Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Nurul Asiah"'
Publikováno v:
Jurnal Agro Industri Perkebunan, Pp 77-96 (2022)
Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa bea
Externí odkaz:
https://doaj.org/article/59636c023ccc4a998f353661d193521e
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 1, Pp 168-183 (2022)
Drying is an important process in onion bulb processing to preserve product quality and storage time. This paper discusses how to find an onion bulb with acceptable moisture content and high ingredient retention rate with minimized heat usage. As ind
Externí odkaz:
https://doaj.org/article/9287322e362f42d98faeb55087328707
Autor:
Anand Mohan, Yuwana Podin, Da-Wei Liew, Jeevithaa Mahendra Kumar, Peter Sie-Teck Lau, Yee-Yen Tan, Yi-Pinn Tai, Ranveer Singh Gill, Ram Shanmugam, Su-Lin Chien, Lee-See Tan, Nurul Asiah Mat Sani, Kamilah Manan, Mong-How Ooi
Publikováno v:
BMC Infectious Diseases, Vol 21, Iss 1, Pp 1-9 (2021)
Abstract Background Melioidosis, the infection caused by Burkholderia pseudomallei, is associated with a high case fatality rate, due in part to difficulties in clinical recognition and diagnostic confirmation of the disease. Although head and neck i
Externí odkaz:
https://doaj.org/article/5de61e6428154f469fed58d57fcc0afc
Publikováno v:
Engagement: Jurnal Pengabdian Kepada Masyarakat, Vol 5, Iss 1, Pp 93-109 (2021)
Microentrepreneurs activities contribute to economic growth and social empowerment. KOTA PELANGI is one of women’s microentrepreneurs community that actively works to empower women in South Jakarta. Nevertheless, this community faces problems and l
Externí odkaz:
https://doaj.org/article/ebee5c23ab4b4f62afb3fe3132dad21d
Publikováno v:
Chemical Engineering Transactions, Vol 92 (2022)
Drying is one of the most important steps in preserving bioactive compounds or other ingredients in onions. This study evaluated the moisture removal and physicochemical quality of red onion slices with various air temperatures. The harvested onion w
Externí odkaz:
https://doaj.org/article/c36a584e09214a2db4c21e52e5136697
Publikováno v:
Nyimak: Journal of Communication, Vol 5, Iss 1, Pp 117-133 (2021)
Limited availability of employment opportunities, making some with disabilities intend to become entrepreneurs. There are a number of research results related to disability and entrepreneurship that have been published and indexed on the Garuda porta
Externí odkaz:
https://doaj.org/article/3681e14346e443999af3639e7b243518
Publikováno v:
ASEAN Journal of Community Engagement, Vol 4, Iss 2, Pp 452-467 (2020)
Women, as part of a community, have a limited role in developing themselves and getting various opportunities in the professional domain. Some women move to a community to conduct productive activities, such as the Kota Pelangi Community in the Panco
Externí odkaz:
https://doaj.org/article/a146f656a8b143f286bc2d9832fead64
Publikováno v:
Jurnal Pengabdian Pada Masyarakat, Vol 5, Iss 1, Pp 99-108 (2020)
This study is aiming to observe the role of community-services university training program to the participants knowledge on doing a micro enterprises and how effective the program to enhance the participant knowledge. The female micro enterprise grou
Externí odkaz:
https://doaj.org/article/794cdf6bd7944e10bffa1a88e08b5d4b
Publikováno v:
Agricultural Science, Vol 2, Iss 1, Pp 36-44 (2018)
Abstrak Virgin Coconut Oil (VCO) adalah minyak kelapa yang diolah dari kelapa segar dengan atau tanpa pemanasan dan tidak melalui proses pemurnian. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan sensory dan nilai rendemen VCO yang di
Externí odkaz:
https://doaj.org/article/4fbd9603acb346b8ac5594cc12978565
Publikováno v:
Coffee and Cocoa Research Journal, Vol 35, Iss 1 (2019)
The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give
Externí odkaz:
https://doaj.org/article/b17b3dee7374437ba0309da6d378a005