Výsledky vyhledávání - "D L Ayudiarti"

The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi

Autor: E Hastarini, D L Ayudiarti, T D Suryaningrum, R N Sari

Publikováno v: IOP Conference Series: Earth and Environmental Science. 919:012037

Surimi is a myofibril protein concentrate that can be processed into various innovative analog products. Innovation surimi research into analog mushroom products was formulated with tapioca flour (12% & 15% ) and milk powder (2.5% & 5%) has been done

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::13e5dab1afd8074d2c915fc70868b3b6
https://doi.org/10.1088/1755-1315/919/1/012037

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Physical characteristics of effervescent tablet probiotics in various concentration of tapioca coatings

Autor: D L Ayudiarti, D Febrianti, D A Oktavia, V Yanuar

Publikováno v: IOP Conference Series: Earth and Environmental Science. 919:012045

RICA (Research Institute for Coastal Aquaculture) Maros in South Sulawesi has developed 5 probiotic preparations, namely RICA-1, RICA-2, Rica-3, RICA-4 and RICA-5 in liquid form to improve shrimp farming in ponds. In practice, the use of liquid probi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ae2fcb2fee57a6f818bdc76bed317b84
https://doi.org/10.1088/1755-1315/919/1/012045

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The potential of green seaweed (Caulerpa sp.) extract to synthesis ZnO nanoparticles with zinc nitrate as a precursor and pH variations

Autor: R N Sari, E Sinurat, D L Ayudiarti, D A Oktavia

Publikováno v: IOP Conference Series: Earth and Environmental Science. 924:012088

The potential of green seaweed Caulerpa sp. as a reducing agent, stabilizer, and capping agent and the benefits of zinc oxide (ZnO) nanoparticles in the food and non-food is exciting to be developed. The research was aimed to understand the potential

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b7e075251b581acc9d44a7287e2ae996
https://doi.org/10.1088/1755-1315/924/1/012088

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Biodegradation of surimi processing and crab canning wastewater using indigenous bacteria consortium

Autor: D L Ayudiarti, R N Sari, S Wibowo, D A Oktavia

Publikováno v: IOP Conference Series: Earth and Environmental Science. 860:012075

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85bc55c4eab7204014ca18639d157ae3
https://doi.org/10.1088/1755-1315/860/1/012075

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Characteristic of fortified crackers with largehead hairtail (trichiurus lepturus) fish flour

Autor: E Hastarini, Suryanti, T D Suryaningrum, R Nurbayasari, D L Ayudiarti, Syamdidi, D A Oktavia, I Adlhiyyah

Publikováno v: IOP Conference Series: Earth and Environmental Science. 860:012076

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e10d12c84555842b9b7e56391007e1c1
https://doi.org/10.1088/1755-1315/860/1/012076

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Conversion of fisheries processing by-product into salted-egg fish skin chips

Autor: Suryanti, D L Ayudiarti, R N Sari, D Fransisca, Th D Suryaningrum, E Hastarini

Publikováno v: IOP Conference Series: Earth and Environmental Science. 733:012117

Fisheries processing produces fish skin as a by-product. By using simple technology, the skin can be processed to produce high-protein snack foods, that the taste can be adjusted to the public tastes, such as chips. The economic value of these skin c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::434f7a2898ee34ceb7e36f6c3cf0ee68
https://doi.org/10.1088/1755-1315/733/1/012117

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Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)

Autor: D L Ayudiarti, D Ikasari, R N Sari, T D Suryaningrum, Suryanti, E Hastarini

Publikováno v: IOP Conference Series: Earth and Environmental Science. 733:012113

This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::420be9c525cfffbab3766c7a9c6b544a
https://doi.org/10.1088/1755-1315/733/1/012113

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Addition of chitosan oligomers to improve bread texture

Autor: E. Hastarini, D. L. Ayudiarti

Publikováno v: IOP Conference Series: Earth and Environmental Science. 278:012034

This study aimed to characterize the bread products that was given additional chitosan oligomer from crustacean (shrimp) waste. The making of bread with the addition of chitosan oligomer was carried out with concentration treatment (0, 0.1%, 0.3% and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d957fdb046cc9f7f88b1a5f9c95aa165
https://doi.org/10.1088/1755-1315/278/1/012034

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