Vol 11, No 1 (2020)

DOI: http://dx.doi.org/10.36974/jbi.v11i1

PREFACE

The editor said praise and gratitude to Allah SWT for being able to complete BIOPROPAL (Biotechnology, Process, Food, Environment) INDUSTRY Journal Volume 11, Issue 1, June 2020 for readers. On this occasion, the Editor would like to thank all those who have helped until this recent issue published.
In this publication 7 (seven) articles covering 4 (four) articles discuss biotechnology under the heading: (1) The Effect of Fermentation on Total Phenolic, Radical Inhibitory Activity and Antibacterial Activity of Lotus Seed Extract and Flour; (2) Potential of Phycobiliprotein Pigment as Antioxidant Agent and Biological Toxicity of Cyanobacteria Chroococcus turgidus, (3) Isolation and Characterization of Indigenous Bacterial Isolates of Pulp Fermentation of Three Varieties of Cocoa (Theobroma cacao L.), and (4) Optimization of Incubation Time of Probiotic Beverage Production from Probiotic Bacteria from the Production of Probiotic Beverage from Probiotics Garut Bulbs (Maranta arundinacea L.) by Lactobacillus fermentum as Antihypercholesterolemia; and 3 (three) articles discussing food with the title: (1) Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Addition of Tempe Flour, (2) Effect of Lactic Acid Bacteria Type and Fermentation Length on Quality of Horn Banana Flour, and (3) Antioxidant Enrichment for Artificial Red Rice with Rhoeo discolor L. Her.
The editorial staff is looking forward to sending scientific papers from researchers both from academia and research institutions to this BIOPROPAL INDUSTRIAL Magazine. Critics and suggestions are also very much the Editor's expect from all parties in order to improve the quality of this magazine so that the accreditation of this magazine can be maintained. Finally, the Editor said "Happy Reading" this issue, hopefully it will be useful.

Full Issue

View or download the full issue PDF (Indonesian)

Table of Contents

Articles

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)
Dita Kristanti, Woro Setiaboma, Ainia Herminiati
PDF
1-8
PENGARUH FERMENTASI TERHADAP TOTAL FENOLIK, AKTIVITAS PENGHAMBATAN RADIKAL DAN ANTIBAKTERI EKSTRAK TEPUNG BIJI TERATAI (Effect of Fermentation on Total Phenolic, Radical Scavenging and Antibacterial Activity of Waterlily (Nymphaea pubescens Willd.)
Nazarni Rahmi, Nadra Khairiah, Rufida Rufida, Sri Hidayati, Anton Muis
PDF
9-18
PENGARUH JENIS BAKTERI ASAM LAKTAT DAN LAMA FERMENTASI TERHADAP MUTU TEPUNG PISANG TANDUK (Musa corniculata) (Effect of Lactic Acid Bacteria and Fermentation Time on Quality of Tanduk Banana (Musa corniculata) Flour)
Dewi Desnilasari, Syawaludin Akbar Kusuma, Riyanti Ekafitri, Rima Kumalasari
PDF
19-31
PENGAYAAN ANTIOKSIDAN UNTUK BERAS MERAH ARTIFICIAL DENGAN EKSTRAK PEWARNA MERAH ALAMI Rhoeo Discolor L. Her (Antioxidant Enrichment for Artificial Red Rice by Natural Red Pigment Extract From Rhoeo Discolor L. Her)
Husniati Husniati, Junaidi Permana, Tati Suhartati
PDF
33-40
POTENSI PIGMEN FIKOBILIPROTEIN SEBAGAI AGEN ANTIOKSIDAN DAN TOKSISITAS HAYATI DARI SIANOBAKTERIA Chroococcus turgidus (Potency of Phycobiliprotein Pigment as Antioxidant and Biological Toxicity Agents from Cyanobacteria Chroococcus turgidus)
Noor Hidhayati, Ni Wayan Sri Agustini, Marsiti Apriastini, Claudia Margaretha
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41-48
ISOLASI DAN KARAKTERISASI ISOLAT BAKTERI INDIGENOUS PEMFERMENTASI PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) (Isolation and Characterizations of Indigenous Fermenting Bacteria from Pulp of Three Cocoa Varieties (Theobroma cacao, L.))
Silmi Yusri Rahmadani, Periadnadi Periadnadi, Nurmiati Nurmiati
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49-57
OPTIMASI WAKTU INKUBASI PRODUKSI BAHAN MINUMAN PROBIOTIK DARI UMBI GARUT (Maranta arundinacea L.) OLEH Lactobacillus fermentum SEBAGAI ANTIHIPERKOLESTEROLEMIA
Harry Noviardi, Sitaresmi Yuningtyas, Vira Yuniar
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59-66