Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Ina Siti Nurminabari"'
Publikováno v:
AgriHealth, Vol 3, Iss 1, Pp 27-38 (2022)
“Sambal gami” is a typical sauce from Bontang, East Kalimantan, but there has been no research estimating its shelf life. This study aimed to determine the rate of deterioration and estimate the shelf life of “sambal gami” using the Accelerat
Externí odkaz:
https://doaj.org/article/5d5bd9ea89d64a27834bcbde07e5d57a
PENDUGAAN UMUR SIMPAN TEH HITAM (Camellia sinensis) CELUP GRADE FANNING DALAM KEMASAN PRIMER BERBEDA
Autor:
Ina Siti Nurminabari
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 8, Iss 3, Pp 106-112 (2022)
Teh hitam merupakan salah satu minuman yang banyak dikonsumsi oleh masyarakat. Teh hitam dibuat dari daun teh Camellia sinensis melalui proses oksidasi enzimatis oleh enzim polifenol oksidase, sehingga memberi ciri khas teh hitam berwarna merah dan b
Externí odkaz:
https://doaj.org/article/4631860333c04ba0b790a0828c0a4ee5
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
Autor:
Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 35-41 (2021)
This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' wer
Externí odkaz:
https://doaj.org/article/f5f15cbca6804052b676dd4d51762104
Autor:
ina siti nurminabari
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 6, Iss 2, Pp 95-101 (2019)
Pineapple is one of the fruit plants that has long been widely known by the public. Pineapple is not native to Indonesia, this plant comes from the American continent. The purpose of this study was to study the effect of CMC stabilizer and sucrose co
Externí odkaz:
https://doaj.org/article/fc5b7a9cfaf34825830834a9e9155144
Autor:
ina siti nurminabari
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 6, Iss 1, Pp 18-22 (2019)
Teh herbal adalah minuman yang terbuat dari bunga, daun, biji, akar atau buah kering tanpa menggunakan daun teh (Camelia sinensis). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk kayu manis dengan cengkeh dan konsentrasi gula st
Externí odkaz:
https://doaj.org/article/b5ad14b52811464f8dd42cdf9170dee4
Autor:
ina siti nurminabari
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 5, Iss 1, Pp 54-62 (2018)
The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey. The research method consists of two phases: a preliminary study and the main study. Prelim
Externí odkaz:
https://doaj.org/article/50ddf1001f004a73801b5e33c7d78649
Autor:
Neneng Suliasih, Ina Siti Nurminabari
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 4, Iss 3, Pp 167-175 (2018)
Tujuan dari penelitian ini adalah untuk mempelajari formula dan perbandingan bumbu serbuk dengan santan serbuk dalam pembuatan bumbu gulai serbuk dengan menggunakan metode foam-mat drying, sehingga diperoleh karakteristik yang baik yang dapat di manf
Externí odkaz:
https://doaj.org/article/2df1ac9396af499db4b276968e3cdac9
Autor:
Hari HARIADI, Jaka RUKMANA, Ira ENDAH ROHIMA, Nabila MARTHIA, Ina Siti NURMINABARI, Shalli NURHAWA, Tiffany Defina NADHIRAH, Rizqya Nur FADHILA
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e110722, Published: 09 JAN 2023
This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81a3494d8f883ca911827e2f094714e8
https://doi.org/10.1590/fst.110722
https://doi.org/10.1590/fst.110722
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
Autor:
Riyanti Ekafitri, Rima Kumalasari, Dewi Desnilasari, Ina Siti Nurminabari, Luki Vanadiani, Diki Nanang Surahman, Nur Kartika Indah Mayasti
Publikováno v:
Czech Journal of Food Sciences. 39:35-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc3c486b533df9720e8d5d247c7fff2
https://doi.org/10.17221/94/2020-cjfs
https://doi.org/10.17221/94/2020-cjfs
Autor:
null Hasnelly, Ina Siti Nurminabari
Publikováno v:
Pasundan Food Technology Journal. 7:44-56
Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan tepung talas Bogor dengan tepung ubi jalar oranye dan waktu fermentasi terhadap karakteristik crackers sayuran. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b749d16cd368b6a3fa10bda60b47c64f
https://doi.org/10.23969/pftj.v7i2.2979
https://doi.org/10.23969/pftj.v7i2.2979