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PERBEDAAN AKTIVITAS ANTIOKSIDAN MINUMAN SEGAR DAN MINUMAN INSTAN DARI JAHE (Zingiber officinale var rubrum), PALA (Myristica fragrans Houtt) DAN SERAI (Cymbopogon nardus L)

Autor: Mercy Taroreh, Jan R. Assa, Citra C. Dusun

Publikováno v: Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 11, No 2 (2020): Jurnal Teknologi Pertanian (Agricultural Technology Journal); 108

This study aims to obtain fresh and instant drink formulas from ginger, nutmeg and lemongrass that are accepted by the panelists and have the best antioxidant activity. This study used the RAL method with 6 treatments 3 replications, and fresh drink

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb0a2b6a3639c1644bde60c9d9eecbc3
https://ejournal.unsrat.ac.id/index.php/teta/article/view/32648

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Development of a Method to Produce Granulated Sugar from the Inflorescences Sap of Coconut (Cocos nucifera L.) in Ivory Coast: Case of Hybrid PB113+

Autor: R. Assa. Rebecca, Konan Ysidor, Konan Konan Jean-Louis, J. Okoma. D. Muriel

Publikováno v: Journal of Experimental Agriculture International. :1-9

Aims: To develop a method for transforming inflorescences sap of coconut into crystalline sugar, with a view to diversifying coconut exploitation in Côte d'Ivoire. Study Design: The sap was extracted from inflorescences of row 8 of PB113 hybrid and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5926c29bf048a8fa05d33a300f293007
https://doi.org/10.9734/jeai/2019/v39i230331

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PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

Autor: Alfi R. M. Korah, Teltje Koapaha, Jan R. Assa

Publikováno v: Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 10, No 2 (2019): Jurnal Teknologi Pertanian (Agricultural Technology Journal)

The research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke conce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b8fe3ed12a423bca8ee3813681a6251
https://doi.org/10.35791/jteta.10.2.2019.29123

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KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BAKSO IKAN MUJAIR (Oreochromis mossambicus) YANG DISUBSTITUSI DENGAN TEPUNG SAGU (Metroxylon sago) SEBAGAI BAHAN PENGISI

Autor: R, Damopolii., J. R, Assa., J, Kandou

Publikováno v: COCOS; Vol 1, No 4 (2017)

The purpose of this study was to determine the effect of substitution of sago flour to the organoleptic and chemical characteristics of tilapia fish meatballs and to determine the ratio of sago flour and tapioca flour accurate and preferred by consum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=ejournunsrat::3899558510e22f442fe5d7a31d2ca084
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/15703

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PENGEMBANGAN PRODUKSI MINUMAN RUMPUT LAUT Euchema cottonii DI KELURAHAN MALALAYANG DUA KECAMATAN MALALAYANG, KOTA MANADO

Autor: Grace Sanger, Yan R Assa

Publikováno v: MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 6, No 2 (2018); 51-53

Sasaran program ini berlokasi di Kelurahan Malalayang Dua Kecamatan Malalayang Kota Manado, yang secara geografis sangat strategis untuk dikembangkan industri pengolahan minuman rumput laut. Kelurahan ini merupakan daerah wisata kuliner, dimana terda

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0adb24a82bc2209d5f25c7f8aae5a3d
https://doi.org/10.35800/mthp.6.2.2018.19930

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