Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Brilliantina, A"'
Autor:
Aulia Brilliantina, Putu Tessa Fadhila, Adi Sucipto, Dimas Triardianto, Suparto Suparto, Yossi Wibisono
Publikováno v:
Agrointek, Vol 18, Iss 2, Pp 440-445 (2024)
Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included
Externí odkaz:
https://doaj.org/article/37602bb155c843579cd810e0cf7b5f9a
Autor:
Budi Hariono, Feby Erawantini, Aulia Brilliantina, Mokhamad Fatoni Kurnianto, Supriyono Supriyono, Syamsiar Kautsar, Rizza Wijaya, Angga Herviona Ikhwanudin
Publikováno v:
AcTion: Aceh Nutrition Journal, Vol 8, Iss 4, Pp 526-532 (2023)
Improper processing of soymilk, such as soybean raw materials, use of well water, and use of cooking vessels, produces soymilk that does not meet SNI standards. These conditions can contaminate soymilk with harmful metals. The purpose of this study w
Externí odkaz:
https://doaj.org/article/57f6f2a0971f424bb20f7390d05fff11
Autor:
Budi Hariono, Syamsiar Kautsar, Aulia Brilliantina, Risse Entikaria Rachmanita, Mokhamad Fatoni Kurnianto
Publikováno v:
Rona Teknik Pertanian, Vol 16, Iss 2, Pp 138-144 (2023)
Abstrak. Separator merupakan alat pemisah minyak atsiri dari air destilat pada proses penyulingan minyak atsiri. Perancangan separator disesuaikan dengan berat jenis minyak atsiri yang akan diproses. Tujuan dari penelitian ini adalah melakukan desain
Externí odkaz:
https://doaj.org/article/89ca4d9374ac463ba4545837630fdf06
Autor:
Silvia Oktavia Nur Yudiastuti, Wiwik Handayani, Elok Kurnia Novita Sari, Rizza Wijaya, Aulia Brilliantina, Ahmad Haris Hasanuddin Slamet
Publikováno v:
International Journal of Islamic Education, Research and Multiculturalism, Vol 6, Iss 1 (2024)
The use of enzymes in Indonesia is increasing rapidly and is used in various industries, especially FCMG. One of the enzymes that is widely used is xylanase, which is an extracellular enzyme that can hydrolyze xylan into xylose and xylo-oligosacchari
Externí odkaz:
https://doaj.org/article/261a395cde8343de8e5449570f823b47
Publikováno v:
Rona Teknik Pertanian, Vol 16, Iss 1, Pp 27-34 (2023)
Abstract Soymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal meth
Externí odkaz:
https://doaj.org/article/d0b26e7c26864b00afec7819f4f3822a
Autor:
Rizza Wijaya, Silvia Oktavianur Yudiastuti, Anna Mardhiana Handayani, Elok Kurnia Novita Sari, Tri Wahyu Saputra, Febryan Kusuma Wisnu, Aulia Brilliantina
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 4, Pp 589-600 (2022)
Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study w
Externí odkaz:
https://doaj.org/article/a66cb321c9f44511a99782509e00408a
Autor:
Hariono, Budi, Brilliantina, Aulia, Kautsar, Syamsiar, Wijaya, Rizza, Kurnianto, Mukhamad Fatoni
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 3098 Issue 1, p1-6, 6p
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 3098 Issue 1, p1-5, 5p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1338 Issue 1, p1-8, 8p
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 1, Pp 41-47 (2021)
Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture content, it is necessary to make an effort to extend th
Externí odkaz:
https://doaj.org/article/e6192b71d14647d9a442056c5da72a60