the best concentration of phenoxyethanol preservative concentration was P6 (1%) treatment with a ph value of 5.46, specific gravity 0.99038 g/cm3, viscosity 10000 cps, total phenol 33.60036 mg GAE/g, ALT 0 colony/g and AKK 0 colony/g. Keywords : Turmeric, Tamarind leaves, Phenoxyethanol, Shelf life
      PubDate: 2022-03-25
      Issue No: Vol. 10, No. 1 (2022)
       
  • Pengaruh Konsentrasi Bahan Penguat terhadap Karakteristik Komposit
           Bioplastik Pati Talas (Xanthosoma sagittifolium) dan Kitosan

    • Authors: Hamonangan Sipayung, Amna Hartiati, I.B Gunam
      Pages: 34 - 43
      Abstract: Taro starch is a carbohydrate contained in plants, especially chlorophyll plants. Naturally, starch contains amylose and amylopectin. Amylose gives a hard nature and gives a dark blue color on the iodine test, while amylopectin causes a sticky nature and does not cause a reaction. Chitosan is a linear polysaccharide consisting of the monomers N-acetylglucosamine (GlcNAc) and D-glucosamine (GlcN). Chitosan has the general formula (C6H9NO3)n or is referred to as poly(ß(1,4)-2-amino-2-Deoxy-D-glucopyranose). This study aims to determine the effect of the concentration of polyvinyl alcohol and polycaprolactone on the characteristics of the taro starch and chitosan bioplastic composites which produce the best bioplastic composites. This study used a randomized block design (RAK) with 6 treatments consisting of 3 levels of polyvinyl alcohol concentration and 3 levels of polycaprolactone concentration of 0%, 5% and 10% with taro starch and chitosan as raw materials 60:40. Each treatment was grouped into 3 based on the time of the bioplastic manufacturing process, so there were 18 experimental units. The variables observed were tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation. The data were analyzed by analysis of variance (ANOVA) and continued with the Honest Significant Difference test if there was a significant effect. The results showed that the concentration of reinforcing material had a very significant effect on the characteristics of tensile strength, elongation at break, elasticity (Young's modulus), WVTR, swelling and biodegradation of taro starch and chitosan bioplastic composites. The best characteristic of taro starch and chitosan bioplastic composites was the concentration treatment of 10% polyvinyl alcohol with the greatest tensile strength 13.85 MPa, elongation at break 8.46%, elasticity 2.83 MPa, swelling 66.81%, WVTR 1, 85 g/m2day and biodegradation time for 7 days. Keywords: bioplastic composites, concentration, taro-chitosan starch, polyvinyl alcohol and polycaprolactone
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Pengaruh Konsentrasi Asam Stearat dan Suhu Gelatinisasi terhadap
           Karakteristik Komposit Bioplastik Tapioka dan Glukomanan

    • Authors: Jhon Berry Finn Damanik, Bambang Admadi Harsujuwono, Lutfi Suhendra
      Pages: 44 - 54
      Abstract: This study aims to determine the effect of stearic acid concentration and gelatinization temperature and the interaction of the two treatments on the characteristics of tapioca and glucomannan bioplastic composites, and determine the concentration of stearic acid and gelatinization temperature which can produce bioplastic composites with the best characteristics. This study used a randomized block design with two factors. The first factor is the concentration of stearic acid which consists of 0.2%, 0.4%, 0.6%, 0.8%. The second factor is the gelatinization temperature which consists of 4 temperatures, namely 70±1°C, 75±1°C, 80±1°C, 85±1°C. The variables observed in this study were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, biodegradation and functional group analysis. The data were analyzed for diversity and continued with Duncan's Multiple Comparison. The results showed that the concentration of stearic acid and gelatinization temperature had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation. The interaction between treatments had a very significant effect on tensile strength, thickness expansion, water vapor transmission rate and biodegradation and significantly affected elongation at break and elasticity. The best tapioca and glucomannan bioplastic composites used a stearic acid concentration of 0.4% and a gelatinization temperature of 80±1°C which had the characteristics of a tensile strength of 23.86 MPa, elongation at break 8.70%, elasticity 274.40 MPa, thickness expansion 111.52%, water vapour transmission rate 1.05 g/m2.hour, biodegradation rate with 7 days old. Tapioca and glucomannan bioplastic composites contain functional groups of hydroxyl (O-H), alkyne (C'H), aldehyde (C=O), carboxylic acid (C-O), alkene (C-H) and hydroxyl hydrocarbon (CH2)n. Keywords : bioplastic composite, tapioca, glucomannan, stearic acid, gelatinization temperature
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Karakteristik Komposit Bioplastik pada Perlakuan Rasio Campuran
           Karagenan-Glukomanan dan Suhu Gelatinisasi

    • Authors: Timothy Ich Sudanton Sitorus, Bambang Admadi Harsojuwono, Ni Putu Suwariani
      Pages: 55 - 67
      Abstract: This study aims to determine the effect of the carrageenan-glucomannan mixture ratio and gelatinization temperature and their interaction on the characteristics of the carrageenan-glucomannan bioplastic composite and also to determine the carrageenan-glucomannan bioplastic composite on the ratio and gelatinization temperature that produces the best characteristics. This study used a factorial randomized experimental group design. The first factor is the ratio of carrageenan-glucomannan which consists of 6 levels, namely 65:35, 70:30, 75:25, 80:20, 85:15, 60:10 (w/w). The second factor is the gelatinization temperature which consists of 3 levels, namely 70±1, 75±1, 80±1oC. The variables observed in this study were tensile strength, elongation at break, elasticity, thickness expansion, water vapor transmission rate, biodegradation. The resulting data were analyzed for diversity and continued with Duncan's Multiple Comparison test. The results showed that the ratio of the material has a very significant effect on tensile strength, elongation at break, elasticity, and water vapor transmission rate. Gelatinization temperature has a very significant effect on tensile strength, elongation at break, elasticity, thickness expansion, and has a significant effect on the rate of water vapor transmission. The best carrageenan-glucomannan bioplastic composite was obtained at the treatment of carrageenan:glucomannan ratio = 75:25 at a gelatinization temperature of 75±1°C, which only met the standard tensile strength and biodegradation. With a tensile strength of 17,237 MPa, elongation at break 35.2%, elasticity 52.7 MPa, thickness expansion 92.121%, water vapor transmission rate 0.742 g/m2.hour, and biodegradation 6 days Keywords: Bioplastic composite, carrageenan, glucomannan, material ratio, gelatinization temperature
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Karakteristik Enkapsulat Ekstrak Pewarna Bunga Kenop (Gomphrena globosa
           L.) pada Perlakuan Perbandingan Gum Arab dan Karagenan

    • Authors: Amenra Ramzi Naz, Luh Putu Wrasiati, Ni Made Wartini
      Pages: 68 - 82
      Abstract: Globe amaranth flowers can be used as food coloring because they contain betacyanin. Betacyanin compounds obtained by extraction and stored in the form of encapsulated powder. The aims of this study were (i) to determine the effect of the comparison of gum arabic and carrageenan as an encapsulation material on the characteristics of the encapsulated extract of globe amaranth flower dye extract, and (ii) to know the best comparative treatment of gum arabic and carrageenan to produce globe amaranth flower dye encapsulates. The experiment in this study used a randomized block design with a comparison of gum arabic and carrageenan consisting of 7 levels, namely (1:0), (0:1), (1:1), (1:1,5), (1: 2), (1:2,5) and (1:3). The results showed that the comparison of gum arabic and carrageenan had an effect on yield, water content, solubility, total betacyanin content, surface betacyanin content, encapsulation efficiency, brightness level (L), redness level (a*), yellowness level (b*), and antioxidant capacity. The best treatment in producing the encapsulated extract of the globe amaranth flower dye was the ratio of gum arabic and carrageenan (1:2) with the characteristics of yield 93,51%, water content 10,35%, solubility 41,75%, total betacyanin content of 233,75 mg/100g, surface betacyanin content 47,361 mg/100g, encapsulation efficiency 79,72%, brightness level (L*) 27,66, level of redness (a*) 17,37, level of yellowness (b*) 14,43, and antioxidant capacity 80,13 mg GAEAC/g. Keywords: betacyanin, carageenan, comparison, encapsulation, gum arabic.
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Studi Kelayakan Pembangunan Pabrik Krim Anti-Aging Berbahan Dasar Kunyit
           dan Daun Asam

    • Authors: Alfajriyanti Rachman, I Ketut Satriawan, Ni Putu Suwariani
      Pages: 83 - 93
      Abstract: Feasibility study for development of a factory is an analytical system that is used as a consideration for accepting or rejecting a planned business idea/project. Turmeric and tamarind leaves are potential as anti-aging skin. The feasibility study for the factory construction was carried out with 4 aspects, namely market aspects, technical aspects, management and human resources aspects, and financial aspects with an analysis period of 5 years. The results of the analysis are viewed from the market aspect, namely market segmentation with criteria for women aged 25 to 64 years and has a chance of 10.2%. Technical aspects, with the best factory location in Denpasar. Aspects of management and human resources, have an organizational structure with sufficient manpower. Financial aspects, NPV Rp 7,428,003,201, IRR 34.90%, BC Ratio of 1.28, PBP for 3 years 3 months, BEP units 105.752,74 and BEP price Rp 5.499.142.445 also sensitivity analysis shows that the anti-aging cream business of turmeric and tamarind leaves is still financially feasible if there is a decrease in production up to 10%.. Keywords : Feasibility, anti-aging cream, tumeric, tamarind leaves
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Kemampuan Ekstrak Galaktomanan dari Ampas Kelapa dalam Menstimulasi
           Pertumbuhan Bakteri Asam Laktat

    • Authors: Fitra Ayu Sitanggang, Nyoman Semadi Antara, Ida Bagus Wayan Gunam
      Pages: 94 - 102
      Abstract: This study aimed to determine the ability of galactomannan extract from coconut pulp to stimulate the growth of lactic acid bacteria and to determine the concentration of galactomannan from coconut pulp that could stimulate the growth of lactic acid bacteria with the best growth rate. The experiment was conducted in vitro where the growth medium used was MRS Broth without glucose but added with galactomannan from coconut pulp. MRS Broth media with glucose was used as a control with a concentration of 1%. The galactomannan concentrations used were 0%, 0.5%, 1%, 1.5%, and 2% (w/v). Determination of the confirmed time was carried out by measuring the optical density (OD) on 1.5% galactomannan extract media once every 3 hours. The results showed that galactomannan from coconut pulp can stimulate the growth of lactic acid bacteria. Total lactic acid bacteria related to the degree of acidity and total acid. The more total bacteria, the lower the pH value, thus the total acid will increase. In the media that was added galactomannan from coconut pulp, the best total lactic acid bacteria, pH and total acid were obtained from a concentration of 1% (w/v) with 9 hours incubation, the highest total lactic acid bacteria was 4,5 CFU/mL. Keywords: Coconut pulp, galactomannan, lactic acid bacteria
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Perancangan Sistem Informasi Pemasaran Kakao Berbasis Web UD. Harta Sari

    • Authors: Putu Yoga Pratama Putra S, I Ketut Satriawan, I Putu Gede Budisanjaya
      Pages: 103 - 113
      Abstract: Marketing information systems are designed to make it easier for companies to promote their products. This study purpose is to design MIS of Harta Sari cocoa company and to find out what key factors are needed in designing MIS. Research on the design of MIS uses tools such as CMS, MySQL to generate MIS. Web quality analysis is done using blackbox method to test web functionality and user acceptance tests used to determine the level of website acceptance generated. The results of testing the blackbox method showed the website is functioning normally as it should, the key factors in the designing MIS of Harta Sari cocoa company are design, content and usability. The results of the questionnaire assessment using the user acceptance test method showed the results for the design factor were very good with an average percentage of 80.44%, for the content factor it was quite complete with an average percentage of 77.07% and for the usability factor it was sufficient easy to operate with an average percentage of 71.87%. Keywords: marketing, management information system, cocoa company.
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Resistensi Isolat Bakteri Asam Laktat dari Asinan Rebung Bambu Tabah
           (Gigantochloa nigrociliata Buse – Kurz) terhadap Antibiotik

    • Authors: Irawaty Yolanda Hutajulu, Nyoman Semadi Antara, Lutfi Suhendra
      Pages: 114 - 123
      Abstract: Probiotics are helpful bacteria that aid in the prevention and treatment of a variety of nutritional and health issues. Antibiotic overuse is a major contributor to the emergence of antibiotic-resistant pathogenic microorganisms. The goal of this study is to determine the level of antibiotic resistance of lactic acid bacteria isolates from pickled tabah bamboo shoots as a candidate for probiotic culture against the antibiotics amoxicillin, cefadroxil, and erythromycin, as well as the concentration level of antibiotic resistance. The diffusion method employed is paper disc diffusion. According to the research results, isolate PR.6.15.2 was resistant to erythromycin concentrations of 100 ppm (v/v), isolate PR.3.15.1 was resistant to concentrations of cefadroxil 100 ppm (v/v), erythromycin 100 ppm (v/v), and 200 ppm (v/v), with the diameter of the inhibition zone forming in a sequential order of 9.0 mm, 9.5 mm, 7.3 mm, and 8.8 mm. Keywords: bamboo shoots, tabah bamboo shoots, lactic acid bacteria, amoxicillin, erythromycin, cefadroxil
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
  • Pengaruh Jenis Pelarut dan Ukuran Partikel pada Ekstraksi Kulit Buah Kakao
           (Theobroma cacao L.) menggunakan Metode Microwave Assisted Extraction
           (MAE) terhadap Karakteristik Ekstrak

    • Authors: Luh Putu Ayu Sumantining, G.P. Ganda Putra, Lutfi Suhendra
      Pages: 124 - 135
      Abstract: This research was conducted to determine the effect of the type of solvent and particle size on the extraction of cocoa pods using the Microwave Assisted Extraction (MAE) method on the characteristics of the extract as a source of antioxidants and to determine the type of solvent and particle size in the extraction of cocoa pods using Microwave Assisted Extraction (MAE) precise in obtaining the highest antioxidant capacity extract. The experimental design used in this study was a factorial randomized block design which was grouped into 2 groups based on the implementation time and consisted of two factors. The first factor is the type of solvent which consists of 3 levels, namely methanol, ethanol and acetone. The second factor is particle size which consists of 3 levels, namely 40 mesh, 60 mesh and 80 mesh. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the type of solvent and particle size had a very significant effect on the yield, total phenolic, total flavonoid and antioxidant capacity. The interaction between treatments had a very significant effect on total flavonoids and antioxidant capacity, and had a significant effect on total phenolics, but had no significant effect on the yield of cocoa pod peel powder extract. The best treatment to produce cocoa pod peel extract on extraction using MAE was ethanol solvent and particle size 80 mesh with yield characteristics of 12.23±0.61% total phenolic 148.84±0.10 mg GAE/g extract, total flavonoids of 94.16±0.23 mgQE/g extract, and antioxidant capacity of 133.30±0.49 mg GAEAC/g extract. Keywords :  Solvent type, particle size, antioxidants, cocoa pod husk
      PubDate: 2022-03-28
      Issue No: Vol. 10, No. 1 (2022)
       
 
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