Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Nok Afifah"'
Autor:
Nok Afifah, Achmat Sarifudin, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Mirwan Ardiansyah Karim, Umi Hanifah, Aidil Haryanto, Yusnan Hasni Siregar, Andi Taufan
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 2, Pp 130-137 (2022)
In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauc
Externí odkaz:
https://doaj.org/article/17222dd5ca234f9cad6da43c736fcc78
Autor:
Achmat Sarifudin, Enny Sholichah, Woro Setiaboma, Nok Afifah, Dewi Desnilasari, Khairul Amri, Sunanta Tongta
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 5, Pp 360-367 (2021)
Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (IC
Externí odkaz:
https://doaj.org/article/061c547de44b421da5914a5ad5df4cb2
Publikováno v:
Biopropal Industri, Vol 10, Iss 1, Pp 49-63 (2019)
Non wheat noodles like flat noodle require composite starch with high amylase content such as canna and arrowroot starch as raw material. Pumpkin flour addition is expected to increase nutrition value of the composite flour. This research aimed to ch
Externí odkaz:
https://doaj.org/article/b4af5a41741e40dc8c48a167c5e69fa1
Autor:
Riyanti Ekafitri, Nok Afifah, Diki Nanang Surahman, Nur Kartika Indah Mayasti, Fitri Laelatul Qodriah, Wisnu Cahyadi
Publikováno v:
Biopropal Industri, Vol 10, Iss 1, Pp 15-28 (2019)
Iron and folic acid deficiency are causes of anemia among children and adolescents. Iron and folic acid fortification on banana flake products as a breakfast food is one of efforts to increase the consumption of vitamins and minerals. This study aime
Externí odkaz:
https://doaj.org/article/938866379e26447c83331788943810be
Autor:
Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami, Ebtihal Khojah, Amani H. Aljahani, Maalem H. Al-Moalem, Mohammad Fikry
Publikováno v:
Crystals, Vol 12, Iss 5, p 689 (2022)
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour
Externí odkaz:
https://doaj.org/article/8e88e811edf54b64b4e7377708955c4a
Publikováno v:
Biopropal Industri, Vol 9, Iss 1, Pp 49-60 (2018)
Edible film based on beeswax and carrageenan has been made using two types of plasticizers namely glycerol and sugar. Glycerol at a fixed concentration of 1% was combined with sugar (fructose, glucose and sucrose) each at three concentration levels o
Externí odkaz:
https://doaj.org/article/ca78ca360049435f9c469122f2bcb88d
Publikováno v:
Agritech, Vol 37, Iss 3, Pp 280-287 (2018)
Recently, fresh-cut melon consumption has been increasing due to the health benefits. One of methods to reduce the decay of quality by minimal processing of fruits is edible packaging. This method may extend the shelf-life of fresh-cut melon. The obj
Externí odkaz:
https://doaj.org/article/2d5ae709e17740dab377d3ef2068a299
Publikováno v:
Agritech, Vol 37, Iss 2, Pp 220-228 (2017)
The drying kinetics study was carried out on agricultural commodities using an infrared dryer at temperature 60 °C. The aim of this study was to determine a drying model and effective moisture diffusivity that showed the drying characteristics of ca
Externí odkaz:
https://doaj.org/article/8db8798b8981403996528eb3cc12270c
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 6, Iss 1, Pp 13-24 (2016)
Ripe banana flour has disadvantage such as poor physical properties. This research aims to determine whether adding the dextrin and albumen (egg white) can improve the physical properties, nutritional values, and acceptance of ripe banana flour. The
Externí odkaz:
https://doaj.org/article/8b730b24e4d4426689e4ffa2bf4aef1e
Autor:
Novita Indrianti, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Lia Ratnawati, Dewi Desnilasari, Sunil Pareek, Murthy Chavali, Rokayya Sami, Amani H. Aljahani, Mahmoud Helal, Mohammad Fikry
Publikováno v:
Journal of Biobased Materials and Bioenergy. 17:125-131
This work was aimed to investigate the physicochemical and microstructural properties of gluten-free noodles with dietary enriched pumpkin flour from canna or arrowroot starch which was enriched with pumpkin flour at different concentrations (0%, 5%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ace9d0f65188da75753780473e57dee4
https://doi.org/10.1166/jbmb.2023.2251
https://doi.org/10.1166/jbmb.2023.2251