Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Iffah Muflihati"'
Autor:
Rizky Muliani Dwi Ujianti, Mega Novita, Aan Burhanuddin, Iffah Muflihati, Lukman Anugrah Agung, Roies Nur Ingsan, Alfan Najihil Wafa, Cerly Nurlita Anggraeni, Tsaqif Muzakki
Publikováno v:
Depik Jurnal, Vol 13, Iss 2, Pp 201-211 (2024)
The quality of rivers and coastal is gradually deteriorating along with rapid population and socio-economic growth in the watershed to the estuary. Sampling was conducted in Semarang city rivers and Demak district rivers, Central Java Province, Indon
Externí odkaz:
https://doaj.org/article/6063007c28e44d3094e497ead965d00f
Autor:
Iffah Muflihati, Nur Khikmah
Publikováno v:
Agrointek, Vol 17, Iss 3, Pp 644-650 (2023)
Canna starch is obtained from the extraction of canna tubers. Generally, the utilization of natural canna starch is still limited, whereas canna starch has disadvantages including large granule size, high viscosity level, low swelling power level, hi
Externí odkaz:
https://doaj.org/article/412375b27fd748739d497cc95ccb6953
Autor:
Nur Annisa Metya Novikasari, Iffah Muflihati, Umar Hafidz Asy'ari Hasbullah, Rizky Muliani Dwi Ujianti
Publikováno v:
Agrointek, Vol 17, Iss 2, Pp 306-316 (2023)
Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve
Externí odkaz:
https://doaj.org/article/b614966742eb4c89ab8cac5b04ea1d57
Publikováno v:
Agrointek, Vol 17, Iss 1, Pp 182-192 (2023)
Suweg (Amorphophallus campanulatus) is a tuber that has not to explored widely for its use. This study aimed to determine the effect of physical modification of UV-C and HMT on the characteristics of suweg flour. This study used a factorial design wi
Externí odkaz:
https://doaj.org/article/f5f2dd16eebe40cfaed8ec348362975a
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 2, Pp 100-108 (2022)
The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and
Externí odkaz:
https://doaj.org/article/2258bd49d29142cda78132a8e0c09cb8
Publikováno v:
Teknobuga, Vol 10, Iss 2, Pp 124-130 (2022)
Flakes merupakan makanan ready to eat yang memiliki bentuk lembaran tipis, bulat/persegi, dan memiliki warna kuning kecoklatan, selain itu memiliki beberapa kandungan gizi yang dibutuhkan oleh tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh
Externí odkaz:
https://doaj.org/article/ff46914dcfa34c87a0a73a89f5004716
Publikováno v:
Agroindustrial Technology Journal, Vol 6, Iss 1, Pp 24-34 (2022)
Dragon fruit peel is one of the wastes that has not been widely used. Instant powder drink is one of the products of choice because it is more practical to consume. The utilization of dragon fruit peel waste into instant powder drinks can be an innov
Externí odkaz:
https://doaj.org/article/68030365e29e4b74b85cbf0e33747fce
Autor:
Alpin Hidayatulloh Hidayatulloh, Rita Dewi Kristiana, Aziz Prabowo, Andre Geza H, Iffah Muflihati, Sari Suhendriani
Publikováno v:
Riau Journal of Empowerment, Vol 5, Iss 1, Pp 1-12 (2022)
MSMEs have an important role in various aspects, both economic, social, and cultural, in the lives of Indonesian people. However, some MSMEs such as the “King Keripik” MSME in Batang Regency still have some shortcomings in the marketing, packagin
Externí odkaz:
https://doaj.org/article/51f13a909ab445c7b65248b4af8958fd
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 32, Iss 1, Pp 32-39 (2022)
Salad dressing is a type of food that is usually used as a complementary ingredient (sauce) for salads belonging to the emulsion dressing group. Phase separation often occurs during emulsion storage, the stabilizing agent plays an important role in m
Externí odkaz:
https://doaj.org/article/6212b21dbb4747c2930da6b429fcb0c9
Autor:
Afif Kholifah, Deni Aji Saputra, Elian Sanjaya, Indah Sari, Sari Suhendriani, Iffah Muflihati
Publikováno v:
Jurnal Pemberdayaan Masyarakat, Vol 9, Iss 2, Pp 210-217 (2021)
Peyek Bu Eswati yang berasal dari Pati, Jawa Tengah dikenal memiliki rasa yang gurih dan renyah, namun kemasan dan pemasarannya yang kurang maksimal menjadikan produk ini kurang tersebar luas di masyarakat. Kegiatan ini bertujuan untuk memberikan pel
Externí odkaz:
https://doaj.org/article/46344eb323e24cf692827e7bae0fe010