Zobrazeno 1 - 10
of 36
pro vyhledávání: '"I Ketut Suter"'
Autor:
I Desak Putu Kartika Pratiwi, I Ketut Suter, Putu Ari Sandhi Widpradnyadewi, Anak Agung Istri Sri Wiadnyani
Publikováno v:
Agritech, Vol 39, Iss 1, Pp 70-77 (2019)
Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is
Externí odkaz:
https://doaj.org/article/4100c4ecd43e4e6ebd231fa6eba3d8b1
Publikováno v:
Indonesian Journal of Chemistry, Vol 19, Iss 4, Pp 900-906 (2019)
During the germination process, seeds can release various types of peptides due to the degradation of storage proteins. Some of these peptides can have biological activity (bioactive peptides). The objective of this study was to determine the ACE inh
Externí odkaz:
https://doaj.org/article/49ae70dc05a94430a6e69095701b7d0e
Publikováno v:
Agritech, Vol 34, Iss 01, Pp 29-35 (2014)
Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of Ledok were corn and cassava, and other ingredients such as peanut, red bean and spinach. The moisture sorption isotherm of instant Ledok with ad
Externí odkaz:
https://doaj.org/article/ff7f110c3caf465ab60ee8347741e75c
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 22, Iss 2, Pp 190-196 (2011)
Ledok is a traditional food from Nusa Penida, Bali, in form of non-rice porridge. The main ingredients of ledok are corn and cassava, and other ingredients are peanut, red bean and spinach. These ingredients are locally available. In this study, nutr
Externí odkaz:
https://doaj.org/article/96b513c2c5834b8e932ea0ded5982716
Autor:
I Ketut Suter, I Wayan Rai Widarta
Publikováno v:
Jurnal Ilmiah Teknologi Pertanian Agrotechno. 7:108
Sayuran merupakan sumber serat makanan, mineral, vitamin dan antioksidan yang sangat penting untuk kesehatan. Tujuan dari penelitian ini adalah mendapatkan karakteristik komponen kimia dan senyawa bioaktif beberapa sayuran lokal indigenous Bali (Daun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fa5ae292cac4ee28f3402c1773a79d3
https://doi.org/10.24843/jitpa.2022.v07.i02.p03
https://doi.org/10.24843/jitpa.2022.v07.i02.p03
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:83
This study aimed to determine the effect of addition purple sweet potato flour to rice flour and glutinous rice on Cimpa, and to determine the most appropriate treatment so as to produce the best Cimpa. The experimental design used was a completely r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::924ff4ec1d391774ad89bc0b7f81c2b5
https://doi.org/10.24843/itepa.2022.v11.i01.p09
https://doi.org/10.24843/itepa.2022.v11.i01.p09
Publikováno v:
Media Ilmiah Teknologi Pangan, Vol 5, Iss 1, Pp 11-18 (2018)
The aim of this research is to make a formula of RUTF using combination of green pea and peanut as the base ingridients. By using this combination, it is expected that this product will have precise energy and protein content with good taste for chil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::b33f9d657160d9adc965f3c82863c050
https://ojs.unud.ac.id/index.php/pangan/article/view/41222
https://ojs.unud.ac.id/index.php/pangan/article/view/41222
Publikováno v:
Media Ilmiah Teknologi Pangan, Vol 5, Iss 1, Pp 36-42 (2018)
This research was intended to identify chemical composition of cocoyam flour modified with spontaneous fermentation and autoclaving-cooling cycle in order to increase resistant starch content as functional food source. Increase of usage of modified c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::36174d01d71482b717a6753cb0a51f45
https://ojs.unud.ac.id/index.php/pangan/article/view/41232
https://ojs.unud.ac.id/index.php/pangan/article/view/41232
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:668
Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76ab4239e91e24ed62b28ccf3868b551
https://doi.org/10.24843/itepa.2021.v10.i04.p12
https://doi.org/10.24843/itepa.2021.v10.i04.p12
Autor:
I Ketut Suter, Agus Slamet Duniaji
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:746
Pesticides are chemical substances used to control various pests and diseases. In the field, synthetic pesticides are widely used and their use is not controlled and exceeds the permitted threshold according to the Minister of Agriculture No: 88 Perm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bff68faaf4ece65a71cd050a4f5bb90
https://doi.org/10.24843/itepa.2021.v10.i04.p19
https://doi.org/10.24843/itepa.2021.v10.i04.p19