Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Sunarmani"'
Autor:
Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani, Iceu Agustinisari
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3532-3543 (2023)
ABSTRACTGABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoting properties. This study aimed to determine
Externí odkaz:
https://doaj.org/article/c82e443232e0423d85c7f351cf709da6
Publikováno v:
International Journal of Technology, Vol 12, Iss 3, Pp 602-612 (2021)
Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing it into gluten-free noodle products, which can be consumed by people with celiac diseas
Externí odkaz:
https://doaj.org/article/608b4e9183ca423ea9590120ca0c47f0
Autor:
Herawati Heny, Anggraeni Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Bin Arif Abdullah, Hernani, Suhirman Shinta
Publikováno v:
E3S Web of Conferences, Vol 444, p 04002 (2023)
Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One alternative is to combine the process of using ethanol as a reagent to produce good quality p
Externí odkaz:
https://doaj.org/article/d46428768c2b4eccbae74d2b9b6206cf
Publikováno v:
E3S Web of Conferences, Vol 444, p 04005 (2023)
Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched. The goal of this research is to determine the quality characteristics and consum
Externí odkaz:
https://doaj.org/article/a4406cdfb6b0490cb9251b4e5c606e59
Autor:
Herawati Heny, Zahratunnisa Shafa, Kamsiati Elmi, Anggraini Dian, Kurniasari Indah, Kusnandar Feri, Suparlan, Agustinisari Iceu, Sunarmani, Bachtiar Muchamad, Zubaidi Thohir, Misgiyarta, Suhirman Shinta
Publikováno v:
E3S Web of Conferences, Vol 425, p 01001 (2023)
Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain optimal product characteristics according to glucomannan content from porang flour. One method t
Externí odkaz:
https://doaj.org/article/b8a0214d72c346ad9f74b22c4d35d5e3
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 8, Iss 1, Pp 67-78 (2019)
Abstrak Pada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah satu alternatif pengganti penggunaan CMC sebagai bahan pengisi adalah bahan pengisi alam
Externí odkaz:
https://doaj.org/article/f590241f70a04a468c54e53dc53469e9
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1364 Issue 1, p1-7, 7p
Autor:
Agustinisari, Iceu, Herawati, Heny, Widaningrum, Hernani, Harimurti, Niken, Rienoviar, Hermiati, Euis, Sunarmani, Zahrina, Ida
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1354, p1-11, 11p
Akademický článek
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Autor:
Iswari, Kasma, Atman, Marlina, Leni, Riska, Antarlina, Sri Satya, Arief, Ratna Wylis, Waryat, Suwarda, Rosniyati, Sjafrina, Noveria, Yani, Alvi, Sunarmani, Joseph, Gabriel Herald, Lintang, Meivie, Layuk, Payung, Arif, Abdullah Bin
Publikováno v:
Scientific World Journal; 3/12/2024, Vol. 2024, p1-9, 9p