Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Tensiska Tensiska"'
Autor:
Yana Cahyana, Tomi Nugraha, Nabila Aprilira, Karina Ayuningtias, Giffary Pramafisi Soeherman, Herlina Marta, Tensiska Tensiska
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 61-68 (2021)
Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, a
Externí odkaz:
https://doaj.org/article/8cf1ca44068345568874c4d3f32f14a4
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 1, Pp 52-60 (2020)
Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereu
Externí odkaz:
https://doaj.org/article/9788be076eab458cb3219d81a704a17a
Autor:
Gemilang Lara Utama, Florensia Irena, Elazmanawati Lembong, Indira Lanti Kayaputri, Tensiska Tensiska, Roostita Lobo Balia
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 68, Iss 1, Pp 119-127 (2020)
The study aims to determine the number of mass and antioxidant activity of β-glucan extracted from S.cerevisieae which grown on vegetable and fruit wastes. The method used is experimental with descriptive analysis which consisted of 3 treatments nam
Externí odkaz:
https://doaj.org/article/0fedd4487aa248169c2a90f616022a0b
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1562-1575 (2019)
Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that co
Externí odkaz:
https://doaj.org/article/a7d9457829044d18a56998a6671096af
Autor:
Gemilang Lara Utama, Suhartini Lestari Putri, Tensiska Tensiska, Zaida Zaida, Roostita L. Balia, Deepak Kumar Verma, Ami R. Patel
Publikováno v:
Saudi Journal of Biological Sciences. :103679
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::637c30a0b58bc9f2f194d19a1b56ffac
https://doi.org/10.1016/j.sjbs.2023.103679
https://doi.org/10.1016/j.sjbs.2023.103679
Autor:
Tensiska Tensiska, Herlina Marta, Karina Ayuningtias, Yana Cahyana, Giffary Soeherman, Tomi Nugraha, Nabila Aprilira
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 61-68 (2021)
Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba9e2b5ba6de3084402a3730109eda75
https://doi.org/10.31883/pjfns/132928
https://doi.org/10.31883/pjfns/132928
Publikováno v:
Jurnal Teknologi Pertanian, Vol 21, Iss 3, Pp 203-210 (2020)
Kelapa ( Cocos nucifera ) merupakan salah satu tanaman perkebunan yang banyak tumbuh di Indonesia dan memiliki banyak manfaat. Salah satu produk dari buah kelapa adalah Virgin Coconut Oil (VCO) yang dapat dimanfaatkan menjadi bahan baku lotion . Krim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e779836d5e12195e1536916eee44537
https://jtp.ub.ac.id/index.php/jtp/article/view/903
https://jtp.ub.ac.id/index.php/jtp/article/view/903
Skrining Kualitatif Fitokimia Senyawa Antibakteri pada Ekstrak Daun Jambu Biji (Psidiium guajava L.)
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem. 8:182-188
Jambu biji merupakan jenis tanaman yang memiliki banyak khasiat terutama pada bagian daunnya. Daun jambu biji dikenal memiliki kandungan senyawa yang dapat digunakan sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui apakah didalam daun j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab4ee4683d2a8f77562b2adc47e659a5
https://doi.org/10.21776/ub.jkptb.2020.008.02.08
https://doi.org/10.21776/ub.jkptb.2020.008.02.08
Publikováno v:
Jurnal Agroindustri. 10:1-11
Adlay is a minor cereal which utilization is not optimal in Indonesia. Adlay grains have natural antioxidants in the form of phenolic compounds and flavonoids found in bran, husk, and testa. Purpose of this study was to determine the type of adlay br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1548987950fe28096f998c1a68de6bf
https://doi.org/10.31186/j.agroindustri.10.1.1-11
https://doi.org/10.31186/j.agroindustri.10.1.1-11
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 1, Pp 52-60 (2020)
Probiotic yog h urt is one of dairy product s that has benefits to the human health . This research aim ed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit ( Hyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::021cfa58bdc024bee3d6ea1d020e4b5d
https://doi.org/10.21776/ub.jitek.2020.015.01.7
https://doi.org/10.21776/ub.jitek.2020.015.01.7