Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Dego Yusa Ali"'
Publikováno v:
Jurnal Teknologi Pertanian, Vol 25, Iss 2, Pp 117-128 (2024)
Edamame menjadi salah satu komoditas ekspor unggulan Kota Jember, Jawa Timur. Pada kategori ekspor, edamame yang digunakan harus memiliki kualitas unggul sehingga perlu dilakukan penyortiran. Namun selama ini pemanfaatan edamame yang tidak memenuhi s
Externí odkaz:
https://doaj.org/article/faae4c6bde324684b8460c1e8f033b4a
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 2, Pp 119-126 (2024)
Peeled edamame can be processed into a product that will increase added value, including edamame milk. The perishable nature of milk requires further processing, such as drying it into powder. One of the commonly used fillers is maltodextrin because
Externí odkaz:
https://doaj.org/article/29da91bbd54a4c6bb357b3054b4be702
Autor:
Dego Yusa Ali, Teti Estiasih, Rini Yulianingsih, Riska Puspita, Lutfia Adila, Brilliant Praditya
Publikováno v:
Journal of Innovation and Applied Technology, Vol 9, Iss 2, Pp 114-119 (2023)
People in Indonesia are usually consuming commercial packaged of home-made chili sauce, which is mostly produced by MSMEs. UD Dede Satoe produce chili sauce using preservation techniques with aseptic packaging. The weakness of this technique is that
Externí odkaz:
https://doaj.org/article/2c13a483b9ee496a82ea7cfce6ff2ad2
Autor:
Siska Septiana, Dego Yusa Ali, Teti Estiasih, Neza Fadia Rayesa, Alia Fibrianingtyas, Nevara Latansya, Igoy Arya Bimo
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 1, Pp 37-43 (2023)
ABSTRAK Habanero-typepepper(Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies ispotential to be processed into ready-to-eat products. The development of this product is expected to improvetheTe
Externí odkaz:
https://doaj.org/article/7fa2e66940d9491d8220974912188281
Autor:
Wenny Bekti Sunarharum, Dego Yusa Ali, Tanalyna Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, Annisa Aurora Kartika
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 2, Pp 193-200 (2022)
Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consume
Externí odkaz:
https://doaj.org/article/0fe45b2cb7bd4255927b1c7fd7f81ce0
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 2, Pp 111-120 (2021)
Abstract Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the int
Externí odkaz:
https://doaj.org/article/028be4fbe49c468299f7f981ba782623
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 7, Iss 4, Pp 22-30 (2020)
Penelitian dilakukan untuk mempelajari pengaruh rasio tepung sorgum dan tepung sagu aren terhadap karakteristik fisik mi kering. Rancangan Acak Lengkap (RAL) telah digunakan dengan satu faktor yaitu proporsi tepung sorgum dan tepung sagu aren terdiri
Externí odkaz:
https://doaj.org/article/195068340ae94e64b2524eae3e25ed52
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 25, Iss 1, Pp 23-30 (2014)
Liquid smoke is impractical and easy to deteriorate, thus needs to be protected against deterioration. Spray drying technique is widely used to encapsule bioactive compounds. This study aims to determine the optimum encapsulant ratio and spray drying
Externí odkaz:
https://doaj.org/article/77c7c431e74c4f0d8f9fc4ca8f690824
Autor:
Wenny Bekti Sunarharum, Tunjung Mahatmanto, Dego Yusa Ali, Yuniar Ponco Prananto, Paulus Immanuel Nugroho
Publikováno v:
Coffee Science ISBN: 9781003043133
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::028030af7cf7845d43af10db98d73cf1
https://doi.org/10.1201/9781003043133-9
https://doi.org/10.1201/9781003043133-9
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 2, Pp 111-120 (2021)
Several types of mushrooms such as white oyster mushrooms, shiitake and straw have a protein content with a high proportion of glutamic acid so that they can be utilized as broth powder. The purpose of this study was to determine the interaction of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dc1ff6e4068d5345632b1130e88ad32
https://doi.org/10.21776/ub.jpa.2021.009.02.5
https://doi.org/10.21776/ub.jpa.2021.009.02.5