Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Pambayun, Rindit"'
Publikováno v:
E3S Web of Conferences, Vol 68, p 01006 (2018)
The food handlers in Hospital with the bad personal hygiene could be a potential source of infection of a pathogenic organism. The responsibility of hospital food handlers is greater compared with the common food handlers such as in restaurants, etc.
Externí odkaz:
https://doaj.org/article/a792adf24be44361b3c4c2e167e66975
Publikováno v:
Agritech, Vol 36, Iss 4, Pp 404-409 (2017)
Agritech; Vol 36, No 4 (2016); 404-409
Agritech; Vol 36, No 4 (2016); 404-409
The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f1d226d00df90b20806b364bc3233fa6
https://journal.ugm.ac.id/agritech/article/view/16763
https://journal.ugm.ac.id/agritech/article/view/16763
Publikováno v:
Agritech, Vol 36, Iss 4, Pp 378-386 (2017)
Agritech; Vol 36, No 4 (2016); 378-386
Agritech; Vol 36, No 4 (2016); 378-386
The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b7ec6390f6696b63556ac3c8ba2c9c08
https://journal.ugm.ac.id/agritech/article/view/16759
https://journal.ugm.ac.id/agritech/article/view/16759
The research was aimed to determine the physical and chemical properties of cassava tapai. Experiment was conducted on completely randomized factorial design, with two treatments, namely aeration treatment dan fermentation treatment. The measuring pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0635c25bdc42f0c6e967c87d9e4ebfd4
Publikováno v:
Agritech; Vol 35, No 1 (2015); 18-26
The knowledge of thermal diffusivity coefficient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::10d3f0a0f5d663380088b239bb1d8151
https://journal.ugm.ac.id/agritech/article/view/9415
https://journal.ugm.ac.id/agritech/article/view/9415
Publikováno v:
Agritech; Vol 35, No 3 (2015); 273-279
The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::a067fa543b5ecf5cd2332f71bd747dbe
https://journal.ugm.ac.id/agritech/article/view/9337
https://journal.ugm.ac.id/agritech/article/view/9337
Publikováno v:
Agritech; Vol 34, No 4 (2014); 430-438
Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::dd1a8ff4884ed6005438f0d0897b81b9
https://journal.ugm.ac.id/agritech/article/view/9438
https://journal.ugm.ac.id/agritech/article/view/9438
Publikováno v:
E3S Web of Conferences; 2018, Vol. 68, pN.PAG-N.PAG, 4p
Publikováno v:
Agritech; Vol 27, No 2 (2007)
Research about processing gambir leaves (young, midle, and old shoots) to gambir products with two methods, wet method (boilling-pressing-setling-drying) and dry method (drying- grinding-infusion-setling-drying) had been done. The results showed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::cb105a38f507b9d34884aba2a0bd2a7e
https://journal.ugm.ac.id/agritech/article/view/9498
https://journal.ugm.ac.id/agritech/article/view/9498
Publikováno v:
Agritech; Vol 34, No 1 (2014); 8-13
The objective of the study was to investigate the effects of pH value and Uncaria gambir Roxb extract addition on physical, chemical and antibacterial properties of edible film. Two factors were evaluated, namely pH value (5, 7, 9) and Uncaria gambir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::1538464533061651d71f97d4c914a5df
https://journal.ugm.ac.id/agritech/article/view/9516
https://journal.ugm.ac.id/agritech/article/view/9516