Browsing LSP-Jurnal Ilmiah Dosen by Author "Nafi', Ahmad"
Now showing items 1-6 of 6
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Degradasi Komponen Selulosa, Hemiselulosa, dan Pati Tepung Kulit Ubi Kayu Menjadi Gula Reduksi Oleh Aspergillus niger, Trichoderma viride, dan Acremonium sp. IMI 383068
Jayus, Jayus; Nafi', Ahmad; Hanifa, Anis Shabrina (Jurnal Agroteknologi Vol. 13 No. 01 (2019), 2019-06-01)As the solid waste produced from cassava processing industry such as tapioca factory or its derivatives, the cassava peel is potential to be use as a source of reducing sugar through hydrolysis process, since the peels ... -
EVALUASI SIFAT PREBIOTIK SERAT PANGAN TIDAK LARUT AIR (STLA) TEREKSTRAK DARI TEPUNG BUAH PISANG AGUNG DAN PISANG MAS
Nurhayati; Nafi', Ahmad; Pratiwi, Yulita Nur (2016-11-02)Bananas have potential to be developed as a functional food prebiotic because it contains a resistant starch and dietary fiber. The raw banana contains 50% of resistant starch type II and 14.52% of dietary fiber. The ... -
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN
Nafi', Ahmad; Diniyah, Nurud; Hastuti, Febriani Tri (2017-10-27)Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour ... -
KARAKTERISTIK NUGGET YANG DIBUAT DENGAN VARIASI RASIO JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG (Canavalia ensiformis L.)
Diniyah, Nurud; Nafi', Ahmad; Fachirah, Zakiyatul (2016-11-02)The aim of this study was to determine the effect of rasio mushroom and jack bean flour on the physical, chemical and organoleptic characteristic in the nugget product. This study used a randomized block design with one ... -
Pecel Pithik: Tradition, Culture, and Its Impact on The Socioeconomic Welfare of Osingese People in Banyuwangi
Ningtyias, Farida Wahyu; Haryono, Akhmad; Luthviatin, Novia; Nafi', Ahmad; Nafikadini, Iken (2018-12-04)This study aimed to explore and describe the existence of pecel pithik in the tradition of Osingese tribe of Banyuwangi and its impact on the social economic welfare of the very community. Qualitative approach method was ... -
PEMBUATAN GARAM GURIH JAMUR MERANG DENGAN VARIASI LAMA HIDROLISIS DAN LAMA FERMENTASI
Nafi', Ahmad; Diniyah, Nurud; Permata, Rika (2017-10-27)Garam gurih merupakan garam yang disalut dengan MSG sehingga rasanya gurih berbeda dari garam biasanya. bahan tambahan makanan (BTM) peguat cita rasa (flavour enchancer) sintetis yang banyak digunakan di Indonesia adalah ...