Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Een Sukarminah"'
Autor:
Endah Wulandari, Hanaa Rachmawati Sari, Een Sukarminah, Dian Kurniati, Elazmanawati Lembong, Fitry Filianty
Publikováno v:
Agritech, Vol 40, Iss 2, Pp 169-174 (2020)
Sorgum (Sorghum bicolor (L) Moench.) merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti beras. Sorgum memiliki kadar protein tidak tinggi, sehingga proses substitusi dengan kacang-kacangan atau proses perkecmabhan biji sorgum diharap
Externí odkaz:
https://doaj.org/article/06e5a7175d284bd199777b0acc04bb51
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 30, Iss 2, Pp 173-179 (2019)
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the indust
Externí odkaz:
https://doaj.org/article/b37a0c9e3cc54d9e9f1a8d65c31941b8
Degradation of Lignocelluloses Cocoa Shell (Theobroma cacao L.) by Various Types of Mould Treatments
Autor:
Mohamad Djali, Indira Lanti Kayaputri, Dian Kurniati, Een Sukarminah, Inna Muslimah Hanifa Mudjenan, Gemilang Lara Utama
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
Lignocellulose can be degraded by lignocellulolytic microorganisms such as moulds. The purpose of the study was to obtain the right type of moulds in degrading lignocellulose on the cocoa shell powder. The study used a completely randomized design me
Externí odkaz:
https://doaj.org/article/378a1129c1da44aa82a405c5dc94561b
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 7, Iss 1, Pp 23-30 (2018)
Abstrak Limbah tandan kosong kelapa sawit (TKKS) dapat dimanfaatkan secara optimal. Kandungan yang cukup besar dari TKKS adalah hemiselulosa. Hemiselulosa dapat dihidrolisis menjadi xilosa, dan xilosa dapat difermentasi menjadi xilitol. Tujuan dari
Externí odkaz:
https://doaj.org/article/72515b2617dc49bb98ec384da9b29efa
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 6, Iss 2, Pp 83-85 (2019)
Hanjeli (Coix lacryma-jobi L.) merupakan tanaman serealia dari famili gramineae yang keberadaanya masih jarang dimanfaatkan sebagai produk olahan pangan. Tepung yang tidak diozon memiliki keterbatasan untuk diaplikasikan pada produk pangan seperti sw
Externí odkaz:
https://doaj.org/article/0a4d0f225e434e208ffd0cc72989f294
Publikováno v:
Open Agriculture. 7:300-310
The added value of Lactobacillus acidophilus encapsulation due to its production process is one of the first things that need to be known in calculating techno-economic analysis to determine the sustainability of its downstream. The result of value-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5dcf62bb4583bb7709e1439213d7df9
https://doi.org/10.1515/opag-2022-0081
https://doi.org/10.1515/opag-2022-0081
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3376e461276757d2d96e42d83c7baaf
https://doi.org/10.1111/jfpp.16522
https://doi.org/10.1111/jfpp.16522
Autor:
Fitry Filianty, Endah Wulandari, Een Sukarminah, Elazmanawati Lembong, Hanaa Rachmawati Sari, Dian Kurniati
Publikováno v:
Agritech, Vol 40, Iss 2, Pp 169-174 (2020)
agriTECH; Vol 40, No 2 (2020); 169-174
agriTECH; Vol 40, No 2 (2020); 169-174
Sorgum (Sorghum bicolor (L) Moench.) merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti beras. Sorgum memiliki kadar protein tidak tinggi, sehingga proses substitusi dengan kacang-kacangan atau proses perkecmabhan biji sorgum diharap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3125edf185498f202cd74b04248c56a7
https://jurnal.ugm.ac.id/agritech/article/view/38256
https://jurnal.ugm.ac.id/agritech/article/view/38256
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 30, Iss 2, Pp 173-179 (2019)
Sorghum is potential to be developed into flour based products due its high starch content (around 80.42%). However, native sorghum flour is unstable during cooking, has low viscosity, and limited swelling power resulting in limited use in the indust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::198a516bd5ad7b5e85f16ad0d170b10c
https://doi.org/10.6066/jtip.2019.30.2.173
https://doi.org/10.6066/jtip.2019.30.2.173
Autor:
Imas Siti Setiasih, Mohammad Djali, Edy Suryadi, Tita Rialita, Yana Cahyana, Robi Andoyo, Een Sukarminah, Herlin Herliansah, In-In Hanidah, Efri Mardawati
Publikováno v:
Journal of the Japan Institute of Energy. 98:132-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcba67ce4fc718baf91f152566bff485
https://doi.org/10.3775/jie.98.132
https://doi.org/10.3775/jie.98.132