Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Erynola Moniharapon"'
Publikováno v:
JURNAL HIRONO. 2:1-8
Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan masyarakat dalam membuat selai ubi jalar ungu di Desa Hitu, Kecamatan Leihitu, Kabupaten Maluku Tengah. Sasaran kegiatan ini adalah Ibu-Ibu PKK Desa Hitu, sed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dff7e578522ca3de06c1d61c575e011
https://doi.org/10.55984/hirono.v2i1.80
https://doi.org/10.55984/hirono.v2i1.80
Karakteristik Kimia Tepung Umbi Talas (Colocasia esculenta) Kultivar Tanimbar dengan Lama Fermentasi
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 11:48-53
Tanimbar taro flour is a processed product from tubers originating from Tanimbar, West Southeast Maluku, and is known as “tarro pici” and has not been widely researched regarding the fermentation treatment. Fermentation was carried out to change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055d4085468936b94cbe8813caafef17
https://doi.org/10.30598/jagritekno.2022.11.1.48
https://doi.org/10.30598/jagritekno.2022.11.1.48
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Jelly candy has a high sugar content and a low nutritional value, but it is consumed in large quantities, particularly among children, which is harmful to their health. To make jelly candy that meets quality standards and is acceptable, different typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150c67a5aecb687a1d7f408b516ecfc6
http://ojs.uho.ac.id/index.php/jstp/article/view/29963
http://ojs.uho.ac.id/index.php/jstp/article/view/29963
Publikováno v:
MAKILA. 15:130-140
The purpose of the study was to determine the effect of adding the best of full cream milk on the chemical and organoleptic characteristics of canarium nuts spread. A completely randomized design with the addition of full cream milk concentration con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a743433450e17e7b8359287fdc26037
https://doi.org/10.30598/makila.v15i2.4575
https://doi.org/10.30598/makila.v15i2.4575
Publikováno v:
Proceedings of The Food Ingredient Asia Conference (FiAC).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11b760ac80ceadb5e9d24f2628f0fe64
https://doi.org/10.5220/0010542000003108
https://doi.org/10.5220/0010542000003108
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 7:60-63
This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cffc9185606c774160cff0cb3ca77e8
https://doi.org/10.30598/jagritekno.2018.7.2.60
https://doi.org/10.30598/jagritekno.2018.7.2.60
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 7:43-48
The purpose of this study to determine how much the nutrients contained in each type of enbal and organoleptic tests to determine how much consumen acceptance. This research uses descriptive test with five variables observation with two replications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa52ace83fecd0b9f357952f0e72e980
https://doi.org/10.30598/jagritekno.2018.7.2.43
https://doi.org/10.30598/jagritekno.2018.7.2.43
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 7:21-29
Snacks school children is one of the factors that affect the even health of children. This study aimed to evaluate the safety of street food that primary school children in terms of aspects microbiological at six locations elementary school in the So
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff93ed59cf9fa56c48f140fe5af4088c
https://doi.org/10.30598/jagritekno.2018.7.1.21
https://doi.org/10.30598/jagritekno.2018.7.1.21
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 800:012031
Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. Because of its low fat content, frozen yogurt may be considered a healthier alternati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0a1ac933987f07ae316538b8f59360d
https://doi.org/10.1088/1755-1315/800/1/012031
https://doi.org/10.1088/1755-1315/800/1/012031
Autor:
Trijunianto Moniharapon, Erynola Moniharapon, Fumio Hashinaga, Yuka Watanabe, A M Samir Abdelgaleil
Publikováno v:
Pakistan Journal of Biological Sciences. 7:1667-1670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a62f909b91434a349ba49414a9e3007d
https://doi.org/10.3923/pjbs.2004.1667.1670
https://doi.org/10.3923/pjbs.2004.1667.1670