by Librarian | Feb 10, 2021 | E-Repository
Eric Bernardus Lili Sandjaja|BT|2020 Abstract: The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as soy sauce starter culture has been known to produce volatile aromatic and flavor confounding compounds, however none has exposed the microbial safety...
by Librarian | Feb 10, 2021 | E-Repository
Navitri Chandra Naidu|FT|2020 Abstract: Soy sauce is a traditional fermented condiment widely consumed in Asian countries and undergoes a two-step fermentation process called koji (solid-state fermentation) and moromi (brine fermentation). High salt concentration...
by Librarian | Feb 10, 2021 | 2020, E-Repository, Thesis, Thesis/Dissertation
Adelia Nabilah Setiawan|FS|2020 Abstract: Sweet soy sauce (kecap manis) is a popular condiment around Indonesia and is utilized by Indonesian citizens as a meal companion. Commercialized sweet soy sauces are in a form of a thick and viscous liquid. This study was done...
by Librarian | Feb 10, 2021 | 2020, Thesis, Thesis/Dissertation
William Halim Santoso|FS|2020 Abstract: Allergy rhinitis (AR), reported by the World Allergy Organization (WAO), is one of the highest prevalence allergies affecting 10-30% of all adults and up to 40% of children. In Indonesia, current evidence showed that the...
by Librarian | Feb 10, 2021 | 2020, Thesis, Thesis/Dissertation
Salsabila Khairunnisa|FS|2020 Abstract: ardiovascular disease (CVD) is one of the most common cause of death in Japan. Previous research discovered that intake of saturated and trans fatty acid was associated with increasing risk of CVD. In this study, the association...