Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Febrisiantosa, A"'
Autor:
Karimy, Mohammad Faiz, Febrisiantosa, Andi, Rakhmi Sefrienda, Ardiba, Setiyawan, Ahmad Iskandar, Pratiwi, Diah, Khasanah, Yuniar, Jasmadi, Wahyuningsih, Rina, Suwito, Widodo, Kurniawan, Taufik, Hariyadi, Sugeng, Sukarno, Ari Surya, Wahyono, Teguh
Publikováno v:
In International Journal of Gastronomy and Food Science December 2024 38
Autor:
Agung Irawan, Ahmad Sofyan, Teguh Wahyono, Muhammad Ainsyar Harahap, Andi Febrisiantosa, Awistaros Angger Sakti, Hendra Herdian, Anuraga Jayanegara
Publikováno v:
Animal Bioscience, Vol 36, Iss 11, Pp 1666-1684 (2023)
Objective Our objective was to examine the relationships of supplemental rumen-protected lysine (RPL) or lysine + methionine (RPLM) on lactational performance, plasma amino acids (AA) concentration, and nitrogen use efficiency of lactating dairy cows
Externí odkaz:
https://doaj.org/article/193b529b6fc0454c9e479f04acea40ed
Autor:
Annisa Kusumaningrum, Andi Febrisiantosa, Aldicky Faizal Amri, Rima Zuriah Amdani, Asep Nurhikmat, Siswo Prayogi, Bayu Murti Dewandaru
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 28, Iss 2, Pp 90-98 (2023)
Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to obser
Externí odkaz:
https://doaj.org/article/53e16713af7549cfbb3535ebde746862
Autor:
Tri Ujilestari, Andi Febrisiantosa, Mohammad Miftakhus Sholikin, Rina Wahyuningsih, Teguh Wahyono
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 2, Pp 275-292 (2023)
Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Pr
Externí odkaz:
https://doaj.org/article/bda09c2b4c3b4b57baceed33580bfbf2
Akademický článek
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Autor:
Rina Wahyuningsih, Andi Febrisiantosa, Teguh Wahyono, Ahmad Iskandar Setiyawan, Diah Pratiwi, Mohammad Faiz Karimy, Taufik Kurniawan, Ragil Yuliatmo, Yuny Erwanto, Abdul Rohman
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 29, Iss 1 (2023)
Collagen derived from the eggshell membrane, is an increasingly popular functional material. Native chicken is one of the leading local commodities whose industrial waste has the potential to be used as collagen raw material. This study aimed to eval
Externí odkaz:
https://doaj.org/article/81a2bd0d250945e9bf20b597fc9184f3
Autor:
Wahyuningsih, Rina1 rina017@brin.go.id, Febrisiantosa, Andi1, Wahyono, Teguh1, Pratiwi, Diah1, Setiyawan, Ahmad Iskandar1, Karimy, Muhammad Faiz1, Kurniawan, Taufik1, Yuliatmo, Ragil2, Erwanto, Yuny3, Rohman, Abdul4
Publikováno v:
Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia. Jan2024, Vol. 29 Issue 1, p155-161. 7p.
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022)
The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and c
Externí odkaz:
https://doaj.org/article/a5523af6ca4b40c0bfd35f562afb47cc
Autor:
Heni Rizqiati, Nurwantoro Nurwantoro, Siti Susanti, Andi Febrisiantosa, Triana Setyawardani, Claradhita Ayu Shauma
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 1, Pp 65-74 (2021)
Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types
Externí odkaz:
https://doaj.org/article/9d5bb9702b294b01b9e811b1802d4bfd
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 8, Iss 3, Pp 111-121 (2020)
Pembuatan kefir bubuk melalui pengeringan merupakan pengolahan lanjutan yang dapat menghindari pertumbuhan bakteri yang tidak diinginkan, memperpanjang masa simpan, mempermudah distribusi, dan memperkecil ruang penyimpanan kefir. Isolat Protein Kedel
Externí odkaz:
https://doaj.org/article/b42221d3b3d7406e915f7552ae359ae9