Výsledky vyhledávání - "Meta Mahendradatta"

Akademický článek

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Autor: Meta Mahendradatta, Esra Assa, Jumriah Langkong, Abu Bakar Tawali, Dwi Ghina Nadhifa

Publikováno v: Foods, Vol 13, Iss 10, p 1438 (2024)

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast mil

Externí odkaz: https://doaj.org/article/60e0a6d0e4264fb680ad535308afc3f2

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Akademický článek

STUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour)

Autor: Mulyati M Tahir, Meta Mahendradatta, Ahmad Mawardi

Publikováno v: Jurnal Teknologi Pangan, Vol 11, Iss 2, Pp 70-80 (2018)

RINGKASAN Blondo merupakan protein nabati yang diperoleh dari hasil samping pembuatan minyak kelapa dengan proses basah yakni proses ekstraksi minyak kelapa dari bahan santan kelapa. Blondo mengandung asam amino esensial dan dapat dimanfaatkan sebag

Externí odkaz: https://doaj.org/article/aef21670c9db4a19a6f5cd8da286bcf3

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Akademický článek

Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil

Autor: Andi Abriana, Meta Mahendradatta, Natsir Djide, Zainal Zainal

Publikováno v: International Journal of Agriculture System, Vol 1, Iss 1, Pp 71-79 (2013)

The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions. The changes included the formation of trans fatty acids and in

Externí odkaz: https://doaj.org/article/06c0e4ecf72a4a7c84498bbc225315dd

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Akademický článek

KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)]

Autor: Abu Bakar Tawali, Meta Mahendradatta

Publikováno v: Jurnal Teknologi dan Industri Pangan, Vol 17, Iss 2, Pp 143-149 (2006)

Four spices (clove, cinnamon, tamarind and ginger) were combined and applied to produce smoked female mackerel. The use of liquid smoke was compared with redistilled liquid smoke. The result showed that there was lower histamine content in smoked fis

Externí odkaz: https://doaj.org/article/03f984a59a0f48de850a33042ef8acea

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Antioxidant and Antibacterial Activity of Caulerpa Flour (Caulerpa lentifera) as Functional Food Raw Material

Autor: Sriwatti Malle, Zainal, Metusalach, Meta Mahendradatta, Fifi Arfini

Publikováno v: Asian Food Science Journal. :49-54

Aims: This research aims to study the process of making Caulerpa seaweed flour and extract; analyzed the antioxidant activity and inhibitory antibacterial activity of Caulerpa flour. Study Design: The experimental design used in the first stage is th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d25d72b6f56c3c21645fda3fed9a3a44
https://doi.org/10.9734/afsj/2022/v21i11596

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