Výsledky vyhledávání - "Muh. Doddy Pratama"

Variasi Warna Kaca pada Media Pengeringan terhadap Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale)

Autor: Muh. Doddy Pratama, M. Muhtar, M. Alif, Fahrizal Fahrizal

Publikováno v: Jurnal Teknologi Agro-Industri. 8:99-110

One step to producing ginger jelly candy is drying processing. Generally, this process is done by people using open drying method under the sunlight without considration of product quality eventhough it has lowcost production compare to conventional

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eab73dce930da7b2b7c97401a4a8da68
https://doi.org/10.34128/jtai.v8i2.141

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Karakteristik Fisikokimia dan Mikrobiologi Permen Jeli Jahe (Zingiber officinale) terhadap Daya Simpan dengan Teknik Pengemasan Berbeda

Autor: Pratiwi Jati Palupi, Retno Prasetia, Muh. Doddy Pratama, M. Muhtar

Publikováno v: Jurnal Teknologi Agro-Industri. 8:11-24

Jelly candy is one type of candy that has basic composition such as granulated sugar (glucose/sucrose), gelatin (jelly base), and additional organic ingredients like Ginger which can use as preservative and naturally flavor. In the Ginger jelly candy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::86c75db902be2b9fa093b3f95480980c
https://doi.org/10.34128/jtai.v8i1.129

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PHYSICOCHEMICAL PROPERTIES OF NATURALLY BREWED BEVERAGE OF PLETEKAN LEAVES (Ruellia tuberosa L) WITH ADDITION OF NATURAL FLAVORS

Autor: Retno Prasetia, Muh. Doddy Pratama, Pratiwi Jati Palupi

Publikováno v: Jurnal Penelitian Pascapanen Pertanian. 18:139

Pletekan leaves (Ruellia tuberosa L) is used as traditional medicine for diabetic because of the presenting of flavoloid (polyphenol). The aim of this research was to improve the taste of brewed beverage thus itincreases community appeal to consume.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::abaa534ddbfbeb4a7dec6aebecf360f1
https://doi.org/10.21082/jpasca.v18n3.2021.139-146

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KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.)

Autor: Muh. Doddy Pratama, Pratiwi Jati Palupi, Indah Sriwahyuni, Retno Prasetia

Publikováno v: JURNAL AGROTEKNOLOGI. 15:59

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c70be6c2548149e37ea3e3782211f25
https://doi.org/10.19184/j-agt.v15i01.20644

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