Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Ida Agustini Saidi"'
Autor:
Syarifa Ramadhani Nurbaya, Ida Agustini Saidi, Syamsudduha Syahrorini, Al Machfudz, Elena Febri Kusumawati
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people
Externí odkaz:
https://doaj.org/article/3c36a5cabb26498995c347863faf3c0d
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity. This research aims to make melon yogurt drink as an effort to improve the taste of yo
Externí odkaz:
https://doaj.org/article/09318b697de0461cad49f4abf66fef8c
Autor:
Jamilatur Rohmah, Ida Agustini Saidi, Chylen Setiyo Rini, Zulfida Ainindiyah Putri Purwanto, Karlia Hedit Tiana, Tri Chahyani Rahmawati Putri
Publikováno v:
Pharmaciana, Vol 10, Iss 3, Pp 257-268 (2020)
Turi (Sesbania grandiflora (L.) Pers.) is a type of plant belonging to the Fabaceae family that is widespread in Indonesian territory and has the potential as a natural free radical scavenger. The study aims to compare the antioxidant activity from w
Externí odkaz:
https://doaj.org/article/0068b672622b4a5d8f49088b500a0e73
Publikováno v:
Jurnal Kimia Riset, Vol 5, Iss 1, Pp 67-85 (2020)
Turi (Sesbania grandiflora (L.) Pers.) merupakan jenis tanaman yang tersebar luas di wilayah Indonesia dan termasuk dalam famili Fabaceae serta memiliki potensi sebagai antioksidan alami. Tujuan dari penelitian ini yaitu untuk mengetahui aktivitas an
Externí odkaz:
https://doaj.org/article/2aa3f5539a8a456492937ff7cad0640e
Autor:
Hexandria Abdullah Mutaqqien, Syarifa Ramadhani Nurbaya, Ida Agustini Saidi, Rahmah Utami Budiandari
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 4:1-5
Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions. The research design used a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d602474a17e6e0c4a9a28117d5d4609e
https://doi.org/10.21070/jtfat.v4i01.1610
https://doi.org/10.21070/jtfat.v4i01.1610
Publikováno v:
Community Empowerment. 7:1898-1904
The catering operation at the Aisyiyah Sidoarjo Orphanage generates about 5-7 kg of organic waste each day. The orphanage does not currently have a waste segregation site, which means that waste is mixed together and wrapped in plastic, which is obvi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42e1444ffde1d1515d72ae1858d60a47
https://doi.org/10.31603/ce.7359
https://doi.org/10.31603/ce.7359
Autor:
Rizka Faticha Sari Rizka, Ida Agustini Saidi, Syarifa Ramadhani Nurbaya, Rahmah Utami Budiandari
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:47-52
This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::589b9f602dd6a4cbf6da43409037138b
https://doi.org/10.21070/jtfat.v3i02.1602
https://doi.org/10.21070/jtfat.v3i02.1602
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:27-32
This study aims to determine the effect of the pounder and the duration of pounding on the quality of brown rice flour. This research using a factorial randomized block design. The first factor is pounding with wooden mortar and stone mortar, while t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fba63a523c96dff1a423a8bffe39f78
https://doi.org/10.21070/jtfat.v3i01.1594
https://doi.org/10.21070/jtfat.v3i01.1594
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:22-26
This study aims to find out the influence of long immersion and long roasting on the quality of brown rice flour. This research was conducted at the Laboratory of Product Development and Food Analysis of the Food Technology Program of the Faculty of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a7cd914067d1302b98927956fe87a02
https://doi.org/10.21070/jtfat.v3i01.1599
https://doi.org/10.21070/jtfat.v3i01.1599