Results 11 to 20 of about 26,413 (120)
QUALITY LOSS ANALYSIS OF CAPTURE FISHERIES IN THE GULF OF TOMINI REGION, INDONESIA [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2017 The post-harvest fish loss in Indonesia is relatively high or about 30 percent. Even Food and Agriculture Organization (FAO) states that the post-harvest fish loss in Indonesia reaches up to 30 percent per year. This study aims to analyze quality loss of
Miru S., Suparman
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Pengaruh metode pelelehan (thawing) terhadap mutu udang vaname (Litopenaeus vannamei)
Agrointek, 2023 One of the shrimp cultivated in Indonesia is the vannamei shrimp. Shrimp is a food product that is easily damaged. Therefore, good and proper handling ensures the product is of high quality and not easily damaged.
Hafiludin Hafiludin +1 more
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Indonesian Journal of Agricultural Research, 2019 Noni (Morinda citrifolia L.) is a fruit that known to be effective against many diseases. Its phenol and flavonoid contentacted as antioxidant, anticancer, antiinflamation and to fluent the blood vessel.
Kristiawan Prasetyo Agung Nugroho +2 more
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Jurnal Kesehatan, 2023 Brownies are food, a distraction loved by all class ages. Most study regarding the added brownies' and other material shows that the product experience organoleptic changes and does not increase mark nutrition, including antioxidants.
Arie Nugroho +3 more
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Evaluation of Microcrystalline Cellulose Derived from Saccharum officinarum L. (Sugarcane) Leaves as a Disintegrant in Tablet Formulations [PDF]
Advanced Pharmaceutical Bulletin, 2020 Purpose: Complete recycling of the crop residues of sugarcane in the Philippines remains to be achieved. This study purposed to derive microcrystalline cellulose (MCC) from sugarcane leaves and test its disintegrating properties in tablet formulation ...
Julie Ann S. Ng
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Consumers’ Perception, Nutritional and Mineral Composition of Processed Cowhide (Ponmo) as Affected by Different Processing Methods [PDF]
Al-Qadisiyah Journal For Agriculture Sciences, 2022 The study was conducted to determine the influence of different processing methods; scalding and singeing on cowhide. Forty (40) pieces each of white scaled Ponmo and black singed Ponmo were pulled together and randomly subjected for proximate evaluation,
Saheed Ahmed +4 more
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Oral malodor: A review of etiology and pathogenesis
Journal of Dr. NTR University of Health Sciences, 2015 Oral malodor or halitosis is a condition characterized by unpleasant odors emanating from the oral cavity. The aim of the present review is to classify and explain the etiology and pathogenesis of oral malodor.
Ajay Benerji Kotti, R V Subramanyam
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Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
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Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan
Agritech, 2021 Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products,
Tengku Mia Rahmiati +2 more
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Amerta NutritionBackground: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina
Amalia Rahma +4 more
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