Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Yusep Ikrawan"'
Autor:
Dadang D. Hidayat, Yusep Ikrawan, Natasha Yollandita Harin, Maulana Furqon, Ari Rahayuningtyas, Arie Sudaryanto, Diang Sagita
Publikováno v:
Coffee and Cocoa Research Journal, Vol 39, Iss 1 (2023)
Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta cof
Externí odkaz:
https://doaj.org/article/4dfd94c7a8bb476ca2ac7161bfbae311
Autor:
Yusep Ikrawan
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 7, Iss 1, Pp 26-32 (2020)
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh interaksi konsentrasi ampas kecap dan konsentrasi wortel terhadap karakteristik nugget nabati. Rancangan percobaan yang digunakan pada penelitian ini adalah pola faktorial (3x3) dalam Rancan
Externí odkaz:
https://doaj.org/article/1163a4e436e143a7b3080c1cf812c7e7
Korelasi Konsentrasi Black Tea Powder (Camelia sinensis) terhadap Muiu Sensori Produk Dark Chocolate
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 6, Iss 2, Pp 105-115 (2019)
The purpose of this research is to learn the correlation of black tea powder against sensory level alteration of dark chocolate. The benefits of this research are to learn and give the information about the application of black tea powder as one of d
Externí odkaz:
https://doaj.org/article/b6af28daecca4857a9eee19c76274940
Autor:
yusep ikrawan
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 5, Iss 3, Pp 205-214 (2019)
Tujuan penelitian ini adalah untuk mengetahui korelasi substitusi cocoa butter (CBS) dengan penambahan serbuk teh hitam terhadap karakteristik fisik, kimia dan organoleptik, dan untuk mengetahui kadar asam palmitat pada produk coklat putih akibat pen
Externí odkaz:
https://doaj.org/article/7142edb0c7aa4931912b43f47d900907
Autor:
null Ida Hindarsah, null Yuce Sariningsih, null Yusep Ikrawan, null Heri Erlangga, null Erik, null Andry Mochamad Ramdan
Publikováno v:
Quantitative Economics and Management Studies. 4:51-60
The government's seriousness towards the growth and development of entrepreneurship is felt by universities. One of them is the birth of the Free Learning and Independent Campus (MBKM) program. The Merdeka Campus programs aim to prepare students to b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da73f28b7a89365e9888eb5a264181fa
https://doi.org/10.35877/454ri.qems1369
https://doi.org/10.35877/454ri.qems1369
Autor:
Diang Sagita, Arie Sudaryanto, Ari Rahayuningtyas, Maulana Furqon, Natasha Yollandita Harin, Yusep Ikrawan, Dadang D. Hidayat
Publikováno v:
Pelita Perkebunan (a Coffee and Cocoa Research Journal). 39
Many studies have reported several methods to improve the quality of Robusta coffee such as fermentation, but it takes a relatively long time. In this study, a new processing method for Robusta coffee quality enhancement was investigated. Robusta cof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4f82679c70eddeecc568569eb99f806
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.532
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.532
Autor:
Tantan WIDIANTARA, Yusep IKRAWAN, Yusman TAUFIK, Haura Jilan MUTHIAH, Hari HARIADI, null HIDAYAT, Laila RAHMAWATI
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e116322, Published: 03 FEB 2023
The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::396ea0469bac3e3ee93433c102c57714
https://doi.org/10.1590/fst.116322
https://doi.org/10.1590/fst.116322
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e118622, Published: 10 MAR 2023
The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4d32b067e805bff16cf2b05d89f9a4b
https://doi.org/10.1590/fst.118622
https://doi.org/10.1590/fst.118622
Autor:
Nana Sutisna Achyadi, Yusep Ikrawan
Publikováno v:
Pasundan Food Technology Journal. 8:26-33
Penelitian ini dilakukan untuk mengetahui pengaruh rasio kaldu bandeng presto dengan gula aren terhadap karakteristik kecap ikan. Penelitian ini bertujuan untuk memberikan informasi kepada masyarakat dan industri pangan tentang pemanfaatan dan divers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::746e9477c8118d2965cee703437d81fc
https://doi.org/10.23969/pftj.v8i1.3898
https://doi.org/10.23969/pftj.v8i1.3898
Publikováno v:
Pasundan Food Technology Journal. 7:107-115
Tujuan dari penelitian ini mengevaluasi, menganalisa serta membuktikan bahwa varietas beras merah (Oryza nivara. L) dan teknik pemasakan berpengaruh dan dengan metode pengeringan beku (Freeze drying) dapat menjaga stabilitas antosianin nasi merah (Or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6192eab5ba4436a5ff0eaee001b4108e
https://doi.org/10.23969/pftj.v7i3.3031
https://doi.org/10.23969/pftj.v7i3.3031