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Kelayakan Distribusi dan Ketersediaan Air Bersih di Desa Mojo Kecamatan Padang Kabupaten Lumajang (The Feasibility of Distribution and Availability of Clean Water in Mojo Village Padang Subdistrict of Lumajang Regency)
(Jurnal Agroteknologi Vol. 12 No. 01 (2018), 2018-06-01)
The limitation to get clean water causes the community to utilize the existing water resources.
One of the villages needs clean water during the dry season in Mojo Village Padang District, Regency
Lumajang. The need for ...
Karakteristik Fisik dan Kimia Tepung Jamur Merang (Volvariella volvacea) dan Tepung Jamur Tiram (Pleurotus ostreatus) Tervariasi Perlakuan Blansing (Physicochemycal Characteristics of Paddy Straw Mushroom (Volvariella volvacea) and Oyster Mushroom (Pleurotus ostreatus) Flour Prepared by Different Blanching Treatment)
(Jurnal Agroteknologi Vol. 12 No. 02 (2018), 2018-12-01)
Merang mushroom and tiram mushrooms are perisable agricultural products. Processing
mushrooms into flour is one of the intermediate products that have a wider use value, such as for
meatballs, nuggets, and flavorings ...
Increasing of Fish Quality using Ice-Sterofoam Container for Paseban Fisherman at Jember Regency East Java, Indonesia
(IOP Conf. Series: Earth and Environmental Science 207 (2018) 012037, 2018-12-07)
Using of fish storage containers is not always done by fishermen at Paseban Beach,
Jember Regency East Java-Indonesia. This study evaluated the quality of fisherman catches
fish based on population of microbial. The ...
Formulasi Food Bar Berbasis Tepung Ubi Jalar Ungu dan Pisang Agung (Musa paradisiaca Formatypica) Masak (Formulation of Food Bar Made from Purple Sweet Potato Flour and Ripe Agung Plantain Cultivar (Musa paradisiaca Formatypica))
(Jurnal Agroteknologi, Vol. 12 No. 01 (2018), 2018-06-01)
Advance in food technology can produce practical food products which are easy to consume.
Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich
nutrient food using binder to form ...
Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food
(Pertanika J. Trop. Agric. Sc. 41 (3): 1413 - 1422 (2018), 2018-08-29)
Bar cookies are generally consumed as snacks. This product is considered as emergency
food that is easy to consume, provides sufficient calories and adequate nutrients. This study
evaluates the quality of bar cookies ...
Effectiveness of Low Thermal Destruction on Drinking Water Contain Enteropathogenic Bacteria Isolated from Wellspring at Mojo Village Lumajang Regency-Indonesia
(International Journal of Sustainable Future for Human Security, Vol. 6 No. 1 (2018) 15-19, 2018-12-01)
Thermal processes, such as pasteurization are a component of
strategy to ensure microbiological safety and food preservation.
The objectives of this study were to evaluate the
enteropathogenic bacteria population of ...