Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Noli Novidahlia"'
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 2, Pp 65-71 (2021)
The Roselle petals contain anthocyanin pigment which functions as an antioxidant and a natural food colorant. The objective of this research was to study the effect of three enzymes: pectinase, cellulase, and glucoamylase, on the quality of the extra
Externí odkaz:
https://doaj.org/article/b1ff135c50e848a4967360a9e52e0152
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 9:82-91
Pie is processed food products consisting of pie crust dough and filling. A good pie crust is crispy and crumbs but not easily to crumble. In this research, pie crust were made using mocaf flour and catfish dumbo head flour. The purpose of this resea
Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 12:23-32
Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch. This study aimed to investigate the effect of the ratio between canist
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 8:270-277
Cookies merupakan produk patiseri yang terbuat dari bahan tepung terigu, gula, Lemak dan telur. Bedasarkan penelitian Rohmawati (2019) mengenai pembuatan cookies berbahan tepung kulit buah naga dan tepung terigu perlakuan terbaik yaitu dengan perband
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 8:128-136
Food is the most needed necessity in an emergency situation such as natural disaster. The application of local food like orange sweet potatoes and red beans in producing food bar as the emergency food is one of the efforts to establish the food secur
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 7:043-054
Jelly drink adalah suatu minuman semi padat yang terbuat dari sari buah-buahan, yang dimasak didalam gula dengan penambahan bahan pembentuk gel. Penelitian ini bertujuan mengetahui pengaruh perbandingan sari buah mangga dan sari buah buni dengan kons
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 7:055-062
Penelitian ini bertujuan mempelajari pengaruh perbedaan formulasi minuman ekstrak bayam merah dengan penambahan ekstrak jahe dan gula aren terhadap uji organoleptik serta uji fisik dan mengetahui jumlah zat besi dan antioksidan pada produk terpilih.
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 6:181-188
Penelitian ini bertujuan untuk mengembangkan produk minuman sereal instan dari sorgum dan tepung tempe serta untuk mengetahui dan mempelajari tentang karakteristik fisikokimia dan sensori produk minuman sereal instan dari sorgum dan tepung tempe. Ran
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e103921, Published: 13 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The modification process in starch can improve starch characteristics and expand its application into food products. The objective of this research was to study the effect of heat moisture treatment (HMT) modification on the properties of new caniste
Autor:
Sri Rejeki Retna Pertiwi, Noli Novidahlia, Aminullah Aminullah, Titi Rohmayanti, Kurniati Siwi
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1097:012005
Canistel flour contains no gluten protein, and the key to success in making gluten-free products is the use of a combination of alternative flours and binders. The aim of this research was to analyze the sensory properties of snack noodles made from