Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Febby J Polnaya"'
Publikováno v:
Sepa, Vol 18, Iss 1, Pp 38-47 (2021)
The purpose of the study was to analyze consumer demand for organic vegetables in Saparua Island, Central Maluku Regency. Organic vegetables are environmentally friendly and more to the concept of nature (back to nature). The research sampling techni
Externí odkaz:
https://doaj.org/article/1c4bb56f918f481ca2432fee7cfaa6ba
Publikováno v:
AGROMIX, Vol 15, Iss 1 (2024)
Introduction: This study aimed to assess the physicochemical characteristics of tapioca modified by microwave heat treatment. Methods: The assessment was carried out using a one-factor Completely Randomized Design, namely microwave heat treatment wit
Externí odkaz:
https://doaj.org/article/81f607f082e940e9868697f562c2bb1a
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 11:102-107
The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experiment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ef7cfc6013d887a0a47bea10ae65744
https://doi.org/10.30598/jagritekno.2022.11.2.102
https://doi.org/10.30598/jagritekno.2022.11.2.102
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 1, Pp 70-77 (2017)
The objective of this study was to characterize the properties of Heat Moisture treatment (HMT) modified ihur sago starch with different moisture contents. The starch was modified with HMT at 110°C after being adjusted to various moisture contents (
Externí odkaz:
https://doaj.org/article/b400ea8114304d35967090b2021f2d6e
Publikováno v:
International Journal of Sustainable Development and Planning. 17:421-432
Sago plants in Indonesia have great potential, such as a very large area, a high source of carbohydrates, high productivity, and can be used as various kinds of derivative products. Sago is a local specific food ingredient in Maluku. Especially peopl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbb17eb57112de2e00256ca77e5b86b7
https://doi.org/10.18280/ijsdp.170207
https://doi.org/10.18280/ijsdp.170207
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:
Sepa, Vol 18, Iss 1, Pp 38-47 (2021)
The purpose of the study was to analyze consumer demand for organic vegetables in Saparua Island, Central Maluku Regency. Organic vegetables are environmentally friendly and more to the concept of nature (back to nature). The research sampling techni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::872c5adb2c9bdb541b1359b206690419
https://jurnal.uns.ac.id/sepa/article/view/44765
https://jurnal.uns.ac.id/sepa/article/view/44765
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 31, Iss 2, Pp 180-187 (2020)
Native ihur sago starch is a starch from Maluku and to date there is no report on its physicochemical properties. The objective of this work was to evaluate the effect of acetic acid concentration on the physicochemical properties of the native ihur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bffaf99ed9d9c54c100f23061f50e6b4
https://doi.org/10.6066/jtip.2020.31.2.180
https://doi.org/10.6066/jtip.2020.31.2.180
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 9:88-95
This study aimed to characterize phosphate-modified buru hotong flour modified used sodium tripolyphosphate (STPP). Buru hotong flour was phosphorylated at 45°C with STPP concentration of 10, 15.20, and 25% for 30 minutes. Observations were conducte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc2d39fc5592ad872b27d32befdda6ba
https://doi.org/10.30598/jagritekno.2020.9.2.88
https://doi.org/10.30598/jagritekno.2020.9.2.88
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 8:29-33
This research was aimed to assess the effects of starch type as edible coatings on tomato fruit during storage. A completely randomized experimental design with two factor of treatment. i.e, starch type (no coating, tuni sago starch, cassava starch,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be084ec52d82ad427ab7c1ba3a5b7850
https://doi.org/10.30598/jagritekno.2019.8.1.29
https://doi.org/10.30598/jagritekno.2019.8.1.29