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) |
|||