Výsledky vyhledávání - "Nur Kartika Indah MAYASTI"

Akademický článek

Analisis segmenting, targeting, positioning dan bauran pemasaran (4P) terhadap usaha biskuit makanan pendamping asi (MP-ASI) berbasis mocaf (Modified cassava flour)

Autor: Nur Kartika Indah Mayasti, Arsy Priambudi, Lia Ratnawati, Cahya Edi Wahyu Anggara, Nurhaidar Rahman, Ashri Indriati, Yusman Taufik

Publikováno v: Agrointek, Vol 18, Iss 1, Pp 1-8 (2024)

Complementary Food for Mother's Milk (MPASI) is a nutritious food that is given in addition to breast milk to infants aged 6 (six) months and over to achieve nutritional adequacy. MP-ASI products include porridge, pudding, biscuits, and others. Compl

Externí odkaz: https://doaj.org/article/2a2f48c113364d3fa1a1711cd1187735

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Akademický článek

PENGEMBANGAN PRODUK ROWE LUWA MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT (QFD)

Autor: Ashri Indriati, Yusuf Andriana, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Rohmah Luthfiyanti, Wawan Agustina, Ludia Simuruk Gasong

Publikováno v: Agrointek, Vol 15, Iss 2, Pp 639-648 (2021)

Financing risk is a condition of uncertainty that affects the success of a business to gain profit. Meanwhile, basic earning power is the ability to generate profits based on the capital owned. This study analyzes the risk and basic earning power of

Externí odkaz: https://doaj.org/article/434115d962004b09afc541a582f6758d

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Akademický článek

ANALISA TEKNO EKONOMI PENGEMBANGAN USAHA BERBASIS KEARIFAN LOKAL KAB. SUMBA BARAT DAYA : BUBUR ROWE LUWA INSTAN

Autor: Nurhaidar Rahman, Nur Kartika Indah Mayasti, Ade Chandra Iwansyah, Ashri Indriati, Yusuf Andriana

Publikováno v: Agrointek, Vol 15, Iss 2, Pp 425-433 (2021)

Rowe Luwa porridge is a local wisdom product from Southwest Sumba Regency (SBD), made from rice and the green colour of pounded sweet potato leaves. The instant Rowe Luwa porridge innovation enriched with sea fish meat and Moringa leaves is expected

Externí odkaz: https://doaj.org/article/a80be0dbf02d4509bb40680bfac1f9cc

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Akademický článek

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Autor: Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman

Publikováno v: Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 35-41 (2021)

This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' wer

Externí odkaz: https://doaj.org/article/f5f15cbca6804052b676dd4d51762104

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Akademický článek

Robust Design of Spaghetti Products based on Consumer Needs

Autor: Nur Kartika Indah Mayasti, Mirwan Ushada, Makmudun Ainuri

Publikováno v: Jurnal Teknik Industri, Vol 21, Iss 2, Pp 126-138 (2020)

To produce competitive advantage, a product has to be designed according to the criteria of consumer needs. The results of identifying consumer needs become technical requirements and target specifications in robust product design. The purpose of thi

Externí odkaz: https://doaj.org/article/1b0a729e5e534c4eb95df538239c55fb

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Akademický článek

EVALUASI STABILITAS ZAT BESI DAN ASAM FOLAT SERTA NILAI GIZI DAN PENERIMAAN SENSORI BANANA FLAKE - Evaluation of Folic Acid and Iron Stability, Nutrition and Sensory Value of Banana Flake

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

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Akademický článek

ANALISA KELAYAKAN FINANSIAL PENGEMBANGAN USAHA PRODUKSI KOMODITAS LOKAL: MIE BERBASIS JAGUNG (Financial Feasibility Analysis for Business Development Based on Local Commodities: Corn Noodle)

Autor: Parama Tirta Wulandari Wening Kusuma, Nur Kartika Indah Mayasti

Publikováno v: Agritech, Vol 34, Iss 02, Pp 194-202 (2014)

Corn processing into noodles not only for increasing the value to this commodity but also could be a business opportunity. More over also develop the diversification non wheat and non rice product or food. Used corn as a raw material noodles is one o

Externí odkaz: https://doaj.org/article/bd00f38dcede40e8a0cae220f401938f

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Determination of colorant type in yellow tofu using Vis-NIR and SW-NIR spectroscopy

Autor: Laila RAHMAWATI, Slamet WIDODO, Deni Permana KURNIADI, Pamungkas DAUD, Agus TRIYONO, null SRIHARTI, Novita Dwi SUSANTI, Nur Kartika Indah MAYASTI, Ashri INDRIATI, Lista Eka YULIANTI, Devry Pramesti PUTRI, Seri Intan KUALA, Cahya Edi Wahyu ANGGARA, Eko Joni PRISTIANTO, Erry Dwi KURNIAWAN, Ignatius Fajar APRIYANTO, Dayat KURNIAWAN

Publikováno v: Food Science and Technology, Volume: 43, Article number: e112422, Published: 16 JAN 2023

A method that can detect colorant type in food is requisite against illegal practices that used non-food-grade colorants in food. In this study colorant types of yellow tofu were identified using visible near-infrared (Vis-NIR) and shortwave near-inf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfdb969fad996b5c7c1951e5bf403df8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100518&lng=en&tlng=en

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Evaluation on the physicochemical properties and mineral contents of Averrhoa bilimbi L. leaves dried extract and its antioxidant and antibacterial capacities

Autor: Faridah Kormin, Ade Chandra Iwansyah, Dewi Desnilasari, Yusuf Andriana, Devry Pramesti, Nur Kartika Indah Mayasti, Wawan Agustina, Ashri Indriati

Publikováno v: Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 987-992, Published: 08 MAR 2021
Food Science and Technology, Issue: ahead, Published: 08 MAR 2021

This study aimed to evaluate the physicochemical characteristics and mineral contents of dried extract of Averrhoa bilimbi and its antioxidant and antibacterial properties. Dried extracts leaves powder of A. bilimbi were analysed for its physicochemi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75335bfdb39041d11f2263d23dbf0c1b
https://doi.org/10.1590/fst.15420

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Pengaruh Perendaman Natrium Bikarbonat terhadap Karakteristik Tepung Ikan Teri sebagai Sumber Fosfor dan Kalsium

Autor: Nur Kartika Indah Mayasti, Cahya Edi Wahyu Anggara, Hendarwin M. Astro, Christina Litaay, Ashri Indriati

Publikováno v: Jurnal Pengolahan Hasil Perikanan Indonesia. 24:148-159

Ikan teri memiliki sumber nutrisi penting dan nilai ekonomis yang tinggi, tetapi belum dapat dimanfaatkan secara maksimal. Bentuk pengolahan ikan teri yang dilakukan adalah memanfaatkan ikan teri dalam bentuk tepung sumber protein, kalsium dan fosfor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8b677ba242fb05b2b1bf0fdb0d52e377
https://doi.org/10.17844/jphpi.v24i2.33756

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