Results 91 to 100 of about 1,208 (137)
Pena Jurnal Ilmu Pengetahuan dan Teknologi, 2023 Nor Rizka, Kharismatul Khasanah
openaire +1 more source
Jurnal e-Biomedik, 2014 Abstract: Obesity is one of the health problem in the world, also in Indonesia. Obesity is caused by an increased amount of fat that stored in the form triacylglycerol ( TAG ) which is acquired from food. Increase of triacylglycerol level may cause higher risk of cardiovascular disease.
openaire +3 more sources
Pengaruh Substitusi Tepung Biji Nangka terhadap Kadar Protein dan Kadar Air Cookies
Health Information : Jurnal PenelitianCookies adalah cemilan yang diminati dan dikonsumsi oleh banyak kalangan, salah satunya yaitu dijadikan sebagai makanan tambahan untuk balita. Biji nangka merupakan bahan pangan lokal yang pemanfaatannya masih rendah, sehingga salah satu pemanfaatannya dapat diolah menjadi tepung.
Nur Nabilah, Ajeng +1 more
openaire +1 more source
Analisis Kadar Protein Tempe Dalam Kemasan Plastik
Jurnal Ilmu Kesehatan dan GiziTempe is the Indonesian people's favorite food. Tempeh, which is liked or commonly consumed, is a type of food made from yellow soybeans. These soybeans are fermented using the mold Rhizopus oligosporus. The results of this fermentation contain protein that is easily digested by the human body, making tempeh a food that is highly recommended for ...
null Ariana Agustin +4 more
openaire +1 more source
KUALITAS PROTEIN SUSU SAPI SEGAR BERDASARKAN WAKTU PENYIMPANAN
Chempublish Journal, 2016 Penyimpanan susu sapi segar di dalam lemari es dilakukan untuk menunda perubahan kualitas kadar protein susu. Secara umum, perubahan suhu mengakibatkan penundaan seluruh perubahan akibat reaksi biokimia (dekarboksilasi, deaminasi dan reaksi Strickland ...
Elisa Putri
doaj
Jurnal Pangan dan Agroindustri, 2014 Flake merupakan salah satu sereal sarapan siap saji. Salah satu bahan baku yang dapat dibuat menjadi flake adalah ubi jalar. Ubi jalar memiliki kandungan oligosakarida yang relatif tinggi dan kadar protein yang rendah sehingga dilakukan proses fermentasi
Kemala Febrianty +4 more
doaj
Jurnal Pangan dan Agroindustri, 2014 Tujuan penelitian ini untuk mengetahui karakteristik kerupuk tempe semangit dengan variasi proporsi tepung tempe semangit : tepung tapioka (40:60, 50:50, dan 60:40) dan jumlah penambahan air (125%, 150%, and 175%).
Mulyana +2 more
doaj
Some of the next articles are maybe not open access.
Related searches:
Related searches:
ANALISIS KUANTITATIF KADAR PROTEIN, KADAR AIR, DAN KADAR LEMAK PADA PRODUK ONIGIRI KLUWIH OSING
HealthyThe kluwih plant (Artocarpus camansi) is a tropical plant that thrives in Indonesia. Kluwih fruit has many benefits for the body, especially as an energy source. The sufficient nutritional content found in kluwih fruit is used as a filling in Onigiri Kluwih Osing products to help meet the macronutrient intake needs of adolescents.
Azmi Prasasti +4 more
openaire +1 more source
Penetapan Kadar Air Dan Kadar Protein Pada Biskuit Yang Beredar Di Pasar Banjarbaru
CERATA Jurnal Ilmu Farmasi, 2019Many biscuits circulating in the community are not labeled and do not include the value of water and protein content in accordance with SNI. Therefore, it is necessary to determine the water content and protein content in the biscuits.
null Normilawati +3 more
openaire +1 more source
Pengaruh Minyak Kelapa terhadap kestabilan emulsi, kadar protein, kadar air dan kadar lemak mayones.
2023Penelitian ini bertujuan untuk mengetahui pengaruh minyak kelapa terhadap kestabilan emulsi, kadar protein, kadar air dan kadar lemak mayones. Penelitian ini menggunakan minyak kelapa sebanyak 1.000 ml, kuning telur 75 g, mustard 25 g, gula 25 g, garam 10 g, dan larutan asam kandis 105 ml untuk satu kali perlakuan.
openaire