Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Esti Widowati"'
Publikováno v:
Agritech, Vol 41, Iss 2, Pp 145-151 (2021)
Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome th
Externí odkaz:
https://doaj.org/article/0d8793ea8deb43a2b7ccc07e08e720ea
Autor:
Esti Widowati, Bambang Sigit Amanto
Publikováno v:
Prima: Journal of Community Empowering and Services, Vol 3, Iss 2, Pp 71-74 (2019)
Title:Improving the Quality of Super Red Dragon Fruit (Hylocereus Costaricencis) Through the Introduction of Extraction Techniques and Application of Pectinase Enzyme in Krikilan Village, Masaran, Sragen, Central Java. This activity was a collaborati
Externí odkaz:
https://doaj.org/article/78e6ad1ae57143c6bedacecdd053aaf6
Publikováno v:
Agritech, Vol 40, Iss 4 (2021)
Apple is a fruit with numerous nutrient content alongised high levels of harvest and consumption. The Manalagi is one of the varieties grown in Indonesia,characterized by a yellowish green coloration, sweet taste, as well as easy rot and damage poten
Externí odkaz:
https://doaj.org/article/ce020ff62f9446dbb7684c8b26b0bee1
Publikováno v:
Agritech, Vol 35, Iss 04, Pp 422-433 (2015)
The objective of this research was screening of pectinesterase (PE) producing bacteria which are potential in clarification of keprok garut citrus juice (Citrus nobilis var microcarpa) and characterization of the resulted pectinesterase (optimum pH a
Externí odkaz:
https://doaj.org/article/0c36e8cad56c48178229b75674eb1dd3
Autor:
Jasmine Veldina Gegono, Livy Febria Tedjamulia, Hanif Fakhri Suryono, Ivana Josephin Purnama, Septi Wahyu Wijayanti, Esti Widowati, Eksa Rusdiyana
Publikováno v:
THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”.
Autor:
Esti Widowati, Riyanti Ekafitri, Woro Setiaboma, Nok Afifah, Ainaya Nurrachma Hakim, L. E. Yulianti
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 03 SEP 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e19621, Published: 03 SEP 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e19621, Published: 03 SEP 2021
Bose is a traditional Indonesian food made from a mixture of corn grits and beans that are cooked for a long time. Bose has the potential to be processed into instant food. This study aims to examine the effect of adding several types of beans (soybe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09d63ca5ee6b10c7c45c10e32ef47e96
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005042205&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005042205&lng=en&tlng=en
Publikováno v:
Agritech, Vol 40, Iss 4 (2021)
agriTECH; Vol 40, No 4 (2020); 290–298
agriTECH; Vol 40, No 4 (2020); 290–298
Apple is a fruit with numerous nutrient content alongised high levels of harvest and consumption. The Manalagi is one of the varieties grown in Indonesia,characterized by a yellowish green coloration, sweet taste, as well as easy rot and damage poten
Publikováno v:
Jurnal Teknologi Hasil Pertanian. 11
Buah naga super merah ( Hylocereus costaricensis ) mempunyai umur simpan 7-14 hari pada suhu 14-20°C. Umur simpan buah naga relatif singkat disebabkan karena kandungan air yang tinggi sebesar 90% sehingga perlu dilakukan pengolahan lanjutan menjadi
Autor:
M Z Zaman, Edhi Nurhartadi, Rohula Utami, Adhitya Pitara Sanjaya, Asri Nursiwi, Esti Widowati, B Mubarokah
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 828:012005
In this research, the effect of arrowroot starch addition as stabilizer on physical and sensory characteristics of cheese whey frozen yogurt was determined. The variations of arrowroot starch concentration were 0%, 2%, 4%, and 6% (w/w) total solid. T
Publikováno v:
Agritech, Vol 41, Iss 2, Pp 145-151 (2021)
agriTECH; Vol 41, No 2 (2021); 145-151
agriTECH; Vol 41, No 2 (2021); 145-151
Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome th