Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate von Tamaroh, S, Sari, Y P

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Increased of hypoglycemic effect and pancreatic regeneration of Pandanus amaryfollius leaves ethyl acetate extract in streptozotocin-induced diabetic rats von Suryani, C L, Tamaroh, S, Budipitojo, T

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Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour von Tamaroh, S, Purwani, T

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Effect of apple variety and mixed culture of acetic acid bacteria on cider fermentation von Tamaroh S

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Chemical and functional properties of preparation before drying purple yam flour (Dioscorea alata L.) von Tamaroh, Siti, Purwani, Tyastuti

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Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.) von Tamaroh, Siti, Sudrajat, Ajat

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Sifat Antioksidasi Bubuk Kunyit dan Pengaruhnya terhadap SGPT-SGOT Tikus Percobaan von Indarto, Tri, Pujimulyani, Dwiyati, Tamaroh, Siti

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Antioxidant Compound of Curcuma mangga Val. with Variation in Rhizome Parts and Soil Types von Nuurachmawati, Uningtya, Pujimulyani, Dwiyati, Tamaroh, Siti, Windrayani, Emi

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Formulation and characterization of nanoemulsion containing anthocyanin extract from purple yam (Dioscorea alata L.) von Tamaroh, Siti, Sari, Yuli Perwita, Wariyah, Chatarina, Huda, Nurul, Candraruna, Dipta Bthari

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Effect of Zn–chlorophyll Complexes Formation on the Color Stability of Pandan (Pandanus amaryllifolius) Leaf Extract von Fathurrohmah, Nida Nur, Murti, Siti Tamaroh Cahyono, Suryani, Chatarina Lilis

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Total Phenolic Content and Antioxidant Activity of Anthocyanin Extract from Purple Yam (Dioscorea alata L.) Flour Using Different Solvents von Tamaroh, Siti, Raharjo, Sri, Murdiati, Agnes, Anggrahini, Sri

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Pengaruh Penambahan Curcuma mangga dan Lama Penyimpanan terhadap Kerusakan Daging Ayam Kampung von Ilyasa, Mohammad, Pujimulyani, Dwiyati, Tamaroh, Siti

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Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya von Suryani, Chatarina Lilis, Murti, Siti Tamaroh Cahyono, Ardiyan, Agusta, Setyowati, Astuti

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Perubahan Antosianin dan Aktivitas Antioksidan Tepung Uwi Ungu selama Penyimpanan von Tamaroh, Siti, Raharjo, Sri, Murdiati, Agnes, Anggrahini, Sri

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Pengaruh Varietas Apel dan Campuran Bakteri Asam Asetat terhadap Proses Fermentasi Cider von Caturryanti, Dessi, Luwihana, Sri, Tamaroh, Siti

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