Prof. Dr Ir Eko Nurcahyo Dewi, M.Sc.

Biography

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Nutritional comparison of spirulina sp powder by solid-state fermentation using aspergillus sp (fncl 6088) and lactobacillus plantarum (fncl 0127)

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012024, 2018

Authors: EN Dewi, U Amalia

2018

1 cited

The utilization of blue swimming crab (portunus pelagicus) waste product, lemi, as a food flavor

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 102 (1), 012030, 2018

Authors: AY Sasongko, EN Dewi, U Amalia

2018

7 cited

The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 116 (1), 012047, 2018

Authors: EN Dewi, RA Kurniasih, L Purnamayati

2018

16 cited

Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 116 (1), 012076, 2018

Authors: L Purnamayati, EN Dewi, RA Kurniasih

2018

14 cited

Effect of different coating materials on the characteristics of chlorophyll microcapsules from caulerpa racemosa

IOP CONFERENCE SERIES: EARTH AND ENVIRONMENTAL SCIENCE 116 (1), 012030, 2018

Authors: RA Kurniasih, EN Dewi, L Purnamayati

2018

5 cited

Nutrition of edible seaweed kappaphycus alvarezii related to different environmental coastal water condition

OMNI-AKUATIKA 14 (2), 59-65, 2018

Authors: EN Dewi, D Darmanto, A Ambariyanto

2018

1 cited

Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate

AGRITECH 38 (1), 23-29, 2018

Authors: RA Kurniasih, L Purnamayati, U Amalia, EN Dewi

2018

10 cited

Proses pembuatan ekstrak ulva lactuca sebagai antioksidan

Authors: EN Dewi, ND Ambarsari, IRPA Rushanti, TR Ningsih, N Nurhana, ...

2018

0 cited