Search Results - "Antarlina, Sri Satya"
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1
Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans
Published in TheScientificWorld (2024)“…Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a…”
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2
The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia
Published in Journal of agriculture and food research (01-06-2024)“…About one million tons of tofu dreg or okara, a solid waste from tofu processing, is generated annually by 84,000 tofu industries in Indonesia. Tofu dreg…”
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3
Performance and community acceptance of paddy management with balanced input cultivation technology in Kebonagung Village Madiun East Java Indonesia
Published in Heliyon (15-05-2024)“…By integrating balanced rice growing technology components, getting rice organoleptic tests from the rice produced, and learning about the community…”
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4
Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value
Published in International journal of food science (2022)“…The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. The experiment…”
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5
Analysis of Plant Growth and Yield in Varieties of Tomato (Solanum lycopersicum L.) Grafted onto Different Eggplant Rootstocks
Published in International journal of agronomy (2021)“…This study aimed to examine plant growth of tomato grafted onto different eggplant rootstocks. We applied a randomized block design comprising twelve…”
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Contribution of yeast and its biomass for the preparation of industrially essential materials: A boon to circular economy
Published in Bioresource technology reports (01-09-2023)“…Yeast biomass, a valuable byproduct of various industrial processes, can help in minimizing the environmental impact of industries by reducing the use of…”
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