Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Kapti Rahayu Kuswanto"'
Autor:
Irvia Resti Puyanda, Kapti Rahayu Kuswanto, Laurensia Atha Margareta, Metha Putri Agustyn Anggraini
Publikováno v:
Journal of Applied Food Technology, Vol 9, Iss 1, Pp 11-15 (2022)
The objectives of this work were to investigate the influence of germination times (24, 48, 72, 96, and 120 hours) and conditions (light and dark conditions) on the antioxidant activity and total phenolic compounds in mungbean sprout. Antioxidant act
Externí odkaz:
https://doaj.org/article/8d2e8602c812423e80bf4edb4209269f
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 1, Iss 3, Pp 269-279 (2019)
Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yea
Externí odkaz:
https://doaj.org/article/653e5519bc2f46b69f4b7cfdf4b1fec4
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 1, Iss 3, Pp 269-279 (2019)
Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3cc09f47a869bd8b96d42d8bc23b9c1
https://talenta.usu.ac.id/InJAR/article/view/507
https://talenta.usu.ac.id/InJAR/article/view/507
Autor:
Kapti Rahayu Kuswanto
Publikováno v:
Tarjih: Jurnal Tarjih dan Pengembangan Pemikiran Islam, Vol 4, Iss 1, Pp 50-61 (2002)
Berdasarkan kajian sifat bahan alkohol baik untuk minuman maupun makanan tidak baik untuk kesehatan sehingga dapat dimasukkan dalam kelompok makanan yang "haram", namun apabila dipergunakan sebagai pelarut bahan makanan tambahan, pada saat dikonsumsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e43ce8033a8ad47abb044daa440006be
http://jurnaltarjih.or.id/index.php/tarjih/article/view/41
http://jurnaltarjih.or.id/index.php/tarjih/article/view/41
Publikováno v:
Agritech; Vol 25, No 3 (2005); 143-147
The objectives of the research were to determine the optimum cultivation condition of initial xylose concentration, type of cosubstrate and ratio of cosubstrate to substrate (xylose) for xylitol production by Candida shehatae WAY 08. The initial xylo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2217717487f72a8298e91b8651a77f02
https://doi.org/10.22146/agritech.13352
https://doi.org/10.22146/agritech.13352
Publikováno v:
昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University. 8:23-29
チンチャウは、ジャワ島で食されるツヅラ科やシソ科の茎葉から抽出した固有の寒天様食品のチンチャウがある。その製法は、原料生葉を約20倍の水に浸けて揉み、布越し後、濾液を1-2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::085f19e55a74e1d5271c016309d3d7cb
http://id.nii.ac.jp/1203/00002080/
http://id.nii.ac.jp/1203/00002080/
Publikováno v:
昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University. 6:107-110
Cabuk was local javanese fermented food used with black sesame pressed cake as raw material in Indonesia. The chemical components of three kind samples were moisture 11.0-12.4%, crude protein 25.2-26.0%, crude fat 21.3-22.2%, Carbohydrate 37.7-37.9%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::2a7f93b8360f583467fb78cb76b7a8aa
http://id.nii.ac.jp/1203/00002055/
http://id.nii.ac.jp/1203/00002055/
Publikováno v:
昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University. 6:101-106
Brem cake is a traditional fermented rice cake made from glutinous rice in east and central Java island, and eaten mainly as snack food. This cake divid into two types, one is Madium type (ash-yellow colour, sweet-sour flavour, small rectangle plate)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::125558b1f15ee5a5cd3148f3c472ec2c
http://id.nii.ac.jp/1203/00002054/
http://id.nii.ac.jp/1203/00002054/
Autor:
Kapti Rahayu Kuswanto
Publikováno v:
food preservation science. 23:273-279
In the past decades, has Indonesia improved and intensified its food production program. Traditional techniques achieved practical results which with the passing of time grew to become one of the most important sectors of the country's local food ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d699503d75ef5e111515d67e23d7ab0b
https://doi.org/10.5891/jafps.23.273
https://doi.org/10.5891/jafps.23.273
Publikováno v:
昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University. 5:63-68
Dage, which made mainly from cassava press cake, is a traditional fermented food in central Java, Indonesia, and the making method of this product is similar to Oncom and Tempeh. But these situation and making method was not yet clearly, therefore we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::73e2084ce0da506af3929f2ac84ba0bc
http://id.nii.ac.jp/1203/00002036/
http://id.nii.ac.jp/1203/00002036/