Výsledky vyhledávání - "N. D. P. Dewi"

Modification of Tannia (Xanthoxoma sagittifolium) Starch using Lactic Acid Bacteria and Its Application for Cookies Products

Autor: A. Khaeruni, S. Wahyuni, N. D. P. Dewi, M. Pitunani, I. Antasionasti, P.A. Priscilla

Publikováno v: Asian Journal of Chemistry. 32:753-758

This work was performed to evaluate the physico-chemical properties of modified tannia flour (MTF) with lactic acid bacteria. Physico-chemical properties of MTF by analyzing the degree of acidity, swelling power and solubility, functional group analy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::326a93ca0d5963094f8b097e6e85a09e
https://doi.org/10.14233/ajchem.2020.22336

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Characteristics of modified taro (Colocasia esculenta L. schott) flour from application of crude amylase enzyme filtrate of tempeh (Rhizopus oligosporus) mold

Autor: S Wahyuni, A Khaeruni, null Asnani, null Sarinah, null Nurhamsia, N D P Dewi

Publikováno v: IOP Conference Series: Earth and Environmental Science. 977:012081

This study aimed to determine the effect of fermentation time and the enzyme activity of tempeh R. oligosporus mold on the physicochemical characteristics of modified taro (Colocasia esculenta L. Schott) flour. This study used experimental design wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3c5194beb9b9e379e504c0818a19d094
https://doi.org/10.1088/1755-1315/977/1/012081

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Modification of wikau maombo flour from sweet cassava (Manihot utillisima) and bitter cassava (Manihot esculenta Crantz) with annealing method

Autor: I. Tanaka, Sarinah, M. Rahayu, S. Wahyuni, N. D. P. Dewi, Asnani, A. Khaeruni

Publikováno v: IOP Conference Series: Earth and Environmental Science. 782:032071

Modifying wikau maombo flour (WMF) by annealing method was carried out to see its effect on the physicochemical characteristics and proximate value of WMF from bitter and sweet cassava as raw materials. The results show that the selected samples (bit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::36fa751bb95401c20c494f0a99a60c1b
https://doi.org/10.1088/1755-1315/782/3/032071

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Modification of sorghum flour (Sorghum bicolor l. Moench) using lactic acid bacteria from wikau maombo

Autor: Asnani, R Ramadhan, N. D. P. Dewi, A. Khaeruni, S. Wahyuni, A R Ramli

Publikováno v: IOP Conference Series: Earth and Environmental Science. 681:012031

The purpose of this study was to determine the effect of LAB (Lactic Acid Bacteria) isolate types and LAB concentrations on sorghum fermentation on the physicochemical characteristics of sorghum flour. The sorghum flour was modified using a fermentat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2428346cc0896c0e918ca8551b1660a
https://doi.org/10.1088/1755-1315/681/1/012031

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Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria

Autor: Asnani, N. D. P. Dewi, S. Wahyuni, S. Zikira, R. H. F. Faradilla, A. Khaeruni

Publikováno v: IOP Conference Series: Earth and Environmental Science. 454:012100

This research aimed to determine the effects of the fermentation process using SBM.3D and SBM.4A lactic acid bacteria (LAB) isolates on the physicochemical characteristic of kano white yam flour. This research used a factorial Completely Randomized D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18fba2d6a09a4c322567e5a47dfbcafb
https://doi.org/10.1088/1755-1315/454/1/012100

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Akademický článek

Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria.

Autor: S Wahyuni, A Khaeruni, R H F Faradilla, Asnani, N D P Dewi, S Zikira

Publikováno v: IOP Conference Series: Earth & Environmental Science; Apr2020, Vol. 454 Issue 1, p1-1, 1p

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