Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Julfi Restu Amelia"'
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 3, Pp 632-640 (2023)
Sorghum contains a high level of tannins and is known to be anti-nutritional and give rise to an astringent flavour, so polishing is needed. This study aimed to characterize local light-brown waxy sorghum from Lamongan due to varying levels of polish
Externí odkaz:
https://doaj.org/article/9fc91c6ae36d4d32ba97f28e3dd5a23f
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 28, Iss 2, Pp 140-149 (2023)
ABSTRACT Okra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to character
Externí odkaz:
https://doaj.org/article/ca33a82187d34f81926aab1a704a0041
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 2, Pp 350-362 (2023)
Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The
Externí odkaz:
https://doaj.org/article/dd168181c51a42e2916d4306c4eec173
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 1, Pp 25-33 (2021)
Roadside fruits are very possible to be contaminated by heavy metals and microbial contamination, especially fruits that are usually consumed unpeeled, such as grapes, water guava, apples, and starfruit. Heavy metal contaminants that are hazardous to
Externí odkaz:
https://doaj.org/article/42df54a1714649d9ae6c62d3c9d73f11
Autor:
Julfi Restu Amelia
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 8, Iss 3, Pp 224-233 (2019)
Produksi etanol (bioetanol) dari bahan baku biomassa merupakan salah satu cara mengurangi polusi lingkungan dan konsumsi terhadap minyak mentah. Salah satu bahan bakar yang dapat diperbaharui yakni bioethanol yang merupakan produk turunan dari singko
Externí odkaz:
https://doaj.org/article/032262f32d874a30979083d0e105e8b2
Publikováno v:
Agric, Vol 31, Iss 1 (2019)
Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbio
Externí odkaz:
https://doaj.org/article/15a24b3db1574feeb3b91fbf66cee85e
Autor:
Shanti Pujilestari, Julfi Restu Amelia
Publikováno v:
Jurnal Industri Pariwisata. 4:74-83
Kota Tua adalah wisata heritage di DKI Jakarta yang banyak dikunjungi wisatawan. Tujuan penelitian ini adalah pertama, mendapatkan karakteristik wisatawan, kedua mendapatkan perilaku keamanan pangan wisatawan, dan ketiga, mendapatkan hubungan antara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b0349f0e224d44ba7b81f6c6d89c3bd
https://doi.org/10.36441/pariwisata.v4i1.418
https://doi.org/10.36441/pariwisata.v4i1.418
Autor:
Julfi Restu Amelia, M Fajri Romadhan
Publikováno v:
JISIP (Jurnal Ilmu Sosial dan Pendidikan). 6
Food Technology Department, Sahid University - Jakarta, has implemented the Merdeka Belajar Kampus Merdeka (MB-KM) program, so it is necessary to measure the impact of the implementation on student. This research aims 1) to know the impact of impleme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8a93afc3d7b4ba95ebfd94628ba964
https://doi.org/10.58258/jisip.v6i3.2761
https://doi.org/10.58258/jisip.v6i3.2761
Publikováno v:
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health). 1:23-30
Okra merupakan sayuran yang dapat dikonsumsi dalam keadaan segar maupun diolah. Okra dapat dimanfaatkan menjadi minuman kesehatan karena kaya akan zat gizi dan fitokimia yang bermanfaat bagi kesehatan. Minuman okra memiliki nilai sensori yang kurang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::667c8a0bbdfa82a3247ff1a3e087b628
https://doi.org/10.36441/jtepakes.v1i1.181
https://doi.org/10.36441/jtepakes.v1i1.181
Publikováno v:
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health). 2:53-62
Tujuan dari penelitian adalah untuk melihat pengaruh formulasi kappa karagenan dan konjak terhadap karakterisik kimia puding sari jagung manis. Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL) tunggal dengan satu faktor, lima taraf dengan tig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a68b69a8bdf0504c7be6aa34ad0ca57
https://doi.org/10.36441/jtepakes.v2i1.500
https://doi.org/10.36441/jtepakes.v2i1.500