Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Sri Winarti"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 2, Pp 57-64 (2024)
This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomiz
Externí odkaz:
https://doaj.org/article/90f16003b9f245ce91dde3df660c37e0
Publikováno v:
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, Vol 19, Iss 1, Pp 51-60 (2024)
Rusip adalah produk fermentasi tradisional berbahan dasar ikan teri, gula aren, dan garam yang difermentasi secara anaerob selama 7-14 hari. Selama proses fermentasi terjadi reaksi katabolisme substrat utama oleh enzim dan metabolit produksi mikroorg
Externí odkaz:
https://doaj.org/article/c4155a3a53d84b619f21c32636b7877b
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 3, Pp 158-166 (2023)
ABSTRACT Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheatflour in noodles production due to its high starch content and nutritional value. In addition,carrotflourisanotheringredientthatcanbeusedintheproductiono
Externí odkaz:
https://doaj.org/article/cee73e0b589d40b389acb988424d3808
Autor:
Yuhanin Zamrodah, Luhur Aditya Prayudhi, Marinda Sari Sofiyana, Sri Winarti, Tri Lathif Mardi Suryanto, Didiek Tranggono
Publikováno v:
Indonesian Community Journal, Vol 3, Iss 4 (2023)
Desa Sumbersih, Kabupaten Blitar, telah menjalani proyek pelibatan masyarakat yang bertujuan untuk meningkatkan produktivitas Kelompok Tani "Budi Daya" dan Karang Taruna "Bhakti Husada Pertiwi". Melalui program pengabdian masyarakat Kolaborasi Sosial
Externí odkaz:
https://doaj.org/article/a3ab1eb66b884d4ea00784d3598d77d2
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 1, Pp 21-29 (2023)
ABSTRAK Flakes merupakan jenis makanan sereal yang dapat dikembangkan dalam meningkatkan nilai gizi seperti protein dan lemak. Flakes jagung yang kaya akan kandungan patidapat dipadukan dengan tepung kacang tunggak yang kaya akan kandungan protein
Externí odkaz:
https://doaj.org/article/9d85fe4ee97049bb8ef7281fea719942
Autor:
Serly Safitri, Sri Winarti, Luqman Agung Wicaksono, Anugerah Dany Priyanto, Wildan Naufal Esfandiar, Almira Dinar Dhiny
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 4, Pp 204-223 (2022)
ABSTRACT Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate an
Externí odkaz:
https://doaj.org/article/fb5f9c11df4b44bfbe4cd33ec6a3502f
Autor:
Amalia Rosida Fajriyah, Sri Winarti
Publikováno v:
Agritepa, Vol 9, Iss 1, Pp 39-52 (2022)
Mulberry leaves are currently used as food for silkworms and livestock. Judging from the high protein content, it can be used as alternative flavoring. Mulberry leaves are combined with shrimp heads which high glutamic acid. Making flavoring is throu
Externí odkaz:
https://doaj.org/article/1c9a9ac0025d440d8f7ce22655975b0b
Publikováno v:
JECED: Journal of Early Childhood Education and Development, Vol 4, Iss 1, Pp 25-44 (2022)
Children who experience speech delay, especially in their expressive language skills will have difficulty in pronunciation. Therefore, speech therapy is needed in helping the problems faced by children. The purpose of this study was to analyze the st
Externí odkaz:
https://doaj.org/article/d2d993cb6cb54369b5135c9a7ceb269d
Autor:
Andre Ferdiansyah, Sri Winarti
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023)
Ice cream is a food that is generally made from cow's milk as a source of fat, but cow's milk can be bound by coconut milk as a source of fat because it has a chemical composition that almost resembles milk. Gembili can also be used as an additive in
Externí odkaz:
https://doaj.org/article/f2facee78a9f43a5ac5005f1a291daad
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 9, Iss 3, Pp 227-234 (2021)
Daging ayam merupakan salah satu komoditas unggas yang banyak dikonsumsi oleh masyarakat Indonesia. Proses pengawetan pada fillet daging ayam dapat dilakukan dengan mengkombinasikan metode perendaman dalam campuran bubuk kulit buah manggis dan bubuk
Externí odkaz:
https://doaj.org/article/9e4ec8c89c59473cabee71beafc3fcef