Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Jariyah 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
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:
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, Vol 5, Iss 1, Pp 266-271 (2021)
Pemanfaatan buah mangrove sebagai bahan dasar minuman belum dilakukan secara optimal, untuk itu, perlu dikembangkan lebih lanjut menjadi produk minuman yang mempunyai kandungan nutrisi yang tinggi. Implementasi dari penelitian tersebut yaitu pada keg
Externí odkaz:
https://doaj.org/article/2a319289107541709de056ad8ece26a1
Autor:
Salsabila Ayu Sukma, Jariyah Jariyah
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 3, Iss 1 (2022)
Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling ef
Externí odkaz:
https://doaj.org/article/db5b569d2bd54260bb641feb1f9c35fc
Publikováno v:
International Journal on Food, Agriculture and Natural Resources, Vol 1, Iss 2, Pp 28-33 (2020)
Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the m
Externí odkaz:
https://doaj.org/article/228351438247452d9af6428b97ac47bf