Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Rindit Pambayun"'
Mapping and development strategy of Pempek — a specialty traditional food of south Sumatra Indonesia
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 707-715 (2018)
Pempek, a specialty traditional food of South Sumatra, has not been developed toward industrialization. A development process should not negate the preference taste of the consumer who is used to the taste of the traditional food. The innovation in t
Externí odkaz:
https://doaj.org/article/d0302392a66442d88177f6cdecb42f25
Publikováno v:
Agritech, Vol 37, Iss 3, Pp 263-270 (2018)
The objective of the research was to improve water vapor transmission rate and antibacterial properties of edible film by using red palm oil and Citrus mitis. The research design was factorial completely randomized design with three replications. The
Externí odkaz:
https://doaj.org/article/5a4cb1932aca4f3999c86672ca5aa2ab
Publikováno v:
Agritech, Vol 36, Iss 4, Pp 404-409 (2017)
The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid
Externí odkaz:
https://doaj.org/article/72abab8a2d11469b8898d0870a5c22a6
Publikováno v:
Agritech, Vol 36, Iss 4, Pp 378-386 (2017)
The objective of the research was to improve physical, chemical, and antibacterial edible film based on Canna edulis Kerr by using eel’protein, gambir (Uncaria gambir Roxb), and Citrus hystic extract. The research design was completely randomized f
Externí odkaz:
https://doaj.org/article/1c7df62b9807457586c1023a209ecc6a
Publikováno v:
Agritech, Vol 35, Iss 03, Pp 273-279 (2015)
The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research wa
Externí odkaz:
https://doaj.org/article/653b276d1ee1481fb77871381346f25a
Publikováno v:
Agritech, Vol 35, Iss 01, Pp 18-26 (2015)
The knowledge of thermal diffusivity coefficient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine
Externí odkaz:
https://doaj.org/article/4c943b75b45547e39d2a0f31cee28075
Publikováno v:
Agritech, Vol 34, Iss 04, Pp 430-438 (2015)
Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as
Externí odkaz:
https://doaj.org/article/b52fcdf6d198420c94ca4e534999d2e5
Publikováno v:
Agritech, Vol 34, Iss 01, Pp 8-13 (2014)
The objective of the study was to investigate the effects of pH value and Uncaria gambir Roxb extract addition on physical, chemical and antibacterial properties of edible film. Two factors were evaluated, namely pH value (5, 7, 9) and Uncaria gambi
Externí odkaz:
https://doaj.org/article/6e91fb28ad084db3aa9f9626008e7b87
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 24, Iss 1, Pp 48-53 (2013)
The objective of this research was to determine the characteristics of edible film made of surimi rice field eel and tapioca starch. The treatments consisted of surimi rice field eel concentrations of of 4, 6, and 8 (% v/v) and tapioca starch concent
Externí odkaz:
https://doaj.org/article/51ee099a2e6744cf883d7611214389ef
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 22, Iss 2, Pp 105-109 (2011)
The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step i
Externí odkaz:
https://doaj.org/article/db7473175f174008942a22467121f52d