Results 31 to 40 of about 45,737 (248)
Pengolahan Bekatul dan Spirulina Menjadi Cookies Kaya Protein
Jurnal Teknik Pertanian Lampung, 2021 The rice bran and spirulina are Indonesia's local product that have high nutritional content. Their postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake.
Diki Danar Tri Winanti +2 more
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Protein extraction from Rice bran
, 2020 Rice bran is a by-product of the rice milling process, which is classified as a waste. However, there has been research done earlier; found that rice bran contains a massive number of proteins when compared to other plants. The extraction of plant proteins using cellulase enzymes is considered because the great nutrition is revealed, in which there is ...
openaire +1 more source
Shipin gongye ke-jiIn order to improve the poor water solubility of rice bran protein, fully demonstrate its biological activity, and expand its application in industries such as food, this article used rice bran protein powder as a raw material, first hydrolyzing rice ...
Peng LI, Xiaolan LIU
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Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
Foods, 2021 Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality.
Rio Olympias Sujarwanta +7 more
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Kadar Protein Dan Kualitas Tempe Koro Pedang Dengan Penambahan Bekatul Dan Konsentrasi Ragi Tempe Yang Berbeda [PDF]
, 2016 Innovations making tempe “koro pedang” with the addition of rice bran and yeast tempe to increase the nutrient content in soybean. The purpose of this study to determine the levels of soluble protein and quality tempe “koro pedang” with the addition of ...
, Dra. Titik Suryani M.Sc +1 more
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Animal Research and One Health, EarlyView.We assessed lactation productivity in dairy cows when replacing alfalfa hay with barley silage. A 50% replacement increased feed intake, whereas total replacement improved nutrient conversion to milk. Barley silage can effectively replace alfalfa hay, enhancing sustainability and resilience in dairy production amid forage quality constraints and market
M. R. Naji‐Zavareh +5 more
wiley +1 more source
酶法辅助提取、纯化米糠蛋白工艺优化Optimization of enzyme assisted extraction and purification of rice bran protein
Zhongguo youzhi, 2023 旨在为米糠副产品的精深加工利用提供指导，利用碱性蛋白酶辅助碱溶酸沉法提取米糠蛋白，并进一步以纤维素酶纯化米糠蛋白，在单因素实验的基础上通过正交实验优化提取、纯化工艺条件。结果表明：米糠蛋白提取的最佳工艺条件为酶解pH 10.5、酶解温度50 ℃、料液比1∶ 10、酶解时间120 min、加酶量2.5%，在此条件下米糠蛋白提取率为75.2%；米糠蛋白纯化的最佳工艺条件为酶解温度50 ℃、酶解pH 5.0、酶解时间60 min、加酶量4%、料液比1∶ 10，在此条件下米糠蛋白纯度为81.6%，提取率为72 ...
胡博1，高盼1,2,3，毛燕妮3,4，田杰1，钟武1,2,3，胡传荣1,2，何东平1,2,3 HU Bo1, GAO Pan 1,2,3, MAO Yanni3,4, TIAN Jie1, ZHONG Wu1,2,3, HU Chuanrong1,2, HE Dongping1,2,3
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima +8 more
wiley +1 more source
Caraka Tani: Journal of Sustainable Agriculture, 2010 The study aimed to determine the effect of gelatinisation of feed ingredients as a energy sources by steaming and amino acid supplementation and its use in rations of sheep on performance improvements, has been done in the cage experiment Jatikuwung ...
Susi Dwi Widyawati
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Pengaruh Karbohidrat Mudah Larut (Dedak Padi) sebagai Pakan Tambahan pada Kambing Pe terhadap Kecernaan Bahan Kering dan Nutrien dengan Metode Indikator Internal [PDF]
, 2009 The research was aimed to know the effect of soluble carbohydrate (rice bran) as a feed supplement to etawah crossbreed goat to the dry matter and nutrient digestibility with internal indicator method. The research used a Completely Randomized Design (
CAKRA, I. G. (I) +2 more
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