Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Vira Putri Yarlina"'
Autor:
Vira Putri Yarlina, Aidil Rizky, Alisha Diva, Zaida Zaida, Mohamad Djali, Robi Andoyo, Mohd Nizam Lani
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1120-1132 (2024)
Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freez
Externí odkaz:
https://doaj.org/article/f98f66097a1540d687fd52d9e43b1b6e
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
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 12, Iss 1, Pp 92-102 (2021)
Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhi
Externí odkaz:
https://doaj.org/article/b7bfd20cae1241a08b44b4c5013ef772
Autor:
Vira Putri Yarlina
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 25, Iss 1, Pp 27-34 (2020)
Propolis is one of the natural products from Trigona sp. containing flavonoid compounds which have antimicrobial, antifungal, and antioxidant activity. The purpose of this research was to determine the ethanol concentration, extraction methods, and c
Externí odkaz:
https://doaj.org/article/8a9b2382d7a44b528c25f2e8e723b52c
Publikováno v:
Polymers, Vol 14, Iss 24, p 5447 (2022)
Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical prope
Externí odkaz:
https://doaj.org/article/d56937e1a2da4c58918d2a6f7289f80e
Autor:
SUMANTI DEBBY MOODY, IN-IN HANIDAH, ELAZMANAWATI LEMBONG, ENDAH WULANDARI, PUTRI WIDYANTI HARLINA, SAFIA FARAH KHARISMA, VIRA PUTRI YARLINA, MOHD NIZAM LANI
Publikováno v:
Current Research in Nutrition & Food Science; 2024, Vol. 12 Issue 1, p339-348, 10p
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1161
Soaking is an important step in making tempeh. Tempeh fermentation normally involves the natural presence of proteolytic bacteria capable of producing protease enzymes to break down peptide bonds in protein molecules. This study evaluated the protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f46b59c9c75b52d7bb03a078818ab291
Publikováno v:
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, Vol 12, Iss 1, Pp 92-102 (2021)
Tempeh is a fermented food ingredient from soybeans that uses various Rhizopus molds, such as Rhizopus oligosporus, Rhizopus oryzae, Rhizophus stolonifer. In this study, the preparation of tempe using mixed culture was carried out in the ratio of Rhi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f45a6d65dc2db8ef79bd7b8f2dca4631
https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2219
https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2219
Publikováno v:
TEKNOTAN. 16:155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cc6aef5bae2c2102aaba004974dca9a
https://doi.org/10.24198/jt.vol16n3.4
https://doi.org/10.24198/jt.vol16n3.4
Autor:
Vira Putri Yarlina, Muhamad Rizki Ramdani, Zaida, Nandi Sukri, Mohammad Djali, Robi Andoyo, Mohd Nizam Lani
Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 12:1775
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef7d0d7d3e4f0a2c6c6e4d5f5a018997
https://doi.org/10.18517/ijaseit.12.5.16228
https://doi.org/10.18517/ijaseit.12.5.16228