Výsledky vyhledávání - "Mulyati M Tahir"

Akademický článek

Quality and Storability of Mango During Zero Energy Cool Chamber (ZECC)

Autor: Andi Dirpan, Muhammad Tahir Sapsal, Adiansyah Syarifuddin, Mulyati M Tahir, Kamilia Nur Yaumil Ali, Abdul Kadir Muhammad

Publikováno v: International Journal of Agriculture System, Vol 6, Iss 2, Pp 119-129 (2018)

Many researchhavefound thatthe use of zero energy coolchamber (ZECC) extend the shelf life of stored fruits and vegetables. There is a lack of study conducted in Indonesia about the use of ZECC to keep mangos after harvesting though. The present stud

Externí odkaz: https://doaj.org/article/be5312908e9a49b1b9a3daa9e95f6c03

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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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The effect of grain and rice germination process on the chemical properties of rice flour

Autor: Kurniati Tajuddin, Andi Nur Faidah Rahman, Mulyati M. Tahir, Meta Mahendradatta

Publikováno v: 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c269f9ce8a7b5f078382daa274aaa8d
https://doi.org/10.1063/5.0119401

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The effectiveness of using a combination of sago flour and coconut meal flour in making cookies

Autor: St. Hasrawati Tayang, Mulyati M. Tahir, Adiansyah Syarifuddin

Publikováno v: 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ada94e554f5428e07cf9af736bc02a1
https://doi.org/10.1063/5.0120957

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Effect of Cavendish banana maturity level (Musa acuminata) and the concentration of Agar-Agar on elasticity and organoleptic quality of sliced jam products enriched with egg shell powder

Autor: Fatmawati Mustakin, Mulyati M. Tahir, Nandi Kuswandi Sukendar

Publikováno v: 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53c9e1855d51a51f8e9d627bbfca6be3
https://doi.org/10.1063/5.0120647

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Formulation and quality evaluation of instant functional beverage prepared from chocolate (Theobroma cacao), skim milk, and moringa (Moringa oleifera) leave powder

Autor: Nurdian Fitriana, Nurlailah Abdullah, Mulyati M. Tahir

Publikováno v: 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM).

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d5aaadd9969957e8eb9dfcbfefc39f9b
https://doi.org/10.1063/5.0118882

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Color and Organoleptic Changes of the Golek Mango Fruit (Mangifera indica L.) On Zero Energy Cool Chamber (ZECC) Storage Method with Packaging Combination

Autor: Andi Dirpan, Andi Nurfaidah Rahman, Muhammad Tahir Sapsal, Mulyati M. Tahir, Singgang Dewitara

Publikováno v: Jurnal Agritechno. :66-75

The increase in the amount of mango fruit production is due to their high nutritional content affordable, and relatively easy to find. However, like other horticultural crops, Mango can be easily bruised or damaged. The fruit damage can be caused by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68a85eda20e1d6f24670a5a1a9040d8e
https://doi.org/10.20956/at.v14i2.474

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Pemanfaatan Potensi Lokal Ubi Jalar dan Labu Kuning untuk Meminimalisasi Penggunaan Tepung Gandum dalam Pembuatan Aneka Kue

Autor: Jumriah Langkong, Andi Nur Faidah Rahman, Mulyati M. Tahir

Publikováno v: Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat. 5:232-238

Takalar District is one of the areas in South Sulawesi with its superior product that is sweet potato. Sweet potato production in this area is quite abundant but has not been utilized properly. This activity aimed to utilize the abundant local potent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff3599bdd1e08353393f95aa884bd4b1
https://doi.org/10.29244/agrokreatif.5.3.232-238

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ANALISIS KANDUNGAN GLIKOGEN PADA HATI, OTOT, DAN OTAK HEWAN

Autor: Fatmawati Mustakin, Mulyati M Tahir

Publikováno v: Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :75-80

Glikogen adalah jenis utama karbohidrat tersimpan yang ditemukan pada hewan. Glikogen terbentuk sebagai deposit glukosa berlebih di dalam tubuh yang digunakan sebagai cadangan energi. Tujuan penelitian ini adalah untuk mengetahui prosedur untuk ekstr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f3a5f9aab34aeb033be618ed9f887e54
https://doi.org/10.20956/canrea.v2i2.174

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PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

Autor: Marina Reski, Jumriah Langkong, Meta Mahendradatta, Nurlaila Abdullah, Mulyati M. Tahir

Publikováno v: Canrea Journal: Food Technology, Nutritions, and Culinary Journal. :44-50

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product nam

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd84bac129ea02f655ec4475e1e21667
https://doi.org/10.20956/canrea.v2i1.211

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