Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Hapsari Titi Palupi"'
Autor:
Hapsari Titi palupi, Laily Susanti
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 15, Iss 1 (2024)
Cocoa pulp is a layer of mucus covering the beans which mostly consists of water and a layer of nutritional components that are quite high, including sucrose, glucose, organic acids and fiber. The fermentation process is carried out to release the co
Externí odkaz:
https://doaj.org/article/1891d577f51a454ea2226d0c2d099a77
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extra
Externí odkaz:
https://doaj.org/article/cd4ae0f66ff147c7973fa22a1841e3a3
Autor:
Hapsari Titi Palupi, Siti Afifah
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was
Externí odkaz:
https://doaj.org/article/a5b81a57f65747028f09124d05b7104e
Autor:
Nurul Findayanti, Hapsari Titi Palupi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023)
𝘛𝘩𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘢𝘭𝘰𝘦 𝘷𝘦𝘳𝘢 𝘪𝘴 𝘪𝘯𝘤𝘳𝘦𝘢𝘴𝘪𝘯𝘨𝘭𝘺 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘷𝘢𝘳𝘪𝘰𝘶𝘴 𝘬𝘪𝘯𝘥𝘴 𝘰𝘧 𝘱
Externí odkaz:
https://doaj.org/article/e1268335603c4c78923c6263c83bde97
Autor:
Devi Rahmah Fauzi, Hapsari Titi Palupi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 11, Iss 2, Pp 152-161 (2020)
Belimbing wuluh (Averrhoa bilimbi L.) is one of the fruit plants native to Indonesia. Processing of Belimbing wuluh into slice jam is necessary in order to have extended shelf life and to give added value of this fruit. This study aims to determine t
Externí odkaz:
https://doaj.org/article/0e4080771f744d01be46221d92280246
Autor:
Siti Mutmainah, Ana Ummu Mas’ula, Septiani Budi Ariska, Lailatul Masruroh, Hapsari Titi Palupi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 10, Iss 2, Pp 115-126 (2019)
Red beans (Phaseolus vulgaris L.) is a commodity beans are very popular, and are abundant in Indonesia. The purpose of this study to determine the effect of different fermentation methods on quality sausage red beans and determine the best fermentati
Externí odkaz:
https://doaj.org/article/b18994c97d6e463d91aedd43afd8f4a1
Autor:
M. Faiz Al Laily, Hapsari Titi Palupi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 10, Iss 1, Pp 35-40 (2019)
Due to its high nutrition, leri has a big potency to become bacterial growth media and nata. The study aims to find out the influence of coconut sugar concentration and the starter Acetobacter xylinum on the physical and chemical quality of nata de l
Externí odkaz:
https://doaj.org/article/ca716becc87e4c519d513afeb1192771
Publikováno v:
AGROMIX, Vol 9, Iss 2, Pp 57-66 (2018)
Limbah hasil perikanan biasanya dibuang begitu saja sehingga menjadi masalah bagi lingkungan berupa bau busuk, dan masalah estetika lingkungan. Pemanfaatan hasil limbah dapat meningkatkan nilai ekonomisnya dengan cara digunakan sebagai bumbu balado k
Externí odkaz:
https://doaj.org/article/b7a79925b07644daa1d5ccae05c77832
Autor:
Ana Ummu Mas’ula, Hapsari Titi Palupi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 9, Iss 2, Pp 132-139 (2018)
Selai merupakan produk makanan bertekstur kental yang dibuat dengan memasak hancuran buah yang dicampur sukrosa. Bahan baku utama yang digunakan untuk pembuatan selai adalah jahe emprit. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pen
Externí odkaz:
https://doaj.org/article/dfa3b6170c114541b597c641ffa976ec
Autor:
Muhammad Syafi’, Hapsari Titi Palupi
Publikováno v:
AGROMIX, Vol 9, Iss 1, Pp 27-36 (2018)
This research was conducted to find out the influence of harvest age on quality of wheat grass juice varieties of guri-3 agritan. The method used is Single Randomized Block Design (RBD) with 4 treatment factors ie age 11 days, 12 days, 13 days and 14
Externí odkaz:
https://doaj.org/article/faf061743fda4d95bb8989352531f686