Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Indah Rodianawati"'
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 36, Iss 2, Pp 379-391 (2021)
Cassava is one of the local food sources that are widely available in almost every region. Cuttings are used to plant cassava, and these cuttings will produce a number of roots and buds. The main purpose of this study was to evaluate the effect of cu
Externí odkaz:
https://doaj.org/article/52035957db8b45368027934c23d84d2c
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 36, Iss 2, Pp 379-391 (2021)
Cassava is one of the local food sources that are widely available in almost every region. Cuttings are used to plant cassava, and these cuttings will produce a number of roots and buds. The main purpose of this study was to evaluate the effect of cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c2e82c7f98e3b41118cbaec181e11fb
https://jurnal.uns.ac.id/carakatani/article/view/37746
https://jurnal.uns.ac.id/carakatani/article/view/37746
Publikováno v:
Jurnal Pertanian Khairun. 1
The increasein cassava production is aimed at increasing yields that remain high according to needs and demand, therefore the target of increasing the weight of fresh tubers needs to be achieved with the method of development of cultivation technolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b29a5612fdeeaf1613a7a9a763f4a81c
https://doi.org/10.33387/jpk.v1i1.4020
https://doi.org/10.33387/jpk.v1i1.4020
Publikováno v:
Seminar Nasional Ilmu Peternakan Terapan.
Penelitian ini bertujuan untuk mengkaji sifat fisik, kimia, dan organoleptik nugget ayam dengan bahan pengisi tepung pati ubi kayu dan tepung sagu dengan persentase yang berbeda. Perlakuan bahan pengisi yang digunakan pada penelitian ini yaitu P1 (10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae419b9904f1f72d90f48d0167a482cb
https://doi.org/10.25047/proc.anim.sci.2020.22
https://doi.org/10.25047/proc.anim.sci.2020.22
Autor:
Hamidin Rasulu, Hasbullah, Nurjana Albaar, Indah Rodianawati, Irnawati Umalekhoa, Abdul Kadir Kamaluddin
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 709:012053
Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77d9bb1ebb04ee477da1ceb08eadb02b
https://doi.org/10.1088/1755-1315/709/1/012053
https://doi.org/10.1088/1755-1315/709/1/012053
Publikováno v:
Edupreneur: Jurnal Pengabdian kepada Masyarakat bidang Kewirausahaan. 1
The purpose of the is to maximize the use of agricultural and fisheries wastes in North Maluku as broiler feed in order to reduce the price of feed, as well as utilizing herbs such as turmeric nutmeg leaf (Myristica frangrans Houtt) and clove (Syzygi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9b084fd2808c2ff2d636f334dacba73
https://doi.org/10.36412/edupreneur.v1i2.358
https://doi.org/10.36412/edupreneur.v1i2.358
Publikováno v:
Procedia Food Science. 3:244-254
The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The nutmeg's oleoresin was hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3147623f774223d5c269a5028ceb2f23
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 509:012031
An analysis of the nutrition content of Spirulina sp is reported. The main objective of this study is to evaluate the nutritional value of Spirulina sp that produced by the large culture at ambient temperature. The analysis method was used high-perfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fee973de9b316787fa1bc0ab22c70429
https://doi.org/10.1088/1757-899x/509/1/012031
https://doi.org/10.1088/1757-899x/509/1/012031
Autor:
Deasy Liestianty, Indah Rodianawati, Rugaiyah Andi Arfah, Asma Assa, Patimah, Sundari, Muliadi
Publikováno v:
IOP Conference Series: Materials Science & Engineering; May2019, Vol. 509 Issue 1, p1-1, 1p