Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Cahyaning Rini Utami"'
Autor:
Cahyaning Rini Utami, 𝐒𝐡𝐨𝐤𝐢𝐟𝐮𝐥 Burhan
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 15, Iss 1 (2024)
The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and
Externí odkaz:
https://doaj.org/article/c07f77921d404005a3f818e62d8797d1
Autor:
Cahyaning Rini Utami, Sulkha Mafaza
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
One of the most popular processed foods is noodles. Making noodles with high protein ingredients can be from catfish. As an alternative to noodles as a functional food, catfish noodles made with wheat flour and sweet potato paste are prepared. The go
Externí odkaz:
https://doaj.org/article/346994d049ca4f4493b02fc9e61696b0
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023)
𝘛𝘩𝘪𝘴 𝘴𝘵𝘶𝘥𝘺 𝘢𝘪𝘮𝘴 𝘵𝘰 𝘥𝘦𝘵𝘦𝘳𝘮𝘪𝘯𝘦 𝘵𝘩𝘦 𝘤𝘰𝘯𝘤𝘦𝘯𝘵𝘳𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘊𝘔𝘊 𝘢𝘯𝘥 𝘱𝘢𝘭𝘮 𝘴𝘶𝘨𝘢𝘳 𝘰𝘯
Externí odkaz:
https://doaj.org/article/884d692796f64a82b9b4625b3464ecf9
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 2 (2022)
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Externí odkaz:
https://doaj.org/article/bdcb004cb9c8464ca635f3c7112b9267
Autor:
Roisatul Ainiyah, Cahyaning Rini Utami
Publikováno v:
AGROMIX, Vol 11, Iss 1, Pp 9-20 (2020)
Soap is a mixture of sodium compounds with fatty acids that are used as a body cleansing agent, in the form of solid, foam, with or without other additives and does not cause irritation to the skin. To improve quality, bath soap can be given addition
Externí odkaz:
https://doaj.org/article/5961b262346a4dae815493b6f5893f61
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 1 (2022)
Ananas comosus L. Merr in Indonesia has a very large production rate but the shelf life is relatively short. Alternatives increase the shelf life of pineapple fruit made in the form of flour. The quality of pineapple flour is determined by the drying
Externí odkaz:
https://doaj.org/article/890d0a05fa73473aa917264f86eb9341
Autor:
Cahyaning Rini Utami
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 9, Iss 1, Pp 1-9 (2018)
Salak merupakan buah asli Indonesia yang keberadaanya melimpah. Salak mengandung sukrosa, fruktosa, dan glukosa yang dimanfaatkan bakteri asam laktat (BAL) selama proses fermentasi sehingga dapat dibuat sebagai bahan dasar minuman probiotik. Pemanfaa
Externí odkaz:
https://doaj.org/article/b7e3088b2adf4c1c839f5f75a17a2e21
Autor:
Cahyaning Rini Utami
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 8, Iss 1, Pp 99-106 (2017)
Tape merupakan salah satu makanan fermentasi tradisional di Indonesia. Pisang kepok dapat dimanfaatkan sebagai bahan dasar membuat tape karena memiliki kelebihan pati yang resisten dan serat tinggi. Kandungan pati yang ada pada pisang kepok sekitar 2
Externí odkaz:
https://doaj.org/article/3333f0674b734b5f943fc9ea61ffecc5