Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Indratiningsih Indratiningsih"'
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 3, Pp 280-291 (2023)
This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water. Kefir is made by mixing secang wood extract and pasteurize
Externí odkaz:
https://doaj.org/article/80f262f78a284100a713db72e7049b24
Publikováno v:
Buletin Peternakan, Vol 45, Iss 1, Pp 47-55 (2021)
Kefir is one of milk products, produced by the addition of bacteria and yeast-containing kefir starter. This study aimed to evaluate the microbial characteristic, antibacterial activity, chemical and physical characteristics, antioxidant activity, an
Externí odkaz:
https://doaj.org/article/5025677f2d494e8c93d7c9fe5a6af039
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 1, Pp 1-12 (2020)
This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese
Externí odkaz:
https://doaj.org/article/96db69e4c10542a9b3e22dcd00ebab56
Publikováno v:
Jurnal Ilmu-Ilmu Peternakan, Vol 29, Iss 1, Pp 83-94 (2019)
Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier. The consumers have demanded that for natural, healthy, and low calorie food especially
Externí odkaz:
https://doaj.org/article/0b8c99683a9646e2b64f70b4ca803095
Autor:
Sudi Nurtini, rochijan rochijan, Budi Guntoro, Budi Prasetyo Widyobroto, Indratiningsih Indratiningsih, Nafiatul Umami
Publikováno v:
Buletin Peternakan, Vol 41, Iss 2, Pp 212-218 (2017)
The purpose of this study was to analyze the performance of milk production, total milk revenue and reproduction indicators of Friesian Holstein Crossbred cows maintained under smallholder’s management system of 122 cows in DIY Province and 345 cow
Externí odkaz:
https://doaj.org/article/cb8ac38954864d3da8f882326106bbb1
Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 11, Iss 2, Pp 53-59 (2017)
Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced. Kefir was used to develop a low fat mayonnaise as emulsifier repla
Externí odkaz:
https://doaj.org/article/1747c46b8a6645e1bce3b565935f16d2
Publikováno v:
Agritech, Vol 37, Iss 1, Pp 23-30 (2017)
This experiment was carried out to investigate the effect of plantain peel flour and Lactobacillus acidophilus FNCC 0051 on the microbiological and chemical quality of goat milk kefir. Kefir was made from goat’s milk with 3 % of kefir grain (w/v) a
Externí odkaz:
https://doaj.org/article/01a7ebf154834b03827bc01657b7016d
Publikováno v:
Buletin Peternakan, Vol 43, Iss 1 (2019)
This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial compl
Externí odkaz:
https://doaj.org/article/cbfd8ed82d9c480992af85d74ee16610
Publikováno v:
Agritech, Vol 35, Iss 04, Pp 464-473 (2015)
The purpose of this study was to examine potential utilization of stevia’s leaf as sugar substitute in low calorie sweetbio-yoghurt. The experiment was carried out with the supplementation of stevia’s leaf extract in yoghurt at level 0.5; 2.0; 3.
Externí odkaz:
https://doaj.org/article/da20ef8e5ec04d53b969228f9358e4ac
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Vol 6, Iss 1 (2004)
This research was carried out to compare the effects of soy lecithin and yolk as instant additive, to know the effects of instant additive level and their interaction on physical quality of instant yogurt (rehydration rate, solubility and viscosity).
Externí odkaz:
https://doaj.org/article/12e3593717af4fbf87061babdbb471b6