Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Sumual, Maria F."'
Publikováno v:
Sam Ratulangi Journal of Food Research; Vol 1, No 1 (2021); 35-43
Penelitian ini bertujuan untuk mengetahui konsentrasi sukrosa yang tepat agar diperoleh kualitas jelly drink yang disukai panelis secara oraganoleptik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan konsentrasi sukrosa 30%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::7db10c9a920e01f89d3a6d36d3c9fb17
https://ejournal.unsrat.ac.id/index.php/srjfr/article/view/33905
https://ejournal.unsrat.ac.id/index.php/srjfr/article/view/33905
Publikováno v:
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI; Vol 5, No 2 (2018); 75-80
Manisan adalah salah satu jenis makanan ringan dari buah-buahan dan sayuran yang diolah menggunakan gula pasir. Produk manisan buah sangat disukai oleh masyarakat karena rasanya yang manis bercampur asam dengan rasa khas buah. Teknologi pengolahan ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::16ef1a55ea3e4b0b4ad66e10af3a7220
https://ejournal.unsrat.ac.id/index.php/lppmsains/article/view/24093
https://ejournal.unsrat.ac.id/index.php/lppmsains/article/view/24093
Publikováno v:
Jurnal Teknologi Pertanian (Agricultural Technology Journal; Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
The purpose of this study was to obtain an analogous meat formulationwith a mixture of gluten and” Manado kuning” corn flour based on thelevel of acceptance, and to analyze their chemical content. The statisticaldesign of this experiment was a Co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::5475c32d9e410523129683f8efa42b61
https://ejournal.unsrat.ac.id/index.php/teta/article/view/23249
https://ejournal.unsrat.ac.id/index.php/teta/article/view/23249
Publikováno v:
Jurnal Ilmu dan Teknologi Pangan; Vol 5, No 2 (2017); 11-19
The purpose of this research is to reveal the physical properties of fermented corn meal using Lactobacillus casei bacteria. Completely Randomized Design (CRD) was used in this research. Lactobacillus casei was use for the fermentation of sweet corn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::c248ae131c0b21d3f1d3c3043bacdf41
https://ejournal.unsrat.ac.id/index.php/itp/article/view/19712
https://ejournal.unsrat.ac.id/index.php/itp/article/view/19712
Publikováno v:
Jurnal Teknologi Pertanian; Vol 8, No 2 (2017): Jurnal Teknologi Pertanian (Teta)
This study aims to make dried tomato sweets and to estimate their shelf life using the Arrhenius model of ASLT (Accelerated Shelf-life Testing). The ASLT method with the Arrhenius Model is a=technique for predicting the shelf-life of food products th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::eaa52865b7d1a5600943a46d9d702a66
https://ejournal.unsrat.ac.id/index.php/teta/article/view/18702
https://ejournal.unsrat.ac.id/index.php/teta/article/view/18702
Publikováno v:
COCOS; Vol 1, No 8 (2017)
Abstact Wheat flour biscuits mixed with local food starch is a development of food security. Generally flour and starch contain amylose and amylopectin with different amount composition. Mixing of wheat flour and some starch is tacca tuber starch, ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::a120c04f586d1a8012890693a97be2f6
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/17050
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/17050
Publikováno v:
COCOS; Vol 1, No 7 (2017)
Sweets are processed food with high sugar level so that can be stored in a relatively long period of time. The purpose of this research was to determine the effect of sucrose concentration on the physicochemical characteristics and to evaluate paneli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::9fc533daff6afb24b07d22eb38d84448
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/16913
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/16913
Publikováno v:
COCOS; Vol 1, No 5 (2017)
This research were aimed to evaluate the sensory characteristics of eggroll cookies acceptable to the panelists, to determine the physicochemical characteristics and to obtain the mostpreferable formulas of goroho plantain flour and sago flour. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::51d5701d0588081a260b2d84ecdb7862
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/16613
https://ejournal.unsrat.ac.id/index.php/cocos/article/view/16613
Autor:
Lalujan, Lana E., Djarkasi, G. S. Suhartati, Tuju, Thelma J. N., Rawung, Dekie, Sumual, Maria F.
Publikováno v:
Jurnal Teknologi Pertanian; Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Increasing health concerns regarding a more balance diet have encouraged some people to have less rice in their basic daily menu in order to accommodate low glicemic carbohydrates energy sources in their diet. Corn products are considered not only ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::5541df4f93969de4975647b2a5eb3b34
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16351
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16351
Publikováno v:
Jurnal Teknologi Pertanian; Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Corn is a local food in Gorontalo Province which can be an alternative food. Processing of corn into flour is recommended, because it is more durable and easier to use for further processing. This study aims to determine age of sweet corn plants that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ejournunsrat::40525206a19a091f845b777e4b811c25
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16350
https://ejournal.unsrat.ac.id/index.php/teta/article/view/16350