Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Agustono Prarudiyanto"'
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 6, Iss 1, Pp 100-113 (2018)
Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran
Externí odkaz:
https://doaj.org/article/3bc4693a510644b9af220d2ec1838443
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 6, Iss 1, Pp 60-68 (2018)
ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seaso
Externí odkaz:
https://doaj.org/article/3dda14ee7b4a4df7a11998b7ec435645
Publikováno v:
Jurnal Teknologi Pangan, Vol 11, Iss 2, Pp 51-61 (2018)
ABSTRAK Tujuan penelitian ini adalah untuk mengetahui kombinasi pengaruh jenis kemasan dan teknik pengemasan terhadap sifat kimia, mikrobiologi dan organoleptik bumbu ayam taliwang khas Lombok selama penyimpanan. Rancangan percobaan menggunakan R
Externí odkaz:
https://doaj.org/article/d713e1493c8147bfb590a5b4fcbc68b4
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 3, Iss 1, Pp 102-111 (2015)
Replication of using coconut oil for frying many times may have negative impact on health. This research was to investigate the effect of filtration with activated carbon and addition of tocoferol on chemical and organoleptic properties of used cocon
Externí odkaz:
https://doaj.org/article/7a06f3d8bf8e4c4d91a6b5624ca7d7b9
Publikováno v:
Pro Food. 4:391-396
Wheat flour is one type of flour that was often used for making various types of foods and dishes such as noodles, bread, biscuits, cakes, cookies, and porridge. Availability of wheat flour supplied from imports. The high demand for wheat flour becau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03c91f96916a806db4fe85eafae2ad26
https://doi.org/10.29303/profood.v4i2.89
https://doi.org/10.29303/profood.v4i2.89
Publikováno v:
Pro Food. 4:304-310
Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51c6024c17eb7bd4ef85014753816c01
https://doi.org/10.29303/profood.v4i1.79
https://doi.org/10.29303/profood.v4i1.79
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem. 6:100-113
Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fcd53b2043da30752188e667b9e2cb8
https://doi.org/10.29303/jrpb.v6i1.67
https://doi.org/10.29303/jrpb.v6i1.67
Publikováno v:
Pro Food. 3:207-216
The purpose of this research was to know the best combination of rice bran and grains of rice flour that cloud be seen from some quality components of cookies include moisture, protein and ash content, organoleptic quality such as flavour referring t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::132744efa1600ccb4a8aa74103157019
https://doi.org/10.29303/profood.v3i2.50
https://doi.org/10.29303/profood.v3i2.50
Publikováno v:
Pro Food. 3:165-171
This study aims to determine the use of the starch solution on storage of sapodilla fruit (Acharas zapota l.). Completely Randomized Design (CRD) is used with the factors of starch solution 0%, 1%, 2%, 3% and 4%. The parameters are observed in the ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3398e66b232dacbe2641ce0b9c3960b5
https://doi.org/10.29303/profood.v3i1.36
https://doi.org/10.29303/profood.v3i1.36
Publikováno v:
Jurnal Ilmiah Abdi Mas TPB Unram. 1
Ayam merupakan salah satu jenis unggas yang paling banyak dipelihara dan dibudidayakan untuk dimanfaatkan oleh manusia. Jenis ayam yang paling banyak diternakkan adalah ayam petelur dan ayam pedaging. Pemanfaatan daging ayam sudah banyak dilakukan me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1992e023e2f8bd7ac7e4267caee37ca1
https://doi.org/10.29303/amtpb.v1i1.12
https://doi.org/10.29303/amtpb.v1i1.12