Rice (Oryza sativa L.) is the primary staple food for half of the world population. It is generally
classified based on the grain color into black, red, purple, brown, green, and white. These …

Rice (Oryza sativa L.) is a primary energy food for Asian population. One of the most
constraints in rice production is soil salinity because of the rice is very susceptible to salt …

Ciherang rice variety was released in year 2000 and become a superior variety in
Indonesia. In a decade, due to the excellent agronomic characteristics and high productivity …

Abstract Cempo Ireng (Oryza sativa L. var. Cempo Ireng) is one of the black rice variety in
Indonesia that consumed as functional food, not as a staple food because of the black rice …

Nutritional Characterization of Bread contained Natural Pigment from Insect Page 1 Nutritional
Characterization of Bread contained Natural Pigment from Insect Yheni Dwiningsih References …

Production of Secang Bark (Caesalpillia sappan Linn) as Natural Pigment for Food with
Spray Drying Method Page 1 Production of Secang Bark (Caesalpillia sappan Linn) as …

The Effect of Temperature and Storage Period to Antioxidant Activity in Orange and Purple
Sweet Potatoes (Ipomoea batatas) Page 1 The Effect of Temperature and Storage Period to …

Biohydrogen and Economy Page 1 Biohydrogen and Economy Yheni Dwiningsih References
Dwiningsih, Y. Molecular genetic analysis of drought resistance and productivity traits of rice …

Canna discolor potential as Carbohydrate Source for Food Sustainability Page 1 Canna discolor
potential as Carbohydrate Source for Food Sustainability Yheni Dwiningsih References Dwiningsih …

Nutritional Characterization of Flour made from Snail (Achatina fulica) Page 1 Nutritional
Characterization of Flour made from Snail (Achatina fulica) Yheni Dwiningsih References …