Výsledky vyhledávání - "Andoko, Effendi"

Akademický článek

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Autor: Mujianto Mujianto, Zalizar Lili, Damat Damat, Relawati Rahayu, Harini Noor, Andoko Effendi, Nisar Asma, Harahap Burhanuddin, Iswahyudi Iswahyudi

Publikováno v: BIO Web of Conferences, Vol 104, p 00028 (2024)

Extracted stevia leaves can be natural sweetener in pudding. This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar. This research used a simple randomized block design consisting

Externí odkaz: https://doaj.org/article/2be9602f42fb483d9c0173ab9047bf01

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Akademický článek

Characteristics of Rice Analogue from Composite Flour and Seaweed Puree

Autor: Nur Muhammad, Damat Damat, Setyobudi Roy Hendroko, Muawwanah Masyrurotul, Asmawati Asmawati, Andoko Effendi, Hussain Zahid, Fitriasari Fika

Publikováno v: BIO Web of Conferences, Vol 104, p 00027 (2024)

The research aimed to determine the interaction of corn flour formulation, yellow sweet potato, arrowroot starch, and concentration of Gracilaria sp. seaweed slurry on the physicochemical properties of rice analogue. This research was conducted using

Externí odkaz: https://doaj.org/article/9cc39dcb46ea4a17b471276b4b636dbe

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Akademický článek

Consumen Preference Analysis of UMM Analog Rice in Malang - Indonesia

Autor: Tain Anas, Windiana Livia, Baroh Istis, Damat Damat, Rahmah Mutammimatur, Andoko Effendi

Publikováno v: E3S Web of Conferences, Vol 432, p 00005 (2023)

The analog rice produced by UMM is made as a functional food by prioritizing good nutrition to make consumers healthy who consume it. The research objective is to analyze the characteristics of UMM analog rice consumers and the factors that influence

Externí odkaz: https://doaj.org/article/cdce0e7540c34850b33a2871d4cad3c4

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Akademický článek

Characteristics of Gluten Free Biscuit from Purple Sweet Flour, Rice Brands and Coffee Cherry Flour

Autor: Damat Damat, Hendroko Setyobudi Roy, Harini Noor, Asmawati Asmawati, Anwar Shazma, Zsazsa Mahesah Cutari, Wachid Mochamad, Andoko Effendi, Trisna Salsabila Andalusia

Publikováno v: E3S Web of Conferences, Vol 432, p 00008 (2023)

This study aimed to analyze gluten free biscuits’s from purple sweet potato flour, rice bran flour, and coffee cherry flour; using completely randomized design method. The treatments applied were the ratio of adding purple sweet potato flour, bran

Externí odkaz: https://doaj.org/article/c5e095b9478a4c18ba9a179639cd356b

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