Open Access
Issue |
E3S Web of Conf.
Volume 373, 2023
ISEPROLOCAL 2022 - The 3rd International Seminar on Promoting Local Resources for Sustainable Agriculture and Development
|
|
---|---|---|
Article Number | 04003 | |
Number of page(s) | 20 | |
Section | Food Science and Agriculture Technology | |
DOI | https://doi.org/10.1051/e3sconf/202337304003 | |
Published online | 14 March 2023 |
- S. H. Abdel-Aziem, H. A. M. Abd El-Kader, F. M. Ibrahim, H. A. Sharaf, and A. I. El makawy, J. Genet. Eng. Biotechnol., 16, 2, 653–660 (2018) [CrossRef] [Google Scholar]
- A. Yonata and I. Indah, Majority, 5, 3, 100–104 (2016) [Google Scholar]
- Y. Prasetyaningsih, M. W. Sari, and N. Ekawandani, Eksergi, 15, 2, 41–47 (2018) [CrossRef] [Google Scholar]
- Y. Praptiningsih, N. W. Palupi, T. Lindriati, and I. M. Wahyudi, J. Agroteknologi, 11, 1, 1–9 (2017) [Google Scholar]
- N. E. Saputri, R. Dhayan, B. R. Harsanti, D. M. Putri, and D. Fadly, Poltekita J. Ilmu Kesehat, 15, 3, 295–300 (2021) [CrossRef] [Google Scholar]
- N. W. Palupi, C. A. Mayasari, F. Maslikah, and S. N. Kartika Sari, J. Ilm. Inov., 13, no. 3, 227–232 (2016) [Google Scholar]
- A. Cahyono, Univ. Muhammadiyah Surakarta, 1, 2, 1–147, (2013) [Google Scholar]
- R. Tungadi, Jambura Fish Process. J., 1, 1, 46–55, (2020) [CrossRef] [Google Scholar]
- F. Ariyani, I. Amin, and D. Fardiaz, J. Pascapanen dan Bioteknol. Kelaut. dan Perikan., 10, 1, 45–59 (2015) [CrossRef] [Google Scholar]
- Fatmawati and Mardiana, Octopus J. Ilmu Perikan., 3, 1, 235–243 (2014) [Google Scholar]
- M. Lisa, M. Lutfi, and B. Susilo, J. Keteknikan Pertan. Trop. dan Biosist., 3, 3, 270–279 (2015) [Google Scholar]
- S. Sudarmadji, B. Haryono, and Suhardi, Prosedur Analisa Untuk Bahan Makanan dan Pertanian (Yogyakarta, Liberty, 1997) [Google Scholar]
- F. Syafii, C. H. Wijaya, and B. Nurtama, Agritech, 36, 2, 128–136 (2016) [CrossRef] [Google Scholar]
- R. APRIANI, Subtitusi Tepung Terigu Menggunakan Tepung Mocaf (Modified Cassava Flour) Dengan Penambahan Kopi Bubuk Robusta (Coffea Canephora) Pada Pembuatan Brownies (Universitas Bengkulu, 2020) [Google Scholar]
- K. Khokhani, V. Ram, J. Bhatt, T. Khatri, and H. Joshi, J. ChemTech Res, 4, 1, 389-393 (2012) [Google Scholar]
- Y. P. Rini, H. Setiyawan, A. H. Burhan, T. Sumarlini, and Harmawati, J. Pendidik. Sains, 05, 1, 1–9 (2017) [Google Scholar]
- R. Simanungkalit, Pengaruh perbandingan jamur tiram dengan jamur merang dan jenis tepung pengisi terhadap mutu bumbu penyedap alami (Universitas Sumatra Utara, 2020) [Google Scholar]
- V. J. P. dan d. t. sembel Rampengan, Dasar-dasar Pengawasan Mutu Pangan, (Cetakan Pe. Badan Kerja sama Perguruan Tinggi Negeri Indonesia Bagian Timur, Ujung Pandang, 1985) [Google Scholar]
- S. Samaun, R. Azis, and N. F. Bulotio, J. Agritech Sci., 5, 2, 41–49 (2021) [CrossRef] [Google Scholar]
- A. Prasetya, Budiyanto, and Yuwana, Karakteristik Fisik dan Kimia Jamur Merang (Volvariella sp) dan Jamur Tiram Putih (Pleurotus ostreatus) Pada Media Limbah Tandan Kosong Kelapa Sawit (TKKS) (2017) [Google Scholar]
- W. Wirawan, S. Alaydrus, and R. Nobertson, J. Sains dan Kesehat, 1, 9, 479–483 (2018) [Google Scholar]
- W. Lukas and E. Fitriyani, Vokasi, 8, 9, 101–109 (2012) [Google Scholar]
- D. W. Yuniarti, T. D. Sulistiyati, and E. Suprayitno, Occup. Med. (Chic. Ill)., 53, 4, 1–11 (2013) [Google Scholar]
- A. R. Ramadhani, Karakteristik Organoleptik Bubuk Flavor Kepala Ikan Tenggiri Dengan Bahan Pengisi Tepung Terigu (Universitas Padjadjaran, 2015) [Google Scholar]
- E. G. Popang, K. Khotimah, A. Lisnawati, and T. A. Susanti, Bul. Loupe, 13, 01, 48–54 (2016) [Google Scholar]
- P. Wibowo, J. A. Saputra, A. Ayucitra, and L. E. Setiawan, Widya Tek., 7, 2, 113–123 (2017) [Google Scholar]
- A. Triyono, Semin. Rekayasa Kim. dan Proses, 1, 10, 4–5 (2010) [Google Scholar]
- N. Erni, K. Kadirman, and R. Fadilah, J. Pendidik. Teknol. Pertan., 1, 1, 95 (2018) [Google Scholar]
- R. O. Purwanto, B. D. Argo, and M. B. Hermanto, J. Bioproses Komod. Trop, 1, 1, 1–12 (2013) [Google Scholar]
- P. A. Arza and S. Asmira, Nutrisains, 1, 1, 58–66 (2017) [Google Scholar]
- W. Wulantiasari, Pengaruh Suhu dan Lama Pengeringan Terhadap Sifat Fisikokimia pada Perisa Bubuk Kaldu Jamur Tiram Putih (Pleurotus ostreatus) (Universitas Brawijaya, 2019) [Google Scholar]
- T. Novianti, Barakuda 45 J. Ilmu Perikan. dan Kelaut, 2, 2, 56–68 (2020) [CrossRef] [Google Scholar]
- L. Yusmita, J. Teknol. Pertan. Andalas, 2, 21, 122-126, (2017) [CrossRef] [Google Scholar]
- T. Novianti, J. Pendidik. Fis. dan Sains, 4, 2, 78–84 (2021) [Google Scholar]
- F. Botutihe and N. P. Rasyid, J. Perbal, 6, 3, 16–30 (2018) [Google Scholar]
- E. Zelpina, T. Purnawarman, and W. Lukman, Denny, J. Food Technol. Nutr., 19, 1, 1–6 (2020) [Google Scholar]
- D. Arif, Food Drink - Good Manuf. Pract, 1, 2, 13–21 (2012) [Google Scholar]
- R. Dewi and R. Nur, J. Farm. Udayana, 10, 1, 86 (2021) [CrossRef] [Google Scholar]
- A. Munfarida, Analisis Asam Lemak Bebas dan Bilangan Asam Pada Produk Selai Kacang Tanah, (Universitas Islam Negeri Maulana Malik Ibrahim Malang, 2021) [Google Scholar]
- N. Ainia, P. Sari, and N. M. Rosiana, J. Gizi, 1, 2, 76–81, (2019) [Google Scholar]
- D. Nugroho, Kajian Pembuatan Seasoning Liquid Dari Hidrolisat Jamur Tiram Putih Dan Jamur Merang (Universitas Muhamadiyah Surakarta, 2019) [Google Scholar]
- Y. Ofrianti and J. Wati, J. sains perternakan Indones., 8, 2, 159–168 (2013) [CrossRef] [Google Scholar]
- Yuliani, H. Wardana, A. Emmawati, K. P. Candra, and M. Marwati, Jphpi, 21, 2, 258–265, (2018) [Google Scholar]
- N. F. Rifhani, Publ. Ilm., 2, 4, 4–7 (2019) [Google Scholar]
- M. A. Djohar, S. M. Timbowo, and F. Mentang, Media Teknol. Has. Perikan., 6, 2, 37 (2018) [CrossRef] [Google Scholar]
- Yustina, Pengaruh Penambahan Aneka Rempah Terhadap Sifat Fisik, Organoleptik Serta Kesukaan Pada Kerupuk dari Susu Sapi Segar (Malang, Seminar Nasional, 2012) [Google Scholar]
- N. Istiqomah, J. Chem. Inf. Model.,. 21, 1, 1–9, (2020) [Google Scholar]
- V. Y. Nurzahra, J. Chem. Inf. Model., 21, 1, 1–9, (2020) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.