Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Hintono, A"'
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 900-912 (2024)
Mayonnaise is an oil in water (O/W) semi-solid emulsion that is widely used in the food industry as salad dressing, sauce, and condiment. The use of eggs in the production of mayonnaise was considered health concerns for some people. This study aimed
Externí odkaz:
https://doaj.org/article/87f178056d9c480b9cad9fcf807a34af
Publikováno v:
Journal of Applied Food Technology, Vol 11, Iss 1, Pp 8-13 (2024)
Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to exa
Externí odkaz:
https://doaj.org/article/90e049a42b2f4325887e80cabcd2b298
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 2, Pp 112-123 (2024)
ABSTRAK Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukuptinggi sehingga apabila digunakanpadapembuatanmi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpanmi basah.Penelitian ini bertujuan untuk m
Externí odkaz:
https://doaj.org/article/5f2e62eca4964dc7b1628d3bc173b432
Autor:
Anang Legowo, Yoyok Pramono, Antonius Hintono, Bhakti Etza Setiani, Aulia Nabila, Nisfa Handoko
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 7, Iss 1, Pp 29-37 (2024)
Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The p
Externí odkaz:
https://doaj.org/article/fd8919783d7e41e383aa7ac205acc6f7
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 4, Pp 187-193 (2022)
ABSTRAK Kefir susu kerbau merupakan pangan fungsional dari olahan susu kerbau yang melalui proses fermentasi dengan penambahan kefir grain yang memiliki kemampuan probiotik. Buah naga merah merupakan buah berwarna menarik serta mempunyai efek baik b
Externí odkaz:
https://doaj.org/article/fc229d3e85954c1a804f678f4f8ff411
Autor:
Nurwantoro Nurwantoro, Antonius Hintono, Anang Mohammad Legowo, Sri Mulyani, Tisqa Rizky Quna, Sutaryo Sutaryo
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 1, Pp 1-9 (2022)
Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to d
Externí odkaz:
https://doaj.org/article/8cf903aafb45437eb0baf2bd42abc164
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 1, Pp 9-17 (2022)
ABSTRAK Riset ini bertujuan untuk menelaah efek penggunaan tepung kulit buah naga merah (KBNM) tiap konsentrasi yang diberikan pada cookies oatsterhadap sifat fisikokimia dan hedonik produk. Manfaat penelitian ini untuk mendapatkan cookies oats terb
Externí odkaz:
https://doaj.org/article/7354633108b24332b150679a04918e8e
Publikováno v:
Journal of Applied Food Technology, Vol 8, Iss 1, Pp 5-8 (2021)
This study aims to determine the effect of variations in the concentration of carrageenan on melting time, total solids, vitamin C and hedonic quality test of soursop velva. The materials used in this study were soursop, mineral water, carrageenan, s
Externí odkaz:
https://doaj.org/article/91c8a815b8f44fc3a565a295b992563e
Autor:
Fahmi Arifan, Heni Rizqiati, Antonius Hintono, Nurwantoro Nurwantoro, Siti Susanti, Luthfiyah Nur Sulistiyani
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 1, Pp 21-31 (2021)
The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution
Externí odkaz:
https://doaj.org/article/ebb46f23546d4a5c8511f8de1efaae1a
Publikováno v:
Journal of Applied Food Technology, Vol 9, Iss 1 (2022)
This research aims to determine the effect of different fermentation times on the chemical, microbiological and hedonic quality of Kombucha of Arabica Coffee Cascara. The material used in this study is Arabica Coffee Cascara as a raw material for mak
Externí odkaz:
https://doaj.org/article/34df97214c4340bc8ebadad0ce86f2d0