Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sri Wijanarti"'
Publikováno v:
Agrointek, Vol 15, Iss 2, Pp 469-476 (2021)
The development of ready-to-drink chocolate products is a milestone to increase the added value of cocoa beans. Cocoa bean is a potential commodity of Banjaroyo, Kulon Progo Regency, DIY. The development of chocolate beverage needed ability of produc
Externí odkaz:
https://doaj.org/article/ab1b88b1f52c42f8947d67434f7ca7b7
Publikováno v:
Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, Vol 4, Iss 2, Pp 238-243 (2020)
Kelompok Tani Ngudi Rejeki mampu mengolah biji kakao kering menjadi kakao bubuk dan cocoa butter di tingkat rumah tangga. Namun ada beberapa permasalahan krusial terkait kualitas produk yang dihasilkan, yaitu peralatan yang tidak memadai dan pelaksan
Externí odkaz:
https://doaj.org/article/8270740ccee343908d4c36d21c05a108
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 7, Iss 1, Pp 85-94 (2019)
Pengepresan merupakan proses pemisahan lemak kakao dari pasta hingga batas tertentu dengan menggunakan alat pengepres hidrolis. Penelitian ini bertujuan untuk menentukan suhu dan waktu pengepresan yang optimal untuk memperoleh bubuk kakao yang standa
Externí odkaz:
https://doaj.org/article/0cf1666607634abd9a2b94b433c3bc42
Publikováno v:
Journal of Health and Nutrition Research. 1:178-184
Kratom is one of the export commodities from West Kalimantan, containing alkaloids that are beneficial to health. The export product currently in demand is extracted flour. So far, the most widely used extraction method is conventional single extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2233f9a0583f32bb0865424480b11317
https://doi.org/10.56303/jhnresearch.v1i3.82
https://doi.org/10.56303/jhnresearch.v1i3.82
Publikováno v:
Canrea Journal: Food Technology, Nutritions, and Culinary Journal.
This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1%, 2%,and 3%. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99a54fad6f9250d075dc751c3b5da86e
https://doi.org/10.20956/canrea.v5i2.732
https://doi.org/10.20956/canrea.v5i2.732
Publikováno v:
Agrointek, Vol 15, Iss 2, Pp 469-476 (2021)
The development of ready-to-drink chocolate products is a milestone to increase the added value of cocoa beans. Cocoa bean is a potential commodity of Banjaroyo, Kulon Progo Regency, DIY. The development of chocolate beverage needed ability of produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::349fc2e7fa6622c3f184d54e8611e06a
https://doi.org/10.21107/agrointek.v15i2.9749
https://doi.org/10.21107/agrointek.v15i2.9749
Publikováno v:
Jurnal Agroindustri. 10:99-106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6ec38e780d43668b5eaa5f7e28c1c41
https://doi.org/10.31186/j.agroindustri.10.2.99-106
https://doi.org/10.31186/j.agroindustri.10.2.99-106
Publikováno v:
JURNAL PERTANIAN CEMARA. 17:1-6
Minuman coklat adalah salah satu produk diversifikasi cokelat yang sangat disukai oleh masyarakat. Hasil servei pada 30 orang panelis menunjukkan bahwa karakteristik sensoris yang paling menentukan bagi produk minuman cokelat adalah rasa. Tingkat ras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::000f752dad356c141de1e37631684e62
https://doi.org/10.24929/fp.v17i1.625
https://doi.org/10.24929/fp.v17i1.625
Publikováno v:
Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89888cdb05f4214dddc6d42641716c18
https://doi.org/10.2991/absr.k.220305.062
https://doi.org/10.2991/absr.k.220305.062
Publikováno v:
JURNAL PERTANIAN CEMARA. 15:20-28
Minuman coklat merupakan produk yang disukai banyak orang dan memiliki dampak positif bagi kesehatan. Bahan baku minuman coklat yang paling dominan adalah bubuk kakao. Salah satu proses penting untuk menghasilkan bubuk kakao adalah pengepresan. Penge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd02cce5d7468d4e33e0106190e117f4
https://doi.org/10.24929/fp.v15i2.654
https://doi.org/10.24929/fp.v15i2.654