Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Yuliani Aisyah"'
Publikováno v:
Jurnal Teknologi Pertanian Andalas, Vol 26, Iss 2, Pp 151-162 (2022)
Minyak atsiri bersifat volatil sehingga rentan terhadap suhu tinggi, oksidasi, sinar UV dan kelembapan, sehingga diperlukan solusi untuk mengatasi permasalahan tersebut. Salah satu teknologi yang dapat digunakan adalah enkapsulasi. Penelitian ini ber
Externí odkaz:
https://doaj.org/article/6a50597f4f8b4fa79ec34116bebe02e7
Publikováno v:
Jurnal Agripet, Vol 22, Iss 1, Pp 1-9 (2022)
ABSTRACT. Minyak pala (Myristica fragrans Houtt) telah diketahui memiliki kemampuan antimikroba. Komponen dominan di dalam minyak pala adalah α-pinene dan sabinene. Daging sapi merupakan salah satu bahan pangan yang mudah rusak dan mudah terkontamin
Externí odkaz:
https://doaj.org/article/9ef6b0b6df3c4f3daaf375cf06cac102
Autor:
Yuliani Yuliani, Khairi Suhud, Dedi Satria, Lelifajri Lelifajri, Binawati Ginting, Yuliani Aisyah, Fauzi Fauzi, Muhammad Syukri Surbakti
Publikováno v:
Journal of Aceh Physics Society, Vol 10, Iss 3, Pp 60-65 (2021)
Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroo
Externí odkaz:
https://doaj.org/article/bf710f3d02da45658d3b8a4dcf21f86d
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 11, Iss 1, Pp 32-37 (2019)
In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addi
Externí odkaz:
https://doaj.org/article/004755ed29964853ac748eb2cd1ef25a
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 10, Iss 2, Pp 1-5 (2018)
Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of
Externí odkaz:
https://doaj.org/article/1fa8046b09914221a5c3432d4fafc69d
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 27, Iss 1, Pp 76-88 (2017)
This research was aimed to investigate the ability of porang (Amorphophallus oncophyllus) flour to stabilizeoil-in-water (O/W) emulsion and further more can be used as encapsulating matrix for fish oil microencapsules. The experiments were divided in
Externí odkaz:
https://doaj.org/article/6a868c1020a943a6ad4e276155b6db21
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 8, Iss 2, Pp 53-60 (2016)
Essential oil is oil produced from plant extracts which is volatile at room temperature and has a unique fragrant smell as such its plant source. Cananga flower produces essential oil. This oil has antibacterial properties since it contains karyophyl
Externí odkaz:
https://doaj.org/article/b1cac640d1f2445ab629f6fca0ca5f31
Publikováno v:
Agritech, Vol 35, Iss 03, Pp 288-293 (2015)
Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented d
Externí odkaz:
https://doaj.org/article/428bbb118b8445678434e1d9722a1b7d
Publikováno v:
Indonesian Journal of Pharmacy, Vol 19, Iss 3, Pp 151-156 (2008)
The aim of this research were to evaluate the chemical compositions and antibacterial activities of patchouli. The identification of patchouli oil was carried out by using gas chromatography-mass spectrophotometer, fractionation of patchouli oil was
Externí odkaz:
https://doaj.org/article/3d67efa4238b41ce926c4b0e7ccad7af
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 6, Iss 2 (2014)
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components
Externí odkaz:
https://doaj.org/article/e366b619810a4df482649cafd4cca594