Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Agus WIJAYA"'
Publikováno v:
Jurnal Medik Veteriner, Vol 7, Iss 1, Pp 212-218 (2024)
Myxomatous mitral valve disease (MMVD) is a prevalent inherited mitral valve condition. This study aimed to evaluate the clinical manifestation of the cardiac condition MMVD in Poodles. Using ultrasonography (USG), this study examined the characteris
Externí odkaz:
https://doaj.org/article/dfba2248b21742fd9f280bf707fd2117
Publikováno v:
Potravinarstvo, Vol 17 (2023)
This research aimed to enhance the antioxidant properties of instant gambir coffee by adding gambir catechin crude extract during coffee processing using natural anaerobic, full wash, and honey methods. The experiment used a completely randomized non
Externí odkaz:
https://doaj.org/article/39f62e64085f43e3b858fb38dc16c5f0
Autor:
Arief Purwo Mihardi, Jayusman Arsiyanti Joesoef, Kathirina Beathrik Riwu Wolo, Anita Esfandiari, Sus Derthi Widhyari, Retno Wulansari, Agus Wijaya, Leni Maylina
Publikováno v:
Jurnal Medik Veteriner, Vol 5, Iss 2, Pp 266-269 (2022)
Rhipicephalus sanguineus is one of the vectors that could induce diseases in dogs. A physical examination and haematology test could examine the dog's condition with tick infestation. Five dogs, beagle breeds from Veterinary Teaching Hospital, School
Externí odkaz:
https://doaj.org/article/0d980802bad94e78877392ed14a9b201
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 21-27 (2022)
Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhy
Externí odkaz:
https://doaj.org/article/9dde904295a24f468cd3fa783a8b45b4
Autor:
Budi Santoso, Muhammad Ridho Wahyu Aulia, Syerina Raihatul Jannah, Gatot Priyanto, Agus Wijaya, Hermanto Hermanto
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The research was used to produce functional instant green coffee through gambier catechin extract and pasak bumi powder. This involved using a non-factorial completely randomized design with 5 treatments and 3 replications. The treatments consist of
Externí odkaz:
https://doaj.org/article/e99dba3af39b4a94905ff3a4e499a583
Publikováno v:
Agritech, Vol 40, Iss 2, Pp 161-168 (2020)
Penelitian edible film berkembang pesat dari tahun ke tahun khususnya peningkatan sifat fungsionalnya seperti antimikrobia dan antioksidan dari bahan aktif alami. Penelitian ini bertujuan untuk meningkatkan sifat bioactive edible film dengan memanfaa
Externí odkaz:
https://doaj.org/article/40ffd7a9e7fe4fa2bf95552946669ef3
Publikováno v:
Potravinarstvo, Vol 14, Pp 351-357 (2020)
Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to eval
Externí odkaz:
https://doaj.org/article/da05e6499a784939925674ab4052600c
Publikováno v:
Agritech, Vol 38, Iss 3, Pp 337-344 (2019)
Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some typ
Externí odkaz:
https://doaj.org/article/81400dcad69545bd95eb15be440dc7e8
Publikováno v:
Agritech, Vol 36, Iss 4, Pp 404-409 (2017)
The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid
Externí odkaz:
https://doaj.org/article/72abab8a2d11469b8898d0870a5c22a6
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 335-343 (2016)
Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The res
Externí odkaz:
https://doaj.org/article/a58eac20f6db4329b5ab94f7e2984e7d