Výsledky vyhledávání

Characteristics of instant porridge from cassava flour fortified anchovy flour, and yellow pumpkin flour from Indonesian Local Resources

Autor: M Nurminah, Y Pratiwi, Z Lubis

Publikováno v: IOP Conference Series: Earth and Environmental Science. 1115:012056

This study aimed to produce modern functional food products, obtain the bestquality instant porridge formula, and determine the effect of the formulation of cassava flour and anchovy flour and the addition of yellow pumpkin flour for health. This stu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3062f6c22eee3f233f66271a6f52d637
https://doi.org/10.1088/1755-1315/1115/1/012056

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Water content, pH value and free fatty acid of virgin coconut oil emulsion drink with the addition of andaliman based on sustainable local resources

Autor: W I Friscka, M Nurminah

Publikováno v: IOP Conference Series: Earth and Environmental Science. 977:012086

This research was conducted to determine characteristics of virgin coconut oil emulsion drink with the addition of andaliman to increase body resistance during the pandemic. The research used completely randomized design with two factors, the additio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::681ffb3fd3a29dcb9ac11a36024703fe
https://doi.org/10.1088/1755-1315/977/1/012086

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Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

Autor: H Sakdiah, M Nurminah, T Karo-Karo

Publikováno v: IOP Conference Series: Earth and Environmental Science. 977:012082

Infused water is a drink that contains bioactive components. In this study, the manufacture of infused water from herbs, namely butterfly pea and the addition of andaliman which is a traditional spice typical of North Sumatra. The determine of this s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b42108f6cb0d84222bd04926cc36092
https://doi.org/10.1088/1755-1315/977/1/012082

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Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

Autor: M Nurminah, Z Lubis, E Oktriandi

Publikováno v: IOP Conference Series: Earth and Environmental Science. 912:012036

Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::51590782e043b1d839a343eb2c622fda
https://doi.org/10.1088/1755-1315/912/1/012036

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Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)

Autor: R A L Gaol, R J Nainggolan, M Nurminah

Publikováno v: IOP Conference Series: Earth and Environmental Science. 912:012086

This study aims to determine the formulation of composite flour from mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour in making good quality muffin. Making muffins with composite flour formulations (mocaf, breadfruit flour, jackfr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::289c59c344954fb8d47188d5e8d4f956
https://doi.org/10.1088/1755-1315/912/1/012086

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Instant porridge from natural local resources (orange sweet potato, carrot, and red bean) with highly nutritious as an alternative food source

Autor: M Nurminah, S Ginting, A Putra

Publikováno v: IOP Conference Series: Earth and Environmental Science. 912:012041

Instant porridge is one of the food product that does not require a long time to serve. Instant porridge is usually made from rice flour. Food diversification is needed to make instant porridge more nutritious, one of which is making instant porridge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f39bf458179b2ca1326f3f3d3e2e8eb
https://doi.org/10.1088/1755-1315/912/1/012041

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Cookies from composite flour and starch (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch)

Autor: M Nurminah, R A Siahaan, Z Lubis

Publikováno v: IOP Conference Series: Earth and Environmental Science. 782:032077

The physicochemical and sensory characteristics of cookies produced from mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch and orange sweet potato starch, with several ratio were studied by us. Using non factorial completely rando

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3fa0f67b701a0a581f294f3809406ce
https://doi.org/10.1088/1755-1315/782/3/032077

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Taking essential oil by water distillation and antibacterial activity test of refined water from agarwood plant parts (Aquilaria malaccensis Lamk)

Autor: T Ismanelly, Albert, M Nurminah, R Batubara

Publikováno v: IOP Conference Series: Earth and Environmental Science. 782:032076

Agarwood distilled water is a by-product produced during water distillation from wood containing resin in Aquilaria sp. Distilled water contains a small fraction of aromatic compounds obtained from plants during the distillation process which collect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5b9655b5c3349706cf87db8562393b1f
https://doi.org/10.1088/1755-1315/782/3/032076

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Physicochemical and sensory characteristics of bread made from composite flour mocaf, flour and starch from orange sweet potato and breadfruit

Autor: D. H. Parinduri, M. Nurminah, E. Julianti

Publikováno v: IOP Conference Series: Earth and Environmental Science. 782:032078

The high demand for wheat flour in Indonesia made us to continue to develop the use of flour made from local food ingredients. We studied bread from orange sweet potato flour and starch, breadfruit flour and starch, and mocaf. This study using a nonf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5658a663a3f9fa1739fdfeea9cf7a85c
https://doi.org/10.1088/1755-1315/782/3/032078

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Physicochemical characteristics and sensory muffins from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch

Autor: M Nurminah, M R Fahlevi, R J Nainggolan

Publikováno v: IOP Conference Series: Earth and Environmental Science. 782:032079

The purpose of this study was to determine the physicochemical and sensory characteristics of muffins produced from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch with various comparisons. A non-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::978809db4ece979d102a0c56aa350081
https://doi.org/10.1088/1755-1315/782/3/032079

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