Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Wendry Setiyadi Putranto"'
Autor:
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 212-219 (2023)
Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fa
Externí odkaz:
https://doaj.org/article/c4506cc8ef8b480da6fe81f1f4c572e3
Publikováno v:
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat, Vol 6, Iss 2, Pp 250-257 (2022)
Keju Mozarella merupakan salah satu produk olahan susu yang cukup populer di masyarakat. Sebagian besar masyarakat hanya sebagai membeli produk tersebut dengan harga yang cukup mahal. Belum banyak yang mengetahui bagaimana cara membuat produk keju te
Externí odkaz:
https://doaj.org/article/e1ce7bdb31674366a97cdb8ec4e159e3
Autor:
Eka Wulandari, Wendry Setiyadi Putranto, Jajang Gumilar, Lilis Suryaningsih, Andry Pratama, Trianingtyas Kusuma Anggaini
Publikováno v:
Jurnal Agripet, Vol 22, Iss 1, Pp 72-78 (2022)
ABSTRACT. Bakteri asam laktat merupakan bakteri yang memfermentasi bahan pangan melalui fermentasi karbohidrat menghasilkan sejumlah besar asam laktat. Penelitian ini bertujuan untuk mengetahui kecepatan pertumbuhan spesifik dari bakteri asam laktat
Externí odkaz:
https://doaj.org/article/e18efddb39ae42feb6b91a45897f0725
Autor:
Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022)
Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with u
Externí odkaz:
https://doaj.org/article/05459e80e7e34d85998f0cf77d666436
Autor:
Jendri Mamangkey, Dwi Suryanto, Erman Munir, Apon Zaenal Mustopa, Mada Triandala Sibero, Lucas William Mendes, Adrian Hartanto, Steven Taniwan, Maria Julissa Ek-Ramos, Arman Harahap, Amit Verma, Edy Trihatmoko, Wendry Setiyadi Putranto, Lukas Pardosi, La Ode Adi Parman Rudia
Publikováno v:
Biotechnology Reports, Vol 30, Iss , Pp e00617- (2021)
Mangrove-associated bacteria are of industrial interest due to their diverse and versatile enzyme properties. This study investigates the culturable bacteria from a wide range of habitat in a Bruguiera cylindrica mangrove ecosystem in North Sumatra.
Externí odkaz:
https://doaj.org/article/2bbbc12e9c4c44eab4bf1e25688d36f4
Publikováno v:
Majalah Kulit, Karet, dan Plastik, Vol 35, Iss 1, Pp 1-6 (2019)
Kulit pikel yang di-shaving menghasilkan potongan kulit mengandung kolagen, sehingga dapat digunakan sebagai bahan untuk membuat gelatin. Tujuan penelitian adalah untuk mengetahui interaksi dan pengaruh pemberian berbagai konsentrasi asam klorida (HC
Externí odkaz:
https://doaj.org/article/56c7a5b23e0d44f8be04c6f7a692ad55
Publikováno v:
International Journal of Science, Technology & Management. 1:79-86
To get the potential of lalcat acid bacteria isolate to produce Milk Clotting Enzyme (MCE), it is necessary to screen milk clotting activity both quantitatively and qualitatively. Through qualitative observation, the characteristics of the curd resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c5edadc15b26b50a8b08f203a58ecbd
https://doi.org/10.46729/ijstm.v1i2.18
https://doi.org/10.46729/ijstm.v1i2.18
Publikováno v:
Jurnal Ilmu dan Teknologi Peternakan. 8:29-36
In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0953e515922a403a97a25b44ad19dcd4
https://doi.org/10.20956/jitp.v8i1.7946
https://doi.org/10.20956/jitp.v8i1.7946
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 21, Iss 1, Pp 91-94 (2010)
The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, v
Externí odkaz:
https://doaj.org/article/aaf0d357e55b410c94aeda892d8647a6
Publikováno v:
Jurnal Teknologi Hasil Peternakan. 3:83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::763dd83830c3d3d116b7ebd1b29544f0
https://doi.org/10.24198/jthp.v3i2.42000
https://doi.org/10.24198/jthp.v3i2.42000