Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Syarifa Ramadhani Nurbaya"'
Autor:
Nur Ravita Hanun, Syarifa Ramadhani Nurbaya, Andry Rachmadhany, Innaki Ramadhani Maulidiyah, Vivin Ramadhani Nuriza
Publikováno v:
Cendekia: Jurnal Pengabdian Masyarakat, Vol 6, Iss 2, Pp 114-118 (2024)
Kegiatan mengonsumsi pangan halal atau menggunakan barang halal adalah perintah agama. Halal lebih dari sekedar mutu. Pada konsep halal tidak diperbolehkan masuknya bahan haram pada level berapapun. Pilihannya hanya haram atau halal. Kebijakan berser
Externí odkaz:
https://doaj.org/article/68e6cc08d4094ddca3cf4c59570ee5e1
Autor:
Syarifa Ramadhani Nurbaya, Ida Agustini Saidi, Syamsudduha Syahrorini, Al Machfudz, Elena Febri Kusumawati
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 2 (2023)
Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people
Externí odkaz:
https://doaj.org/article/3c36a5cabb26498995c347863faf3c0d
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 9, Iss 2, Pp 83-88 (2021)
Abstract The purpose of this study is to determine the effect of adding various types of polysaccharides (CMC, xanthan gum, pectin, agar) and the percentage of polysaccharides (0.5% and 1%) on the characteristics of cucumber sorbet with a low pro
Externí odkaz:
https://doaj.org/article/9b387b7a817a44b59140a5cfbdd543c0
Publikováno v:
Jurnal Teknologi Pertanian, Vol 19, Iss 3, Pp 153-160 (2018)
Pewarna makanan alami tidak menimbulkan efek samping bagi kesehatan. Kulit buah naga merah merupakan sumber pigmen betasianin yang dapat dimanfaatkan sebagai pewarna makanan alami. Proses ekstraksi diperlukan untuk memisahkan komponen pigmen betasian
Externí odkaz:
https://doaj.org/article/4fc69cda2802483b9965726ce874f849
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 1, Iss 1, Pp 46-55 (2013)
Talas berdaging umbi kuning yang memiliki rasa enak dan bertekstur pulen banyak dijumpai di Kota Malang. Talas dapat diolah menjadi tepung dan dimanfaatkan sebagai bahan dasar cookies. Berdasarkan penelitian pendahuluan, adonan cookies berbahan dasar
Externí odkaz:
https://doaj.org/article/7c0c823a33fb45cfbf497dc5629e1662
Publikováno v:
PHARMADEMICA : Jurnal Kefarmasian dan Gizi. 2:74-82
Jambu biji merah merupakan jenis buah – buahan yang memiliki kandungan gizi yang cukup lengkap terutama kandungan vitamin A yang tinggi. Namun, karena memiliki kandungan air tinggi jambu biji merah rentan terhadap kerusakan sehingga tidak dapat dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::911fae7d03c7cf00d1e44a54862e00da
https://doi.org/10.54445/pharmademica.v2i2.31
https://doi.org/10.54445/pharmademica.v2i2.31
Autor:
Hexandria Abdullah Mutaqqien, Syarifa Ramadhani Nurbaya, Ida Agustini Saidi, Rahmah Utami Budiandari
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 4:1-5
Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions. The research design used a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d602474a17e6e0c4a9a28117d5d4609e
https://doi.org/10.21070/jtfat.v4i01.1610
https://doi.org/10.21070/jtfat.v4i01.1610
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:53-61
This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f15e3ff95a9c4b1fa6ceb48892762907
https://doi.org/10.21070/jtfat.v3i02.1605
https://doi.org/10.21070/jtfat.v3i02.1605
Autor:
Rizka Faticha Sari Rizka, Ida Agustini Saidi, Syarifa Ramadhani Nurbaya, Rahmah Utami Budiandari
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:47-52
This study aims to find out the effect of the concentration of green mustard flour (Brassica juncea) on the characteristics of fresh bread. This study was conducted using a randomized design group (RAK) factorial with the first factor of treatment of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::589b9f602dd6a4cbf6da43409037138b
https://doi.org/10.21070/jtfat.v3i02.1602
https://doi.org/10.21070/jtfat.v3i02.1602
Publikováno v:
Journal of Tropical Food and Agroindustrial Technology. 3:41-46
This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40f3ecba210458fd89483658dc62387c
https://doi.org/10.21070/jtfat.v3i02.1589
https://doi.org/10.21070/jtfat.v3i02.1589