Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Ni Wayan Wisaniyasa"'
Publikováno v:
Journal of Pure and Applied Chemistry Research, Vol 11, Iss 2, Pp 136-142 (2022)
Germination can activate the degradation of storage protein in legumes releasing peptides and free amino acids for seed growth. These compounds have many benefits in many fields, especially in food and health. This study aimed to determine the effect
Externí odkaz:
https://doaj.org/article/f14a53b2e55847f6a9dccae198575301
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 16, Iss 1, Pp 53-61 (2021)
Tempe merupakan produk pangan bergizi tinggi yang digemari dan diterima oleh masyarakat luas tetapi umumnya memiliki kadar yodium yang rendah. Rumput laut yang kandungan yodiumnya cukup tinggi dapat digunakan sebagai bahan fortifikasi yodium pada mak
Externí odkaz:
https://doaj.org/article/59a2649b56f84e4ea77961e2c297d606
Publikováno v:
Agritech, Vol 36, Iss 03, Pp 302-307 (2016)
One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing. This research aimed to find out the influence of hea
Externí odkaz:
https://doaj.org/article/07aaf86f01184eb6870deb090e85c3aa
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 12:36-47
This study is aimed to analyze the effect of protein isolate concentration in winged bean seed on the application of chicken meatball products and to determine the correct and proper protein isolate concentration in winged bean seed to produce the be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::693df2933e8da371fe4e6daeb7a33942
https://doi.org/10.20546/ijcmas.2023.1201.005
https://doi.org/10.20546/ijcmas.2023.1201.005
Publikováno v:
International research journal of engineering, IT & scientific research. 8:57-70
Cowpea has a high protein value but contains anti-nutritional substances so that the germination process is required. Cowpea sprouts can be processed into flour which is then used as raw material for various processed food products such as instant po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b78274e9ee5279d5fd694a02020e37f
https://doi.org/10.21744/irjeis.v8n4.2099
https://doi.org/10.21744/irjeis.v8n4.2099
One of the traditional Balinese foods is called betutu, which is unique in its manufacture, appearance, flavor, taste, and religious value. It is made from a whole chicken, which is cleaned in the grease and filled with spices called base genep, then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fc18e8d7112276f70d11c59e7199ce3
https://mts.intechopen.com/articles/show/title/betutu-balinese-traditional-food-and-its-prospects-for-our-health
https://mts.intechopen.com/articles/show/title/betutu-balinese-traditional-food-and-its-prospects-for-our-health
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:461
This research was conducted to determine the effect of sucrose concentration on characteristic of kintamani arabica coffee wine and to determine concentration of sucrose that produced the best characteristic. The research used a Randomized Block Desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef3f8b30c88e58e4f5437a616b589481
https://doi.org/10.24843/itepa.2022.v11.i03.p07
https://doi.org/10.24843/itepa.2022.v11.i03.p07
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:555
This research was aimed to determine the effect of starter and sugar concentration on the characteristics of ginger wine and to determine the optimal concentration of starter and sugar to obtain the best characteristics of ginger wine. This study use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42de63d5f4eda8fb669da7a9eb2cbf4d
https://doi.org/10.24843/itepa.2022.v11.i03.p15
https://doi.org/10.24843/itepa.2022.v11.i03.p15
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:568
This study aims to know the effect of pH water immersion on the germinated cowpea flour characteristics and to know which pH water that can produce a germinated cowpea flour with the best characteristics. This research used a Complete Randomized Desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c6316f072998ae5a85cb12bf5d2ad71
https://doi.org/10.24843/itepa.2022.v11.i03.p16
https://doi.org/10.24843/itepa.2022.v11.i03.p16
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:542
This research was aimed to determine the effect of fermentation time on the characteristics of red guava juice as probiotic drinks and to determine the right fermentation time that produced the best characteristics of product. Fermentation of red gua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00d891bd8ab5e36d8c2bbdcefe083670
https://doi.org/10.24843/itepa.2022.v11.i03.p14
https://doi.org/10.24843/itepa.2022.v11.i03.p14