Zobrazeno 1 - 10
of 21
pro vyhledávání: '"MANAB, ABDUL"'
Autor:
Tampubolon Biatna Dulbert, Basuki Budhy, Anggraeni Putty, Anggundari Widia Citra, Mulyono Ary Budi, Purwanto Endi Hari, Nurhakim Arif, Restu Wahono Daryono, Prasetya Bambang, Manab Abdul, Radiati Lilik Eka
Publikováno v:
E3S Web of Conferences, Vol 527, p 02003 (2024)
Milk is a food ingredient that is considered main source of nutrition for humans because contains essential substances for the body. Microbial contamination of milk can pose various health hazards to humans. Information regarding trends in microbial
Externí odkaz:
https://doaj.org/article/7ef1ada1d80d433589095282795a44c4
Autor:
Dafista Dela, Wulansari Tri Mey, Nurfebriana Putri Selvia, Ovtavia Tiara Diva, Laudza Dafa Rafi’ul, Manab Abdul
Publikováno v:
BIO Web of Conferences, Vol 88, p 00012 (2024)
Degenerative diseases are the number one disease in the world, especially in Indonesia, which causes almost 17 million people to die. One of the preventive efforts is by consuming foods that contain antioxidants, such as beta-carotene. This study aim
Externí odkaz:
https://doaj.org/article/a2f2c565b7344a30a30fe1eb31ab414d
Publikováno v:
BIO Web of Conferences, Vol 88, p 00021 (2024)
Packaging for cheese products usually uses plastic with a polymer base. Plastic is divided into two types: plastic made from synthetic polymer raw materials (difficult to decompose) and plastic made from natural polymer raw materials. The impact of u
Externí odkaz:
https://doaj.org/article/fc25d6be13bb403993372feb7443ac7c
Publikováno v:
BIO Web of Conferences, Vol 81, p 00017 (2023)
This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in
Externí odkaz:
https://doaj.org/article/ac73f460aa224207ab9b4d660e2b0ddc
Publikováno v:
BIO Web of Conferences, Vol 81, p 00010 (2023)
The meat and slaughterhouse industry produces two products, namely prime cut and by-products. By-products in some areas are considered waste and thrown away, but there are also some areas that used as animal feed or edible materials that can be consu
Externí odkaz:
https://doaj.org/article/b43965061aa2462692b1213b4143852f
Autor:
Saragih Winda Fransisca, Manab Abdul, Sawitri Manik Eirry, Rahayu Premy Puspitawati, Andriani Ria Dewi
Publikováno v:
E3S Web of Conferences, Vol 335, p 00035 (2022)
Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of this research was to determine the effect of menira
Externí odkaz:
https://doaj.org/article/26f91c90b716437883160f4167be393f
Autor:
Andriani Ria Dewi, Rahayu Premy Puspitawati, Mustakim, Apriliyani Mulia Winirsya, Sawitri Manik Eirry, Manab Abdul, Nida Sopi Sopiatun
Publikováno v:
E3S Web of Conferences, Vol 335, p 00038 (2022)
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting p
Externí odkaz:
https://doaj.org/article/93bfce0e96b94fa0a7fc677a0085f00e
Publikováno v:
Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 3 (2022): JITRO, September 2022; 645-652
Probiotics are generally added in the manufacture of food products because of their function that can provide benefits to human health, especially in the digestive tract. The probiotics used in this study were Lactobacillus acidophilus FNCC 0051 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=univhaluoleo::208e4854b711179e0b3a6f7b96f97724
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24523
http://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24523
Publikováno v:
Journal of Environmental & Agricultural Studies; Sep-Dec2022, Vol. 3 Issue 3, p39-49, 11p
Publikováno v:
Trends in Carbohydrate Research; 2018, Vol. 10 Issue 1, p15-24, 10p