09.20 - 09.35 |
Protein Digestibility |
Correlation of Softening Antioxidant Activity |
Infection Probability of |
|
Analysis of Whey |
and Polyamines levels |
and NMR Profile of |
ETEC Contaminated |
|
Protein Concentrate during Controlled |
Several Indonesian |
Ice-based Beverages |
||
on Emergency Food Atmosphere Storage |
Vegetables and |
Winiati P Rahayu |
||
Product by In Vitro |
of Avocado |
Spices |
( Bogor Agricultural |
|
Method |
Eko Basuki |
Arfina Sukmawati |
University ) |
|
Winaldy ( Padjajaran ( University of |
Arifin |
FSQ – O8 |
||
University ) FI – O8 |
Mataram ) FP – O8 |
( Bogor Agricultural University ) NH – O8 |
||
09.35 - 09.50 |
Evaluation of |
The Effect of Addition |
Effect of turmeric |
Viability of lactic acid |
|
Chemical |
Natural and Synthetic |
( Curcuma longa Linn .), bacteria and quality of |
|||
Differences of |
Sap Preservation on |
cinnamon |
probiotic cocoghurt |
||
Brown Seaweed |
Physicochemical and |
( Cinnammum sp .) |
during fermentation |
||
( Sargassum |
Sensory Quality of |
atau guava leasves |
process |
||
cristaefolium ) from |
Coconut Sugar |
( Psidium guajava L ) |
Usman Pato |
||
Several Water Areas Karseno |
on starch digestibility , ( University of Riau ) |
||||
in Indonesia |
( Jenderal Soedirman |
antioxidant activity , |
FSQ – O9 |
||
Saraswati |
University ) |
total phenolic content |
|||
( Bogor Agricultural |
FP – O9 |
and consumer |
|||
University ) FI – O9 |
acceptability of the rice . Samsu Udayana Nurdin ( Lampung University ) NH – O9 |
||||
09.50 - 10.05 |
Physicochemical |
The Quality of Cookies Role of Metabolomics Expression of Virulence |
||
Properties of |
Formulated With |
in Food Science |
Genes ( ompA , cpa and |
|
Denatured Whey |
Kepok Banana Flour |
Nancy Dewi Yuliana |
hfq ) of Cronobacter |
|
Protein Concentrate and Mung Bean Flour |
( Bogor Agricultural |
sakazakii strain Yrt2a |
||
Produced at Some |
Intan Nurul Azni |
University ) |
during Acid Stress |
|
pH Condition |
( SAHID University |
NH – O11 |
Maerani |
|
Robi Andoyo |
Jakarta ) |
( Bogor Agricultural |
||
( Padjadjaran |
FP – O10 |
University ) |
||
University ) FI – O10 |
FSQ – O10 |
|||
10.05 - 10.20 |
Mechanical and |
The Patterns of Yeast |
Analysis of Nutrition |
Use of PDA and DG18 |
Barrier Properties of Growth During Tempe Value , Total Phenol , |
Agar to Isolate Spoilage |
|||
Tapioca Starch / |
Fermentation with |
and Antioxidant Activity and Toxigenic Fungi |
||
Kappa Carrageenan- Addition of |
of Winged Bean |
from Commercial Coffee |
||
Based Biocompiste Saccharomyces |
( Psophocarpus |
Powder From Semende |
||
Film Incorporated |
cerevisiae |
tetragonolobus ) from Rika Puspita Sari |
||
with Coconut Crabs Samsul Rizal |
Different Harvesting |
( Bogor Agricultural |
||
Chitosan Nano Fiber ( University of |
Level in Bogor , West |
University ) |
||
Hamidin Rasulu |
Lampung ) |
Java |
FSQ – O11 |
|
( Sebelas Maret |
FP – O11 |
Rizki Dwi Setiawan |
||
University ) FI – O11 |
( Bogor Agricultural University ) NH – O16 |
|||
A . Innovations |
B . Innovations in Food |
C . Advances in |
D . Novel Approaches in |
in Food Ingredients |
Processing |
Nutrition and Health |
Food Safety and Quality |
Moderator : |
Moderator : |
Moderator : |
Moderator : |
Elisa Julianti |
Adil Basuki Ahza |
Puspo Edi Giriwono |
Meta Mahendradatta |
( PATPI - University |
( PATPI - Bogor |
( SEAFAST Center |
( PATPI – Hasanuddin |
Sumatera Utara ) |
Agricultural University ) Bogor Agricultural |
University ) |
|
University ) |
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