Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Helen C.D. Tuhumury"'
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 9:48-57
This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7cca7b4ee0f753be65520318a1f9ab8
https://doi.org/10.30598/jagritekno.2020.9.2.48
https://doi.org/10.30598/jagritekno.2020.9.2.48
Autor:
Helen C.D. Tuhumury
Publikováno v:
AGRICA. 4:134-141
Salt is a dietary mineral composed primarily of sodium chloride. These two components of salt are an essential nutrient for humans with important functions in regulating the extracellular fluid volume and the active transport of molecules across cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f52f70d032e6a904c5c97679e16bf08b
https://doi.org/10.37478/agr.v4i2.458
https://doi.org/10.37478/agr.v4i2.458
Autor:
Helen C.D. Tuhumury
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 8:1-7
Both rehydrated and fresh gluten samples were prepared in the presence and absence of NaCl during mixing and washing. The samples were subjected to the temperature sweep to determine the rheological properties of gluten during heating as a function o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::369049b547e1cc8cc02e1fd856caff96
https://doi.org/10.30598/jagritekno.2019.8.1.1
https://doi.org/10.30598/jagritekno.2019.8.1.1
Publikováno v:
INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENT (ICEE 2021).
The main ingredients in cracker making are starch mixed with flesh/meat ingredients and spices. This study’s objective was to develop crackers from sago starch mixed with sago grub. Oher mixed ingredients prawn and tuna fish were also studied for c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef5075445b841479cfef0b9c214bc040
https://doi.org/10.1063/5.0059511
https://doi.org/10.1063/5.0059511
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 7:30-35
The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely random
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e5fca139430b1eb1889e27fe1a8c150
https://doi.org/10.30598/jagritekno.2018.7.1.30
https://doi.org/10.30598/jagritekno.2018.7.1.30
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 800:012031
Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. Because of its low fat content, frozen yogurt may be considered a healthier alternati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0a1ac933987f07ae316538b8f59360d
https://doi.org/10.1088/1755-1315/800/1/012031
https://doi.org/10.1088/1755-1315/800/1/012031
Publikováno v:
AGRITEKNO, Jurnal Teknologi Pertanian. 6:52-58
The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25e80d22fa7a115a1723449bd4bd6968
https://doi.org/10.30598/jagritekno.2017.6.2.52
https://doi.org/10.30598/jagritekno.2017.6.2.52
Publikováno v:
Journal of Physics: Conference Series. 1463:012028
Almond has been used as basic ingredients in making of crispy cookies. However, almond nut is not native to Indonesia and usually grows in sub-tropical regions with the highest producer from USA. Therefore, other tree-nut species can be used to repla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71ce498d25e3805b2a6132054cdb66d6
https://doi.org/10.1088/1742-6596/1463/1/012028
https://doi.org/10.1088/1742-6596/1463/1/012028
Autor:
Helen C.D. Tuhumury
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 4:1-7
Soybeans are unique among the legumes because they are a concentrated source of isoflavones. A number of components of soy have been studied to investigate their potential effect on CVD. Soy proteins have been shown to lower LDL-cholesterol and to ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05ec4985fbfac07a09b59aec30234b1c
https://doi.org/10.30598/jagritekno.2015.4.1.1
https://doi.org/10.30598/jagritekno.2015.4.1.1
Publikováno v:
Journal of Cereal Science. 60:229-237
Gluten samples were obtained from two wheat flours with different levels of total protein in the presence or absence of sodium chloride (2% flour base). The dynamic oscillation rheology, large extensional deformation, confocal laser scanning microsco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58ceb13273b108027f3fed669dced1c8
https://doi.org/10.1016/j.jcs.2014.03.004
https://doi.org/10.1016/j.jcs.2014.03.004