Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Dyah - Koesoemawardani"'
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 25, Iss 2, Pp 120-128 (2020)
Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical
Externí odkaz:
https://doaj.org/article/53daa5bb39f042cabf38d5114f1f1a85
Publikováno v:
Biology, Medicine & Natural Product Chemistry, Vol 12, Iss 2, Pp 437-440 (2023)
Indonesia's shrimp industry is growing rapidly, but a surge in shrimp waste such as shells and heads shrimps are increasing as well. These waste products contain important components such as protein, minerals, and amino acids. This study aims to dete
Externí odkaz:
https://doaj.org/article/22f0dc52cce34c60838d885e7e606d46
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 1, Pp 39-57 (2023)
Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time f
Externí odkaz:
https://doaj.org/article/9d00a00961cb45bdba6920730fdc5b81
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 10, Iss 1, Pp 57-63 (2021)
Medicinal herbs are stimulants made from various types of medicinal plants which function to stimulate children's appetite. One of the drawbacks of herbal punching is that it is bitter in taste and the aroma is less favorable so that it takes effort
Externí odkaz:
https://doaj.org/article/388b23f83f8b4532b78161f3ec98ecf2
Autor:
Dyah Koesoemawardani, Mahrus Ali
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 277-287 (2017)
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 277-287 (2016)
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 277-287 (2016)
Rusip was a fermented food of fish that have a distinctive aroma so that potential to be developedinto instant seasoning. This research was aimed at optimizing powder process of rusip with the additionof alginate. The treatment were concentration of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ec5ff1097b5c6c242e786c3999ed142
http://jurnal.ipb.ac.id/index.php/jphpi/article/view/15093
http://jurnal.ipb.ac.id/index.php/jphpi/article/view/15093
Publikováno v:
Agritech, Vol 33, Iss 03, Pp 265-272 (2013)
Rusip can be made both spontaneously and non-spontaneously. Starter is not added to spontaneous rusip, while to that of non-spontaneous, liquid starter is added in the form of a mixture of lactic acid bacteria including Streptococcus, Lactococcus and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c9508de221c478196f62399a5c3a0f91
https://jurnal.ugm.ac.id/agritech/article/view/9547
https://jurnal.ugm.ac.id/agritech/article/view/9547
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 344:012005
Rusip is a typical food of Bangka Belitung Indonesia made from fermented anchovy. This study aims to determine the properties of chemistry, microbiology, composition of amino acids and fatty acids from fermented fish spontaneously and non spontaneous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e34375cf94c8faaf82dea58221625134
https://doi.org/10.1088/1757-899x/344/1/012005
https://doi.org/10.1088/1757-899x/344/1/012005
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 19, Iss 2 (2014)
This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation. Fermentation was carried out for 7 days and the observation was done after fermentation time of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::18a9f4a58f7f9b0833251434abb080fe
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/418
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/418
Autor:
Dyah Koesoemawardani, nety yuliana
Publikováno v:
Jurnal Sains dan Teknologi Indonesia; Vol 11, No 3 (2009)
This research aimed to (1) compare the characterization between rusip with Streptococcus sp. and without it, and (2) evaluate chemical, and microbiological. This research done in some steps which was (1) preparation of liquid starter, (2) making of d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c989db19547e7f68fa7810f735bd8842
https://doi.org/10.29122/jsti.v11i3.834
https://doi.org/10.29122/jsti.v11i3.834
Autor:
Dyah Koesoemawardani
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 12, Iss 2 (2012)
The objective of this work was to analyze the sensory properties of rusip from traditional market in Sungailiat-Bangka. Purposed sampling was used to collect the samples, and sensory analysis was done by using free choice profiling (FCP) and focus gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::6816cbcebd6bb4434d2ee8328c0de8b8
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/82
http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/82