Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Sonya Titin Nge"'
Publikováno v:
BioLink, Vol 7, Iss 1, Pp 8-15 (2020)
Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpo
Externí odkaz:
https://doaj.org/article/8f90c8d8954d435b8083b61ca1fd6711
Publikováno v:
Sains Medika, Vol 6, Iss 1, Pp 30-37 (2015)
Pomegranate (Punica granatum L.) is a useful fruit which mostly consumed as fresh fruit and can also be used as a various of processed products. Reports proved pomegranate were beneficial to health. Polyphenolic compounds in pomegranate especially el
Externí odkaz:
https://doaj.org/article/7471390220dc40129a779ddc18afaead
Publikováno v:
Ecology, Environment and Conservation. :S126-S130
The composition of coconut water contains amino acids, organic acids, vitamins, and sugars that can be used for microbial growth and is very suitable for use as a medium for yeast growth. Saccharomyces cereviceae L is a yeast-type microorganism that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::700444e71b37787b51e1250ccad8e079
https://doi.org/10.53550/eec.2022.v28i05s.023
https://doi.org/10.53550/eec.2022.v28i05s.023
Publikováno v:
Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi. 4:7-15
Pumpkin (Cucurbita moschata (Duch.) Poir ) is one of the vegetables that is rich in β-carotene as a precursor of vitamin A and has a fairly high carbohydrate content. Pumpkin processing can be done to produce various kinds of products, one of which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12538509e84f6c77380ded2bd80ebc42
https://doi.org/10.33323/indigenous.v4i1.107
https://doi.org/10.33323/indigenous.v4i1.107
Publikováno v:
Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi. 3:76-82
Mangrove plant is one of the coastal ecosystems that dominates the coastal area and has the potential to be developed in the prevention of various diseases both infections in aquaculture and as a natural treatment medium for humans, because the secon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87568aeff418c924dc7833cda5c9999
https://doi.org/10.33323/indigenous.v3i2.114
https://doi.org/10.33323/indigenous.v3i2.114
Publikováno v:
BIOEDUKASI (Jurnal Pendidikan Biologi). 13:257
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::517da9451650a8f12ca910085b2e463d
https://doi.org/10.24127/bioedukasi.v13i2.6355
https://doi.org/10.24127/bioedukasi.v13i2.6355
Publikováno v:
BIOEDUKASI (Jurnal Pendidikan Biologi). 13:263
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81241259d21269fd8c2bc5112d84aa13
https://doi.org/10.24127/bioedukasi.v13i2.6356
https://doi.org/10.24127/bioedukasi.v13i2.6356
Autor:
Sonya Titin Nge
Publikováno v:
Indigenous Biologi : Jurnal Pendidikan dan Sains Biologi. 2:8-20
Rumput laut merupakan tumbuhan laut yang mempunyai nilai ekonomis dan banyak pemanfaatannya. Pemanfaatan rumput laut sebagai sumber kesehatan dan gizi karna memiliki kandungan karbohidrat (gula atau vegetable gum), protein, sedikit lemak dan abu yang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::319aa30c23018ed6b340ea10d9000dff
https://doi.org/10.33323/indigenous.v2i1.24
https://doi.org/10.33323/indigenous.v2i1.24
Autor:
Apriliana Ballo, Sonya Titin Nge
Publikováno v:
Jurnal Ilmiah Teknologi Pertanian Agrotechno. 7:145
Wine is a drink made through the fermentation process of sugar in grapes which is then converted into alcohol. Apart from grapes there is another alternative for wine making, namely sorghum seeds. The starch content in sorghum seeds can be used in wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42408ba8c9b8ae6a7bd5355b43c15478
https://doi.org/10.24843/jitpa.2022.v07.i02.p08
https://doi.org/10.24843/jitpa.2022.v07.i02.p08
Publikováno v:
BIOEDUKASI (Jurnal Pendidikan Biologi). 13:127
Jackfruit seed is usually thrown away after being consumed as fresh fruit or being processed as a jackfruit crackers and other food product. Jackfruit seed consist of carbohydrate (36,7 g/100 g) and also as a source minerals. The availability of jack
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a547ef04c33e64f10bb4021f4a3ab90b
https://doi.org/10.24127/bioedukasi.v13i1.5314
https://doi.org/10.24127/bioedukasi.v13i1.5314