Zobrazeno 1 - 10
of 264
pro vyhledávání: '"Jariyah"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 2, Pp 57-64 (2024)
This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomiz
Externí odkaz:
https://doaj.org/article/90f16003b9f245ce91dde3df660c37e0
Publikováno v:
Fondatia : Jurnal Pendidikan Dasar, Vol 7, Iss 4, Pp 823-840 (2023)
This study aims to (1) determine the implementation of academic supervision by the Qur’an Education Institution Coordinating Board of Qur’an Education Park At-Taqwa Karang Dawung Semarang, and (2) identify obstacles to the implementation of acade
Externí odkaz:
https://doaj.org/article/15fa6f7b1d7647dca59d25c7f2c06ed5
Publikováno v:
Agritepa, Vol 10, Iss 2, Pp 315-332 (2023)
This research aims to ascertain the impact of CMC and kecombrang fruit juice addition on crystal guava Velva's organoleptic and physicochemical properties and the optimal treatment regimen to yield velva with the best properties. The two-factor facto
Externí odkaz:
https://doaj.org/article/09d617a02faa454396937a782372e67f
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100281- (2024)
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour. Consumers will accept product with acceptable sensory aspects, which can be determined by
Externí odkaz:
https://doaj.org/article/6b31a33f9b714cf183751aedd1a139a0
Autor:
Almira Dinar Dhiny, Jariyah Jariyah, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Serly Safitri, Wildan Naufal Esfandiar
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 3, Pp 136-146 (2023)
ABSTRACT Milk is a food product that contains many nutrients. Thermosonication is a methodcombining ultrasonic and medium-temperature heating that can be used as an alternativepasteurisation method because it can maintain the nutrients contained i
Externí odkaz:
https://doaj.org/article/e8af62c7b17c49e9adf2f8d062e455f3
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 2, Pp 89-99 (2023)
ABSTRAK Penelitian ini merupakan kelanjutan dari penelitian tepung buah lindur dan mocaf yang dibuat mejadi biskuit dengan menggunakan konsentrasi pemanis stevia sebesar 2% dan sirup fruktosa 20% sebagai perlakuan terbaik berdasarkan nilai proksim
Externí odkaz:
https://doaj.org/article/7ab11a2905514cfbb73aea807b6b6960
Publikováno v:
Prima: Journal of Community Empowering and Services, Vol 6, Iss 1, Pp 71-78 (2022)
Training on Utilization of Soybean Husk into Biscuits to Improve Skills of Tempeh Craftsmen Parerejo Village, Pasuruan. Soybean husk from tempeh processing waste has the potential to be developed because the protein content (17.98%), crude fiber (24.
Externí odkaz:
https://doaj.org/article/45b093cf227349f9a9c7a00e3037ad20
Publikováno v:
Agritepa, Vol 9, Iss 1, Pp 53-68 (2022)
The study aimed to determine the effect of the addition of guar gum and red palm oil on the physicochemical characteristics of mellorine sari tempeh and obtain the best combination on mellorine.The study used a Complete Randomized Design (RAL) two-fa
Externí odkaz:
https://doaj.org/article/66448b6c5d374632870fc9e3804380ca
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 1, Pp 40-48 (2022)
This work represents a comprehensive analysis of pedada fruit (Sonneratia caseolaris) as a less desirable fruit, but valuable content such as pectin which obtained through extraction using microwave assisted extraction (MEA) method. Pectin is a water
Externí odkaz:
https://doaj.org/article/88c94899133642a5b479be8d2123c69f
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023)
𝘛𝘩𝘦 𝘱𝘳𝘦𝘴𝘦𝘯𝘤𝘦 𝘰𝘧 𝘊𝘰𝘭𝘪𝘧𝘰𝘳𝘮 𝘣𝘢𝘤𝘵𝘦𝘳𝘪𝘢 𝘢𝘯𝘥 𝘌𝘴𝘤𝘩𝘦𝘳𝘪𝘤𝘩𝘪𝘢 𝘤𝘰𝘭𝘪 𝘪𝘯 𝘧𝘰𝘰𝘥 𝘰𝘳 𝘣𝘦𝘷𝘦
Externí odkaz:
https://doaj.org/article/1def724f85294e00a100845dc7408188