Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sri Haryani Anwar"'
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 14, Iss 2, Pp 81-87 (2022)
The purpose of this research is to analyze the consistency of daily CPO quality at the palm factory PT. XYZ for the last 3 months, that is January, February and March 2021. Based on three quality parameters, that is free fatty acids (FFA), water cont
Externí odkaz:
https://doaj.org/article/558f3e9efceb4839938bd3a69b5dfdc0
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 16, Iss 1, Pp 73-82 (2021)
Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini
Externí odkaz:
https://doaj.org/article/59d210e56d9a4d34968495b360dd9935
Publikováno v:
Buletin Pengabdian, Vol 1, Iss 1, Pp 38-43 (2021)
This community service (PKM) aims at identifying problems and providing solutions for keumamah producers, particularly at the stage of fish boiling prior to the drying of keumamah. PKM partners have been using open stoves with incomplete combustion,
Externí odkaz:
https://doaj.org/article/9893a88810b7407c83d93dc4bd4852c0
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 25-36 (2021)
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modificat
Externí odkaz:
https://doaj.org/article/66fd5cd6ee2745ef864899de6e68a8be
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 31, Iss 3, Pp 332-342 (2021)
Edible oils as essential fatty acids sources, such as linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid, are commonly extracted from plants and seafoods, particularly fish. The productionof fish oil has several drawbacks, including ov
Externí odkaz:
https://doaj.org/article/4f4efe0c36d544b691e6e12c30bffcbb
Publikováno v:
Heliyon, Vol 6, Iss 7, Pp e04341- (2020)
This study aimed to investigate the role of modified breadfruit starch in the presence of Tween 80 for stabilizing the oil-in-water emulsions. An ultra turrax homogenizer was used to produce coarse emulsions, followed by high-pressure homogenization
Externí odkaz:
https://doaj.org/article/9bcb179afb6a41f4a11015e1359ebe99
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 27, Iss 1, Pp 76-88 (2017)
This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules. The experiments were divided in
Externí odkaz:
https://doaj.org/article/6a868c1020a943a6ad4e276155b6db21
Autor:
Sri Haryani Anwar
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 7, Iss 2 (2015)
Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stabili
Externí odkaz:
https://doaj.org/article/caf973fab26b4cd392421e77d730eaf8
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 1, Pp 25-36 (2021)
Modification of native starch is needed mainly to increase its solubility in water thus broaden its application in food industries. On the other hand, modification of canna and jicama starches have rarely been applied. Physical and chemical modificat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f65315a0994509c7fc9dd7754de7c25b
https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3730
https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3730
Autor:
Sri Haryani Anwar, Hafidh Hasan
Publikováno v:
JUARA: Jurnal Wahana Abdimas Sejahtera. :43-54
Keumamah is made from the preservation of eastern little tuna (Euthynnus affinis). For keumamah production, boiling of fresh eastern little tuna in water, is one of the main process which requires a lot of energy. The keumamah producers utilize three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e255ae968442c40d645979081c297a7
https://doi.org/10.25105/juara.v2i1.8726
https://doi.org/10.25105/juara.v2i1.8726