Results 81 to 90 of about 1,643 (173)

Substrate Specific Enzyme Mixture for Tapioca Flour

International Journal of Current Microbiology and Applied Sciences, 2020
D. Uma Maheswari, V. Balakrishnan, C. Valli   +2 more
openaire   +1 more source

Pemanfaatan Tepung Tapioka dengan Dosis Berbeda Sebagai Sumber Karbon Pembentuk Bioflok pada Media Pemeliharaan Benih Ikan Patin (Pangasius sp.)

Journal of Aquaculture and Fish Health, 2019
Biofloc technology is one of alternative method that used to control water quality on culture media using heterotrophic bacteria with addition of organic matter.
Novi Mayang Runa
doaj   +1 more source

Effect of Proportion of Jack bean Flour, Tapioca Flour, and Corn Starch on the Nutrition of Instant Milkfish Crabstick

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Jack bean (Canavalia ensiformis) is a local legume with a high protein content, offering potential as an alternative to wheat flour. The addition of tapioca starch and corn starch in fish jelly products aims to improve texture and enhance gel strength.
Nadira Ismiyatul Finani, Dedin Finatsiyatul Rosida, Andre Yusuf Trisna P   +2 more
openaire   +1 more source

PHYSICAL PROPERTIES OF WET NOODLE BASED ON POTATO AND TAPIOCA COMPOSITE FLOUR

Jurnal Agroindustri, 2016
Wet noodle properties prepared from tapioca flour : potato flour proportion i.e. 70:30; 60:40; 50:50; 40:60; and 30:70 were studied by Complete Randomized Design. The potato flour proportion effect were significantly contributing to physical properties of strain and waterabsorption index, moisture content, and L, a, b value.The wet noodle prepared from
Zulman Efendi, Fitri Electrika D. Surawan, Yosy Sulastri   +2 more
openaire   +1 more source

Training on making sausages from durian seed flour as a business opportunity in Pulliwa Village, Sulawesi Barat Province [Pelatihan pembuatan sosis dari tepung biji durian sebagai potensi usaha di Desa Pulliwa, Provinsi Sulawesi Barat]

Buletin Pengabdian
The filling ingredient commonly used in sausage production is tapioca flour. One alternative to tapioca flour is durian seed flour. Durian seed flour can be used as a filling ingredient in processed chicken products because it contains 88.68% starch. The
Andi Nurul Mukhlisah, Setiawan Putra Syah, Weny Dwi Ningtiyas, Muhammad Irfan, Rahmawati   +4 more
doaj   +1 more source

Pengaruh Perbandingan Rasio Tepung Kentang dan Tepung Tapioka Serta Penambahan Bubuk Daun Kersen (Muntingia calabura) Pada Mie Basah Non Gluten

Rekayasa
This study aims to determine the effect of the ratio of potato flour and tapioca flour and addition of kersen leaves powder on gluten-free wet noodles with a focus on proximate levels (water, ash, protein, fat, and carbohydrate content by different) and ...
Anna Mardiana Handayani, Findi Citra Kusumasari, Lisus Setyowati, Malinda Capri Nurul Satya   +3 more
doaj   +1 more source

The Effect of Tapioca Flour and Bogor Taro Flour (Colocasia esculenta L. Schott) Formulations on the Chemical, Physical, and Sensory Characteristics of Catfish Sausage (Pangasius hypophtalmus)

Biology, Medicine & Natural Product Chemistry
This study was aimed to determine the effect of tapioca flour and Bogor taro flour formulation on the chemical, physical, and sensory characteristics of catfish sausage and to determine the best formulation.
Leona Amelia, Sussi Astuti, Esa Ghanim Fadhallah, Dyah Koesoemawardani   +3 more
doaj   +1 more source

Pemanfaatanan Tepung Umbi Lokal Sebagai Filler Bakso Ditinjau dari Kualitas Fisiko-kimia dan Organoleptik

Jurnal Ilmiah Ilmu-Ilmu Peternakan
Background: Meat is the main ingredient in making meatballs. In addition to meat, important ingredients are fillers and binders (emulsifiers). Fillers and emulsifiers that are filled in meatballs are usually tapioca flour.
Roisu Eny Mudawaroch, Rinawidiastuti Rinawidiastuti   +1 more
doaj   +1 more source

PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]

Jurnal Teknologi & Industri Hasil Pertanian, 2015
Oyster mushroom flour (Pleurotus oestreatus) is an alternative form of half end product from oyster mushroom, due  its durability in storage  and can be applied in varous processed food  such as cracker.
Fibra Nurainy, Ribut Sugiharto, Dewi Wulan Sari   +2 more
doaj  

The Quality of Instant Noodle Made from Local Corn Flour and Tapioca Flour

Journal of Advanced Agricultural Technologies, 2016
Usman Pato, Yusmarini Yusuf, Rifka F. Isnaini, Debby M. Dira   +3 more
openaire   +1 more source