Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Fatma Maruddin"'
Publikováno v:
International Journal of One Health, Vol 10, Iss 1, Pp 141-147 (2024)
Staphylococcus aureus causes foodborne disease in eggs. It is characteristic of pathogenicity and harmful to human health if contaminated eggs and products are contaminated from pre-production at the manufacturer until post-production. S. aureus is a
Externí odkaz:
https://doaj.org/article/282725913ad6421f85a25082112b14ea
Publikováno v:
Italian Journal of Food Safety (2024)
Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Stud
Externí odkaz:
https://doaj.org/article/51b29b5592734d8fb8a1de6a48d767bd
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 33, Iss 3, Pp 317-323 (2023)
Palmyra fruit (Borassus flabellifer L.) contains active compounds and nutritional content that can maintain and improve the quality of processed goat milk products. The objective of this research was to analyze the antioxidant activity and physical c
Externí odkaz:
https://doaj.org/article/c0bbb30acce04c2ab420c4c0aef3bede
Autor:
Muhammad Taufik, Fatma Maruddin
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 30, Iss 1, Pp 36-42 (2020)
Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connec
Externí odkaz:
https://doaj.org/article/e15e90c1fa9d4c4b9fcd445d47ae2267
Publikováno v:
Jurnal Veteriner, Vol 19, Iss 2, Pp 291-297 (2018)
Dangke whey is one type of protein and can be made edible film. The quality of the edible film made from dangke whey can be improved with the addition of carrageenan. The purpose of this research was to determine the quality of the edible film made f
Externí odkaz:
https://doaj.org/article/4da1d9f665cf40e9a522a94dcb787281
Publikováno v:
Agritech, Vol 32, Iss 03 (2012)
Optimization of Fermentation Conditions of Dangke Whey as Beverage Product by Using Response SurfaceMethodology ABSTRAK Whey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepay
Externí odkaz:
https://doaj.org/article/e7889e466b474afebc5ce70e21ed9798
Publikováno v:
Jurnal Agrisistem. 18:1-6
Penyimpanan telur yang terlalu lama akan mengakibatkan penurunan kualitas telur seperti kualitas fisik dan mikrobiologis telur. Kajian ini bertujuan untuk mengetahui kualitas telur ayam ras setelah direndam dengan infusa daun kersen pada konsentrasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebadb68082b8c32e7279977c870e9b30
https://doi.org/10.52625/j-agr.v18i1.217
https://doi.org/10.52625/j-agr.v18i1.217
Autor:
Fatma Maruddin, Wahyu Triputra Hasim, null Nursida, Ratmawati Malaka, Hikmah Muhammad Ali, Muhammad Taufik, Syahriana Sabil
Publikováno v:
Italian Journal of Food Science. 34:1-12
The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4d28bfc82e5d44fe2f8e6afe86c7a99
https://doi.org/10.15586/ijfs.v34i1.2010
https://doi.org/10.15586/ijfs.v34i1.2010
Autor:
Jamyang Tashi Wangdi, Fatma Maruddin, Andi Padauleng Meliani Anwar, M I A Dagong, Farida Nur Yuliati
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :8-16
Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6acb4d2ba243ddd913844b5f56bbe5a
https://doi.org/10.20956/canrea.v4i1.376
https://doi.org/10.20956/canrea.v4i1.376
Autor:
Syahdar Baba, S Sabil S Sabil, Muhammad Taufik, Fatma Maruddin, Hasnawati Amqam, Ratmawati Malaka
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 8, Iss 1, Pp 28-33 (2021)
Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (moisture, crude protein, ash,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b78d082bba1627a0e401dbc55e338f
http://jfqhc.ssu.ac.ir/article-1-710-en.html
http://jfqhc.ssu.ac.ir/article-1-710-en.html