Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Tjandra Pantjajani"'
Autor:
Jessica Wijaya, Maria Goretti Marianti Purwanto, Jane Erika Bernard, Tjandra Pantjajani, Johan Sukweenadhi
Publikováno v:
Agrointek, Vol 17, Iss 2, Pp 342-352 (2023)
Soybean pulp is a by-product of soy milk production that is a relatively inexpensive source of protein and is recognized for its high fiber content. Gluten-free peanut cookies have been developed using soybean pulp flour. This study aimed to determin
Externí odkaz:
https://doaj.org/article/68463bdaca9e4e59987857bcf609e9fc
Autor:
Jessica Wijaya, Anna Nur Farida, Tjandra Pantjajani, Johan Sukweenadhi, Maria Goretti M. Purwanto
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 14, Iss 1 (2023)
𝘎𝘦𝘮𝘣𝘪𝘭𝘪 𝘵𝘶𝘣𝘦𝘳 (𝘋𝘪𝘰𝘴𝘤𝘰𝘳𝘦𝘢 𝘦𝘴𝘤𝘶𝘭𝘦𝘯𝘵𝘢 𝘓.) 𝘪𝘴 𝘢 𝘭𝘰𝘤𝘢𝘭 𝘐𝘯𝘥𝘰𝘯𝘦𝘴𝘪𝘢𝘯 𝘱𝘭𝘢𝘯𝘵 𝘧𝘳𝘰𝘮 𝘵
Externí odkaz:
https://doaj.org/article/2025dd004c46475084ebbbe043dffc50
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 13, Iss 1 (2022)
Jackfruit and pomelo are tropical fruits that are popular among the people of Southeast Asia, including Indonesia because of their nutritional content such as carbohydrates, protein, minerals, and vitamins that are very beneficial for the health of t
Externí odkaz:
https://doaj.org/article/f9990b3808ee49ceba13b7064b23f03d
Autor:
Benedicta Ratih Kusumastuti, Tjandra Pantjajani, Prita Ayu Kusumawardhany, Lanny Kusuma Widjaja, Hazrul Iswadi, Ardhia Deasy Rosita Dewi
Publikováno v:
MPI (Media Pharmaceutica Indonesiana). 4:44-55
Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir). Pada penelitian ini, pembuatan water kefirmenggunakan bahan dasar berupa serbuk ashitaba (An
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b17708b8b8d5581eaddbe79aa5ce356b
https://doi.org/10.24123/mpi.v4i1.4902
https://doi.org/10.24123/mpi.v4i1.4902
Autor:
Nancy Christina Sugianto, Amelia Fedoragnes Wahyudi, Theresia Desy Askitosari, Stephanie Nathania, Tjandra Pantjajani
Publikováno v:
Indonesian Journal of Biotechnology and Biodiversity. 5:31-38
Entomopathogenic nematodes (EPN) are one of the soil worms that have been widely used as a natural pest control. EPN has its pathogenic capability because of the mutualistic interactions between nematodes and symbiotic bacteria inside the digestive t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bd64d06f7e688f53c3aeba30740872a
https://doi.org/10.47007/ijobb.v5i1.76
https://doi.org/10.47007/ijobb.v5i1.76
Publikováno v:
KELUWIH: Jurnal Sains dan Teknologi. 1:15-28
– Non dairy milk contains high protein and carbohydrate, low fat, and free lactose. Even more, banana peel has a potential as prebiotic because it contains 33% fructooligosaccharides (FOS). Banana peel was usually being thrown away although it stil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac4142ca8ad90e255523e0bcbdf3cdf7
https://doi.org/10.24123/saintek.v1i1.2780
https://doi.org/10.24123/saintek.v1i1.2780
Publikováno v:
KELUWIH: Jurnal Sains dan Teknologi. 1:38-48
Starch-degrading enzymes not only can be found in bacteria and fungi, but also in plants. Some plants that produce starch-degrading enzymes are germinated grain of sorghum, maize, and mung bean. pH and temperature are factors that can affect the acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cac067d604188869d91b850add4846b8
https://doi.org/10.24123/saintek.v1i1.2773
https://doi.org/10.24123/saintek.v1i1.2773
Publikováno v:
E3S Web of Conferences. 374:00032
The high industrial demand for thermostable chitinase with new and desirable characteristics has led to the exploration of chitinolytic bacteria from extreme environments. Therefore, this study aimed to isolate, screen, and identify chitinase–produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::902194688ffac85411e0a13b878fca46
https://doi.org/10.1051/e3sconf/202337400032
https://doi.org/10.1051/e3sconf/202337400032
Publikováno v:
KELUWIH: Jurnal Sains dan Teknologi. 2
— Frozen yoghurt is a frozen desserts made with yoghurt and quite similar to ice cream but low in calorie, which cointains milk, sweetener, stabilizers, emulsifier, and lactic acid bacteria (LAB) cultures through combination of process freezing and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5c19f34a5a05fb441be10c2d3ba1656
https://doi.org/10.24123/saintek.v2i2.4635
https://doi.org/10.24123/saintek.v2i2.4635
Publikováno v:
Microbiology Indonesia, Vol 7, Iss 1 (2013)
Two different process configurations, simultaneous saccharification and fermentation (SSF), and separate hydrolysis and fermentation (SHF), were compared for ethanol production from Shorgum bicolor grain. Optimization modeling for glucoamylase and Zy
Externí odkaz:
https://doaj.org/article/7f74106d241e44b3bb2d9616082562fc