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Yudi Pranoto
Yudi Pranoto
Verified email at ugm.ac.id
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Cited by
Cited by
Year
Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin
Y Pranoto, SK Rakshit, VM Salokhe
LWT-Food Science and Technology 38 (8), 859-865, 2005
7332005
Physical and antibacte rial properties of alginate-based edible film incorporated with garlic oil
Y Pranoto, VM Salokhe, SK Rakshit
Food research international 38 (3), 267-272, 2005
6022005
Characterizations of fish gelatin films added with gellan and κ-carrageenan
Y Pranoto, CM Lee, HJ Park
LWT-Food Science and Technology 40 (5), 766-774, 2007
2952007
Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour
Y Pranoto, S Anggrahini, Z Efendi
Food Bioscience 2, 46-52, 2013
1542013
Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation
S Saloko, P Darmadji, B Setiaji, Y Pranoto
Food Bioscience 7, 71-79, 2014
1212014
Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties
Y Pranoto, SK Rakshit
International Food Research Journal 21 (5), 2031, 2014
572014
Encapsulation of coconut shell liquid smoke in chitosan-maltodextrin based nanoparticles
S Saloko, P Darmadji, B Setiaji, Y Pranoto, AK Anal
International Food Research Journal 20 (3), 1269, 2013
432013
Characteristics of gelatins extracted from fresh and sun-dried seawater fish skins in Indonesia.
Y Pranoto, DW Marseno, H Rahmawati
International Food Research Journal 18 (4), 2011
342011
The effects of animal age and acetic acid concentration on pigskin gelatin characteristics
M Sompie, S Triatmojo, A Pertiwiningrum, Y Pranoto
Journal of the Indonesian Tropical Animal Agriculture 37 (3), 176-182, 2012
332012
Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus …
A Singh, FF Prabowo, S Benjakul, Y Pranoto, K Chantakun
Food Hydrocolloids 109, 106107, 2020
322020
Identification of pig DNA in food products using polymerase chain reaction (PCR) for halal authentication-a review.
Y Erwanto, A Rohman, L Arsyanti, Y Pranoto
International Food Research Journal 25 (4), 2018
282018
Pengembangan metode ekstraksi alginat dari rumput laut Sargassum sp. sebagai bahan pengental
A Husni, S Subaryono, Y Pranoto, T Taswir, U Ustadi
Agritech 32 (1), 2012
282012
Physicochemical properties of gelatin extracted from buffalo hide pretreated with different acids
S Mulyani, FMCS Setyabudi, Y Pranoto, U Santoso
Korean Journal for Food Science of Animal Resources 37 (5), 708, 2017
262017
Effect of inulin isolated from lesser yam (Dioscorea esculenta) on the growth of probiotics bacteria and SCFA formation during fermentation
S Winarti, E Harmayani, Y Marsono, Y Pranoto
International Research Journal of Microbiology 4 (2), 53-63, 2013
262013
In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
R Indiarto, Y Pranoto, U Santoso
Pakistan journal of biological sciences: PJBS 22 (1), 34-44, 2019
252019
The use of vibrational spectroscopy and chemometrics in the analysis of pig derivatives for halal authentication.
A Rohman, L Arsanti, Y Erwanto, Y Pranoto
International Food Research Journal 23 (5), 2016
242016
Kajian karakteristik karboksimetil selulosa (CMC) dari pelepah kelapa sawit sebagai upaya diversifikasi bahan tambahan pangan yang halal
MK Ferdiansyah, DW Marseno, Y Pranoto
Jurnal Aplikasi Teknologi Pangan 5 (4), 2016
212016
Preparation and characterization of edible films made from modified sweet potato starch through heat moisture treatment
N Indrianti, Y Pranoto, A Abbas
Indonesian Journal of Chemistry 18 (4), 679-687, 2018
202018
Pengaruh umur potong dan konsentrasi larutan asam asetat terhadap sifat fisik dan kimia gelatin kulit babi
M Sompie, S Triatmojo, A Pertiwiningrum, Y Pranoto
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan 10 (1), 15-22, 2012
202012
PENYALUTAN KACANG RENDAH LEMAK MENGGUNAKAN SELULOSA ETER DENGAN PENCELUPAN UNTUK MENGURANGI PENYERAPAN MINYAK SELAMA PENGGORENGAN DAN MENINGKATKAN STABILITAS OKSIDATIF SELAMA …
M Darawati, Y Pranoto
Jurnal Teknologi dan Industri Pangan 21 (2), 108-108, 2010
202010
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