Výsledky vyhledávání - "Meivie Meiske Jetty Lintang"

Akademický článek

Pengaruh pra-perlakuan osmotik dalam pengeringan terhadap karakteristik buah kering: meta analisis

Autor: Tri Yulni, Waqif Agusta, Mohammad Nafila Alfa, Astuti Astuti, Tantry Eko Putri Mariastuty, Herdiarti Destika Hermansyah, Lusiana Kresnawati Hartono, Primawati Yenni Fauziah, Dian Anggraeni, Meivie Meiske Jetty Lintang

Publikováno v: Agrointek, Vol 18, Iss 4, Pp 1001-1011 (2024)

Osmotic pretreatment is commonly used in drying to preserve the quality of dried fruit. Several studies have been conducted to evaluate the impact of osmotic pretreatment on the quality of dried food, but, these evaluations have mainly been qualitati

Externí odkaz: https://doaj.org/article/2f89023694f2436d8e67a45f9bdfe4ea

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PEMANFAATAN BUAH NANAS SEBAGAI SUMBER ENZIM DALAM PENGOLAHAN MINYAK KELAPA SECARA BASAH / Utilization of Pineapple Fruit As a Source Of Enzymes in Wet Processing of Coconut Oil

Autor: Meivie Meiske Jetty Lintang, Payung Layuk, Joula Sondakh, Olvie Tandi, Steivie Karouw

Publikováno v: Jurnal Penelitian dan Pengembangan Pertanian. 41:98

Coconut oil is the most valuable part of coconut. The oil content of old coconut flesh is about 34.7%. Coconut oil is used as an industrial raw material or as cooking oil, and it is the most important product of coconut consumption in Indonesia. Wet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5fe293b3c021effa8db69b2369987eb
https://doi.org/10.21082/jp3.v41n2.2022.p98-109

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