Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cynthia G C Lopulalan"'
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 10:17-23
This study aimed to characterize the physical and functional properties of cocoyam starch from several locations in Maluku. The use of starch in the processed food and non-food industries will be determined by its various characteristics depending on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e6c67662044352c38bda3881527c00b
https://doi.org/10.30598/jagritekno.2021.10.1.17
https://doi.org/10.30598/jagritekno.2021.10.1.17
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 2, Pp 180-187 (2020)
Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bffaf99ed9d9c54c100f23061f50e6b4
https://doi.org/10.6066/jtip.2020.31.2.180
https://doi.org/10.6066/jtip.2020.31.2.180
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 6:33-38
The objective of this study was to analyze the effects of the concentration of caustic lime solution and boiling time on the quality of tortilla corn chips made from mature corn. A completely randomized factorial experimental design was applied in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::047cb818e4b480af9eceeba7b782b559
https://doi.org/10.30598/jagritekno.2017.6.2.33
https://doi.org/10.30598/jagritekno.2017.6.2.33
Autor:
Cynthia G C Lopulalan, La Ega
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 4:33-40
This objective of the research was to obtain HMT sago starch having the physical characteristics that can be applied as raw materials in food processing. A completely randomized experimental design with heating temperature as the treatment was applie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acf3de421b54670e45152d83abc0f47e
https://doi.org/10.30598/jagritekno.2015.4.2.33
https://doi.org/10.30598/jagritekno.2015.4.2.33
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 5:7
This study aimed to determine the method of making ‘Mocaf’ (Modified Cassava Flour) flour that was in accordance the quality standards (SNI 01-2997-1992). This study used a Randomized Block Design consisting of one factor, namely was the flouring
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b59bf0423b7accf789b66a8e28e50332
https://doi.org/10.30598/jagritekno.2016.5.1.7
https://doi.org/10.30598/jagritekno.2016.5.1.7