Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Moh Taufik"'
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 866-873 (2023)
Nori is one of the products that are in demand by the people of Indonesia. Nori is mostly a product that is imported and produced by foreign companies. The price of seaweed, the raw material for making nori, is relatively expensive, so it is necessar
Externí odkaz:
https://doaj.org/article/43f318f94d5c4152ac1be21208e0ca34
Autor:
Moh Taufik Firdaus, Sutarjo Sutarjo
Publikováno v:
Patria Artha Technological Journal, Vol 6, Iss 1, Pp 75-82 (2022)
This research departs from the strategy that teachers use in carrying out learning during the Covid-19 pandemic, namely distance learning (PJJ) so that it can run effectively, efficiently, and optimally and can take place properly. This research aims
Externí odkaz:
https://doaj.org/article/fa105d437a7643e19d06c8ff2ab399b9
Autor:
Moh Taufik, Yoni Atma
Publikováno v:
Agrointek, Vol 15, Iss 3, Pp 955-966 (2021)
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of t
Externí odkaz:
https://doaj.org/article/c92fd893d434416dab6b13aad7915980
Publikováno v:
Jurnal Iqtisad, Vol 8, Iss 1, Pp 99-118 (2021)
The implementation of zakat fitrah is generally left to the amil zakat, so that the practice of zakat goes well according to the guidance of Islamic law, meaning that muzakki pays zakat really mustahik also receive according to conditions as a group
Externí odkaz:
https://doaj.org/article/7381e3e7547e4a2292aedd128d0091b7
Publikováno v:
E-Dimas, Vol 12, Iss 1, Pp 32-36 (2021)
Warung makan banyak terdapat di wilayah sekitar kampus IAIN Surakarta. Salah satu hal yang perlu ditingkatkan oleh suatu warung makan adalah penerapan hygiene sanitasi, sehingga potensi terjadinya keracunan makanan dapat dihindari. Tujuan dari kegiat
Externí odkaz:
https://doaj.org/article/8fba29f7963b45b6a55935fbbb9adea8
Publikováno v:
Agrointek, Vol 15, Iss 1, Pp 106-114 (2021)
The research aims to analyze the chemical and organoleptic properties of sorghum flour fermented by the addition of lactic acid bacteria. The study consisted of three stages, namely the preparation phase for the bacterial starter, the stage of making
Externí odkaz:
https://doaj.org/article/18e7d9d467ec439c8b97843adee6e8ce
Publikováno v:
Agrointek, Vol 15, Iss 1, Pp 115-125 (2021)
The aim of this research is to find out the physical, chemical and organoleptic characteristics of cookies substituted by fermented sorghum flour and to determine the characteristics of the best cookies so that they can be used as alternative product
Externí odkaz:
https://doaj.org/article/960928dda0e344b2ae01edf63be0b798
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 308-316 (2016)
The fatty acid composition of palm oil is the major factor influencing its physical and chemical properties. The purpose of this research was to evaluate the analytical performance of major fatty acids (palmitic acid, stearic acid, oleic acid, and li
Externí odkaz:
https://doaj.org/article/eb0d52fccc604fcba4bf2746df4f3178
Publikováno v:
Indonesian Journal of Multidisciplinary Science; Sep2024, Vol. 3 Issue 12, p1-9, 9p
Publikováno v:
Indonesian Journal of Advanced Research (IJAR); Aug2024, Vol. 3 Issue 8, p1253-1264, 12p