Zobrazeno 1 - 10
of 210
pro vyhledávání: '"MURHADI"'
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 12, Iss 2, Pp 86-93 (2024)
This research explores how the use of jackfruit mesocarp waste can improve the sensory and chemical aspects of red dragon fruit skin, considering the high pectin and fiber content in jackfruit dami, despite its lack of taste and color. Red dragon fru
Externí odkaz:
https://doaj.org/article/e9b53cb791204c0b8cd514938a20aadc
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 28, Iss 1, Pp 66-75 (2023)
Utilization of durian seed flour (DSF) in the manufacture of Etawa goat milk ice cream has the potential to be developed. This study aimed to study the effect of DSF as a stabilizer on the quality of Etawa goat milk ice cream. The study used a comple
Externí odkaz:
https://doaj.org/article/5eaf91e8d2aa4c8e88f2dc464ac725f1
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 27, Iss 2, Pp 99-107 (2022)
One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory prope
Externí odkaz:
https://doaj.org/article/527359669120415bbae6fec4df5fb35b
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 2, Pp 370-386 (2022)
The aim of the research was to study the effect of inoculum type and fermentation time on microbial growth patterns (yeast, fungi and bacteria), β-glucan formation and antioxidant activity during soybean fermentation into tempe. The research was con
Externí odkaz:
https://doaj.org/article/63f638f251ad4265aca62a561d6aff62
Autor:
Maria Erna Kustyawati, Dian Santoso Manalu, Murhadi Murhadi, Ahmad Sapta Zuidar, Diki Danar Tri Winanti
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 45-55 (2021)
Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to gr
Externí odkaz:
https://doaj.org/article/f44d6db3f33b4dc7bbe27a2f627ebacd
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Generally, the microorganism involved in soybean fermentation for the production of tempeh is Rhizopus oligosporus. However, Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. T
Externí odkaz:
https://doaj.org/article/02f2de10ce364ba0a2671687a44ec3d0
Publikováno v:
Agritech, Vol 37, Iss 1, Pp 70-77 (2017)
Production of ethanolisis product of Palm Kernel Oil (PKO) treatment with the addition of organic acids and different heating times have conducted. Effects of organic acids used and time of heating on characteristics of PKO ethanolisis product were s
Externí odkaz:
https://doaj.org/article/602d43134d5448579e24801bfae6c2c1
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 22, Iss 1 (2017)
Copigmentation has been suggested as a main color stabilizing mechanism of the anthocyanin. The objectives of this research were to determine type and molar ratio of copigment (catechol or tannin) to anthocyanin which most stabilize the color of anth
Externí odkaz:
https://doaj.org/article/6919cd5eab37438e8ccce8b4ea858bb6
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 21, Iss 2 (2016)
PKO (palm kernel oil) is made from palm kernel of Elaesis gueneensis Jacq, which is a mixture of triglycerides. Triglycerides can be converted into a number of derivative products such as mono-diglycerides (MG-DG). MG-DG can be formed by ethanolisis
Externí odkaz:
https://doaj.org/article/38087034b3044ceca2b00f3c26ba964d
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 18, Iss 1, Pp 17-24 (2007)
The objectives of this research were to study antibacterial activities of syzgium polyanta (“Salam”) and Pandanus amaryllifolius (“Pandan”) leaf extracts and the effect of wet heating (1000, up to 60 min) on their antibacterial activities aga
Externí odkaz:
https://doaj.org/article/0ba6b58040ab473ca1a3c26c9f2af5f6