Zobrazeno 1 - 10
of 16
pro vyhledávání: '"martina andriani"'
Publikováno v:
Caraka Tani: Journal of Sustainable Agriculture, Vol 31, Iss 2, Pp 137-145 (2018)
Tofu liquid waste can be further processed to produce some useful product. That can be kept anaerobically to produce some organic acid. The purpose of this study to know the microbial growth behavior characteristic of liquid tofu waste which produce
Externí odkaz:
https://doaj.org/article/215b967e327d4a5ba23aa9e1025211ef
Publikováno v:
Agritech, Vol 37, Iss 4, Pp 377-385 (2017)
Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and ex
Externí odkaz:
https://doaj.org/article/2183b981ee15428aa7b1267ff95db8d5
Publikováno v:
Jurnal Kewirausahaan dan Bisnis, Vol 18, Iss 10 (2017)
Pengaruh globalisasi berdampak pada semakin beragamnya jenis makanan yang ada di Indonesia termasuk jenis makanan yang berasal dari luar negeri (western food) dan salah satu yang sangat berkembang pesat adalah makanan yang berasal dari Italia (Italia
Externí odkaz:
https://doaj.org/article/6d09a7252ad944688288b081763a63f6
Publikováno v:
Agritech, Vol 33, Iss 03, Pp 288-295 (2013)
Sorghum flour utilization as food material has limited factors such as tannin content as the anti-nutrient. Various food fermentation using lactic acid bacteria was used to increase nutrient value and to reduce anti-nutrient. The objectives of this r
Externí odkaz:
https://doaj.org/article/ac840d49939b4efa9efe68d07e4de76c
Autor:
Martina Andriani, Rusmi Saniti
Publikováno v:
Bahtera: Jurnal Pendidikan Bahasa dan Sastra; Vol 19 No 1 (2020): Bahtera: Jurnal Pendidikan Bahasa dan Sastra, Volume 19 Nomor 1 Januari 2020; 83-95
This article explores about grammatical mistakes in writing narrative text in English Extensive course (EEC). EEC is an English program held by Sanata Dharma University. In case, there are five srtudents as participants that learn writing as subject
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b170ed145df433d2ed72c403047f037
https://doi.org/10.21009/bahtera.191.05
https://doi.org/10.21009/bahtera.191.05
Autor:
Mukhamad Angwar, Muhamad Kurniadi, Rifa Nurhayati, Yuniar Khasanah, Tri Wiyono, Intan Indriana Sari, Martina Andriani
Publikováno v:
AIP Conference Proceedings.
Tempe is traditional Indonesian food made from Rhizopus sp. fermentation of soybean. The aims of this research are to know the effect of the addition of water and CMC to nutritional and sensory characteristics of the sari tempe formulated from import
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::119de573bda5e849f6f2b24db3e0f589
https://doi.org/10.1063/1.4968351
https://doi.org/10.1063/1.4968351
Publikováno v:
Biofarmasi Journal of Natural Product Biochemistry. 9:50-54
Sulistyorini F, Andriani M, Utami R. 2008. The effect of various rice varieties to antimicrobial activity of red mould rice by Monascus purpureus. Biofarmasi 9: 50-54. This research had been done at Food and Nutrient Laboratory and Manipulated of Pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03ac13bdcb3c7cce993186691692cb4a
https://doi.org/10.13057/biofar/f090204
https://doi.org/10.13057/biofar/f090204
Publikováno v:
Agritech, Vol 37, Iss 4, Pp 377-385 (2017)
Agritech; Vol 37, No 4 (2017); 377-385
Agritech; Vol 37, No 4 (2017); 377-385
Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afd2b4d022ba6bb2a3ba495b68ce9362
https://doi.org/10.22146/agritech.10698
https://doi.org/10.22146/agritech.10698
Publikováno v:
Jurnal Teknologi Hasil Pertanian. 8
Kefiran merupakan eksopolisakarida (EPS) yang bisa dihasilkan oleh bakteri asam laktat yang terdapat dalam biji kefir (kefir grains). Kefiran bisa diaplikasikan sebagai pengental, penstabil, pengemulsi, gelling agent, serta dapat pula dibuat menjadi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12173585c2dd3168bb700184f94e83b1
https://doi.org/10.20961/jthp.v0i0.12794
https://doi.org/10.20961/jthp.v0i0.12794
Publikováno v:
Jurnal Teknologi Hasil Pertanian. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2612f5509b4df470e089e9bf4fb314e7
https://doi.org/10.20961/jthp.v0i0.12910
https://doi.org/10.20961/jthp.v0i0.12910