Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Noor Harini"'
Autor:
Hanif Alamudin Mansur, Noor Harini, Elfi Anis Saati, D. Damat, W. Warkoyo, S. Sukardi, Vritta Amroini Wahyudi, Rista Anggriani, Devi Dwi Siskawardani, Afifah Husna, Desiana Nuriza Putri, Nafidzah Nur, Ayu Lestari
Publikováno v:
Journal of Community Service and Empowerment, Vol 4, Iss 3 (2023)
Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fe
Externí odkaz:
https://doaj.org/article/c2094aa24f274d8ba989a83d5c4aa1e9
Publikováno v:
Agritepa, Vol 9, Iss 1, Pp 1-16 (2022)
Frozen vaname shrimp is one of the leading export products from the Indonesian fishing industry sector. Soaking is an important step in the frozen shrimp processing chain to increase the yield and quality of the final product. This study aims to dete
Externí odkaz:
https://doaj.org/article/c153e0e6f82d451c8c30bf4145e63f91
Publikováno v:
Agrointek, Vol 15, Iss 4, Pp 1026-1037 (2021)
The red snapper fillet industry only uses 40–50% of its fish meat; the rest becomes waste. Red snapper fillet waste can be used as raw material for fish oil rich in Polyunsaturated Fatty Acid through the extraction process. Extracted fish oil quali
Externí odkaz:
https://doaj.org/article/fd1daf6c0cb9462cb57844f9aac1f5f1
Publikováno v:
Jurnal Teknologi Pertanian, Vol 22, Iss 2, Pp 89-100 (2021)
Kepala ikan kakap merah merupakan limbah terbanyak yang dihasilkan dari industri filletikan kakap merah. Minyak ikan hasil ekstraksi dari limbah kepala ikan kakap merah mengandung asam lemak omega 3, omega 6 dan omega 9, namun bersifat kurang stabil
Externí odkaz:
https://doaj.org/article/8ee0200e516446bbb25f25fa0cca39f9
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 32, Iss 1, Pp 52-59 (2021)
De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaric
Externí odkaz:
https://doaj.org/article/a4c4d9cd55ed4d2caba815739275029f
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 1 (2022)
Brown cane sugar is a traditional sugar product manufactured without removing the molasses component. Non-enzymatic browning occurred through Maillard reaction when heated in the caramelization process involving complexes between amino acids and suga
Externí odkaz:
https://doaj.org/article/29a8c714d5fc4b31a196dc0f4103e512
Publikováno v:
Agroindustrial Technology Journal, Vol 4, Iss 2, Pp 74-86 (2020)
Abstract.Tomatoes as climacteric fruit have a high water content of around 94% which causes spoilage, whereas tomatoes have vitamin C of about 5.78 mg which is beneficial for health. Thus the processing is needed to extend its shelf life. Fruit leath
Externí odkaz:
https://doaj.org/article/38d0bdac22ab420b846a27d4ed9c4fda
Publikováno v:
Jurnal Organisasi dan Manajemen. 19:188-202
Purpose – This research aims to determine how green consumers behave when making purchases at fast food restaurants. Methodology – This study relies on primary data collected through the distribution of questionnaires to fast-food restaurant patr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f24a755f5492a9d484f5ffb06fba8ed5
https://doi.org/10.33830/jom.v19i1.3620.2023
https://doi.org/10.33830/jom.v19i1.3620.2023
Publikováno v:
Food Technology and Halal Science Journal. 5:137-153
Kombucha merupakan produk minuman dari hasil fermentasi antara substrat dengan gula oleh mikroorganisme yang terdiri dari bakteri dan jamur. Bahan yang dapat digunakan untuk membuat kombucha adalah kulit buah naga yang memiliki kandungan tinggi antio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b38fa7354ba224ef2762d89b2524bd7
https://doi.org/10.22219/fths.v5i2.21556
https://doi.org/10.22219/fths.v5i2.21556
Autor:
Vritta Amroini Wahyudi, Noor Harini, Hanif Alamudin Manshur, Mochammad Wachid, Afifah Nuril Aini
Publikováno v:
Current Research in Nutrition and Food Science Journal. 10:766-776
One of the interesting marine products to be explored is flying fish (Hirundichthys oxycephalus) roes. The flying fish roe is usually called tobiko. The aim of this study is to extract protein from tobiko filaments using an isoelectric point approach
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d373aff2380c4462c1c049789226f7b
https://doi.org/10.12944/crnfsj.10.2.29
https://doi.org/10.12944/crnfsj.10.2.29