Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Wiharyani Werdiningsih"'
Publikováno v:
Jurnal Teknologi Pangan, Vol 12, Iss 1, Pp 1-11 (2018)
ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam dan lama fermentasi terhadap mutu sambal masin khas Sumbawa. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu konsentrasi garam (5%, 10%
Externí odkaz:
https://doaj.org/article/93b89c949c9743079d680e5ee520d4d8
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 6, Iss 1, Pp 69-75 (2018)
Fish processing to produce fish abon could be an agroindustry business opportunity to improve the value of fish. The producing of fish abon in coastal areas increase the income of fisherman. Therefore, the financial analysis of fish abon agroindustry
Externí odkaz:
https://doaj.org/article/1b434fa05655475bb43390040af58b90
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 6, Iss 1, Pp 60-68 (2018)
ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seaso
Externí odkaz:
https://doaj.org/article/3dda14ee7b4a4df7a11998b7ec435645
Publikováno v:
Agritech, Vol 36, Iss 02, Pp 206-218 (2016)
Lombok Island is potential in providing agricultural raw materials that can be developed into local food products that in turn support the development of tourism in this island. This study aimed at identifying kinds of local food products available i
Externí odkaz:
https://doaj.org/article/e5c4baf7b32a4200acf2c9c00d20396e
Autor:
Baiq Rien Handayani, Cahyawan Catur Edi Margana, Kertanegara, Asri Hidayati, Wiharyani Werdiningsih
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 26, Iss 1 (2015)
Generally, marination time at home industry of dried meat “jerky” in NTB province was conducted up to 18 hours at room temperature, which promote the growth of foodborne pathogen. This research was aimed to determine the effective and efficient m
Externí odkaz:
https://doaj.org/article/a0bf91e3103d4fccbfddfb45f350e0d2
Autor:
Moegiratul Amaro, Mutia Devi Ariyana, Wiharyani Werdiningsih, Baiq Rien Handayani, Nazaruddin Nazaruddin, Sri Widyastuti
Publikováno v:
Pro Food. 7:821-830
The aim of this research was to determine the effect of the concentration and soaking time of Sargassum crassifolium ethanol extract as a natural antimicrobial on the chemical and organoleptic quality of native chicken eggs. This research was an expe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e818b948082e255957ec6d8098694b8
https://doi.org/10.29303/profood.v7i1.187
https://doi.org/10.29303/profood.v7i1.187
Publikováno v:
Food Technology and Halal Science Journal. 4:1-9
The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cba728747bf40d301449dfcf446eed2
https://doi.org/10.22219/fths.v4i1.14903
https://doi.org/10.22219/fths.v4i1.14903
Autor:
Wiharyani Werdiningsih, Bambang Dipokusumo, Baiq Rien Handayani, Imam Budi Mulyawan, Astri Iga Siska
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 22, Iss 3, Pp 464-475 (2019)
Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a7cc8e0ae632fe1659bd34de650c19d
https://doi.org/10.17844/jphpi.v22i3.28926
https://doi.org/10.17844/jphpi.v22i3.28926
Autor:
Moegiratul Amaro, Wiharyani Werdiningsih, Nazaruddin Nazaruddin, Baiq Rien Handayani, Mutia Devi Ariyana, Sri Widyastuti
Publikováno v:
Pro Food. 4:333-342
The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea4b01f7ded3406df7ec19d82d0b2ce1
https://doi.org/10.29303/profood.v4i2.84
https://doi.org/10.29303/profood.v4i2.84
Publikováno v:
Pro Food. 4:343-350
Wrapper has a very important function, which is as a protection from deterioration. The type of wrapper can be used to package tempeh produced by natural and synthetic wrapper. The aimed of this research was to determine the effect of wrap types on q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a4f44f56311e860daf3c42ac97aa139
https://doi.org/10.29303/profood.v4i2.86
https://doi.org/10.29303/profood.v4i2.86