Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Jaya Mahar Maligan"'
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 3, Pp 223-234 (2024)
The study focuses on SMEs X, a producer of various processed fruit products, primarily apple chips. The business experienced a 90% decline in revenue due to an 8-month market closure during the Covid-19 pandemic, with ongoing challenges such as reduc
Externí odkaz:
https://doaj.org/article/8adcc692a7fa41b5a7d7610371b7170d
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 143-153 (2024)
ABSTRACT This research focused on the fermentation of coffee beans using commercial yeast containing S. cerevisiae with variations in fermentation duration (5, 10, and 15 hours) and yeast concentration (0%, 1%, 2%, and 3%). The research aimed to u
Externí odkaz:
https://doaj.org/article/de2dd1db740540bab2af387a307b5a77
Autor:
Taib Khaqiqi, Umar Hafidz Asy’ari Hasbullah, Rizky Muliani Dwi Ujianti, Fafa Nurdyansyah, Rini Umiyati, Jaya Mahar Maligan
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 154-164 (2024)
ABSTRAK Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik
Externí odkaz:
https://doaj.org/article/f7965d4745de4afea59a1e73445cb40b
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 2, Pp 101-111 (2024)
ABSTRACT Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize ethanol-tolerant and thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molec
Externí odkaz:
https://doaj.org/article/1f2d34b02b3e4965b30ba49f521d7db6
Autor:
A.S.H. Wahyuningtyas, Z. Abidin, W.D.R. Putri, Jaya Mahar Maligan, Gladys Oryz Berlian, Priskilah Febi Widya Ningrum
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101367- (2024)
Microalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors
Externí odkaz:
https://doaj.org/article/e71d118243e04e30922d306d2fd81159
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 1, Pp 31-42 (2024)
ABSTRACT This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of ferment
Externí odkaz:
https://doaj.org/article/84b2ccb6cfc14ca6a7867bfa7aa5afb5
Autor:
Feronika Heppy Sriherfyna, Neysa Nurjananah Khairanny, Mochamad Nurcholis, Jaya Mahar Maligan
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 1, Pp 43-49 (2024)
ABSTRACT The current trend in coffee product diversification is wine coffee, which has a wine-like flavor and aroma. Reviews of wine coffee are still limited, especially those related to microbial succession during the fermentation process. The obje
Externí odkaz:
https://doaj.org/article/2e0a0508c4c047bcbbcef95e828e0aa5
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 4, Pp 219-229 (2023)
The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyud
Externí odkaz:
https://doaj.org/article/31fdd8a1f64e4e7686bf6c82adc76576
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 4, Pp 235-239 (2022)
ABSTRAKData BPS menunjukkan, kopi yang diproduksi untuk petani rakyat Indonesia akan meningkat dari tahun 2016 hingga 2018, dengan rata-rata produksi sebesar 667,3 ton. Jenis kopi yang populer adalah robusta (Coffea canephora) dan arabika (Coffea ara
Externí odkaz:
https://doaj.org/article/98549470778b4a1e9706e5967c099061
Autor:
Ivan Musanta, Jaya Mahar Maligan
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 2, Pp 121-132 (2022)
ABSTRAK Florina Bakery merupakan produsen roti berskala UMKM yang berlokasi di Kabupaten Paser, Provinsi Kalimantan Timur. Florina Bakery berkomitmen memenuhi permintaan pasar yang bertumbuh dengan roti yang bermutu. Penelitian ini ditujukan untuk
Externí odkaz:
https://doaj.org/article/c54a79519fff41b5957490f2204dfe46