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Optimization Method for the Bioethanol Production from Giant Cassava (Manihot esculenta var.Gajah) Originated from East Kalimantan
(Indonesian Journal of Chemistry, 2019)
Here is the first report of bioethanol production from giant cassava, a variety of cassava originated from East Kalimantan. Hydrolysis on freshly grated cassava with two different acids was studied separately. The experiment ...
Pengaruh formulasi nira aren (Arenga pinnata merr.) dan ekstrak jahe merah (Zingiber officinale var. Rubrum) terhadap sifat kimia dan sensoris minuman jahe merah instan
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2017)
Sugar Palm is a plant that every single of it can be used for food. Sugar palm syrup like the other of farm product it was very quickly damaged and change of physic, chemical, and microbiology of it. The purpose of this ...
Profil organoleptik dan kandungan gizi naget ikan gabus yang difortifikasi kecambah kacang hijau
(Jambura Fish Processing Journal, 2021-07)
Tujuan penelitian ini adalah untuk menganalisis profil organoleptik, kandungan gizi, dan total kalori Naget Ikan
Gabus (NIG) dengan fortifikasi Kecambah Kacang Hijau (KKH). Penelitian ini merupakan penelitian faktor ...
DRAGON FRUIT JUICE ADDITION IN PALM OIL-PUMPKIN EMULSION: PANELIST ACCEPTANCE AND ANTIOXIDANT CAPACITY
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2017-11-20)
Addition of dragon juice to emulsion products formulated from olein fraction of red palm oil and pumpkin juice was conducted as an effort to improve the taste thus it can be accepted by consumers. This study aims to (1) ...
MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION
(Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, 2019-02-27)
Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. ...
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
(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 ...
Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities
(FMIPA Universitas Syiah Kuala, 2020-10-01)
Frangipani flower (Plumeria accuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination ...
THE LIMIT OF RED SEAWEED (Eucheuma cottonii) SUBSTITUTION IN SNAKEHEAD FISH (Channa striata) NUGGETS BASED ON SENSORY EVALUATION
(Fakultas Pertanian Universitas Trunojoyo Madura, 2020-08-01)
Snakehead fish (Channa striata), a freshwater fish, is known to have functional properties in helping the process of healing burns and wounds after surgery. Besides that, the use of seaweed as a source of food fiber is ...
The shelf life of wet noodle added by gendarussa (Justicia gendarussa Burm. F.) leaves extract
(Talenta Publisher, 2020-04)
PENGARUH FORMULA GULA AREN DAN SUSU SKIM BUBUK TERHADAP PENERIMAAN SENSORIS MINUMAN COKELAT INSTAN DARI KAKAO TERFERMENTASI ASAL SAMARINDA, KALIMANTAN TIMUR
(2020-02-01)
Produk bahan penyegar seperti kakao sangat dipengaruhi oleh jenis tanaman dan lingkungannya, hal ini
dikenal sebagai keunggulan spesifik geografis (Geographic Indication, GI). Di samping itu harga ditingkat petani yang ...