Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Rifqi Ahmad Riyanto"'
Autor:
Fitria Riany Eris, Zulfatun Najah, Tubagus Bahtiar Rusbana, Puji Wulandari, Nurul Annadzifah, Rifqi Ahmad Riyanto
Publikováno v:
Food ScienTech Journal, Vol 5, Iss 1, Pp 93-101 (2023)
Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference
Externí odkaz:
https://doaj.org/article/2388c57e1716452890974661c2f9a699
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 2, Pp 175-188 (2022)
Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can af
Externí odkaz:
https://doaj.org/article/d2d9bb23c70f41c29a34df00c31f03dd
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 1, Pp 37-46 (2022)
Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear
Externí odkaz:
https://doaj.org/article/1627115712e840c8af03f3437969afef
Publikováno v:
Amerta Nutrition, Vol 5, Iss 3, Pp 303-312 (2021)
Background: Desirable dietary pattern (DDP) is a variety of food nutrition intake that is calculated based on energy (calory) consumption. A DDP index close to 100 has a meaning that the food intake varies. Badan Ketahanan Pangan RI (BKP) and Nutrisu
Externí odkaz:
https://doaj.org/article/eedb4dbce43d4916aab16560a73069a4
Autor:
Rifqi Ahmad Riyanto
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 2, Pp 65-68 (2019)
Food safety is one of the concern today for consumer and producer of food products. One of its aspect is the availability of dangerous toxin. Bongkrekic acid belongs to foodborne toxin commonly produced by bacteria Burkholderia cocovenenans. This tox
Externí odkaz:
https://doaj.org/article/637d9d4998784cea82087dd39e72cc78
Publikováno v:
PROSIDING SEMINAR NASIONAL INSTIPER. 1:323-331
Food bar merupakan jenis makanan semi basah dengan kandungan kalori dan protein tinggi yang diformulasikan secara khusus dari berbagai macam bahan dengan bentuk batang dan dikonsumsi pada saat sela-sela waktu makan. Inovasi pengembangan produk food b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62e5cd303cb4a7b1783439adb05f0f3d
https://doi.org/10.55180/pro.v1i1.269
https://doi.org/10.55180/pro.v1i1.269
Autor:
Alfi Rahmawan, Ihsan Jabran Mumtaz, Rera Haiefinah, Lulu Zakiyah Hasna, Elisabeth Michaela Pareira, Rifqi Ahmad Riyanto, Vega Yoesepa Pamela
Publikováno v:
Jurnal Litbang Edusaintech. 2:135-140
Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5af341f2aefc8dfc15ed0c1047dae02
https://doi.org/10.51402/jle.v2i2.57
https://doi.org/10.51402/jle.v2i2.57
Publikováno v:
Amerta Nutrition, Vol 5, Iss 3, Pp 303-312 (2021)
Amerta Nutrition; Vol. 5 No. 3 (2021): AMERTA NUTRITION; 303-312
Amerta Nutrition; Vol. 5 No. 3 (2021): AMERTA NUTRITION; 303-312
Background: Desirable dietary pattern (DDP) is a variety of food nutrition intake that is calculated based on energy (calory) consumption. A DDP index close to 100 has a meaning that the food intake varies. Badan Ketahanan Pangan RI (BKP) and Nutrisu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36d71b08fb76460f15300ca8350f95a2
https://e-journal.unair.ac.id/AMNT/article/view/22613
https://e-journal.unair.ac.id/AMNT/article/view/22613
Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang
Autor:
Winda Nurtiana, Fitria Riany Eris, Vega Yoesepa Pamela, Rifqi Ahmad Riyanto, Puji Wulandari, Nia Ariani Putri, Muhammad Dhabit Dzikribillah, Ainun Nafisah, Tubagus Bahtiar Rusbana, Zulfatun Najah, Septariawulan Kusumasari, Nezly Nurlia Putri, Filki Ardiansyah
Publikováno v:
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat. 4:50-56
Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pemban
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d01d9f6babf2f467829d366ecef9f7
https://doi.org/10.32509/abdimoestopo.v4i02.1393
https://doi.org/10.32509/abdimoestopo.v4i02.1393
Autor:
Adel Vafina, Rifqi Ahmad Riyanto, Elena V. Nikitina, Tatiana A. Yurtaeva, Galina Ezhkova Maxim Tsyganov
Publikováno v:
Journal of Food and Nutrition Research. 7:549-553
The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt’s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15cad8b9d4697a03b8c729431aea40f
https://doi.org/10.12691/jfnr-7-7-10
https://doi.org/10.12691/jfnr-7-7-10