Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Romadhon Romadhon"'
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 4, Pp 186-195 (2023)
Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glut
Externí odkaz:
https://doaj.org/article/93a9d2b2d31f41b88e513b6aa9e687cc
Autor:
Putut Har Riyadi, Romadhon Romadhon, Apri Dwi Anggo, Mochammad Fitri Atho'illah, Muhaimin Rifa'i
Publikováno v:
Journal of King Saud University: Science, Vol 34, Iss 5, Pp 102020- (2022)
Objectives: The utilization of fish by-products through hydrolysis methods may produce a high-grade product that increases its economic value and reduces pollution. Tilapia Viscera Protein Hydrolysate (TVPH) is reported to have a positive impact on h
Externí odkaz:
https://doaj.org/article/b95d5c56382044e88f6db8334f6d3e62
Autor:
Romadhon Romadhon, Edy Waloyo
Publikováno v:
ELT Echo: The Journal of English Language Teaching in Foreign Language Context, Vol 5, Iss 2, Pp 179-190 (2020)
Scholars have long debated the impact of bilingualism on foreign language acquisition. This research was conducted in Senior High School and it involved five bilingual students. They were considered qualified as research subjects because of their lan
Externí odkaz:
https://doaj.org/article/934a2df3a12a4714bda1c3cf3d7c9aa0
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 36, Iss 1, Pp 1-10 (2020)
Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fibe
Externí odkaz:
https://doaj.org/article/f14cf9ca780c438da5e9e10fba688940
Publikováno v:
Omni-Akuatika, Vol 15, Iss 2, Pp 36-42 (2019)
The nutritional content of catfish allows this freshwater fish to be processed into a variety of products, one of which is fish floss. Fish floss is a product that is popular among the people so that many use it for sale and increase income. However,
Externí odkaz:
https://doaj.org/article/1f2c618b051e4cffba2d2cbdb7e1b24e
Publikováno v:
Jurnal Ilmu Lingkungan, Vol 15, Iss 1, Pp 64-73 (2017)
ABSTRAK Ikan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat te
Externí odkaz:
https://doaj.org/article/7a586f03d2d64f0e965c8f97bef2c84e
Autor:
Riyadi, Putut Har, Romadhon, Romadhon, Anggo, Apri Dwi, Atho'illah, Mochammad Fitri, Rifa'i, Muhaimin
Publikováno v:
In Journal of King Saud University - Science July 2022 34(5)
Autor:
Romadhon Romadhon
Publikováno v:
JOEEL: Journal of English Education and Literature. 3:172-190
Finding out what holds back students from doing well on the TOEFL listening exam is central to this study's overall aim. In this study, the quantitative descriptive approach was used. A sample of 36 participants from Piksi Input Serang's fifth semest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d8b4fc2f51da30cfe88520c64493caf
https://doi.org/10.38114/joeel.v3i2.220
https://doi.org/10.38114/joeel.v3i2.220
Publikováno v:
Sustainable Jurnal Kajian Mutu Pendidikan. 5:182-192
Madrasah sebagai salah satu Lembaga Pendidikan senantiasa mengalami perubahan sesaat setelah masyarakat berubah atau sebaliknya, perubahan pada sistem pendidikan seharusnya membawa perbaikan di dalam kehidupan sosial kemasyarakatan. Sejarah menunjukk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f9a586a12187933c91d15e038013d73
https://doi.org/10.32923/kjmp.v5i1.3053
https://doi.org/10.32923/kjmp.v5i1.3053
Publikováno v:
Jurnal Ilmu dan Teknologi Perikanan. 4:40-48
Ikan keumamah merupakan salah satu produk olahan ikan khas Aceh yang diolah melalui proses perebusan dan pegeringan. Waktu perebusan dalam proses pembuatan ikan keumamah yang berlebihan dapat menurunkan kandungan nutrisi dan gizi dari produk. Lama wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f49817161304d24854f15a690901137
https://doi.org/10.14710/jitpi.2022.12695
https://doi.org/10.14710/jitpi.2022.12695