Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rozana Rozana"'
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 12, Iss 1, Pp 52-60 (2021)
Nata de coco is made from raw coconut water which is fermented using the Acetobacter xylinum bacteria. This product has the characteristics of a white color, a thickness of approximately 1-2 cm and a chewy texture like a gel. The largest content in n
Externí odkaz:
https://doaj.org/article/f25b59909d7644c6898db566cec9ad7c
Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus)
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 11, Iss 1, Pp 27-33 (2020)
The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching ti
Externí odkaz:
https://doaj.org/article/da30747d4ec04cd0999510bd971dcc72
Publikováno v:
Journal of Food Technology and Agroindustry. 3:13-20
Chemical, physical, and microbiological damage of fruits and vegetables can occur during the transportation process. The percentage of damage can reach 30-50% if the treatment during transportation is not carried out properly. The research objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f574f41f394b832a80120507a735f428
https://doi.org/10.24929/jfta.v3i1.1209
https://doi.org/10.24929/jfta.v3i1.1209
Autor:
Rozana Rozana, Sunardi Sunardi
Publikováno v:
Journal of Food Technology and Agroindustry. 3:36-44
Fresh-cut rambutan products not only have to look fresh, but must have sensory properties (aroma, taste, texture, and visual appeal) similar to fresh products, they must also be safe, healthy and nutritious. So it is necessary to characterize the qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb5596ce4ef2222329003ea1448bc48a
https://doi.org/10.24929/jfta.v3i1.1247
https://doi.org/10.24929/jfta.v3i1.1247
Publikováno v:
Jurnal Keteknikan Pertanian. :59-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ee1d1378db251bf2e4d04d411f7aa32
https://doi.org/10.19028/jtep.04.1.59-66
https://doi.org/10.19028/jtep.04.1.59-66
Publikováno v:
Jurnal Penelitian Pertanian Terapan. 18:159
Shallotpaste is an alternative product which can be applied as a spice, one of which is onionpaste. This study aims to determine the temperature and duration of shallot pastepasteurization before being processed into onion paste in standing pouch pac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0225188c8a936096e227cd5197c73c8
https://doi.org/10.25181/jppt.v18i3.1502
https://doi.org/10.25181/jppt.v18i3.1502
Publikováno v:
JAPI (Jurnal Akses Pengabdian Indonesia). 3:58
Program pemberdayaan masyarakat ini bertujuan untuk meningkatkan kualitas produk manisan nangka kering yang dihasilkan oleh industri berskala kecil yakni CV. Pia Toulip yang bertempat di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jaw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85514164ea032d4e9ca670c6bbccad4c
https://doi.org/10.33366/japi.v3i2.1049
https://doi.org/10.33366/japi.v3i2.1049