Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Firman Jaya"'
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 34, Iss 1, Pp 75-86 (2024)
The diversity of plant species in Indonesia has resulted in a wide variety of floral honey. The antioxidant activities of these Indonesian honeys have not been determined. Ten types of honey from indigenous Indonesian sources (9 monofloral; 1 heterof
Externí odkaz:
https://doaj.org/article/d670bfa1956d4023b9d93aa553227a9c
Autor:
Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 1, Pp 45-54 (2024)
This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite des
Externí odkaz:
https://doaj.org/article/a8c98ebaba2944649a03094de6fb373d
Autor:
Angelina Risky Maharani, Naufal Akbar Aryandra, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh, Lilik Eka Radiati
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 179-188 (2023)
Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms
Externí odkaz:
https://doaj.org/article/49db220839ba4f038a28f7ed2a5a3a91
Publikováno v:
Edusaintek, Vol 10, Iss 2 (2023)
Information System for New Student Admissions (PPDB) at MA Sabda Ria Nada. Information Technology Education, Teacher TrainingCollegeand Education Science Teacher Association of the Republic of indonesia. This information system includes the New St
Externí odkaz:
https://doaj.org/article/82432cce66ed41ec9815c55e30624bf9
Unjuk Kinerja Alat Pasteurisasi pada Proses Pasteurisasi Madu: Studi Kasus PT Kembang Joyo Sriwijaya
Publikováno v:
Quantum Teknika, Vol 2, Iss 2, Pp 66-74 (2021)
One of the post-harvest honey processing processes is the pasteurization process. Pasteurization is the initial stage of honey processing before evaporation. The high demand for honey in Indonesia requires that honey producing companies must use past
Externí odkaz:
https://doaj.org/article/43137136f3c541ddbcbcb60562f81493
Publikováno v:
Edusaintek, Vol 9, Iss 1 (2022)
This study aims to determine whether or not there is an influence of learning videos on the enthusiasm of class X TKJ students in Simulation and Digital Communication subjects at Khamas Asembagus Vocational School. This study uses quantitative method
Externí odkaz:
https://doaj.org/article/3069bcedd6f14658ae5d68910afda4e2
Autor:
Anang Lastriyanto, Sasongko Aji Wibowo, Erwan Erwan, Firman Jaya, Jati Batoro, Dewi Masyithoh, JSA Lamerkabel
Publikováno v:
Journal of Mechanical Engineering Science and Technology, Vol 4, Iss 2, Pp 153-163 (2020)
The high water content of honey can lead to fermentation and accelerate the deterioration of honey. One way to prevent fermentation in honey is to reduce the water content of honey. There are several ways to reduce the water content of honey, namely
Externí odkaz:
https://doaj.org/article/f972a7a480f74f06bda4edfd5db1fbc9
Publikováno v:
Edusaintek, Vol 8, Iss 2 (2022)
Abstract : The purpose of this study was to determine the effect of E-Learning learning using Google Classroom on student learning outcomes in computer systems subjects at SMK Khamas Asembagus for the 2020/2021 academic year. This type of research is
Externí odkaz:
https://doaj.org/article/98f2e6c196334954920716bfdaf2cfdf
Publikováno v:
Edusaintek, Vol 8, Iss 2 (2022)
ABSTRACT This study aims to determine the effect of Problem Based Learning on the learning outcomes of class VIII students at MTs Sarji Ar-Rasyid. This research is a quantitative research with ex post facto method. Respondents in this study were a
Externí odkaz:
https://doaj.org/article/e427a9f3649f42b2896f40c50b6ebcaf
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 1, Pp 21-30 (2020)
The leaf of Dracaena angustifolia has been used widely not only as natural food colorant but also as a natural source of vitamin C. The objective of this study was to obtain the best addition level of Dracaena angustifolia leaves aqueous extract as n
Externí odkaz:
https://doaj.org/article/623534fa1d0c4fc5a775b84c0061ac80