Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Novi Safriani"'
Publikováno v:
Buletin Pengabdian, Vol 4, Iss 3, Pp 128-133 (2024)
U-Neulheu, a traditional Acehnese cooking spice made from roasted grated coconut, is typically produced using simple and limited equipment, leading to an inefficient production process. As a result, both the quality and quantity of the final product
Externí odkaz:
https://doaj.org/article/042fe6d45be34cc78e333212ce6b94df
Publikováno v:
Jurnal Aplikasi Bisnis dan Manajemen, Vol 10, Iss 1, Pp 288-288 (2024)
The purpose of this study was to determine the effect of brand awareness and perceptions of halal label on purchasing decisions for personal care products among students at the Syiah Kuala University (USK). The research was conducted in July - Octobe
Externí odkaz:
https://doaj.org/article/08f46cd3b0c8406790276d03fb6cc34a
Autor:
Novi Safriani, Fransisca Rungkat Zakaria, Endang Prangdimurti, Suwarti, Robert Verpoorte, Nancy Dewi Yuliana
Publikováno v:
Heliyon, Vol 8, Iss 5, Pp e09507- (2022)
Many edible plants exhibit immunomodulator activities that have beneficial effects on human health. These activities include the ability to activate, multiply, or suppress elements of the immune response. Some of these plants promote health by streng
Externí odkaz:
https://doaj.org/article/995325e51fcf4266a8432c44639b001a
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 25-36 (2021)
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modificat
Externí odkaz:
https://doaj.org/article/66fd5cd6ee2745ef864899de6e68a8be
Publikováno v:
Jurnal Teknologi Pertanian Andalas, Vol 24, Iss 2, Pp 172-177 (2020)
Penelitian ini bertujuan untuk mengetahui pengaruh lama pengukusan dan lama penyimpanan beku terhadap kualitas fisik dan hedonic timphan ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor ya
Externí odkaz:
https://doaj.org/article/08d127999bea4c5fa2b4a917a4810cb0
Publikováno v:
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, Vol 4, Iss 1, Pp 140-144 (2020)
Kegiatan pengabdian kepada masyarakat ini bertujuan untuk menyelesaikan masalah pada mitra 1 (UKM Mandiri) dan mitra 2 (UKM Saba Sagu). Masalah mitra pertama meliputi: a. Rendahnya mutu kerupuk yang diproduksi karena tampilannya yang kurang menarik d
Externí odkaz:
https://doaj.org/article/a2356820e6474d2c8eca541496bf8961
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Edible plants have attracted increasing attention as functional foods as they are rich in bioactive compounds with health benefits, including antioxidant and immunomodulatory activities. However, scientific evidence of these health effects is limited
Externí odkaz:
https://doaj.org/article/d933ad6fae634649a10e191ff88fed62
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 27, Iss 1, Pp 76-88 (2017)
This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules. The experiments were divided in
Externí odkaz:
https://doaj.org/article/6a868c1020a943a6ad4e276155b6db21
Publikováno v:
Rona Teknik Pertanian, Vol 7, Iss 1, Pp 31-44 (2014)
Abstrak. Penelitian ini bertujuan untuk menentukan jenis kemasan terbaik yang dapat mempertahankan mutu manisan kolang-kaling (Arenga pinnata L.) basah selama penyimpanan pada suhu ruang. Pada penelitian ini telah dikaji pengaruh jenis kemasan (plast
Externí odkaz:
https://doaj.org/article/bae47f11b2d643298101beee7867657c
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 5, Iss 2 (2013)
The aim of this study was to determine the best treatment combination between the ratio of wheat flour and breadfruit pasta, and the combination of the drying temperature and time to produce dried noodles with good quality and preferred by consumers.
Externí odkaz:
https://doaj.org/article/b2dbe34c342f4bcaa6abd391f1a2c08a