Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Widaningrum Widaningrum"'
Publikováno v:
Buletin Peternakan, Vol 41, Iss 2, Pp 187-196 (2017)
Using natural preservative is a choice amid fears consumers to use a chemical preservative in food products including fresh meat. Acetic acid can be used as a preservative because of its ability to inhibit the growth of microbes. However, a strong sm
Externí odkaz:
https://doaj.org/article/e248fac48e874e738457d2bb401f7360
Publikováno v:
Agritech, Vol 35, Iss 01, Pp 53-60 (2015)
Bell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. One of among o
Externí odkaz:
https://doaj.org/article/efa6c211461c4cbcbcdb8a00e6893f59
Publikováno v:
Indonesian Journal of Agricultural Science, Vol 7, Iss 1, Pp 8-14 (2016)
Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising techniq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ea2aaa832cc1fc44c1df1acfced6e4
http://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/628
http://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/628
Publikováno v:
Jurnal Aplikasi Teknologi Pangan. 9:24
Enkapsulasi merupakan proses pembungkusan (coating) suatu bahan inti dengan menggunakan bahan pengkapsul tertentu. Pemanfaatan maltodekstrin, pati sagu, dan maizena sebagai bahan pengkapsul probiotik belum banyak dikembangkan sehingga dapat dijadikan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eebf81e29bf7fd400838b4b113c6b64b
https://doi.org/10.17728/jatp.4569
https://doi.org/10.17728/jatp.4569
Publikováno v:
Buletin Peternakan; Vol 41, No 2 (2017): BULETIN PETERNAKAN VOL. 41 (2) MEI 2017; 187-196
Buletin Peternakan, Vol 41, Iss 2, Pp 187-196 (2017)
Buletin Peternakan, Vol 41, Iss 2, Pp 187-196 (2017)
Using natural preservative is a choice amid fears consumers to use a chemical preservative in food products including fresh meat. Acetic acid can be used as a preservative because of its ability to inhibit the growth of microbes. However, a strong sm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b6f18ca74e19774680591e128b64211
https://journal.ugm.ac.id/buletinpeternakan/article/view/13596
https://journal.ugm.ac.id/buletinpeternakan/article/view/13596
Publikováno v:
Agritech; Vol 35, No 1 (2015); 53-60
Agritech, Vol 35, Iss 01, Pp 53-60 (2015)
Agritech, Vol 35, Iss 01, Pp 53-60 (2015)
Bell pepper is one among fruit vegetables that had good market prospect both for local trade and export. Nevertheless, the commodity has perishable properties thus it needs good post harvest handling that could increase its shelf life. One of among o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e058a65acde92fea9a00076e90cd8834
https://journal.ugm.ac.id/agritech/article/view/9419
https://journal.ugm.ac.id/agritech/article/view/9419
Publikováno v:
Indonesian Journal of Agricultural Science. 19:33
Indonesia produces normal and “honey taste sweet potatoes” (HTSP), but soil properties and climate factors that govern the unique honey taste and its sugar content have not yet comprehensively evaluated. The objective of the study was to assess a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45c985fbd96354c3b3abeb1ed2c619cc
https://doi.org/10.21082/ijas.v19n1.2018.p33-47
https://doi.org/10.21082/ijas.v19n1.2018.p33-47
Publikováno v:
Jurnal Penelitian Pascapanen Pertanian. 10:104
Sayuran merupakan bahan pangan yang mudah rusak. Penanganan pascapanen yang baik penting untuk menekan kerusakan, menjaga kualitas nutrisi dan keamanan sayuran. Perubahan gaya hidup konsumen yang menginginkan segala sesuatu yang serba cepat menuntut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39c570cf53a809431d848883ce5d6642
https://doi.org/10.21082/jpasca.v10n2.2013.104-112
https://doi.org/10.21082/jpasca.v10n2.2013.104-112
Publikováno v:
Jurnal Penelitian Pascapanen Pertanian. 12:93
Providing natural preservatives to increase the shelf life of chicken meat is a challenge, since the microbial contaminants problem has been a concern among many actors: government, business, consumers, and health practitioners. Acetic acid (known as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8505efb2c4d5c28b13ea61266389b51b
https://doi.org/10.21082/jpasca.v12n2.2015.93-104
https://doi.org/10.21082/jpasca.v12n2.2015.93-104
Publikováno v:
Agritech; Vol 26, No 1 (2006)
Noodle is the most popular product for the Indonesian people. It could be served conveniently without inferior image. Development of transparent noodle would promote consumption of saga Therefore, sago image as staple food would increase as superior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jurnalonline::bcd8598b3f5a938ca9a22f5404040573
https://journal.ugm.ac.id/agritech/article/view/9469
https://journal.ugm.ac.id/agritech/article/view/9469