Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Achmad Subagio"'
Autor:
Nurud Diniyah, Inayatus Nur Dwiyanti, Naila Zanuba Arifah, Fanar Hamad Alshammari, Achmad Subagio, Ancah Caesarina Novi Marchianti
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 3, Pp 203-213 (2024)
The aim of this study was to investigate the effect of solvent type and solvent ratio on yield, antioxidant activity (i.e., DPPH, ABTS, FRAP), total phenolics, flavonoids, anti-elastase, and tannins of Lablab purpureus (koro komak) extract. The types
Externí odkaz:
https://doaj.org/article/50e6c2eb96f64ecfa9d755fe1601c3ca
Publikováno v:
Jurnal Teknologi Pertanian, Vol 25, Iss 2, Pp 151-160 (2024)
MOCAF merupakan salah satu olahan berbahan baku ubi kayu yang difermentasi dengan mikroba. MOCAF masih memiliki beberapa kekurangan yaitu swelling power dan kelarutan yang cenderung tinggi, hal tersebut menyebabkan pemanfaatan dan pengaplikasian MOCA
Externí odkaz:
https://doaj.org/article/4a66bcff43d14aefb4be15206de9f22f
Autor:
Mahrus Irsyam, R. Abdoel Djamali, Inayatus Nur Dwiyanti, Indarto, Achmad Subagio, Bambang Piluharto
Publikováno v:
Jurnal Pemberdayaan Masyarakat Madani, Vol 7, Iss 2, Pp 202-211 (2023)
Cultivating vannamei shrimp has dominated fishery sectors and led to aquaculture development to enhance the Indonesian economy. Lumajang, specifically Bades Village, is one of the potential regions in Jawa Timur for improving fishery products because
Externí odkaz:
https://doaj.org/article/af33a47e20e34e06bea0818ecb885c47
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 11, Iss 2, Pp 207-219 (2023)
Aplikasi MOCAF dalam industri pangan memiliki kelemahan yaitu adanya sebagian pati alami yang tidak termodifikasi sehingga gel yang terbentuk terlalu keras dan kurang stabil. Penelitian ini bertujuan untuk mengetahui pengaruh suhu pemanasan dan konse
Externí odkaz:
https://doaj.org/article/919e34606b544cad85a3dbf7d8a7fe23
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 12, Iss 1, Pp 89-101 (2023)
The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecu
Externí odkaz:
https://doaj.org/article/68a0ecd165ae41b7b955be9a605d3c98
Autor:
R. Abdoel Djamali, Mahrus Irsyam, Achmad Subagio, Bambang Piluharto, Indarto Indarto, Agus Dharmawan
Publikováno v:
Warta LPM, Pp 197-206 (2023)
Lumajang Regency, especially Bades Village, is one of the central managements of coastal and marine areas in East Java Province. One of the fishermen groups in Bades Village is the Mina Dampar Fishermen Group. Until now, these fishermen groups have n
Externí odkaz:
https://doaj.org/article/589b125c3201409e85642d31d532f593
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 1, Pp 18-27 (2022)
Starch is a glucose polysaccharide which includes amylose and amylopectin. Natural starch in its utilization has several weaknesses so that modified starch begins to develop, one of which is MOCAF. MOCAF is a modified cassava flour by fermentation us
Externí odkaz:
https://doaj.org/article/ce5012667c3443c98d172707a500aadd
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 7, Iss 3, Pp 25-36 (2019)
Penelitian ini bertujuan untuk mempelajari hubungan formulasi MOCAF dan maizena dan waktu penyimpanan terhadap nilai kadar air, aw (tepung premiks), sifat fisik kimia dan organoleptik (cookies) berdasarkan formula terbaik. Rancangan Acak Lengkap (RAL
Externí odkaz:
https://doaj.org/article/69869627973c4309a1014e464bded089
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 1, Pp 8-19 (2019)
Modified starch produced in the MOCAF manufacturing process is still not widely used, so further studies are needed regarding the utilization of modified MOCAF-based starch. According to Miyazaki et al., (2006), starch can be used to improve the qual
Externí odkaz:
https://doaj.org/article/18a03bd20e8d48ad8822e4638d3fc833
Publikováno v:
Agritech, Vol 38, Iss 2, Pp 140-150 (2018)
Tapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides, and Saccharomycopsis fibuligera. The aim of
Externí odkaz:
https://doaj.org/article/01e1b0048b7e49bf9efc20500f7d4c8c