Results 21 to 30 of about 152 (119)
AKTIVITAS ANTIOKSIDAN DAN ANTIHIPERKOLESTEROLEMIA IN VITRO DARI CAMPURAN EKSTRAK ANGKAK DAN BEKATUL [PDF]
Jurnal Teknologi dan Industri Pangan, 2018 Red yeast rice (RYR) and rice bran (RB) have been reported to have many biological activities, such as anticancer, antioxidant, antidiabetes and antihypercholesterolemia.
Hasim +3 more
doaj +2 more sources
The Effect of Angkak and Chitosan Amounts on The Organoleptic Properties of Shrimp Corned [PDF]
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017), 2018 Lilis Sulandari, Lucia Tri Pangesthi
exaly +2 more sources
Effect of Hurdle Technology in Angkak Sausage Preservation
IOP Conference Series: Earth and Environmental Science, 2019 Lucia Tri Pangesthi, Lilis Sulandari
exaly +2 more sources
KAJIAN PERAN ANGKAK PADA KUALITAS TEMPE KEDELAI-LAMTORO GUNG (Leucaena leucocephala)
Jurnal Teknologi Pangan, 2013 In general, people use soy as an ingredient of making tempeh, tempeh increased demand resulted in a growing number of imported soybeans.The efforted can be done to overcome this is by replacing or mixing of raw materials (soybeans) with other
Dedin F Rosida +2 more
doaj +2 more sources
Journal of Applied Agricultural Science and Technology, 2021 Sago hampas is waste from processing sago starch. Sago hampas is generally thrown away without any further treatment. Sago hampas contain nutrients that can be used as a substrate for fermentation of angkak.
Dian Pramana Putra +2 more
doaj +1 more source
The Effectiveness Of Giving Angkak And Bananas Against Anemia In Children
International Journal of Health and Pharmaceutical (IJHP), 2022 Iron is an important nutrient for making Hb, which is a protein in red blood cells that carries oxygen throughout the body's tissues and organs. Iron deficiency can be treated easily and inexpensively. Consuming two bananas a day is an alternative that can meet the needs of iron intake for anemic patients. This study aims to determine the effectiveness
null Wati, Feva Tridyawati
openaire +1 more source
KARAKTERISTIK ORGANOLEPTIK DAN FISIKO-KIMIA SE’I IKAN TUNA DENGAN PEWARNA ALAMI ANGKAK
JFMR-Journal of Fisheries and Marine Research, 2023 Se’i merupakan produk olahan daging asap khas NTT yang berbentuk irisan memanjang, beraroma asap cukup kuat, dan berwarna coklat sehingga terkadang kurang menarik konsumen.
Hardoko Hardoko +3 more
doaj +1 more source
Alternatif Angkak Sebagai Bahan Tambahan Pangan Alami Terhadap Karakteristik Sosis Daging Ayam
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2015 Penelitian ini dilakukan untuk mengetahui pengaruh pemberian angkak sebagai bahan tambahan pangan alami serta untuk mengetahui level yang optimal terhadap karakteristik sosis daging ayam.
Haris Lukman
doaj +3 more sources
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2015 Penggunaan zat pengawet sintetis pada makanan oleh produsen semakin meresahkan meskipun pemakaiannya diijinkan karena berdampak negatip pada kesehatan konsumen.
Enny Sumaryati, Sudiyono Sudiyono
doaj +1 more source
KAKTERISTIK KIMIA SALAMI DENGAN PENAMBAHAN EKSTRAK ANGKAK (Red Mold Rice) [PDF]
Jurnal Peternakan Nusantara, 2021 Penelitian ini bertujuan untuk mengetahui komposisi kimia salami daging yang ditambah dengan water extract angkak sebagai pengganti bahan curing. Perlakuan yang digunakan yaiti P0 (curing dengan nitrit), P1 (curing dengan water extract angkak 2,5%), P2 (Curing dengan water extract angkak 5%), P3 (Curing dengan water extract angkak 7.5%). Data hasil uji
openaire +1 more source