Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Rima KUMALASARI"'
Autor:
Nok Afifah, Achmat Sarifudin, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Mirwan Ardiansyah Karim, Umi Hanifah, Aidil Haryanto, Yusnan Hasni Siregar, Andi Taufan
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 2, Pp 130-137 (2022)
In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauc
Externí odkaz:
https://doaj.org/article/17222dd5ca234f9cad6da43c736fcc78
Autor:
Andriati Ningrum, Dian Wahyu Wardani, Nurul Vanidia, Manikharda, Achmat Sarifudin, Rima Kumalasari, Riyanti Ekafitri, Dita Kristanti, Woro Setiaboma, Heli Siti Helimatul Munawaroh
Publikováno v:
Molecules, Vol 28, Iss 13, p 4974 (2023)
Okara is a solid byproduct created during the processing of soy milk. The production of protein hydrolysates utilizing enzymatic tests such as papain can result in the production of bioactive peptides (BPs), which are amino acid sequences that can al
Externí odkaz:
https://doaj.org/article/e5de8c0f73fd4caaa025f542035cead1
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
Autor:
Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 35-41 (2021)
This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' wer
Externí odkaz:
https://doaj.org/article/f5f15cbca6804052b676dd4d51762104
Autor:
Andriati Ningrum, Dian Wahyu Wardani, Nurul Vanidia, Achmat Sarifudin, Rima Kumalasari, Riyanti Ekafitri, Dita Kristanti, Woro Setiaboma, Heli Siti Halimatul Munawaroh
Publikováno v:
Molecules, Vol 27, Iss 20, p 6855 (2022)
This study explores utilization of a sustainable soybean by-product (okara) based on in silico approach. In silico approaches, as well as the BIOPEP database, PeptideRanker database, Peptide Calculator database (Pepcalc), ToxinPred database, and Alle
Externí odkaz:
https://doaj.org/article/91ea684546f54c8d8d6291c060bd562e
Publikováno v:
Biopropal Industri, Vol 9, Iss 1, Pp 25-35 (2018)
Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC)
Externí odkaz:
https://doaj.org/article/7225ba311a3840269686cb523877c78b
Publikováno v:
Agritech, Vol 33, Iss 04, Pp 391-398 (2014)
Instant corn noodle in this study means noodle made from corn flour as the main raw material with the addition of composite flour as an ingredient substitution and other food additives. This study aimed to determine the effect of the use of composite
Externí odkaz:
https://doaj.org/article/951d3da1fccb46399f11c03bce4eb645
Autor:
Munawaroh, Andriati Ningrum, Dian Wahyu Wardani, Nurul Vanidia, Manikharda, Achmat Sarifudin, Rima Kumalasari, Riyanti Ekafitri, Dita Kristanti, Woro Setiaboma, Heli Siti Helimatul
Publikováno v:
Molecules; Volume 28; Issue 13; Pages: 4974
Okara is a solid byproduct created during the processing of soy milk. The production of protein hydrolysates utilizing enzymatic tests such as papain can result in the production of bioactive peptides (BPs), which are amino acid sequences that can al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::78e6794658445dfdd6c5073797817c3f
Publikováno v:
Journal of Food and Nutrition Research. 9:187-192
Nowadays, gluten-free (GF) products have become a trend as a healthy food. Making GF pasta has its challenges because there is no gluten content in GF flour. Application of red seaweed (Kappaphycus alvarezii) as hydrocolloid to enhance the quality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dcaf08569ad91acd32f9c39a9ac6ee6
https://doi.org/10.12691/jfnr-9-4-3
https://doi.org/10.12691/jfnr-9-4-3
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
Autor:
Riyanti Ekafitri, Rima Kumalasari, Dewi Desnilasari, Ina Siti Nurminabari, Luki Vanadiani, Diki Nanang Surahman, Nur Kartika Indah Mayasti
Publikováno v:
Czech Journal of Food Sciences. 39:35-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc3c486b533df9720e8d5d247c7fff2
https://doi.org/10.17221/94/2020-cjfs
https://doi.org/10.17221/94/2020-cjfs
Autor:
Enny Sholichah, Novita Indrianti, Titik Budiati, Ari Rahayuningtyas, Rima Kumalasari, Nok Afifah, Faradila Nurintan
Publikováno v:
JURNAL PANGAN. 29:149-160
Lemang termasuk pangan semi basah dengan umur simpan relatif pendek, dibuat dari beras ketan dan santan dalam seruas bambu dengan dilapisi daun pisang. Pemasakan lemang umumnya dengan cara dibakar hingga matang. Tujuan penelitian ini mengetahui umur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dcc63e39a5f7a8aeea60dc92630be19
https://doi.org/10.33964/jp.v29i2.481
https://doi.org/10.33964/jp.v29i2.481