Penelitian ini bertujuan untuk melakukan formulasi dalam pembuatan pasta fortifikan asam
folat alami yang terdiri dari campuran tempe (kedelai dan kacang hijau), sayuran …

A modification on nixtamalization process of dent corn (Zea mays identata) was conducted
in order to recover natural folic acid-rich corn. Nixtamalization process on varieties of white …

A series of process in achieving fortificant powder of natural folic acid was performed
through fermentation of beans (tempeh), fermentation of vegetables and nixtamalization of …

Modified cassava flour (mocaf) is an alternative food ingredient used in preparation of
biscuits as a binder and a carrier of folic acid fortificant. This work aimed to evaluate the …

Serbuk campuran tempe kacang hijau (P. radiatus), brokoli (Brassica oleracea)
terfermentasi dan nikstamal jagung putih jenis gigi kuda (Zea mays identata) masing …

Mixing between tempeh and both fermented broccoli (Brassica oleracea) and spinach
(Amaranthus sp.) were conducted to achieve mixed pastes as natural source of folic acid …

Purifying and drying both fermented biomasses of broccoli (Brassica oleracea L.) and
spinach (Amaranthus sp.) by Kombucha culture has been conducted to recover concentrate …

Fermentation process on broccoli (Brassica oleracea L.) and spinach (Amaranthus sp.) by
kombucha culture is a novelty fermentation food to produce natural folic acid powder as …

Horse dent corn (Zea mays var. indentata) hydrolyzed by protease enzyme of Rizophus
oligosporus strain C1 has potential use as fortificant of natural folic acid. Purification of target …

Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.)
tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with …