Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Zada Agna Talitha"'
Autor:
Zada Agna Talitha, Khairunisa Nurdiani, Hesti Ayuningtyas Pangastuti, Ilham Marvie, Dina Fithriyani, Syahrizal Nasution
Publikováno v:
Agritepa, Vol 8, Iss 1, Pp 72-85 (2021)
Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highe
Externí odkaz:
https://doaj.org/article/c8cabb99937b452996916739f7284bb4
Autor:
Syahrizal Nasution, Dina Fithriyani, Ilham Marvie, Hesti Ayuningtyas Pangastuti, Khairunisa Nurdiani, Zada Agna Talitha
Publikováno v:
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian. 8:72-85
Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de71f75cc6bb72dfb7dc68a2acee67fa
https://doi.org/10.37676/agritepa.v8i1.1332
https://doi.org/10.37676/agritepa.v8i1.1332
Publikováno v:
Jurnal Mutu Pangan : Indonesian Journal of Food Quality. 7:90-97
Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6025a487140f6ca3c73375878490f6ac
https://doi.org/10.29244/jmpi.2020.7.2.90
https://doi.org/10.29244/jmpi.2020.7.2.90
Publikováno v:
International Journal of Oil Palm. 3:11-22
Fatty acid esters of 3-Chloropropane-1,2-diol (3-MCPD) and Glycidol were contaminants in fat-rich foods such as palm oil. These contaminants have received serious concern since they may cause cancer in humans. Several methods have been developed to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38a0368f7ac61c19f504aa057e67f611
https://doi.org/10.35876/ijop.v3i1.41
https://doi.org/10.35876/ijop.v3i1.41
Autor:
Isnaini Rahmadi, Syahrizal Nasution, Dea Tio Mareta, Lasuardi Permana, Zada Agna Talitha, Anisa Saputri, Samsu Udayana Nurdin
Publikováno v:
Jurnal Standardisasi. 23:303
Usaha Mikro, Kecil dan Menengah (UMKM) di Lampung Timur memproduksi keripik buah dengan menggunakan penggorengan vakum menghasilkan produk olahan pangan yang memiliki beberapa parameter mutu yang lebih baik dibandingkan keripik buah dengan penggoreng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a43662986ffe1489a1edc4b22c90e9f2
https://doi.org/10.31153/js.v23i3.942
https://doi.org/10.31153/js.v23i3.942