Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Rosida Rosida"'
Publikováno v:
Agritepa, Vol 9, Iss 2, Pp 411-424 (2022)
Jali flour can be used as a substitute for flour in crackers to reduce the use of wheat in Indonesia. The purpose of this study was to determine the effect of the proportions of wheat flour: fermented jali flour and the addition of NaHCO3 on the prop
Externí odkaz:
https://doaj.org/article/4a29c5e7b4bd4a07aea7d092c2fd83c8
Publikováno v:
Agritepa, Vol 9, Iss 1, Pp 53-68 (2022)
The study aimed to determine the effect of the addition of guar gum and red palm oil on the physicochemical characteristics of mellorine sari tempeh and obtain the best combination on mellorine.The study used a Complete Randomized Design (RAL) two-fa
Externí odkaz:
https://doaj.org/article/66448b6c5d374632870fc9e3804380ca
Autor:
Rosida Rosida, Sintha Soraya Santi
Publikováno v:
Agrointek, Vol 15, Iss 3, Pp 765-769 (2021)
Purple water yam had good prospect to be developed as functioonal food because it had high dietary fiber, inulin, antocyanin and antioxidant compunds. The aim of this research was to determine the physicochemical and sensoric characteristics of synbi
Externí odkaz:
https://doaj.org/article/addf44723d6e4f288af6196b271fedf7
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 2, Pp 92-99 (2019)
Tapai is one of the traditional food from Java island. Nowadays, traditional food is being ignored by people. Conserving traditional foods are needed. Processing into a variety of foods that has good nutrition can make traditional food exist. Sorghum
Externí odkaz:
https://doaj.org/article/8b4ecc9743b544bda1a788678bc96385
Publikováno v:
Jurnal Teknologi Pangan, Vol 15, Iss 2 (2021)
Nori analog merupakan nori tiruan yang terbuat dari sayur-sayuran hijau yang memiliki sifat fisikokimia dan organoleptik hampir sama dengan nori yang terbuat dari rumput laut. Pada penelitian ini dilakukan pembuatan nori analog dari sayur pakis. Pena
Externí odkaz:
https://doaj.org/article/b86ff5d0224b43d79ce2ae2592a5830e
Publikováno v:
Jurnal Teknologi Pangan, Vol 15, Iss 1 (2021)
Talas merupakan bahan potensial yang dapat diolah menjadi berbagai olahan makanan karena kandungan pati tinggi, salah satunya adalah Flakes. Flakes merupakan makanan sarapan siap santap yang memiliki karakteristik fisik tipis, dengan tekstur renyah b
Externí odkaz:
https://doaj.org/article/6d11b617b62e4b7980a98eeb474fa8b2
Autor:
Naomi Malaha, Serli Serli, Rahmat Pannyiwi, Rosida Rosida, Rezqiqah Aulia Rahmat, Hairuddin K
Publikováno v:
Sahabat Sosial: Jurnal Pengabdian Masyarakat. 1:49-52
Kesehatan gigi dan mulut adalah salah satu masalah kesehatan masyarakat yang harus segera ditangani sebelum terlambat secara komprehensif. Karena selain sebagai fungsi fisik dan sosial, gigi juga memiliki peran yang cukup besar dalam mempersiapkan ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7efd8c52ec08fadd61a72be57fcf27ce
https://doi.org/10.59585/sosisabdimas.v1i2.34
https://doi.org/10.59585/sosisabdimas.v1i2.34
Publikováno v:
JURNAL ILMIAH FARMASI AKADEMI FARMASI JEMBER. 5:27-34
Antibiotics are drugs used to treat bacterial infections and including in a group of strong drugs that are only purchased at pharmacies with doctor's prescription. Inappropriate use of antibiotics can lead to less effective treatment, an increased ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e050f07d439b6deece16e0fa5623b27
https://doi.org/10.53864/jifakfar.v5i2.108
https://doi.org/10.53864/jifakfar.v5i2.108
Autor:
Rosida Rosida, Anung Ahadi
Publikováno v:
Jurnal Mitra Kesehatan. 5:49-56
Pendahuluan: Kualitas hidup ialah persepsi individu mengenai adat-istiadat dan aturan yang layak dengan tempat tinggal atau domisili yang berhubungan dengan arah tujuan, keinginan, standar dan sikap caring semasa hidupnya. Berdasarkan sudut pandang k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c00b1c5a41cc4f3125da9543bb07f2e
https://doi.org/10.47522/jmk.v5i1.175
https://doi.org/10.47522/jmk.v5i1.175
Publikováno v:
Food Science and Technology Journal (Foodscitech); Vol. 6 No. 1 (2023); 42-50
A concise and factual abstract is required. The abstract should state briefly the purpose of the research, the principal results and major conclusions. An abstract is often presented separately from the article, so it must be able to stand alone. For
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournaluniv::301d7066519486f9f0bbbad2cbf6d664
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/5655
https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/5655