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Now showing items 31-39 of 39
Critical Factors Affecting the Quality of the Longissimus Lumborum from Native Thai Cattle (Bos indicus)
(2021-12-01)
Colour is one of the important parameters determining the purchasing decision of consumer and it’s also become a challenging errand for the meat industry. The colour of meat itself is administered by the concentration and ...
Sensory response of wet noodles with substitution of super red dragon fruit (Hylocereus costaricensis) peel
(Department of Agroindustrial Technology, Faculty of Agriculture, University of Trunojoyo Madura, 2021)
Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted ...
Kajian proses produksi pulp dan kertas ramah lingkungan dari sabut kelapa
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2014)
Paper traditionally defined as thin mass of felted sheet separated from the water suspension of prevalently cellulose-based pulp fibers on a fine screen, followed by sheet form- ing, compression, drying, and finishing-actions. ...
Pengaruh waktu perendaman dalam sari bonggol buah nanas (Ananas comocus (L) Merr) terhadap sifat sensoris itik (Anas versicolor)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2015)
The purpose of this study was to determine optimum soaking time in pineapple rod juice on hedonic and quality hedonic sensory characteristic for taste, color, smell, texture, and overall performance of duck meat fruit. ...
PENGARUH SUBSTITUSI TEPUNG KOLANG-KALING (ARENGA PINNATA MERR.) TERHADAP DAYA KEMBANG, SIFAT KIMIA, DAN SENSORIS KERUPUK ACI
(BALAI BESAR INDUSTRI HASIL PERKEBUNAN, 2021-06)
Kolang-kaling merupakan salah satu sumber pangan fungsional karena mengandung galaktomanan dalam jumlah yang cukup signifikan. Tujuan penelitian ini adalah mendapatkan kadar substitusi tepung kolang-kaling pada kerupuk aci ...
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 ...
Students' learning motivation and cognitive competencies in the PP and PBL models
(Universitas Muhammadiyah Malang, 2020-11)
The learning model is one of the critical factors in boosting student to have good learning motivation (LM) and cognitive competencies (CC). In two academic years (2016-2017), only 19.6% of Senior High School (SHS) students ...
Isolasi bakteri penghasil lipase dengan kemampuan esterase untuk produksi metil ester
(Jurnal Riset Teknologi Industri, 2013)
Lipase (triasilglieserol hidrolase, EC 3.1.1.3) adalah enzim yang dapat menghidrolisis mono-,
di-, dan triasilgliserol menjadi asam lemak bebas dan gliserol, sebaliknya enzim ini juga mempunyai
aktivitas esterase ...
Fungsi biologi asam sialat, produksi dan peranannya dalam industri makanan bayi
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2008)
The term sialic acid (sia) refers to the different natural derivatives of neuraminic
acid. This amino sugar, with pyranose structure and nine C-atoms, possesses a negative charge due to the carboxyl group at C-atom 1. ...