Browsing by Author "Emmawati, Aswita"
Now showing items 1-20 of 36
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Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
Rahmadi, Anton; Sari, Kartika; Khairiyah, Nikmatul; Handayani, Frio; Satrio, Sitohang; Yuliani, Yuliani; Emmawati, Aswita (Perhimpunan Mikrobiologi Indonesia, 2018-09-30)Traditionally fermented foods can be improved by introducing starter and hygienic production. The study observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity of ... -
Effect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt
Banin, Martha Banin; Aziz, Uzair Nur; Rachmawati, Maulida; Marwati, Marwati; Emmawati, Aswita (2022-01-21)Snack bars are defined as snack products in the form of stems and are a mixture of various ingredients such as cereals, fruits, nuts, which are bound to each other with the help of a binder agent. Utilization of purple ... -
Karakteristik fisik dan sensoris rosella jelly drink dengan penambahan sarang burung walet sebagai inovasi pangan fungsional baru
Nirwana, Nirwana; Candra, Krishna Purnawan; Emmawati, Aswita; Yuliani; Prabowo, Sulistyo (Fakultas Pertanian Universitas Mulawarman Samarinda, 2019-08-07)Latar Belakang: Sarang Burung Walet (SBW) dikenal mempunyai kandungan asam sialat (Sia) dan antioksidan. Sia ini sangat penting perannya dalam meningkatkan daya imun dan perkembangan sel-sel otak bagi bayi dan anak-anak. ... -
Karakteristik kerupuk ikan dengan substitusi tepung tulang ikan gabus (Channa striata) sebagai fortifikasi kalsium
Yuliani; Marwati; Wardana, Hendri; Emmawati, Aswita; Candra, Krishna Purnawan (Jurnal Pengolahan Hasil Perikanan Indonesia, 2018)Kerupuk ikan gabus telah dikenal luas namun biasanya terbuat dari bagian dagingnya saja. Limbah berupa tulang ikan belum dimanfaatkan secara optimal, oleh karena itu dijadikan sebagai bahan substitusi pada pembuatan produk ... -
KARAKTERISTIK ORGANOLEPTIK DAN KADAR SERAT KASAR ABON DARI FORMULASI DAGING IKAN PATIN DAN JANTUNG PISANG KEPOK
Emmawati, Aswita (2021-07-20) -
Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour
Saragih, Bernatal; Kristina, Feby; Pradita, Pradita; Candra, Krishna Purnawan; Emmawati, Aswita; Kurniadinata, Odit Fery (KARGER, 2019-08)Background/Aims: Cassava leaves contain albumin, fat, carbohydrate, vitamin A, vitamin B1, and fiber, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to ... -
Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour
Saragih, Bernatal; Kristina, Feby; Pradita; Candra, Krishna Purnawan; Emmawati, Aswita (Japan Society of Nutrition and Food Science, 2020)Cassava leaves contain albumin, fat, carbohydrates, vitamin A, vitamin B1, and fibers, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ... -
Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder
Rahmadi, Anton; Istiqomah, Marinda; Emmawati, Aswita (Foundation for Environmental Protection and Research (FEPR), 2019-12-30)Abstract: Aim: The research aims to measure the reduction of bitterness of coffee by Melastomataceae leaf (DM) extracts measured by caffeine and polyphenol concentrations and changes in covalent bonds observed with ... -
Optimasi Suhu Dan Waktu Karbonisasi Pada Pembuatan Arang Aktif Dari Limbah Kulit Pisang Kepok (Musa Normalis) Untuk Pemurnian Minyak Jelantah Ayam Goreng Tepung
Rahayu, Lilik Sri; Prabowo, Sulistyo; Emmawati, Aswita (Fakultas Pertanian Universitas Mulawarman Samarinda, 2019-08-07)Minyak jelantah merupakan minyak yang telah digunakan secara berulang. Penggunaan minyak secara berulang menyebabkan penurunan mutu minyak dan kerusakan. Minyak yang sudah rusak masih mungkin untuk dijernihkan kembali ... -
Pangan olahan etnis dayak Kutai Barat
Saragih, Bernatal; Kurniadinata, Odit Ferry; Emmawati, Aswita; Mariyani; Nisyawati, Hairun (Yogyakarta : Deepublish, 2018 © 2018, 2018-01)Singkong merupakan pangan pilihan utama oleh masyarakat Dayak Kabupaten Kutai Barat terutama saat nasi atau beras tidak cukup sebagai bahan pangan sumber kalori. Berdasarkan wawancara dengan masyarakat Dayak Kutai Barat ... -
Panitia Pelatihan PKM Fakultas Pertanian 2021
Emmawati, Aswita (2021-03) -
Panitia PHP2D Fakultas Pertanian 2021
Emmawati, Aswita (2021-03) -
Panitia UAS semester genap 2021
Emmawati, Aswita (2021-06) -
Panitia UTS Genap 2021
Emmawati, Aswita (2021-04) -
Pemateri pelatihan pendamping PPH
Emmawati, Aswita (2021-12) -
Pengaruh berat bahan baku dalam proses penggorengan vakum terhadap mutu sensoris kripik nanas (Ananas comosus (L) Merr)
Sutriswanto; Candra, Krishna Purnawan; Murdianto, Wiwit; Emmawati, Aswita (Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)The crispness of chips product is depend on its water content, which is around 5%. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy fruit chips. Single factor experiment (weight ... -
Pengebdian masyarakat THP Jahe
Emmawati, Aswita (2021-10-20) -
Praktikum mahasiswa UT semester genap 2021
Emmawati, Aswita (2021-06)