Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Rita Khairina"'
Publikováno v:
International Journal of Advance Tropical Food. 3:23-34
Ronto is a fermented product of lactic acid bacteria made from rebon shrimp, salt, and rice. This product is a traditional food in the form of side dishes, chili sauce, and flavoring in the coastal communities of South Kalimantan, Indonesia. This res
Publikováno v:
International Journal of Advance Tropical Food. 2:43-50
This research studied the chemical and organoleptic characteristics of sambal ronto at various spice concentrations. Sambal ronto is a typical chili sauce from the coastal community of South Kalimantan which is made from ronto mixed with spices and s
Publikováno v:
International Journal of Advance Tropical Food. 2
Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, to
Autor:
Rita Khairina, Dewi Kartika Sari
Publikováno v:
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); Vol 5 No 3 (2021): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); 93-98
The fishery sector is the mainstay in Paminggir District, one type of fish that is caught a lot is snakehead fish. So far, the use of snakehead fish is limited as fish consumption, so to increase the use of snakehead fish it is necessary to diversify
Publikováno v:
Pakistan Journal of Nutrition. 16:629-637
Background and Objective: Ronto is a traditional Indonesian fermented shrimp product; however, there are very few reports on how its properties change during fermentation. The aim of this study was to study the changes in sensory, physicochemical and
Publikováno v:
Fish Scientiae, Vol 1, Iss 1, Pp 11-26 (2017)
Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know influence of the supplementation P. halophilus (FNCC-0033) isolate, t
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 348-355 (2016)
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 348-355 (2017)
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 19, Iss 3, Pp 348-355 (2017)
The purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in
Publikováno v:
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); Vol 5 No 1 (2021): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); 1-8
Wali Songo Islamic Boarding School, Guntung Manggis Village, Kecamatan Ulin Banjarbaru, is one of the pesantren of 14 Islamic boarding schools in Banjarbaru City. The problem that was found was that while studying at the Islamic boarding school, the
Publikováno v:
Aquatic Procedia. 7:214-220
Ronto is a traditional fermented shrimp paste from South Borneo. It is made of shrimp (Acetes sp.) mixed with salt and rice boiled then fermented in closed bottle anaerobic condition. This research is aimed to determined the physical, chemical, and m
Autor:
Iin Khusnul Khotimah, Rita Khairina
Publikováno v:
TROPICAL WETLAND JOURNAL. 2:22-28
The objective of this study was to evaluate microbiota in mice consuming fermented lotus seeds. There were two groups of mice studied, namely a group of mice given a standard diet (K), and a group of mice given standard ration added with fermented lo