Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Yoyanda Bait"'
Publikováno v:
Agrointek, Vol 18, Iss 2, Pp 360-372 (2024)
Nori was a product made from seaweed which contained fiber and bioactive substances even though it had low antioxidants. The solution was needed to increase antioxidants from Nori products was food diversification with the addition of Moringa leaves
Externí odkaz:
https://doaj.org/article/6148bba101264bb6adb3c7634612071a
Publikováno v:
Agritech, Vol 38, Iss 4, Pp 463-468 (2019)
Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract w
Externí odkaz:
https://doaj.org/article/899f2a578e134d9595ed8ab7075b51a9
Publikováno v:
International Journal of Agriculture System, Vol 5, Iss 1, Pp 33-41 (2017)
Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food ba
Externí odkaz:
https://doaj.org/article/59b81670c3334668abd1ededa799c657
Publikováno v:
Agritech, Vol 33, Iss 02 (2013)
A series testing of the integrated design of biomass furnace and heat exchanger was conducted to see the performance using methods such as the effectivenes-number of transfer unit (e-NTU), the efficiency as a function of Fin Analogy Number (h(Fa)) an
Externí odkaz:
https://doaj.org/article/289ac51c7b4b4fa0beebee58d876d904
Publikováno v:
Jurnal Agercolere. 4:68-77
The present work aims to investigate the maturation-related changes in phenolic, and flavonoid profiles, also the antioxidant activity of Muntingia calabura at two maturity stages (young and old leaves). The leaves were extracted using water as the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55b308291c67f1658be602c4d3368170
https://doi.org/10.37195/jac.v4i2.159
https://doi.org/10.37195/jac.v4i2.159
Publikováno v:
Jambura Health and Sport Journal. 4:89-98
Kandungan gizi MPASI dapat ditingkatkan dengan cara mensubstitusi bahan-bahan baku penyusun dengan bahan pangan lokal sumber protein nabati dan hewani. Salah satu jenis bahan pangan sebagai sumber protein nabati yaitu kacang merah, sedangkan sumber p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5aafe7302e4bda8f2c3ce9357c0909b
https://doi.org/10.37311/jhsj.v4i2.14052
https://doi.org/10.37311/jhsj.v4i2.14052
Publikováno v:
Jambura Edu Biosfer Journal. 4:23-29
Kendaraan bermotor merupakan salah satu sumber pencemar di udara. Asap buangan kendaraan bermotor mengandungan timbal di lingkungan yang dapat mempengaruhi kesehatan manusia dan memiliki sifat racun yang berbahaya apabila terkontaminasi pada makanan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7985e4959ad145f748066a1b09611b6
https://doi.org/10.34312/jebj.v4i1.14228
https://doi.org/10.34312/jebj.v4i1.14228
Publikováno v:
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI). 7:78-88
Penelitian pengolahan tempe telah banyak dilakukan khususnya untuk pengoptimalan proses fermentasi, salah satu diantaranya adalah dengan mempercepat waktu fermentasi. Untuk mempercepat proses fermentasi dapat dilakukan dengan penambahan asam yang bia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d657ebf16abba6d5106f703ca98e7c10
https://doi.org/10.33061/jitipari.v7i1.6661
https://doi.org/10.33061/jitipari.v7i1.6661
Publikováno v:
JPKM : Jurnal Pengabdian Kesehatan Masyarakat. 3:1-10
All health issues in the Sustainable Development Goals (SDGs) are integrated into one goal, goal number 3, which is to ensure a healthy life and encourage well-being for everyone at all ages. One of the important problems in the field of health is st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f841c927ca36ce7c16f48caf79be12eb
https://doi.org/10.37905/jpkm.v2i2.12257
https://doi.org/10.37905/jpkm.v2i2.12257
Publikováno v:
Jambura Journal of Food Technology. 4:89-99
Penelitian ini bertujuan untuk mengetahui karakteristik kimia serta tingkat kesukaan melalui uji organoleptik terhadap produk sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT. Penelitian menggunakan Rancangan Acak Lengkap (RAL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50368d0b2d2f7f57d454641c90a47734
https://doi.org/10.37905/jjft.v4i1.14914
https://doi.org/10.37905/jjft.v4i1.14914