Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia
Nori is a dried edible seaweed product used in Japanese cuisine made originally from
seaweed from the genus Porphyra. Porphyra usually grows in sub-tropic coastal waters and …
seaweed from the genus Porphyra. Porphyra usually grows in sub-tropic coastal waters and …
Development of mocaf-wheat noodle product with the addition of catfish and egg-white flours as an alternative for high-animal-protein noodles
FC Agustia, YP Subardjo… - Jurnal Aplikasi …, 2019 - ejournal2.undip.ac.id
This study aimed to determine the best formula and chemical dan sensory properties of
noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The …
noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The …
[PDF][PDF] Physicochemical properties and amino acid and functional group profiles of gelatin extracted from bovine split hide cured by acid
Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal
skin, bones and connective tissue. This study examined the influence of acetic acid …
skin, bones and connective tissue. This study examined the influence of acetic acid …
[PDF][PDF] The study of the utilization of wuluh starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification method based on physicochemical …
Abstract Budaraga, IK, Salihat, RA & Fitria, EA (2023). The study of the utilization of wuluh
starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification …
starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification …
Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design
Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that
thrivesprimarily in subtropical waters. Nori-like products have been developed from tropical …
thrivesprimarily in subtropical waters. Nori-like products have been developed from tropical …
[PDF][PDF] Effect of sprouting on anthocyanin, antioxidant activity, color intensity and color attributes in purple sweet potatoes
K Yudiono, L Kurniawati - Food Research, 2018 - pdfs.semanticscholar.org
Sweet potatoes stored in a humid state will generally sprout, leading to them being deemed
inedible by customers. During the sprouting process enzyme activities increase and as such …
inedible by customers. During the sprouting process enzyme activities increase and as such …
[PDF][PDF] Antibacterial Activity of Bacteriocin from Pediococcus pentosaceus Strain 2397 and Application as Biopreservative for Fishballs.
U Pato, Y Yusuf, S Fitriani, DA Fauzi… - Philippine Journal of …, 2022 - researchgate.net
Meatballs are processed meat widely consumed in several nations, including Indonesia.
Beef, pork, or chicken are the most frequent meats used to produce meatballs. Fish balls are …
Beef, pork, or chicken are the most frequent meats used to produce meatballs. Fish balls are …
The effects of various way of processing black glutinous rice (Oryza sativa L. Processing var Glutinosa) on digestibility and energy value of the products
R Yenrina, T Anggraini, NE Chania - IOP Conference Series …, 2019 - iopscience.iop.org
The aim of this research is to study about the nutritional value, digestibility, and energy value
from various ways of black glutinous rice processing. This research used explorative design …
from various ways of black glutinous rice processing. This research used explorative design …
The effect of edible coating application based on cassava starch and calcium chloride concentration on the quality of orange sweet potatoes french fries
R Isnaini, M Nurminah, Z Lubis - IOP Conference Series: Earth …, 2020 - iopscience.iop.org
French fries is snack which usually made from potatoes with the first frying treatment and
then frozen. Orange sweet potatoes can also proceed to become French fries as diversifying …
then frozen. Orange sweet potatoes can also proceed to become French fries as diversifying …
Chemical characteristics of three variations of sweet potato (Ipomoea batatas L.) flour with physical modifications
MK Fadhli, N Arpi, S Noviasari - IOP Conference Series: Earth …, 2023 - iopscience.iop.org
This study aims to determine the chemical characteristics of three variations of sweet potato
flour with three physical modifications. Purple, orange, and white sweet potatoes were used …
flour with three physical modifications. Purple, orange, and white sweet potatoes were used …