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Akademický článek

APLIKASI MALTODEKSTRIN PADA PEMBUATAN YOGURT BUBUK BIJI NANGKA (Arthocarpus lineus)

Autor: Masyhura MD, Misril Faudi, Surnaherman Surnaherman

Publikováno v: Jurnal Teknologi Pertanian Andalas, Vol 25, Iss 1, Pp 73-80 (2021)

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi maltodekstrin terhadap kadar protein, total mikroba, total asam dan kadar air pada yogurt bubuk dari biji nangka. Metode yang digunakan adalah Rancangan Acak Lengkap non-faktorial dengan

Externí odkaz: https://doaj.org/article/6328b12f87254a48b98c6ddfce837b57

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Aplikasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Pada Pembuatan Susu Kedelai (Hylocereus polyrhizus)

Autor: Dicky Prasetya, Masyhura Md Masyhura, Mhd Iqbal Nusa

Publikováno v: Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian. 2:5-13

This study aims to determine the effect of adding extracts of dragon fruit and gum arab fruit to soy milk quality. This research used Factorial Random Design (RAL) with (2) two replications. Factor I is the addition of dragon fruit skin extract passw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9775674364dd3fbbef219b419c3107ba
https://doi.org/10.30596/agrintech.v2i1.2544

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PENGARUH PENAMBAHAN KULIT SALAK TERHADAP PEMBUATAN BRIKET ARANG DARI CANGKANG BIJI KARET(Hevea brazilliensis Muell Arg.)

Autor: Masyhura MD, Ginting, Sentosa, Fauzah, Nil

Publikováno v: JURNAL ILMU PERTANIAN "AGRIUM"; Vol 21, No 1 (2017)

Briket adalah bahan bakar padat yang dapat digunakan sebagai sumber energi alternatif yang mempunyai bentuk tertentu. Penelitian ini bertujuan untuk mengatahui pengaruh penambahan kulit salak terhadap briket cangkang biji karet.Penelitian ini menggun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jurnalumsuju::37f1118360975ea773027b8b22c2f47e
http://jurnal.umsu.ac.id/index.php/agrium/article/view/1491

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THE EFFECT OF ADDING TEMPE FLOUR AND TIME OF PROLONG BOILING ON THE QUALITY OF THE OYSTER MUSHROOM SAUSAG ( PLEUROTUS OSTREATUS)

Autor: Masyhura MD, Nusa, Mhd. Iqbal, Andriyeni, Wahyu

Publikováno v: JURNAL ILMU PERTANIAN "AGRIUM"; Vol 20, No 1 (2016)

The research on the effect of adding tempe flour and time of prolong boiling on the quality of the oyster mushroom sausage ( pleurotus ostreatus) with Design Random Complete Method with two (2) replications. Factor I is the concentration of tempe flo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jurnalumsuju::680622d897c3e18a4e455e5e84337bcb
http://jurnal.umsu.ac.id/index.php/agrium/article/view/520

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THE ROLE OF RICE BRAN LIPASE ENZYME AS A CATALYST IN THE FORMATION OF MONOGLYCERIDES BY GLYCEROLYSIS OF PALM KERNEL OIL AND RBD STEARIN

Autor: Masyhura MD

Publikováno v: JURNAL ILMU PERTANIAN "AGRIUM"; Vol 19, No 3 (2015)

The research to determine the role of lipase of rice bran as a catalyst in the reaction gliserolisis palm kernel oil and RBD Stearin has been carried out. Process glysrolysis was done by mixed glycerol: palm kernel oil: RBD Stearin with a mole ratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jurnalumsuju::0b764fab1fb43bdb4ab463cd9c1df500
http://jurnal.umsu.ac.id/index.php/agrium/article/view/392

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THE EFFECT OF MORINGA LEAVES FLOUR AND ROASTING TIME ON THE QUALITY OF COOKIES MOCAF (Modified Cassava Flour)

Autor: Suarti, Budi, Ardyanto AS, Evan, Masyhura MD

Publikováno v: JURNAL ILMU PERTANIAN "AGRIUM"; Vol 19, No 3 (2015)

This study aims to determine the effect of addition moringa leaf powder and long roasting on the quality of biscuit from mocaf. The research uses Complete Randomized Design (CRD) factorial with (2) two replication. Factor I is addition of moringa lea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jurnalumsuju::09cf073ab3631be65a263bbfb5edd9d5
http://jurnal.umsu.ac.id/index.php/agrium/article/view/385

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