Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Ahmad Nafi"'
Autor:
Masturin Masturin, Ahmad Nafi'
Publikováno v:
Konseling Religi: Jurnal Bimbingan Konseling Islam, Vol 13, Iss 1, Pp 157-176 (2022)
The new normal era resulted in paralysis in various sectors, such as education, health, and economics. The social distancing policy has also brought about the closure of schools by implementing learning from home or online. Thus, various problems ari
Externí odkaz:
https://doaj.org/article/5b71eb52bd224daeb0c9fccce9a3aae1
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 2, Iss 2, Pp 7-12 (2021)
Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seed
Externí odkaz:
https://doaj.org/article/4dcbd3d1ea804316af0f948ffd24e801
Publikováno v:
Agritech, Vol 41, Iss 2, Pp 184-194 (2021)
This study aims to examine the effect of percentage substitute of yellow sweet potato (Ipomoea batatas L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet pot
Externí odkaz:
https://doaj.org/article/a854152132de4c18a1268c323c4ff23e
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 2, Iss 1, Pp 1-8 (2021)
Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity a
Externí odkaz:
https://doaj.org/article/b27b80fd2eef4d43b8642574886bde45
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 11, Iss 2, Pp 75-83 (2019)
Meat analogue is a form of product which has originated from vegetal component which has a lot of tissue and could replace animal meat. The forming of meat analogue is using the extrusion technique. Primary ingredient which used is isolate soy protei
Externí odkaz:
https://doaj.org/article/2923c3a4ba934c47adbc079ec056b656
Publikováno v:
Agrointek, Vol 12, Iss 2, Pp 113-124 (2018)
Sausage is a pulverized meat mixed with herbs or spices and then inserted and formed in a wrapper or casing. The ingredients used for the manufacture of sausages are meat, fat, binder, filler, water, salt and seasoning. Today has been produced sausag
Externí odkaz:
https://doaj.org/article/1ff864777bba4c228bd3756c758a60e7
Publikováno v:
Agrointek, Vol 9, Iss 1, Pp 24-32 (2016)
Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fe
Externí odkaz:
https://doaj.org/article/e240cdce40714d5fbc170a6b016a371b
Autor:
Farida Wahyu Ningtyias, Irma Prasetyowati, Ida Srisurani Wiji Astuti, Siti Muslicha, Ahmad Nafi', Ahmad Haryono
Publikováno v:
Medical Technology and Public Health Journal, Vol 2, Iss 1 (2018)
The good procurement of the food in a boarding school has guarantee the nutritional needs of the students. This study aims to describe the implementation of the food in the boarding school in the district of Jember. This type of research is qualitati
Externí odkaz:
https://doaj.org/article/68b9fd3c5b004c94909ead89ad13b924
Publikováno v:
Molecules, Vol 19, Iss 8, Pp 12336-12348 (2014)
Extraction of protease from a local ginger rhizome (Zingiber officinale var. Bentong) was carried out. The effect of extraction pH (6.4, 6.8, 7.0, 7.2, 7.6, 8.0, 8.4, and 8.8) and stabilizers (0.2% ascorbic acid, 0.2% ascorbic acid and 5 mM EDTA, or
Externí odkaz:
https://doaj.org/article/cc931a8dbda9413ca5b37fc1decdb85e
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 24, Iss 1, Pp 1-6 (2013)
Protein-rich flour (PRF) produced from Hyacinth bean (Lablab purpureus (L) Sweet) shows good potency as a functional food ingredient. The PRF was extracted from hyacinth bean using water followed by protein precipitation at its isoelectric point. The
Externí odkaz:
https://doaj.org/article/3b4af196fdf54699809e4ae8ed0dd924