Results 51 to 60 of about 96 (78)
Jurnal Pendidikan Teknologi Pertanian, 2018 The purpose this research was to determine the effect of plant spacing on seaweed the quality specifications of carrageenan. This research uses a Completely Randomized Design (CRD). Randomization was carried out using a random table of 3 treatments, namely a distance of 40 cm and a distance of 60 with a control distance of 20 cm and repeated 3 times ...
Muhammad Ismal. Z +2 more
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Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2011 Study on carrageenan extraction using filter press with variation ratio of seaweed and extraction medium (water), temperature of precipitation, potassium chloride concentration has been conducted. Ratio of seaweed and water used were 1:20, 1:30 and 1:40 (
Arif Rahman Hakim +3 more
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MEDIA TEKNOLOGI HASIL PERIKANAN, 2018 Semi-refined carrageenan are a type of carrageeanan product that have a low level of purity because it still contains a small amount of selulose within the carageenan. The purpose of this study is to find out the effect of the concentration of both NaOH and KOH towards rendemen, and the physical and chemical charactheristic of semi refined carrageenan ...
Panggabean, Jessica E +5 more
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KARAKTERISTIK PASTA TEPUNG GEMBILI, PATI SAGU DAN KARAGENAN SERTA POTENSINYA SEBAGAI BIHUN
Jurnal Pangan dan Agroindustri, 2014 Umbi gembili dan pati sagu merupakan potensi lokal yang ketersediaanya melimpah namun pemanfaatannya masih terbatas. Berdasarkan beberapa penelitian, umbi gembili dan sagu memilki amilosa tinggi yang potensial untuk dikembangkan, salah satunya mie bihun.
Mashita Romadhoni, Harijono
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Caraka Tani: Journal of Sustainable Agriculture, 2018 Composite fluor was made from combination of tapiocca and glucomannan-carrageenan in four different composition. The composite fluor for wheat in producing wet noodle.
Godras Jati Manuhara +2 more
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Jurnal Pangan dan Agroindustri, 2013 Umbi uwi dan tanaman sagu merupakan salah satu potensi besar pangan lokal di Indonesia. Berdasarkan penelitian, umbi uwi dan sagu memiliki kandungan amilosa yang cukup tinggi. Bihun merupakan bentuk divesifikasi pangan dari beras.
Yonatan Prasetyo Budi, Harijono
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PEMBUATAN ES KRIM RUMPUT LAUT (Phaeophyceae) (The Making Ice Cream Seaweed (Phaeophyceae))
Jurnal Teknologi Pangan, 2015 Ice cream is an emulsion o/w system. in the manufacture of ice cream can occur the formation of ice crystals in ice cream are rough which usually occurs due to freezing repeatedly.
Mulyani T, Rosida dan Vanto AP JURNAL TEKNOLOGI PANGAN
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STABILITAS SUSPENSI JUS KELAPA MUDA TERHADAP PENAMBAHAN KARAGINAN
Jurnal Inovasi Teknik Kimia, 2021 Hadiono Soegeng Rahardjo +1 more
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Jurnal Ilmiah Perikanan dan Kelautan, 2013 The selection of right location is an important succeed factor of the seaweed cultivation to make seaweed a good growth. Seaweed Kappaphycus alvarezii and Eucheuma spinosum contain carrageenan which has been widely used in several industries.
Sri Subekti +2 more
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Jurnal Pangan dan Agroindustri, 2014 Garut adalah salah satu umbi lokal yang berpotensi di Indonesia yang memiliki kadar amilosa yang tinggi, sedangkan kacang gude adalah kacang-kacangan dengan kandungan protein yang tinggi. Bihun adalah produk olahan yang terbuat dari beras.
Dian Arie Susanti, Harijono
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