Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Sadimantara, Muhammad Syukri"'
Autor:
Sadimantara, Muhammad Syukri, Argo, Bambang Dwi, Sucipto, Sucipto, Al Riza, Dimas Firmanda, Hendrawan, Yusuf
Publikováno v:
Journal of Global Innovations in Agricultural Sciences; 2024, Vol. 12 Issue 2, p315-325, 11p
Autor:
Sadimantara, Muhammad Syukri, Argo, Bambang Dwi, Sucipto, Sucipto, Al Riza, Dimas Firmanda, Hendrawan, Yusuf
Publikováno v:
Journal of Robotics & Control (JRC); 2024, Vol. 5 Issue 1, p82-91, 10p
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
This review aimed to look at the nutritional and organoleptic characteristics of biscuit formulations of various types of local food composite flour. Composite flour is flour derived from tubers, nuts, or cereals with or without wheat flour and is us
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
This study aimed to determine the effect of the addition of pandan leaves on the organoleptic assessment as well as the moisture and ash contents of tea products made from the Jeruju and pandan leaves formulation. This study used a completely randomi
Publikováno v:
Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2 No 3 (2022) : AGUSTUS 2022
One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making swee
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
This study aims to determine the effect of the substitution of red rice flour on the making cookies from mangrove flour on the sensory test characteristics, nutritional value, and phytochemical content. This study used a complete randomized design (C
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
This research aims to study the effect of adding seaweed flour to the organoleptic and physicochemical characteristics of noni juice. This study uses a Completely Randomized Design (CRD) consisting of 5 treatments, namely J0 = Noni Juice with Additio
Autor:
alim, Usman, Ansharullah, Ansharullah, Sadimantara, Muhammad Syukri, Wahyuni, Sri, Rejeki, Sri
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
This study aimed to determine the effect of purple sweet potato puree substitution on the organoleptic and nutritional content of steamed brownie products. This study used a completely randomized design (CRD), which consisted of six substitution trea
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
This study aimed to determine the effect of Moringa leaf (Moringa oleifera L) flour addition on the organoleptic characteristics and nutritional values of fishcakes as healthy snacks for children. This study used a completely randomized design (CRD)
Publikováno v:
Jurnal Sains dan Teknologi Pangan; Vol 7, No 3 (2022): Jurnal Sains dan Teknologi Pangan
This review aimed to assess the organoleptic characteristics and nutritional values of brownie products substituted with various local flours. The brownies formulation process used various types of flour from local food to increase the nutritional va