Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Rina Yenrina"'
Autor:
Rini B, Fauzan Azima, Kesuma Sayuti, Novelina Novelina, Rina Yenrina, Novizar Nazir, Tuty Anggraini, Hasbullah Hasbullah, Aisman Aisman, Daimon Syukri, Diana Sylvi, Purnama Dini Hari, Ismed Ismed, Cesar Welya Refdi, Wellyalina Wellyalina, Felga Zulfia Rasdiana, Reni Koja
Publikováno v:
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, Vol 5, Iss 1, Pp 248-252 (2021)
Kegiatan pengabdian masyarakat yang dilaksanakan oleh Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Andalas Padang ini bekerja sama dengan mitrayaitu Pondok Pesantren Dr M Natsir di Batu Bagiriak Alahan Panjang, Kabupaten
Externí odkaz:
https://doaj.org/article/de80a64399a84fd48df950db2c8ee3da
Publikováno v:
Journal of Applied Agricultural Science and Technology, Vol 3, Iss 2, Pp 268-279 (2019)
Abstract. Base on previous studies showing that sugar palm fruit can be made as jam with the addition of Asian melastome fruit as a natural coloring. This sugar palm fruit jam product is packaged with jar and pouch packaging. shelf Life information f
Externí odkaz:
https://doaj.org/article/c6c1aef887ed40a1942c77ac53d33cdb
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 7, Iss 3, Pp 170-180 (2018)
Abstrak Gambir merupakan komoditas unggulan Sumatera Barat. Di dalam pemasaran produk gambir, terdapat rantai pemasaran yang sangat panjang hingga diterima ditangan konsumen akhir. Distribusi nilai tambah masing-masing pelaku rantai pemasaran tidak
Externí odkaz:
https://doaj.org/article/b4327c4ab9f04e87a0952a04f39d49be
Publikováno v:
Jurnal Teknologi Pertanian Andalas, Vol 22, Iss 1, Pp 73-78 (2018)
Gambir merupakan komoditas unggulan Sumatera Barat, produktivitas rantai pasok gambir saat ini masih memiliki kendala dari tingkat keuntungan yang tidak setara di setiap aliran rantainya. Tujuan penelitian ini adalah mengetahui nilai tambah yang dipe
Externí odkaz:
https://doaj.org/article/b7b5ede53d0c41f3a7c99f9f8a938ef4
Autor:
Deni Elnovriza, Rina Yenrina
Publikováno v:
Jurnal Kesehatan Masyarakat Andalas, Vol 6, Iss 2, Pp 80-85 (2012)
Kecerdasan merupakan salah satu indikator kualitas sumberdaya manusia. Salah satu aspek kecerdasan yang mempengaruhi keberhasilan seseorang adalah kemampuan kognitif. Berbagai penelitian menemukan bahwa ada pengaruh gizi terhadap kecerdasan serta per
Externí odkaz:
https://doaj.org/article/be861b684d95453d989f5c5bb223f3eb
Autor:
Rina Yenrina
Publikováno v:
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS). 4:37-46
This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural techno
Autor:
Rina Yenrina
Publikováno v:
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS). 4:1-12
The aim of this study to determine the addition effect of red dragon fruit peel powder on the physical and chemical quality characteristics of young coconut jam and get out the right concentration of making young coconut jam on sensory analysis.This
Publikováno v:
World Journal of Advanced Engineering Technology and Sciences. 8:062-071
This study aims to determine the acceptance of panelists organoleptically including (color, aroma, taste, and texture) and the characteristics of meatballs of jackfruit mixed with tempeh. This study used a completely randomized design (CRD) with 5 tr
Publikováno v:
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment. 4:1-7
The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted u
Publikováno v:
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment. 6:16-20
Volatile compounds are one of the important characteristics of vinegar, where the content and composition of these compounds is an account for the aroma profile of vinegar. The difference in production technology used in making vinegar produces vineg