Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Raswen Efendi"'
Autor:
Dewi Fortuna Ayu, Raswen Efendi, Yanti Nopiani, Edo Saputra, Ahmad Ibrahim Hasibuan, Rahmadini Payla Juarsa, Husnul Husnul
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This research aimed to estimate the shelf-life of smoked shark catfish coated with chitosan and red galangal extract and packed with aluminum foil using the acceleration method. The prediction of the smoked catfish shelf-life was carried out
Externí odkaz:
https://doaj.org/article/25ce9e313d44462ab8e4432322eb1908
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 29, Iss 1, Pp 22-34 (2023)
Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleratio
Externí odkaz:
https://doaj.org/article/3317c509e5324ef08149e76f7f9a52d7
Publikováno v:
Agrointek, Vol 17, Iss 2, Pp 458-465 (2023)
Pineapple chips have low moisture content and water activity, so they are able to absorb water from the environment and have an impact on shorter shelf life. One way to reduce the absorption of moisture is by choosing to package with good barrier pro
Externí odkaz:
https://doaj.org/article/d00e34b9d0064bf99f9f6e4c853fe354
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 13, Iss 2, Pp 65-72 (2021)
Kuok orange peel was containing pectin can be used as an edible coating. This research aimed to measured pectin concentration in making of edible coating to protect the surface of the starfruit for longer storage and maintained the quality. The treat
Externí odkaz:
https://doaj.org/article/8e233463202b4e0a8d8c7139229311f0
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 13, Iss 1, Pp 1-8 (2021)
The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg
Externí odkaz:
https://doaj.org/article/ceb31418ae0d4f2aa4e5a0b84d4341a2
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 12, Iss 1, Pp 1-8 (2020)
This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage. The study used a Completely Randomized Design (CRD) with
Externí odkaz:
https://doaj.org/article/5a379114a98a4529849a300229f86047
Autor:
RASWEN EFENDI, EVI SRIBUDIANI
Publikováno v:
Jurnal Ilmiah Pertanian, Vol 4, Iss 1 (2007)
Abstrak : Penelitian ini bertujuan untuk mengetahui konsentrasi dan jenis starter yang terbaik dalam pengolahan minyak kelapa secara fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap non faktorial dengan enam perlakuan dan tiga kali ulang
Externí odkaz:
https://doaj.org/article/97b8435aacf6422ab5fcce850085694f
Publikováno v:
International Journal of Advance Tropical Food. 3:44-56
The purpose of this study aims to get the best combination of palm oil midrib and coconut midrib in making charcoal briquettes. The study was conducted experimentally using a complete randomized design method consisting of 5 treatments and 3 replicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32843d57f1adca9913a70b9505ba5b62
https://doi.org/10.26877/ijatf.v3i1.9302
https://doi.org/10.26877/ijatf.v3i1.9302
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 13, Iss 1, Pp 1-8 (2021)
The purpose of this research is to estimate the shelf life of egg rendang that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a77561b548603c50de50d80fdabc9a9
http://jurnal.unsyiah.ac.id/TIPI/article/view/17093
http://jurnal.unsyiah.ac.id/TIPI/article/view/17093
Publikováno v:
Jurnal Ilmiah Teknologi Pertanian Agrotechno. 7:138
Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72a49c0b1f6a4af252c9a378c868e049
https://doi.org/10.24843/jitpa.2022.v07.i02.p07
https://doi.org/10.24843/jitpa.2022.v07.i02.p07