Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Aji Sutrisno"'
Autor:
Aji Sutrisno, Panji achmad apriyandi
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 159-171 (2024)
A Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%)
Externí odkaz:
https://doaj.org/article/d78c26fa544e4128bbddb9bfec678be3
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100407- (2024)
The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed
Externí odkaz:
https://doaj.org/article/ef7ce29765fc4e3ca164234aa5210c52
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extra
Externí odkaz:
https://doaj.org/article/cd4ae0f66ff147c7973fa22a1841e3a3
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 11, Iss 2, Pp 246-255 (2023)
Pemanasan ohmic merupakan proses pemanasan yang bekerja berdasarkan melewatkan arus listrik pada bahan yang bersifat resistif. Pemanasan ini diketahui memiliki kelebihan seperti menghasilkan panas seragam dan laju pemanasan yang tinggi. Tujuan dari p
Externí odkaz:
https://doaj.org/article/39ba132196784b6eb9197e9f5c65549e
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-8 (2023)
Abstract Biofilm becomes one of the crucial food safety problems in the food industry as the formation of biofilm can be a source of contamination. To deal with the problem, an industry generally employs physical and chemical methods including saniti
Externí odkaz:
https://doaj.org/article/8524fa4de2d84d8a9cfdc0d66ae24f44
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 1913-1928 (2022)
ABSTRACT: An improved bioassay-guided fractionation was performed to effectively screen angiotensin-I converting enzyme inhibitory (ACEI) peptides from milk protein hydrolysate. The aqueous normal phase liquid chromatography, namely hydrophilic inter
Externí odkaz:
https://doaj.org/article/9b5dea67b9364c18b400caf6a56d4b1c
Autor:
Renny Indrawati, Elok Zubaidah, Aji Sutrisno, Leenawaty Limantara, Tatas Hardo Panintingjati Brotosudarmo
Publikováno v:
Potravinarstvo, Vol 15, Pp 835-845 (2021)
The production of tea dregs is continually increasing along with the growth of people's interest in ready-to-drink beverages. However, the recent development of research on the use of tea dregs is still very limited. The present study was aimed to id
Externí odkaz:
https://doaj.org/article/f98629a4ee324415a0f428c1b043383a
Autor:
Delvi Addelia Vriyanie, Aji Sutrisno
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 7, Iss 1, Pp 30-39 (2019)
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta singkong dan kedelai hitam terhadap sifat fisik, kimia, dan organoleptik muffin non terigu. Metode yang digunakan yaitu Rancangan Acak Kelompok Faktorial (RAKF) yang disusun dengan 2
Externí odkaz:
https://doaj.org/article/19d6d9d5e48d43bead0d1d3c96a357c1
Autor:
Westra Dwipa Adiluhung, Aji Sutrisno
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 6, Iss 4, Pp 26-37 (2018)
Tepung beras sebagai bahan baku roti tawar bebas gluten memiliki keterbatasan dalam menahan gas karbondioksida (CO2) dari hasil fermentasi. Glukomannan ditambahkan untuk membentuk lapisan film tipis menahan gas CO2 dan proofing berperan pada pengemba
Externí odkaz:
https://doaj.org/article/7a2eaa0d0b8545cf95bb639c3dc8569f
Publikováno v:
International Journal of Microbiology, Vol 2021 (2021)
Background. Oil palm trunk (OPT) with highly cellulose content is a valuable bioresource for bioethanol production. To produce ethanol from biomass, pretreatment is an essential step in the conversion of lignocellulosic biomass to fermentable sugars
Externí odkaz:
https://doaj.org/article/d0f8893996da4b249106486e6c4ea905