Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Dewa Gede Mayun Permana"'
Autor:
Dewa Gede Mayun Permana1, Agus Selamet Duniaji1, Ni Wayan Wisaniyasa1, Ida Bagus Wayan Gunam2 ibwgunam@unud.ac.id
Publikováno v:
EurAsian Journal of Biosciences. Aug-Dec2020, Vol. 14 Issue 2, p3527-3535. 9p.
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 10:376-392
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67b6ab7f000b7266acbba642b5cb9bf5
https://doi.org/10.20546/ijcmas.2021.1006.040
https://doi.org/10.20546/ijcmas.2021.1006.040
Publikováno v:
Jurnal Aplikasi Teknologi Pangan. 7:55-61
Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54be1bed39800a608b81c5a8e4e7d18f
https://doi.org/10.17728/jatp.2163
https://doi.org/10.17728/jatp.2163
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:761
The purpose of this research was to determine the effect of the concentration of maltodextrin and tween 80 on the characteristics of the gumitir flower instant drink powder and to proper concentration of maltodextrin and tween 80 to get the gumitir f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ca726bd4b4274d6d87869aa633c483d
https://doi.org/10.24843/itepa.2021.v10.i04.p21
https://doi.org/10.24843/itepa.2021.v10.i04.p21
Publikováno v:
Media Ilmiah Teknologi Pangan, Vol 4, Iss 1, Pp 35-42 (2017)
This research was conducted to determine temperature and time exraction effect onflavonoid content and antioxidant activity of soursoup leaf extract. The experimental designused in this research was a factorial completely randomized design which cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::9fbfcda7c250539012036efa166da49c
https://ojs.unud.ac.id/index.php/pangan/article/view/29815
https://ojs.unud.ac.id/index.php/pangan/article/view/29815
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:225
This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental desig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00513bbcbb0514591817792bd38043ed
https://doi.org/10.24843/itepa.2021.v10.i02.p06
https://doi.org/10.24843/itepa.2021.v10.i02.p06
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:108
Loloh teter leaf is one of the traditional drinks in Bali, it made from raw material of teter leaf and other matter such as tamarind fruit, sugar and salt. The study aims to determine the effect of additional tamarind fruit (Tamarindus indica L.) to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0c5796cd0badc9d9d5f595b87a9c2d8
https://doi.org/10.24843/itepa.2021.v10.i01.p10
https://doi.org/10.24843/itepa.2021.v10.i01.p10
Autor:
I Wayan Wisma Pradnyana Putra, Putu Sarjana, Takeshi Takama, G.P. Ganda Putra, Andi Suryanto, I Wayan Kasa, Ida Bagus Wayan Gunam, I Dewa Gede Mayun Permana
Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 11:272
The fermentation process has an important role in determining the quality of cocoa beans by forming taste, color, aroma, and appearance. The purpose of this study was to determine the effect of inoculum concentration and fermentation time on the char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a443d6a3dbc0e76a4a2dad128e639750
https://doi.org/10.18517/ijaseit.11.1.11901
https://doi.org/10.18517/ijaseit.11.1.11901
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 9:448
This research aimed to determine the effect of almond and edamame characteristics against almond edamame milk and to determine the best ratio of almond and edamame to generate the best characteristic almond edamame milk. The experimental design of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::031bfe971f69d76b23dd06b1392f4b56
https://doi.org/10.24843/itepa.2020.v09.i04.p09
https://doi.org/10.24843/itepa.2020.v09.i04.p09
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 9:117
This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ed99725d77791b003ab45519fd2dd59
https://doi.org/10.24843/itepa.2020.v09.i02.p02
https://doi.org/10.24843/itepa.2020.v09.i02.p02