Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Zulfatun Najah"'
Autor:
Puji Wulandari, Zulfatun Najah
Publikováno v:
E-Dimas, Vol 14, Iss 3, Pp 488-493 (2023)
Sertifikasi halal produk pangan bersifat wajib bagi produk yang beredar di Indonesia sesuai amanat UU Nomor 33 Tahun 2014 dan mulai diterapkan tahun 2024. Konsekuensinya, pelaku usaha mempunyai kewajiban untuk memiliki sertifikasi halal pada seluruh
Externí odkaz:
https://doaj.org/article/2fc52dc4a8e3417c904352b1c5eef8e6
Autor:
Fitria Riany Eris, Zulfatun Najah, Tubagus Bahtiar Rusbana, Puji Wulandari, Nurul Annadzifah, Rifqi Ahmad Riyanto
Publikováno v:
Food ScienTech Journal, Vol 5, Iss 1, Pp 93-101 (2023)
Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference
Externí odkaz:
https://doaj.org/article/2388c57e1716452890974661c2f9a699
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 14, Iss 1, Pp 23-33 (2022)
Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to
Externí odkaz:
https://doaj.org/article/3ae57a1af8f74631a670b3731d620253
Autor:
Nurul Qisti, Rukmelia Rukmelia, Zulfatun Najah, Elsa Windiastuti, Monalisa Ibrahim, Putri Nurul Hikmah
Publikováno v:
Teknika, Vol 17, Iss 2, Pp 272-276 (2021)
This research is a study to improve duck bone meal characteristics with higher calcium and protein content. This study aims to determine the best conditions of modification processing of duck bone meal based on the chemical characteristics and the hi
Externí odkaz:
https://doaj.org/article/27fc4b4f89ba4903996f663edb0ea48d
Autor:
Lia Hairunnissa, Arni Komala Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Azizah Nur Izzati, Nia Ariani Putri, Zulfatun Najah
Publikováno v:
Food ScienTech Journal, Vol 3, Iss 1, Pp 76-83 (2021)
One of the foods favored by the public is nugget which is a fast food group with meat-based ingredients. In this study, mocaf, brown rice flour and corn starch were used as an alternative fillers to wheat flour as a means of reducing dependence on wh
Externí odkaz:
https://doaj.org/article/1ac3537e12c1410ea3b0acf2813defcf
Publikováno v:
Teknika, Vol 17, Iss 1, Pp 15-20 (2021)
Judul: Pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia tepung tulang bebek Title: Effect of temperature and drying time on chemical characteristics of duck bone meal Limbah tulang itik menjadi menjadi perhatian masyarakat khususnya m
Externí odkaz:
https://doaj.org/article/9fbc246b405d437ab5307acab3ec07b1
Autor:
Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni
Publikováno v:
Food ScienTech Journal, Vol 2, Iss 2, Pp 104-110 (2020)
Milkfish satay is indigenous food product from Banten Province. Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure fo
Externí odkaz:
https://doaj.org/article/0984f34f8f9e4cb2a54b47f24f504dec
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 1, Pp 45-53 (2019)
The application of Good Manufacturing Practices (GMP) is a parameter towards Hazard Analytical Critical Control Procces (HACCP). The Center for Small and Medium Enterprise (SME) X in Balikpapan needs to evaluate its production process to improve the
Externí odkaz:
https://doaj.org/article/4a7fef88129f4a83b60b9dbbc21970de
Publikováno v:
Food ScienTech Journal, Vol 1, Iss 1, Pp 54-64 (2019)
Amplang is one of derivative products from fish in the form of crackers. It isindigenous food from Kalimantan. Amplang is produced by SMEs (Small and Medium Enterprises), which aremost of them still need to improve theirstandard processing method. Th
Externí odkaz:
https://doaj.org/article/c1fa1e9539d4414b826006b70d67a14b
Publikováno v:
Jurnal Teknologi Industri Pertanian, Vol 28, Iss 2, Pp 138-152 (2019)
Innovation ecosystem mapping is a method to identify positions and roles of stakeholders. This research was an initial stage of research of building innovation ecosystem in higher education institution. Mapping of stakeholder’s roles was conducted
Externí odkaz:
https://doaj.org/article/21599abe62ba453b9327e6808301a0c9