Zobrazeno 1 - 10
of 83
pro vyhledávání: '"TRI, YULIANA"'
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 13, Iss 1, Pp 85-97 (2024)
Pectin is an industrial raw material that can form gels, thickeners, and emulsifiers widely applied in the food and non-food industries. Extracting pectin with citric acid solvent using ultrasonic waves is considered more effective and efficient. Thi
Externí odkaz:
https://doaj.org/article/c78651dda8f54f78a6cc87994bb12b00
Autor:
Herlina Marta, Ilman Noor Firmansyah, Christine Febiola, Putri Reina Artatia, Tri Yuliana, Yana Cahyana, Vira Putri Yarlina, Mohamad Djali, Tati Nurmala
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Native adlay flour lacks the characteristics that give it grittiness when applied to food products, which can be improved by flour modifications using the fermentation method. This study aimed to evaluate the characteristics of new gluten-free cookie
Externí odkaz:
https://doaj.org/article/30209542d9644190bb30658fef318c5f
Autor:
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Tri Yuliana, Edy Subroto, Havilah Jemima Dahlan, Elazmanawati Lembong, Syamsul Huda
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101710- (2024)
Gelatin is a protein molecule that can be hydrolyzed from collagen, animal bones, skin and it easily soluble in water. Source animals for gelatin ingredients must be evaluated, as well as their halal status. The omics method towards gelatin authentic
Externí odkaz:
https://doaj.org/article/d5bc508b9e6f4e8b882210cad5a9e4a7
Autor:
Ahmad Ni'matullah Al-Baarri, Sri Mulyani, Setya Budi Muhammad Abduh, Mulyana Hadipernata, Rafli Zulfa Kamil, Azka Nadiya Dzakiyalizz, Ghina Ulayya, Shabrina Nur Shaliha, Tri Yuliana, Ailsa Afra Mawarid, Widia Pangestika
Publikováno v:
Journal of Applied Food Technology, Vol 10, Iss 2, Pp 58-62 (2023)
Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process i
Externí odkaz:
https://doaj.org/article/169df967c19a4143a76581d73f39ea34
Autor:
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3115-3136 (2023)
ABSTRACTLipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish
Externí odkaz:
https://doaj.org/article/56209af9ec954f0894240841ede0d284
Autor:
Tri Yuliana, Farah Nabilla Tyano, Putri Widyanti Harlina, Yana Cahyana, Herlina Marta, Annisa Krama
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13089 (2023)
Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria.
Externí odkaz:
https://doaj.org/article/ba04f80b06874e3ea25324484ec87ac3
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 10, Iss 1, Pp 47-56 (2022)
ABSTRAK Daun pinus berpotensi sebagai antibakteri alami. Aktivitas antibakteri dipengaruhi oleh variasi fitokimia yang dihasilkan setiap ekstrak dengan berbagai jenis pelarut. Tujuan penelitian ini untuk mengetahui pengaruh jenis pelarut ekstrak t
Externí odkaz:
https://doaj.org/article/245c2206f5224e4bb3bf741bf1568b40
Autor:
Pordamantra1 pordamantra@agb.upr.ac.id, Sintha, Tri Yuliana Eka1 yulianasintha@agb.upr.ac.id, Prajawahyudo, Tri1 triprajawahyudo@agb.upr.ac.id, Nopembereni, Eti Dewi1 etidewin@agb.upr.ac.id, Yuprin, A. D.1 yuprinad@agb.upr.ac.id, Anggreini, Trisna1 anggreinit@agb.upr.ac.id, Asiaka, Fandi Karuniawan Putera1 fandikpasiaka@agb.upr.ac.id, Barbara, Betrixia1 betrixia_barbara@agb.upr.ac.id, Ludang, Ellydia1 ellydialudang@agb.upr.ac.id
Publikováno v:
Journal of Word Science (JWS). Sep2023, Vol. 2 Issue 9, p1280-1289. 10p.
Publikováno v:
Jurnal Kajian Bimbingan dan Konseling, Vol 5, Iss 4, Pp 183-191 (2020)
Abstract: Critical thinking skills are central for students to become human resources with character. The process of developing thinking skills is currently done contextually within the implementation of learning materials, while critical thinking sk
Externí odkaz:
https://doaj.org/article/7ad6dac5855e446f9177ca5912863327
Autor:
Wahyu Tri Yuliana, N.Santy Parnasari
Publikováno v:
Yurisdiksi: Jurnal Wacana Hukum dan Sains, Vol 16, Iss 1, Pp 32-42 (2020)
Legal relations between workers and companies is inseparable from work agreements. The formation of work agreements between workers and companies must be in accordance with legal requirements and agreement principles. One of the principles used is th
Externí odkaz:
https://doaj.org/article/fe9f51fb0cca4dc0a790f863da656fc8