Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Zaidiyah Zaidiyah"'
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 14, Iss 2, Pp 72-80 (2022)
Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of i
Externí odkaz:
https://doaj.org/article/fb48feac591c44e1a6ee66cf9b17fc2d
Publikováno v:
Agrointek, Vol 16, Iss 2, Pp 145-152 (2022)
This study aims to reuse condensate water from sterilization stations to reduce oil losses; a case study at PKS Unit of PT. Perkebunan Nusantara I Cot Girek, North Aceh. Oil losses, a common problem in most crude palm oil (CPO) production, in the PKS
Externí odkaz:
https://doaj.org/article/dcfe681f9dce42658a6f48d2bb3d1ed9
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 13, Iss 2, Pp 58-64 (2021)
Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing metho
Externí odkaz:
https://doaj.org/article/9bc437e53886479d99a8207d71f5341f
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 25, Iss 2, Pp 81-89 (2020)
Production of Polylactic acid (PLA)/Polycaprolactone (PCL) bionanocomposite films with various ratios was done by adding nanocrystalline celullose (NCC) from oil palm empty fruit bunches (OPEFB) as a filler. The aim of the research was to find out th
Externí odkaz:
https://doaj.org/article/f5a52c5a8c594d8abd097e71d6381d7d
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 8, Iss 2, Pp 61-66 (2016)
Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperature The aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce t
Externí odkaz:
https://doaj.org/article/705a87bd8444411cb6ec64e4ad1910b0
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 7, Iss 2 (2015)
The effects of heat moisture treatment (110°C) and pretreatment on the physicochemical properties of sweet potato dried-noodles starch based were investigated. Completely randomized design was performed which arranged by two-factor. The first factor
Externí odkaz:
https://doaj.org/article/ad8bf819015d477ea421a9419e4fb001
Autor:
Zaidiyah Zaidiyah
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 6, Iss 1 (2014)
Sweet potato is considered as an important food crop and it is known as one of the most productive carbohydrate-producing crop. This crop requires less inputs and water in comparison to rice, corn, or potato. Its wide adaptation to various agro ecolo
Externí odkaz:
https://doaj.org/article/e8a03e527c424a2a93452863347a3bd7
Publikováno v:
Mathematical Modelling of Engineering Problems. 9:1271-1276
A low-cost electronic nose (E-Nose) system using metal oxide sensor (MOS) was developed for Gayo arabica coffee roasting level. The developed electronic nose was designed to have a simple, rapid detection, as wells as provides reliable results. The E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a8f42ffb6b1647cabcbd214badc1eaf
https://doi.org/10.18280/mmep.090514
https://doi.org/10.18280/mmep.090514
Publikováno v:
Jurnal Ilmiah Mahasiswa Pertanian. 7:382-387
Mie merupakan makanan yang terbuat dari tepung terigu yang sangat digemari oleh masyarakat. Pada umumnya mie kuning basah memiliki masa simpan yang relative singkat. Tanpa penambahan bahan pengawet, masa penyimpanan mie basah relative pendek sekitar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c8641404561ee8716ba1b2d3e894645
https://doi.org/10.17969/jimfp.v7i1.19113
https://doi.org/10.17969/jimfp.v7i1.19113