Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Luh Putu Trisna Darmayanti"'
Publikováno v:
Jurnal Teknologi Pertanian, Vol 25, Iss 1, Pp 67-76 (2024)
Ekstrak etanol daun tenggulun mengandung sejumlah senyawa bioaktif yang berpotensi sebagai antioksidan. Tingkat ketuaan daun adalah salah satu komponen yang mempengaruhi jumlah dan komposisi senyawa fitokimia dalam ekstrak daun tenggulun. Tujuan dari
Externí odkaz:
https://doaj.org/article/c511d8d42b9c4cfeb8bb7d621afb863e
Publikováno v:
Agritech, Vol 37, Iss 1, Pp 39-48 (2017)
The pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic aci
Externí odkaz:
https://doaj.org/article/e0d2cdef0c8c4aea91b392264d334b95
Publikováno v:
Jurnal Gizi dan Pangan. 17:87-94
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:100
This research was aimed to determine the effect of fermentation time on the physicochemical and functional characteristics of fermented durian seed flour using Lactobacillus plantarum inoculum. This study used a completely randomized design with ferm
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:261
This study aims to determine the effect of the type of packaging on tofu dregs cookies during storage and the best type of packaging alarm that can maintain the balance of tofu dregs cookies during storage. The experimental design used was factorial
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:668
Karo roasted pork is a traditional Batak food made from roasted pork and served with a sauce made from pork blood cooked with andaliman herbs and spices. This study aims to detect the presence of microbes and the food safety of karo roasted pork sold
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:558
The zedoary rizome (Curcuma Zedoaria (Berg) Roscoe) has a curcumin compound, which is one of the active compounds in the rhizome. Fresh zedoary rizome is easily damaged so it is often preserved by drying it. This research was aimed to determine the m
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:492
This study aims to determine the effect of boiling time of soybean to getting the best fermented soybean characteristics. The design used in this study was a Completely Randomized Design (CRD) with duration of boiling soybeans consisting of 5 levels;
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:337
This research aims to determine the effect of adding different amounts of liquid isolate with fermentation time of 24 hours and to obtain the correct addition of liquid isolate to produce fermented soybeans with the best characteristics. Completely R