Zobrazeno 1 - 10
of 21
pro vyhledávání: '"V. Fitriani"'
Publikováno v:
AIP Conference Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1f37746763bfc9103d81ba3b0899b2c
https://doi.org/10.1063/5.0102779
https://doi.org/10.1063/5.0102779
Publikováno v:
Emerging Trends in Technology for Education in an Uncertain World ISBN: 9781003219248
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cc2a9450443f149e40f2b131e6e8cf7
https://doi.org/10.1201/9781003219248-9
https://doi.org/10.1201/9781003219248-9
Publikováno v:
Journal of Science and Applicative Technology. 5:158
Mangga kweni (Mangifera odorata Griff) merupakan salah satu jenis mangga yang cukup banyak dibudidayakan oleh masyarakat dan banyak dimafaatkan dalam pembuatan sambal, khususnya di daerah Lampung dan Palembang. penelitian ini bertujuan untuk mengemba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3b523413f6a7a737142415027e71cfc
https://doi.org/10.35472/jsat.v5i1.404
https://doi.org/10.35472/jsat.v5i1.404
Autor:
Hesti Ayuningtyas Pangastuti, Dea Tio Mareta, Amalia Wahyuningtyas, V. Fitriani, Lasuardi Permana
Publikováno v:
Jurnal Teknologi Pertanian Andalas. 24:157
Tempoyak merupakan daging fermentasi durian yang diproses, dengan atau tanpa menggunakan garam. Tempoyak dapat divariasi menjadi berbagai olahan produk pangan, salah satunya adalah sambal tempoyak. Komersialisasi sambal tempoyak dapat dilakukan untuk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b96a05af2639f8559d88d48858c72267
https://doi.org/10.25077/jtpa.24.2.157-165.2020
https://doi.org/10.25077/jtpa.24.2.157-165.2020
Autor:
Hesti Ayuningtyas Pangastuti, Dea Tio Mareta, Lasuardi Permana, Amalia Wahyuningtyas, V. Fitriani
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 537:012031
Andaliman chili paste is a condiment made from andaliman (Zanthoxylum acanthopodium) that widely consumed as traditional food in North Sumatera, Indonesia. With the aim to improve the shelf life of the products, this research was done as a preliminar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c5c316da8900547be3467890cd865e0
https://doi.org/10.1088/1755-1315/537/1/012031
https://doi.org/10.1088/1755-1315/537/1/012031
Autor:
M. Wati. V. Fitriani, RRP. Megahati.
Students\' learning outcomes are low in evolutionary courses because the students are not able to master the concepts contained in the evolution course and there is no module that can be students. The purpose of this research is to develop a module b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f21896e7361442933da6305e552399a
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 258:012004
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1d2abb784a2583e42ad2cb7a6f2d643
https://doi.org/10.1088/1755-1315/258/1/012004
https://doi.org/10.1088/1755-1315/258/1/012004
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 258:012002
The purpose of this study was to obtained the good physical and chemical characteristics of instant pindang seasoning powder and to obtained good sensory characteristic (color) of instant pindang seasoning powder. The study was conducted using foam-m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cb4a927330918998cf17e8cbe0a87cd
https://doi.org/10.1088/1755-1315/258/1/012002
https://doi.org/10.1088/1755-1315/258/1/012002
Conference
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