Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Zulman Efendi"'
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 8, Iss 1, Pp 11-18 (2019)
Abstrak Tujuan penelitian ini adalah mendiskripsikan kurva moisture ratio dan melakukan pendugaan lama pengeringan dendeng ikan manyung (Arius thalasisinus) dengan Pengering Energi Surya YSD-UNIB12. Percobaan dilakukan dengan mempersiapkan sampel
Externí odkaz:
https://doaj.org/article/cf4cc26c0a6a4229b717dd493511a5cc
Autor:
Zulman Efendi, Lukman Hidayat
Publikováno v:
Jurnal Teknologi & Industri Hasil Pertanian, Vol 23, Iss 2, Pp 89-96 (2018)
Ambon Curup Banana is a local banana fruit grown in Rejang Lebong Regency, Bengkulu Province which has a short shelf life due to no material addition for delaying rippening. This study was conducted to evaluate the physicochemical changes of ‘Ambon
Externí odkaz:
https://doaj.org/article/f734d260a0154045b31286cf0c11dd77
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 8, Iss 2, Pp 67-75 (2016)
The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes use
Externí odkaz:
https://doaj.org/article/881c57d233a743dda8be6e3557d03a9f
Publikováno v:
Dharma Raflesia, Vol 13, Iss 2 (2018)
PPM IbW activity program is done to transfer technology to enhance the knowledge and skills of the society in increased production, increased value added and diversified products of sugar palm processing into a market-oriented product with stable de
Externí odkaz:
https://doaj.org/article/b7c562e1195a4063889134ba924c666f
Autor:
Zulman Efendi
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 2, Iss 2, Pp 85-90 (2007)
ABSTRAK Penelitian ini mengkaji preferensi konsumen dalam mengambil keputusan tentang pemilihan produk bakso, pelayanan industri bakso dan desain restoran bakso. Analisis QFD digunakan untuk mengelaborasi struktur mekanisme dalam memutuskan keperlua
Externí odkaz:
https://doaj.org/article/a2b7f771a3b744b0aafd8ee055107e99
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 8, Iss 1, Pp 11-18 (2019)
Tujuan penelitian ini adalah mendiskripsikan kurva moisture ratio dan melakukan pendugaan lama pengeringan dendeng ikan manyung (Arius thalasisinus) dengan Pengering Energi Surya YSD-UNIB12. Percobaan dilakukan dengan mempersiapkan sampel sesuai deng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5a046f3451e87e76607c645d5529a55
https://doi.org/10.21776/ub.industria.2019.008.01.2
https://doi.org/10.21776/ub.industria.2019.008.01.2
Publikováno v:
Jurnal Agroindustri. 8:26-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cca46649228bfb102ed64e8fabdb34fb
https://doi.org/10.31186/j.agroind.8.1.26-33
https://doi.org/10.31186/j.agroind.8.1.26-33
Publikováno v:
Jurnal Agroindustri. 7:63-71
The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::494ae6e005a9da77a91a28e4f2f7a839
https://doi.org/10.31186/j.agroind.7.2.63-71
https://doi.org/10.31186/j.agroind.7.2.63-71
Publikováno v:
Jurnal Agroindustri. 6:57-64
Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8b9abc14bc59c51189fe700ff9a1934
https://doi.org/10.31186/j.agroind.6.2.57-64
https://doi.org/10.31186/j.agroind.6.2.57-64
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 8, Iss 2, Pp 67-75 (2016)
The aim of research was to identify the attributes that baytat consumers want, determine the customer satisfaction of baytat cake and get a map attributes of baytat cake. Locations were selected intentionally (purposive). Variables and attributes use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4fd9129d9adbee84245de2e69655362
http://jurnal.unsyiah.ac.id/TIPI/article/view/6784
http://jurnal.unsyiah.ac.id/TIPI/article/view/6784