Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Lusiawati Dewi"'
Publikováno v:
Jurnal Riset Biologi dan Aplikasinya, Vol 4, Iss 1, Pp 34-41 (2022)
Tempeh (tempe) has been known to have antibacterial properties due to the presence of glycoprotein compounds, antimicrobial peptides, and flavonoids produced by the fungus Rhizopus spp. during the fermentation process. The addition of garlic powder i
Externí odkaz:
https://doaj.org/article/ad1f181fd18246219237bab4737c14d6
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 12, Iss 2, Pp 231-238 (2021)
Background: Tempeh is a traditional Indonesian food that has a relatively low antioxidant activity. The addition of natural pigments is one solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to dam
Externí odkaz:
https://doaj.org/article/4b2b0d81e8e541e39a94d4f324ac36d3
Autor:
Monica Ageng Wardani, Lusiawati Dewi
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 12, Iss 2, Pp 239-249 (2021)
Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold
Externí odkaz:
https://doaj.org/article/734ba51593774359a05edb0674e1dbc7
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 2 (2022)
Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of t
Externí odkaz:
https://doaj.org/article/ac70736339ea4d1d9d0a2e0e6c2288b7
Publikováno v:
Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro, Vol 9, Iss 1, Pp 1-13 (2018)
Learning media is a tool to improve teaching and learning process to achieve better learning outcome. This research is a qualitative descriptive study. The purpose of this research was 1) to know the types of biology learning media found in senior hi
Externí odkaz:
https://doaj.org/article/84bd01e074454add80207bc710ce3768
Publikováno v:
Jurnal Pendidikan Sains Universitas Muhammadiyah Semarang, Vol 6, Iss 1, Pp 34-46 (2018)
This study aims to determine the authenticity of the assessment and to know its relationship with learning outcomes. This research was conducted in SMP Negeri 3 Salatiga. The research method used is survey method with stake's countenance model. The s
Externí odkaz:
https://doaj.org/article/1912896a47704cc19f53e5298233780a
Autor:
Khanifa Nurul Khaq, Lusiawati Dewi
Publikováno v:
Agric, Vol 28, Iss 1 (2017)
ABSTRACT Banana leaves-wrapped tempeh is a traditional food as a conventional base of vegetable protein source. Fermented soybeans into tempeh assisted by fungi kind Rhizopusoligosporus, Rhizopusoryzae and Rhizopusstolonifer. Hygiene is very importa
Externí odkaz:
https://doaj.org/article/71634ea6d5604312a205a0b7f0ee2345
Publikováno v:
Agric, Vol 28, Iss 1 (2017)
ABSTRACT Borax and rhodamine B are preservative and dye banned to be used in food products. However, some traders still use borax and rhodamine B to their food and drink products. Cilok is a kind of food liked by schoolchildren and categorized as st
Externí odkaz:
https://doaj.org/article/7cf756a5f65a404291b925e39462144f
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 11:32-40
Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::392d9051331cdd435f4e426dda982fa2
https://doi.org/10.30598/jagritekno.2022.11.1.32
https://doi.org/10.30598/jagritekno.2022.11.1.32
Autor:
Lusiawati Dewi, Kresentia D Gracelia
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 11:25-31
Food additives or additives are ingredients or mixtures if added to raw ingredients can affect the nature and shape of food and beverage. Some functions of these ingredients’ addition include a preservative, flavoring, coloring, antioxidant, and ot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40dd1034fb2a98d5dc0cb8874593db00
https://doi.org/10.30598/jagritekno.2022.11.1.25
https://doi.org/10.30598/jagritekno.2022.11.1.25