Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Helen C. D. Tuhumury"'
Publikováno v:
Jurnal Agrosilvopasture-Tech. 1:49-52
The goal of this study was to investigate the physic properties of canarium oil using various drying methods. This study used a randomized block design with three drying methods: sun drying (3 days), roasting dying (80°C for 1 hour), and oven dying
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fdbc7b47edc23774e1186162f43d507
https://doi.org/10.30598/j.agrosilvopasture-tech.2022.1.2.49
https://doi.org/10.30598/j.agrosilvopasture-tech.2022.1.2.49
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 HIRONO. 2:1-8
Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan masyarakat dalam membuat selai ubi jalar ungu di Desa Hitu, Kecamatan Leihitu, Kabupaten Maluku Tengah. Sasaran kegiatan ini adalah Ibu-Ibu PKK Desa Hitu, sed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1dff7e578522ca3de06c1d61c575e011
https://doi.org/10.55984/hirono.v2i1.80
https://doi.org/10.55984/hirono.v2i1.80
Publikováno v:
JURNAL HIRONO. 2:9-16
Tujuan utama dari kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam membuat lilin aromaterapi dengan penambahan minyak atsiri jeruk manis di Dusun Seri, Desa Urimessing, Kecamatan Nusaniwe, Kota Ambon. Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::740f73fdadd68c019a0531be22de0a08
https://doi.org/10.55984/hirono.v2i1.79
https://doi.org/10.55984/hirono.v2i1.79
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Jelly candy has a high sugar content and a low nutritional value, but it is consumed in large quantities, particularly among children, which is harmful to their health. To make jelly candy that meets quality standards and is acceptable, different typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150c67a5aecb687a1d7f408b516ecfc6
http://ojs.uho.ac.id/index.php/jstp/article/view/29963
http://ojs.uho.ac.id/index.php/jstp/article/view/29963