Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Titiek F Djaafar"'
Autor:
Endang S. Rahayu, Wahyu K. Yoga, Husnita Komalasari, Mariyatun Mariyatun, Wednes A. Yuda, Nancy E. P. Manurung, Pratama N. Hasan, Suharman Suharman, Fathyah H. Pamungkaningtyas, Dina A. Nurfiana, Putrika C. Pramesi, Mifta Gatya, Phatthanaphong Therdtatha, Jiro Nakayama, Mohammad Juffrie, Titiek F. Djaafar, Tri Marwati, Tyas Utami
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
The present study investigated the ingestion effect of chocolate probiotic containing Lactobacillus plantarum Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic
Externí odkaz:
https://doaj.org/article/3cc3e474615740c09fb84597be9bfe90
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 7, Iss 2, Pp 273-282 (2019)
Penelitian ini bertujuan untuk mengetahui kandungan lignin,hemiselulosa, dan selulosa pelepah salak pada perlakuan awal secara fisik, kimia, dan biologi; serta untuk mengetahui degradasi lignin, hemiselulosa dan selulosa. Perlakuan fisik menggunakan
Externí odkaz:
https://doaj.org/article/fdc216cc27654906b266cd744bd76485
Autor:
Titiek F. Djaafar, Siti Rahayu
Publikováno v:
Buletin Peternakan, Vol 31, Iss 1, Pp 13-21 (2012)
File lengkap ada dalam bentuk PDF dibawah ini
Externí odkaz:
https://doaj.org/article/3fc00857794542c9a34f59aaad6f128c
Autor:
Titiek F. Djaafar
Publikováno v:
Buletin Peternakan, Vol 31, Iss 3, Pp 136-144 (2012)
File lengkap ada dalam bentuk PDF dibawah ini
Externí odkaz:
https://doaj.org/article/9844e9c139d8441f9f5f64372dccd72d
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem. 7:273-282
Penelitian ini bertujuan untuk mengetahui kandungan lignin,hemiselulosa, dan selulosa pelepah salak pada perlakuan awal secara fisik, kimia, dan biologi; serta untuk mengetahui degradasi lignin, hemiselulosa dan selulosa. Perlakuan fisik menggunakan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fc1e7d040911bf2e7d4141767affc19
https://doi.org/10.29303/jrpb.v7i2.148
https://doi.org/10.29303/jrpb.v7i2.148
Publikováno v:
Agritech, Vol 31, Iss 01 (2012)
Tribal bean (Canavalia virosa) is a type of grain that can be found along the coast of Kulon Progo Regency, Yogya- karta. Tribal bean potential as an alternative food to soybeans substitution. This study aims to determine the physical and chemical qu
Externí odkaz:
https://doaj.org/article/87fa20fa6d004cfeb2ccaf614e75d7f2
Autor:
Titiek F. Djaafar, Rosyida N. B. Khusna, Endang Sutriswati Rahayu, Rokhmat Triyadi, Tyas Utami, Tri Marwati, Retno Utami Hatmi
Publikováno v:
Fermentation; Volume 7; Issue 3; Pages: 192
Fermentation, Vol 7, Iss 192, p 192 (2021)
Fermentation, Vol 7, Iss 192, p 192 (2021)
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c72e68363659bf1efb38d72cc0e10ca3
https://doi.org/10.3390/fermentation7030192
https://doi.org/10.3390/fermentation7030192
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 807:022048
The addition of lactic acid bacteria (LAB) improved the fermentation performance of cocoa bean. Uncontrolled fermentation causes the mycotoxin contamination in cocoa which is produced by fungi. Lactic Acid Bacteria that have been shown to inhibit fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c54a1c0aab0392256f32a7d9f79aada
https://doi.org/10.1088/1755-1315/807/2/022048
https://doi.org/10.1088/1755-1315/807/2/022048
Autor:
R. Wikandari, Purwaningsih, Tri Marwati, Titiek F. Djaafar, I. N. Rosida, Endang Sutriswati Rahayu
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 807:022047
Yogurt is a functional food that is in demand by the public. The high sucrose content in yogurt can cause health problems, especially for people with diabetes mellitus. Making goat milk yogurt using stevia as a sweetener is one solution. The purpose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6914cad22214ba4f496d05815dfff340
https://doi.org/10.1088/1755-1315/807/2/022047
https://doi.org/10.1088/1755-1315/807/2/022047
Autor:
Retno Utami Hatmi, Tri Marwati, Erni Apriyati, Titiek F. Djaafar, Yeyen Prestyaning Wanita, Siti Dewi Indrasari
Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 11:1001
Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52dee84fb3b5fc81894eaf9c3881759f
https://doi.org/10.18517/ijaseit.11.3.12132
https://doi.org/10.18517/ijaseit.11.3.12132