Ikuti
Eko Hari Purnomo .
Eko Hari Purnomo .
Department of Food Science and Technology, IPB University
Email yang diverifikasi di apps.ipb.ac.id
Judul
Dikutip oleh
Dikutip oleh
Tahun
Analysis of α-cryptoxanthin, β-cryptoxanthin, α-carotene, and β-carotene of Pandanus conoideus oil by high-performance liquid chromatography (HPLC)
ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo, M Wada
Procedia Food Science 3, 231-243, 2015
852015
Stability of chlorophyll as natural colorant: A review for suji (Dracaena Angustifolia Roxb.) leaves’ case
D Indrasti, N Andarwulan, EH Purnomo, NUR Wulandari
Current Research in Nutrition and Food Science Journal 6 (3), 609-625, 2018
502018
Characterization of chemical properties, lipid profile, total phenol and tocopherol content of oils extracted from nine clones of red fruit (Pandanus conoideus)
ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo
Journal of Kasetsart (Nature Science), 2015
472015
Characterization of physicochemical and functional properties of starch from five yam (Dioscorea alata) cultivars in Indonesia
L Nadia, MA Wirakartakusumah, N Andarwulan, EH Purnomo, H Koaze, ...
International Journal of Chemical Engineering and Applications 5 (6), 489-496, 2014
402014
Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil
DF Ayu, N Andarwulan, P Hariyadi, EH Purnomo
Food science and biotechnology 25, 401-407, 2016
342016
Klorofil Daun Suji: Potensi danTantangan PengembanganPewarnaHijau Alami
NW Dias Indrasti, Nuri Andarwulan, Eko Hari Purnomo
Jurnal Ilmu Pertanian Indonesia 24 (2), 109-116, 2019
33*2019
Pengaruh metode ekstraksi terhadap mutu kimia dan komposisi asam lemak minyak buah merah (Pandanus conoideus).
ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo
Jurnal Teknologi Industri Pertanian, 2014
262014
Kepedulian konsumen terhadap label dan informasi bahan tambahan pangan (BTP) pada label kemasan pangan di Kota Bogor
HN Fadlillah, L Nuraida, EH Purnomo
Jurnal Mutu Pangan: Indonesian Journal of Food Quality 2 (2), 119-126, 2015
182015
Formulation and Process Optimization of Muffin Produced from Composite Flour of Corn, Wheat and Sweet Potato [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit …
EH Purnomo, AB Sitanggang, DS Agustin, P Hariyadi, S Hartono
Jurnal Teknologi dan Industri Pangan 23 (2), 165-165, 2012
182012
Teknologi Pangan dan Agroindustri
S Koswara, P Hariyadi, EH Purnomo
UI Press. Jakarta, 2001
172001
Analysis of á-cryptoxanthin, b-cryptoxanthin, á-carotene, and â-carotene of Pandanus conoideus oil by high-performance liquid chromatography (HPLC)
ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo, M Wada
Procedia Food Sci 3, 231-3, 2015
162015
Aplikasi response surface methodology (RSM) dengan historical data pada optimasi proses produksi burger
M Prabudi, B Nurtama, EH Purnomo
Jurnal Mutu Pangan: Indonesian Journal of Food Quality 5 (2), 109-115, 2018
152018
Perubahan Komposisi Kimia Tempe Kacang Merah (Phaseolus vulgaris L.) Selama Pengolahan
F Kusnandar, VW Karisma, AS Firlieyanti, EH Purnomo
Jurnal Teknologi Pangan 14 (1), 2020
122020
Optimizing steam consumption of mushroom canning process by selecting higher temperatures and shorter time of retorting
DJ Pursito, EH Purnomo, D Fardiaz, P Hariyadi
International Journal of Food Science 2020, 2020
122020
Pengembangan Modul Tari Berbasis Digital untuk Meningkatkan Kompetensi Guru Sekolah Menengah Tari
E Purnomo, T Nugraheni
Gondang 3 (2), 119-127, 2019
122019
Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia.
L Nadia, MA Wirakartakusumah, N Andarwulan, EH Purnomo, T Noda, ...
Journal of Engineering & Technological Sciences 47 (1), 2015
122015
Safety of street food: Indonesia's experience
A Wirakartakusumah, EH Purnomo, R Dewanti-Hariyadi
Academic Press, 2014
122014
Photo-oxidative changes of red palm oil as affected by light intensity.
DF Ayu, N Andarwulan, P Hariyadi, EH Purnomo
International Food Research Journal 24 (3), 2017
112017
Karakterisasi sifat fisikokimia tepung kacang hitam dan aplikasinya pada brownies panggang
EH Purnomo, AN Ginanjar, F Kusnandar, C Andriani
Jurnal Mutu Pangan: Indonesian Journal of Food Quality 2 (1), 26-33, 2015
112015
Pengembangan Produk Makaroni dari Campuran Jewawut (Setaria italica L.), Ubi Jalar Ungu (Ipomoea batatas var. Ayamurasaki) dan Terigu (Triticum aestivum L.)(Development of …
F Fitriani, S Sugiyono, EH Purnomo
Jurnal Pangan 22 (4), 349-364, 2013
112013
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