Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ema Komalasari"'
Publikováno v:
Journal of Applied Food Technology, Vol 11, Iss 1, Pp 32-42 (2024)
Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions
Externí odkaz:
https://doaj.org/article/45251ef09d9d45ef99258886bdea80bc
Publikováno v:
Jurnal Agro, Vol 10, Iss 1, Pp 30-44 (2023)
Green leafhoppers is the main vector for tungro disease infection. Tungro is a rice disease which is characterized with stunted plants, yellow orange leaves, and a reduced number of tillers. The research aimed to determine the resistance of 50 rice l
Externí odkaz:
https://doaj.org/article/ae7f923e1f404e82a42499db1f3ed6da
Publikováno v:
Aplikasia, Vol 22, Iss 2, Pp 117-128 (2022)
Business legality is one of the important things that becomes one of the foundations of legal certainty for Small and micro-scale enterprises. Many businesses are reluctant to register their business due to the complexity of the process. This phenome
Externí odkaz:
https://doaj.org/article/138eb46561df406ab0f468afe5fc27d3
Publikováno v:
Agric, Vol 32, Iss 2 (2020)
Preference test of green leafhopper (GLH) Nephotettix virescens Distant to some tungro-resistant promising lines. Tungro is the most important diseases of the rice plant, caused by two types of viruses, namely Rice Tungro Bacilliform Virus (RTBV) and
Externí odkaz:
https://doaj.org/article/cc8145a8c17345a1871857ae920bb74b
Publikováno v:
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health). 4:100-104
Daging sapi masuk dalam bahan pangan kategori mudah rusak. Kualitas dan keamanan daging ditentukan oleh pelaksanaan penyediaan daging di rumah potong hewan (RPH), termasuk di dalamnya adalah penerapan proses sanitasi dan higienitas. Tujuan dari penel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1e02fe109dd194d018177a4cf847663
https://doi.org/10.36441/jtepakes.v4i2.1410
https://doi.org/10.36441/jtepakes.v4i2.1410
Publikováno v:
Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy). 50:123-131
Varietas lokal dapat berpotensi memilki sifat tahan terhadap cekaman penyakit tungro, sehingga diharapkan mampu meningkatkan keragaan varietas padi yang dibudidayakan baik di lahan sawah maupun lahan rawa. Tujuan penelitian ini adalah untuk mengetahu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eab991b189a772f8024f4ef3fac74118
https://doi.org/10.24831/jai.v50i2.40255
https://doi.org/10.24831/jai.v50i2.40255
Publikováno v:
Asian Journal of Crop Science. 12:124-129
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::203f22daaeaa451affc1c54a251a8e73
https://doi.org/10.3923/ajcs.2020.124.129
https://doi.org/10.3923/ajcs.2020.124.129
Autor:
Hadi Yusuf Faturochman, Luthfia Hastiani Muharram, Perlitya Shafarita Sativa, Bina Indah Widyananda, Ema Komalasari
Publikováno v:
agriTECH. 43:94
Bawang hitam merupakan hasil olahan bawang putih (Allium sativum) yang dihasilkan melalui proses ferementasi pada suhu tinggi selama satu bulan. Pengaruh proses fermentasi menyebabkan bawang hitam memiliki aroma yang tidak terlalu menyengat, rasa man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e82dccd1faab3569fb99b9af6cccd980
https://doi.org/10.22146/agritech.70928
https://doi.org/10.22146/agritech.70928
Publikováno v:
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian. 3:59-64
Penyakit pada padi, salah satunya tungro masih menjadi pembatas utama produksi padi di Indonesia. Pengendalian efektif dapat dilakukan melalui penggunaan dan pergiliran varietas tahan. Tujuan penelitian ini untuk mengetahui fisiologi genotipe-genotip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12fd0211fcd3ab51a187460377eabd2e
https://doi.org/10.33019/agrosainstek.v3i2.67
https://doi.org/10.33019/agrosainstek.v3i2.67
Publikováno v:
JURNAL Al-AZHAR INDONESIA SERI HUMANIORA. 7:125
The MBKM program is a program to prepare graduates who are ready to work with areas of expertise and the needs of the world of work. The purpose of this study was to determine the perception of students, especially students of the Food Technology Stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bb2dbdde3f27f30f043aedabda27f4a
https://doi.org/10.36722/sh.v7i2.997
https://doi.org/10.36722/sh.v7i2.997