Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Muhamad Kurniadi"'
Autor:
Annisa Kusumaningrum, Muhamad Kurniadi, Asep Nurhikmat, Agus Susanto, Siswo Prayogi, Aldicky Faizal Amri
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 11, Iss 1, Pp 9-15 (2021)
Makanan siap santap bernutrisi dan memiliki umur simpan lama dibutuhkan sebagai makanan darurat menghadapi pandemi. Perbedaan komposisi makanan siap santap berbasis nasi dalam kemasan kaleng telah dipelajari untuk mengevaluasi proses panas, karakteri
Externí odkaz:
https://doaj.org/article/19c5f22385e24af2ac78727bd3722c49
Publikováno v:
Agritech, Vol 33, Iss 03, Pp 288-295 (2013)
Sorghum flour utilization as food material has limited factors such as tannin content as the anti-nutrient. Various food fermentation using lactic acid bacteria was used to increase nutrient value and to reduce anti-nutrient. The objectives of this r
Externí odkaz:
https://doaj.org/article/ac840d49939b4efa9efe68d07e4de76c
Autor:
Muhamad Kurniadi, Nur Her Riyadi Parnanto, Merinda Wahyu Saputri, Ardhea Mustika Sari, Anastasia Wheni Indrianingsih, Ervika Rahayu Novita Herawati, Dini Ariani, Bekti Juligani, Annisa Kusumaningrum, Andri Frediansyah
Publikováno v:
Journal of Food Science and Technology. 59:4415-4426
Guava-banana fruit leather was made by heat-drying a mixture of guava puree, banana puree, sorbitol, kappa-carrageenan or gum Arabic, and water at 60 °C for 8 h in various formulations (F1 to F6). Each formulation was evaluated for its effect on wat
Autor:
S. Human, R.A. Widodo, Muhamad Kurniadi, Annisa Kusumaningrum, M. Roeslan, Rifa Nurhayati, V.T. Rosyida, T. Widodo, M. Nurcholis
Publikováno v:
Food Research. 5:254-261
This research aimed to determine the influence of various doses of urea fertilizer on the chemical characteristics of mutant sorghum (Sorghum bicolor L.) grain varieties Samurai1, Samurai-2, and Pahat. A Fully Randomized Factorial Design was used by
Publikováno v:
Food Research, Vol 3, Iss 5, Pp 441-447 (2019)
Autor:
Muhamad Kurniadi, Aldicky Faizal Amri, Siswo Prayogi, Agus Susanto, Annisa Kusumaningrum, Asep Nurhikmat
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 11, Iss 1, Pp 9-15 (2021)
Makanan siap santap bernutrisi dan memiliki umur simpan lama dibutuhkan sebagai makanan darurat menghadapi pandemi. Perbedaan komposisi makanan siap santap berbasis nasi dalam kemasan kaleng telah dipelajari untuk mengevaluasi proses panas, karakteri
Fermentation of amylolytic yeast and lactic acid bacteria to improve the quality of modified cassava
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1011:012004
The amylolytic activity has been studied in yeast and lactic acid bacteria (LAB) which are isolated from various types of traditional fermented cassava. The study aimed to obtain yeast and LAB isolates which high amylolytic activity for inoculum in c
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 462:012027
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 462:012021
Modified fermentation of cassava to produce modified cassava flour (mocaf) is generally used spontaneous fermentation or used mixed culture as starter. Mixed culture starter application in mocaf fermentation still has limitations because it requires
Autor:
L. Istiqomah, Muhamad Kurniadi, Wiwin Widiastuti, Dini Ariani, Yuniar Khasanah, Umi Laila, Rifa Nurhayati
Publikováno v:
Jurnal Riset Teknologi Industri. 13:146
Kacang tanah diolah oleh Usaha Kecil dan Menengah (UKM) BIMARAM menjadi kacang tanah sangrai tanpa kulit. Proses produksi kacang sangrai belum merujuk pada suatu Prosedur Operasional Baku (POB). Hal tersebut sangat kontradiktif terhadap keinginan kon