Senyawa Sikloartobiloksanton Dari Kulit Akar Artocarpus Elasticus [PDF]
, 2016 Senyawa sikloartobiloksanton (1) telah berhasil diisolasi dari kulit akar Artocarpus elasticus yang berasal dari Pulau Flores NTT. Senyawa berupa padatan kuning dengan titik leleh 205-207˚C.
Ersam, T. (Taslim) +1 more
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Physicochemical and sensory properties of selected 'cempedak' (Artocarpus integer L.) fruit varieties [PDF]
, 2018 'Cempedak' (Artocarpus integer L.) is an aromatic exotic tropical fruit that can be widely found in Malaysia during season. The pulp yield and several physicochemical properties of five varietes of 'cempedak' (CH27, CH28, CH29, CH30 and CH33) were ...
Karim, Roselina +4 more
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Pengaruh Dosis Ragi Terhadap Kualitas Fisik Tempe Berbahan Dasar Biji Cempedak (Arthocarpus champeden) Melalui Uji Organoleptik [PDF]
, 2014 Tempe merupakan produk pangan yang sangat populer di Indonesia yang diolah dengan proses fermentasi kedelai dalam waktu tertentu menggunakan jamur Rhizopus oligosporus.
Yuliani, Yuliani
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Jurnal Teknik Kimia USU, 2016 Needs fuel as a source of energy every day is increasing, while the energy reserves of petroleum (fossil) dwindling, therefore, to meet the needs of the fuel it is necessary to develop alternative fuels that are renewable and home environment (renewable ). Etonal Bioethanol is made from plants containing starch, sugar and other plant cellulose.
null Irvan +3 more
openaire +2 more sources
Division of Natural Products Chemistry [PDF]
, 2008 この論文は国立情報学研究所の学術雑誌公開支援事業により電子化されまし
Awale Suresh +2 more
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Nutritional, chemical, and prospect of "mandai," traditional fermented food of Kalimantan
Journal of Ethnic FoodsMandai, a traditional fermented delicacy, is produced from the inner peel of the cempedak fruit (Artocarpus champeden). This unique food is a culinary heritage of the Banjar ethnic group residing in Kalimantan, and is part of Indonesia’s rich collection ...
Sukma Yudistira +11 more
doaj +1 more source
Exploring “Mandai”: gastronomy of Banjar ethnic in Kalimantan, Indonesia
Journal of Ethnic FoodsMandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan.
Gozali Gozali +6 more
doaj +1 more source
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI LEMBARAN CEMPEDAK (Artocarpus champeden): KOMBINASI DAGING BUAH DAN JERAMI CEMPEDAK [PDF]
, 2021 Selai lembaran merupakan diversifikasi dari produk selai oles. Bahan utama dalam pembuatan selai lembaran adalah produk hasil pertanian yang berpotensi untuk dijadikan selai.
Dr. Mahera Wati M.P, Dr. Mahera Wati M.P +2 more
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Pola Aktivitas Orangutan Sumatera (Pongo Abelii) Pada Struktur Dan Komposisi Vegetasi Hutan Di Pusat Pengamatan Orangutan Sumatera Taman Nasional Gunung Leuser (Activity Pattern of Sumatran Orangutan (Pongo Abelii) in the Structure and Composition of For [PDF]
, 2013 Forest act as a habitat which is one of the main elemen in orangutan lives. Increasing rate of forest degradation in recent years considerable influence on the orangutan population growth, its looks from the orangutan population decline significantly in ...
Latifah, S. (Siti) +2 more
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Etnobotani di Desa Beringin dan Implementasinya dalam Pembuatan Film Dokumenter Manfaat Keanekaragaman Hayati [PDF]
, 2014 This research aimed at knowing kinds of plants that were utilized by the society of Desa Beringin Kecamatan Sajad Kabupaten Sambas and how to process the plants.
Hayati, H. (Hayati) +2 more
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