Výsledky vyhledávání - "Ashri Indriati"

Akademický článek

Analisis segmenting, targeting, positioning dan bauran pemasaran (4P) terhadap usaha biskuit makanan pendamping asi (MP-ASI) berbasis mocaf (Modified cassava flour)

Autor: Nur Kartika Indah Mayasti, Arsy Priambudi, Lia Ratnawati, Cahya Edi Wahyu Anggara, Nurhaidar Rahman, Ashri Indriati, Yusman Taufik

Publikováno v: Agrointek, Vol 18, Iss 1, Pp 1-8 (2024)

Complementary Food for Mother's Milk (MPASI) is a nutritious food that is given in addition to breast milk to infants aged 6 (six) months and over to achieve nutritional adequacy. MP-ASI products include porridge, pudding, biscuits, and others. Compl

Externí odkaz: https://doaj.org/article/2a2f48c113364d3fa1a1711cd1187735

Zobrazit plný text záznamu

Akademický článek

PRODUK OLAHAN BELALANG KAYU (Valanga nigricornis Burm.): SNACK BAR DI KABUPATEN GUNUNGKIDUL MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

Autor: Aldicky F Amri, Ade Chandra Iwansyah, Yusuf Andriana, Dini Ariani, Ervika Rahayu N Herawati, Ahmad Iskandar S, Dita Kristanti, Woro Setiaboma, Taufik Kurniawan, Ashri Indriati, Bekti Juliagani, Sri Endartini, Riuh Wardhani

Publikováno v: Jurnal Teknologi Industri Pertanian, Vol 33, Iss 2, Pp 148-155 (2023)

Consumers have an important role in the sustainability of a business. Producers who can meet the needs and desires of consumers have a competitive attitude and will continue to survive. The involvement of consumers as early as possible in product des

Externí odkaz: https://doaj.org/article/c433d41de4b34c908c5cf9b72e4bca85

Zobrazit plný text záznamu

Akademický článek

Engineering properties of the cashew nut in context of designing post-harvest handling and processing machinery

Autor: Arie Sudaryanto, Dadang Dayat Hidayat, Diang Sagita, Ashri Indriati, Ari Rahayuningtyas

Publikováno v: Research in Agricultural Engineering, Vol 68, Iss 4, Pp 201-209 (2022)

The determination of the engineering properties of the cashew nut is essential as the basis for the design and development of appropriate and optimum post-harvest handling and processing machinery. The present study examined the physical, mechanical

Externí odkaz: https://doaj.org/article/b0f79ad7719d4a4298d65d5ddecfa588

Zobrazit plný text záznamu

Akademický článek

PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

Autor: Ashri Indriati, Yusuf Andriana, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Rohmah Luthfiyanti, Wawan Agustina, Ludia Simuruk Gasong

Publikováno v: Agrointek, Vol 15, Iss 2, Pp 639-648 (2021)

Financing risk is a condition of uncertainty that affects the success of a business to gain profit. Meanwhile, basic earning power is the ability to generate profits based on the capital owned. This study analyzes the risk and basic earning power of

Externí odkaz: https://doaj.org/article/434115d962004b09afc541a582f6758d

Zobrazit plný text záznamu

Akademický článek

ANALISA TEKNO EKONOMI PENGEMBANGAN USAHA BERBASIS KEARIFAN LOKAL KAB. SUMBA BARAT DAYA : BUBUR ROWE LUWA INSTAN

Autor: Nurhaidar Rahman, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Ashri Indriati, Yusuf Andriana

Publikováno v: Agrointek, Vol 15, Iss 2, Pp 425-433 (2021)

Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected

Externí odkaz: https://doaj.org/article/a80be0dbf02d4509bb40680bfac1f9cc

Zobrazit plný text záznamu

Akademický článek

Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa

Autor: Ade Chandra Iwansyah, Trian Apriadi, Dede Zainal Arif, Yusuf Andriana, Ashri Indriati, Nurkartika Indah Mayasti, Rohmah Luthfiyanti

Publikováno v: Brazilian Journal of Food Technology, Vol 25 (2022)

Abstract Rowe luwa is a traditional porridge from Southwest Sumba, Indonesia, made from the steamed pulp cassava leaves pounded together with rice. This study examined the effect of pre-gelatinization temperature on the physical quality and nutrition

Externí odkaz: https://doaj.org/article/0b2a3f12e66b42d680cc3fc9d206b5bf

Zobrazit plný text záznamu

Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract

Autor: Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid

Publikováno v: International Journal of Food Engineering. 19:133-141

New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59cd6105a12971e75eb5d7d62cb9aaaa
https://doi.org/10.1515/ijfe-2022-0170

Zobrazit plný text záznamu

Determination of colorant type in yellow tofu using Vis-NIR and SW-NIR spectroscopy

Autor: Laila RAHMAWATI, Slamet WIDODO, Deni Permana KURNIADI, Pamungkas DAUD, Agus TRIYONO, null SRIHARTI, Novita Dwi SUSANTI, Nur Kartika Indah MAYASTI, Ashri INDRIATI, Lista Eka YULIANTI, Devry Pramesti PUTRI, Seri Intan KUALA, Cahya Edi Wahyu ANGGARA, Eko Joni PRISTIANTO, Erry Dwi KURNIAWAN, Ignatius Fajar APRIYANTO, Dayat KURNIAWAN

Publikováno v: Food Science and Technology, Volume: 43, Article number: e112422, Published: 16 JAN 2023

A method that can detect colorant type in food is requisite against illegal practices that used non-food-grade colorants in food. In this study colorant types of yellow tofu were identified using visible near-infrared (Vis-NIR) and shortwave near-inf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfdb969fad996b5c7c1951e5bf403df8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100518&lng=en&tlng=en

Zobrazit plný text záznamu

Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

Autor: Faridah Kormin, Ade Chandra Iwansyah, Dewi Desnilasari, Yusuf Andriana, Devry Pramesti, Nur Kartika Indah Mayasti, Wawan Agustina, Ashri Indriati

Publikováno v: Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 987-992, Published: 08 MAR 2021
Food Science and Technology, Issue: ahead, Published: 08 MAR 2021

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75335bfdb39041d11f2263d23dbf0c1b
https://doi.org/10.1590/fst.15420

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání