Search Results - "Rosyidi, Djalal"

Application of Chitosan From Waste Gurami Fish Scales (Osphronemus goramy) and Clove Powder (Syzygium aromaticum) As Edible Coating on Chicken Meat by Dahayu, Inasabrilla Hendar, Rosyidi, Djalal

“…Chicken meat is a nutritious food that can increase immunity but has perishable food properties that are easily damaged so it is necessary to add…”
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The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay by Fradiana, Avida, Widati, Aris Sri, Rosyidi, Djalal

“…This study aims to determine the effect of different preheating methods on the quality of Ponorogo chicken satay. The study used a Nested Completely Randomized…”
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Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme by Ramadhani, Amelia Arum, Widati, Aris Sri, Rosyidi, Djalal

“…Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of…”
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Chemical Characteristics of Beef Rawon in Malang City by Darmawan, Chandra Aditya, Rosyidi, Djalal, Evanuarini, Herly

“…Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium…”
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Moisture, Fat and Fatty Acid Profile of Beef Dendeng in Malang City by Dijayanti, Siti Resita, Rosyidi, Djalal, Evanuarini, Herly

“…The objective of this study was to determine the chemical characteristics of sliced beef dendeng and ground beef dendeng circulating in Malang city, i.e., fat…”
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Characterization and Production of Goat Milk Kefir-Peptide on Triglyceride Synthesis of Cell Model of 3T3-L1 by Hati, Dian Laksamana, Andarini, Sri, Handayani, Dian, Rosyidi, Djalal, Radiati, Lilik Eka

“…Goat milk kefir (GMK) refers to fermented products, generated through fermenting milk with microbial culture called kefir grains. Prior studies have reported…”
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The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum by Fadlilah, Anik, Rosyidi, Djalal, Susilo, Agus

“…The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat…”
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The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball by Widati, Aris Sri, Rosyidi, Djalal, Radiati, Lilik Eka, Nursyam, Happy

“…The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an…”
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Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development by Widyastuti, Eny Sri, Rosyidi, Djalal, Radiati, Lilik Eka, Purwadi, Purwadi

“…The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam ( Amorphophallus…”
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The influence of different drying methods on cowhide crackers at PT Java Mandiri's Partner on protein content, expandability, and organoleptic quality by Rachman Anshori, Taufik, Amertaningtyas, Dedes, Rosyidi, Djalal, Thohari, Imam, Sri Widyastuti, Eny

“…The aim of this research is to determine the best protein content, expandability, and organoleptic quality among three different drying treatments for cowhide…”
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The Effect of Elephant Foot Yam (Amorphophallus campanulatus) Flour and Soybean Oil Addition on the Physicochemical and Sensory Properties of Beef Sausage by Widiastuti, Eny Sri, Rosyidi, Djalal, Radiati, Lilik Eka, Purwadi, Purwadi

“…The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and…”
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Beef Salt-Soluble Proteins and Seaweed (Eucheuma cottonii) Flour Interactions to the Quality of Heat-Induced Gel Matrix Development by Widati, Aris Sri, Rosyidi, Djalal, Radiati, Lilik Eka, Nursyam, Happy

“…The objective of this study was to observe the interactions between salt-soluble proteins from beef and seaweed (Eucheuma cottonii) flour and its effect to the…”
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The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus) by Sakul, Sjaloom, Rosyidi, Djalal, Radiati, Lilik Eka, Purwadi, Purwadi

“…The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster…”
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The Effect of Ananas comucus Extracted Bromelain Enzyme Addition Under Different pH on the Physicochemical Properties of Cottage Cheese by Komansilan, Sylvia, Rosyidi, Djalal, Radiati, Lilik Eka, Purwadi, Purwadi

“…The research aims to analyse the effect of bromelain enzyme addition from Ananas comucus under different pH condition to the physicochemical properties of…”
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The Effect of Different Plasticizers on the Characteristics of Whey Composite Edible Film by Fahrullah, Fahrullah, Radiati, Lilik Eka, Purwadi, Purwadi, Rosyidi, Djalal

“…The edible film is a protective coating that could be directly applied to food products. This research aims to observe the physical characteristics of whey…”
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Physical and Organlopetic Properties of Nuggets from Domestic Chicken (Gallus domesticus) Meat with Different Corn Flours as Filler by Ma'ruf, Wahidah, Rosyidi, Djalal, Eka Radiati, Lilik, Purwadi, Purwadi

“…The research aims to understand the physical and organoleptic properties of the Indonesian domestic chicken (Gallus domesticus) nugget made with different corn…”
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Functional Properties of Casein Added with Catechin Extracted from Cocoa Husk by Rahayu, Premy Puspitawati, Rosyidi, Djalal, Purwadi, Purwadi, Thohari, Imam

“…Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be…”
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Honey moisture reduction using several thermal methods and their effects on its quality by Jaya, Firman, Radiati, Lilik Eka, Estiasih, Teti, Rosyidi, Djalal, Lastriyanto, Anang, Junus, Mochammad, Batoro, Jati, Erwan, Erwan, Lamerkabel, Jacobus Suruka Aifaman, Masyithoh, Dewi, Ustadi, Ustadi, Pinandita, Eggi Pur

“…Honey is thermally heated at various methods to decrease the moisture content and prolong the shelf life. The heating methods might decrease the quality of…”
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Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain by Susanto, Edy, Rosyidi, Djalal, Radiati, Lilik Eka, Subandi, Subandi

“…The objective of this study was to optimization antioxidant activity of active peptides of chicken feet with papain hydrolysis. The research method was…”
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The Effect of Substitution Broiler Meat with White Jelly Mushroom (Tremella fuciformis) on Qualities Chicken Nuggets by Utami, Eva, Rosyidi, Djalal, Widyastuti, Eny

“…The research was purposed find out the effect of substitution broiler meat with white jelly mushroom (Tremella fuciformis) on qualities and organoleptic of…”
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