Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Elvira Syamsir"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 1-10 (2022)
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temp
Externí odkaz:
https://doaj.org/article/0d77a11aeddf4f16b9601de47c9b4ec2
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 11-20 (2022)
Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato n
Externí odkaz:
https://doaj.org/article/31bf9d9b839c4ed789e59d46505c191e
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 1, Pp 60-68 (2022)
Tofu whey is a by-product obtained during tofu production that contains proteins and peptides, soluble carbohydrates, soy isoflavone, and minerals. This research aimed to characterize the functional properties of whey protein from tofu through separa
Externí odkaz:
https://doaj.org/article/220804498d814426a40ed132bca6377d
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 32, Iss 1, Pp 84-95 (2022)
Tofu processing leaves by-product in the form of tofu dregs whose the utilization as food is still limited. Tofu dregs contain higher insoluble dietary fibre (IDF) than the soluble dietary fibre (SDF). SDF components have wider range of health benefi
Externí odkaz:
https://doaj.org/article/7f01cddd06b44e958a6e581280522c28
Publikováno v:
Communications in Science and Technology, Vol 6, Iss 1, Pp 18-24 (2021)
Prebiotic is one alternative in the prevention of disease in infants. Generally, it is available as oligosaccharide which may occur naturally, but can also be added as a dietary supplement for food, beverage or formula. Lacto-N-biose I (LNB), a kind
Externí odkaz:
https://doaj.org/article/185847bf4ac24162afe89d23d88ae53b
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 32, Iss 1, Pp 27-35 (2021)
Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best produc
Externí odkaz:
https://doaj.org/article/8230bf988dcf41dda8c107113e012940
Publikováno v:
Agritech, Vol 41, Iss 1, Pp 15-24 (2021)
Beras berpigmen seperti beras hitam mengandung senyawa bioaktif yang berpotensi sebagai sumber pangan fungsional. Dalam hal pemanfaatan beras hitam sebagai sumber pangan fungsional, perlu diketahui karakteristiknya agar dapat diketahui metode pengola
Externí odkaz:
https://doaj.org/article/30a5887435b04e4c89ffadcc4af639f7
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 2, Pp 78-82 (2019)
Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and g
Externí odkaz:
https://doaj.org/article/7f46c49128ff47d6bf06fd4bca48b6cc
Publikováno v:
Jurnal Teknologi Pangan, Vol 14, Iss 2 (2021)
Kerupuk mentah mengadsorpsi uap air selama penyimpanan yang menyebabkan kadar air kerupuk mentah meningkat. Kadar air yang tinggi menyebabkan kerupuk mentah menghasilkan kerupuk goreng yang tidak renyah. Laju perpindahan molekul air tersebut dapat di
Externí odkaz:
https://doaj.org/article/34d4c49d2aff4430b1619f2f50c6d852
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 29, Iss 1, Pp 58-68 (2018)
Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in any food products and served as a mean of food diversification.
Externí odkaz:
https://doaj.org/article/c2b09014a4864b27b5b840da1eca49c5