Results 41 to 50 of about 26,413 (120)

Formulasi Biskuit Sebagai Produk Alternatif Pangan Darurat

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2016
Abstrak Tujuan dari penelitian ini adalah membuat formulasi biskuit alternatif sebagai produk pangan darurat dengan syarat nutrisi harian yaitu 2100 kkal, menggunakan baku lokal sebagai tepung komposit dan penambahan senyawa antioksidan.
Mustika Hermayanti, Nur Lailatul Rahmah, Susinggih Wijana   +2 more
doaj   +1 more source

Comparative assessment of the influence of natural antimicrobial substances and ultrasound treatment on the surface microflora of meat semi-finished products upon storage

Новые технологии, 2018
The article presents the results of studying the effect of treatment of meat semi-finished products with natural antimicrobial substances and ultrasound on changing microbial contamination of their surface during storage.
D. Maul, L. V. Krasnikova, V. A. Demchenko   +2 more
doaj  

EFFECT OF DEXTRIN ON WATER ACTIVITY, CRUDE FIBER, PHENOLICS, AND ORGANOLEPTIC FRUIT LEATHER GUAVA CRYSTAL-DRAGON FRUIT SKIN

Jurnal Pangan dan Agroindustri
The goal of this study was to investigate the impact of varying concentrations of dextrin in fruit leather on attributes such as crude fiber content, total phenols, and organoleptic.
Bambang Dwiloka, Leony Dewi Sabella, Rafli Zulfa Kamil   +2 more
doaj   +1 more source

Aromatic and Nutritional Composition of Edible Flowers of Garden Garlic and Wild Leek

Horticulturae
Many of the flowers of ornamental and wild plants are edible. Flowers provide colors, flavors and textures to foods and serve as a potential source of bioactive compounds such as polyphenols, flavonoids and pigments, which exert a very high antioxidant ...
Telmo Marcelo Zambrano Núñez, Adriana Margarita Morales Noriega, María Dolores García-Martínez, María Dolores Raigón Jiménez   +3 more
doaj   +1 more source

DECLINE IN FRESHNESS OF SKIPJACK TUNA ALONG THE DISTRIBUTION CHAIN FROM LANDING SITES TO LOCAL CONSUMERS IN TERNATE

Jurnal Teknologi Perikanan dan Kelautan
Proper handling of fish is a key factor influencing the success of fresh fish distribution and trade. However, in practice, handling procedures are often inadequately implemented by fishermen, resulting in reduced fish quality and price.
Rian Hidayat, Eko Sri Wiyono, Roza Yusfiandayani, Iin Solihin   +3 more
doaj   +1 more source

Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire

International Journal of Agricultural Research, Innovation and Technology
To evaluate the quality of chocolate produced with Ivorian cocoa beans, the study was carried out in the country's three main production areas (East, Centre-West, and South-West).
Kouakou Brou Julien, Kobenan Koffi Christophe, Ouattara Tièba Victor, N’goran Kouadio Emmanuel   +3 more
doaj   +1 more source

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt

Foods
This study investigated the effect of incorporating up to 15% (w/w) Dovyalis caffra fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during ...
Daniel Mwangi Waweru, Joshua Mbaabu Arimi, Eunice Marete, Niamh Harbourne, Jean-Christophe Jacquier   +4 more
doaj   +1 more source

The Potential Of Mangosteen Bark Extract As A Natural Preservative For The Quality Of Aren Nira During Tapping

Jurnal Pangan dan Agroindustri
Arenga pinnata (Merr.) produces economically valuable nira, but is easily contaminated by microbes during tapping, causing acidic fermentation. This study examined the potential of mangosteen bark extract as a natural preservative to maintain nira ...
Nina Juliana Roberta Turnip, Claudia A. Ginting, Merry M. Martgrita, Astiti Aditia   +3 more
doaj   +1 more source

Effect of controlling the number of natural microorganisms on the taste and aroma of tuak (North Sumatra traditional beverage)

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Tuak is a traditional North Sumatran beverage produced through the fermentation of nira, the quality of which is significantly affected by the microorganisms involved in fermentation.
Sumy Ester Hutasoit, Nina Juliana Roberta Turnip, Yoli Agnesia, Merry Meryam Martgrita   +3 more
doaj   +1 more source

Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa

Ciencia UNEMI, 2017
The Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture.
Álvarez-Anchundia, Denisse, Carrillo, María Fernanda , Novillo-Luzuriaga3, Nibia   +2 more
doaj