Zobrazeno 1 - 10
of 15
pro vyhledávání: '"DYAH NURUL AFIYAH"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated milk then added with lactic acid bacteria and allowed to ferment. However, the series
Externí odkaz:
https://doaj.org/article/08d2e38b1dda4cc1a96a72fcf39fa13e
Publikováno v:
Jurnal Ternak Tropika, Vol 22, Iss 2, Pp 97-104 (2021)
Tujuan penelitian ini untuk mengetahui performa ayam jawa super atau ayam kampung super yang diberi pakan terfermentasi dengan menggunakan bakteri proteolitik. Materi penelitian adalah ayam kampung super berjumlah 240 yang diberi perlakuan pakan ferm
Externí odkaz:
https://doaj.org/article/b041a812585d4305a23defb28b2baab9
Publikováno v:
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi. 3:383-391
Kegiatan Pendampingan Pengembangan Kapasitas Usaha Klaster Peternak Sapi Kabupaten Ponorogo adalah kegiatan pendampingan yang dilakukan oleh Fakultas Pertanian UNISKA Kediri untuk mengawal dan mengontrol program peningkatan kapasitas usaha bagi para
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86594cdebb49764ec1b368a85a96d17
https://doi.org/10.58466/literasi.v3i1.836
https://doi.org/10.58466/literasi.v3i1.836
Pelatihan Pembuatan Keripik Usus Bagi Ibu-Ibu PKK di Desa Gedangsewu Kecamatan Pare Kabupaten Kediri
Publikováno v:
Surya Abdimas. 5:443-449
Desa Gedangsewu merupakan desa di Kecamatan Pare Kabupaten Kediri yang mayoritas penduduknya bertani, berkebun dan berwirausaha. Pelatihan-pelatihan yang dilakukan sebaiknya disesuaikan dengan potensi sumber daya disana. Desa Gedangsewu seperti daera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6978bc0b24c20d03ad6d8ba0a98a876
https://doi.org/10.37729/abdimas.v5i4.1357
https://doi.org/10.37729/abdimas.v5i4.1357
Autor:
RISKA NURTANTYO SARBINI, IRDAM AHMAD, ROMIE OKTOVIANUS BURA, LUHUT SIMBOLON, DYAH NURUL AFIYAH
A digital game with a Role-Playing Game (RPG) type is one of the games that has a storyline that has been set in a scenario. What makes this game exclusive is that there are scenarios and challenges to complete. We created a Game-Based Learning combi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fbebf7320497078654f72492ba26d88
Publikováno v:
E3S Web of Conferences, Vol 335, p 00007 (2022)
Yoghurt is a functional drink that is beneficial to health. However, nutritional losses, e.g. vitamin C, occurs during the thermal process. Therefore, vitamin C supplementation is needed to replace the lost amount during processing by adding the extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e3b55c6ddd019e6a7a9d0a1e22be422
https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/02/e3sconf_icesai2021_00007.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/02/e3sconf_icesai2021_00007.pdf
Publikováno v:
Jurnal Ternak. 13:47
Yogurt is a nutrient-rich drink and is mostly liked by many consumers. However, the thermal process in yogurt manufacturing reduces its final product nutrients. Therefore, Podang Urang mango (Mangifera indica l.) juice is added to give the supplement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f75b041a42db18dcda3c349fdc497be5
https://doi.org/10.30736/jt.v13i2.144
https://doi.org/10.30736/jt.v13i2.144
Publikováno v:
Jurnal ABDINUS : Jurnal Pengabdian Nusantara; Vol. 4 No. 1 (2020): Volume 4 Nomor 1 Tahun 2020; 75-82
Jurnal ABDINUS : Jurnal Pengabdian Nusantara; Vol 4 No 1 (2020): Volume 4 Nomor 1 Tahun 2020; 75-82
Jurnal ABDINUS : Jurnal Pengabdian Nusantara; Vol 4 No 1 (2020): Volume 4 Nomor 1 Tahun 2020; 75-82
Onion are horticulture commodities that having many benefits, high value and strong market outlook. Onion productivity in Nganjuk has shown high, the dust nor reached 32 tons / hectares. Along with increasing onion production in Nganjuk, the hay onio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14333acdb19bfa5fe6d0d340ac457053
https://ojs.unpkediri.ac.id/index.php/PPM/article/view/14617
https://ojs.unpkediri.ac.id/index.php/PPM/article/view/14617
Publikováno v:
Jurnal Ternak. 12:49
Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc1e1e046f316dd9e3a8e2f1878783d
https://doi.org/10.30736/jt.v12i2.100
https://doi.org/10.30736/jt.v12i2.100
Publikováno v:
Journal of Food Science. 81:M2761-M2769
Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a16b14e56f00de970b7906b527ac45
https://doi.org/10.1111/1750-3841.13509
https://doi.org/10.1111/1750-3841.13509