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IBM KELOMPOK TANI LIDAH BUAYA
The cultivation of aloe vera plants began since residents in Pekanbaru know of the benefits of aloe
vera plant. The group of Lidah Buaya Kita was formed in January 2014 in the District Rumbai,
Pekanbaru City, Riau Province. The first time, farmers ...
Jurnal Institusi
IBM KELOMPOK TANI LIDAH BUAYA
Jurnal Ilmiah Pertanian; Vol. 13 No. 2 (2017): Jurnal Ilmiah Pertanian; 81-88
The cultivation of aloe vera plants began since residents in Pekanbaru know of the benefits of aloe vera plant. The group of Lidah Buaya Kita was formed in January 2014 in the District Rumbai, Pekanbaru City, Riau Province. The first time, farmers on...
Jurnal Institusi
Peningkatan Kuantitas dan Kualitas Produksi Kerupuk Basa di Desa Jegu, Kabupaten Tabanan
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 4 No. 4 (2020): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 730-736
The partner in this program is the home industry of “basa” crackers or seasoning crackers. There are several partner problems, 1) Long production time, 2) Simple and conventional product packaging, 3) Profit sharing from product marketing. The so...
Jurnal Institusi
Sosialisasi Identifikasi Bahan Tambahan Boraks Pada Kerupuk Di Kabupaten Karimun
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 3 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 822-827
One of the most produced food products was crackers. Crackers can be made from fish, shrimp, cuttlefish, and others, and cab be sold to improve the community’s economy. For improving the quality and durability of processed seafood products, food ad...
Jurnal Institusi
Pelatihan Pembuatan Keripik dari Limbah Kulit Ikan Tuna kepada Kelompok Perempuan Binaan Lembaga Natural Aceh
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 6 No. 6 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1585-1590 | ISSN: 1585-1590
PT. Sure Pacific Tuna and PT. Aceh Lampulo Jaya Bahari are 2 frozen tuna fish processing companies that produce fish skin waste, and have not been utilized economically. The majority of people work as fishermen and some groups of women work to proces...
Jurnal Institusi
AGROINDUSTRI SAGU Di KABUPATEN KEPULAUAN MERANTI
Jurnal Agribisnis; Vol. 22 No. 1 (2020): Jurnal Agribisnis; 70-81
ABSTRACT
This study aims to analyze the income of sago flour and processed sago flour agro-industry, determine the added value of sago flour. This result showed that : 1) Net inc...
Jurnal Institusi
ANALISIS PENGEMBANGAN WIRAUSAHA LOKAL MELALUI SEKTOR EKONOMI BASIS INDUSTRI KECIL MENENGAH (IKM) DI KABUPATEN KAMPAR
Jurnal Ilmiah Ekonomi Dan Bisnis; Vol. 14 No. 1 (2017); 31-44
Abstract: This study aims to identify the sectors of the local entrepreneurial base in Kamparand other types of local entrepreneurs and their superior characteristics of the role andactivities. One solution poverty alleviation programs in Kampar. The...
Jurnal Institusi
Fund Planning and Management Training for MSMEs Sustainability in Lembak Villages: Pelatihan Perencanaan dan Pengelolaan Dana Sebagai Upaya Keberlanjutan UMKM di Desa Lembak
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 7 No. 6 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1721-1727 | ISSN: 1721-1727
MSMEs have different ways of continuing their business based on their potential. The same is true for MSMEs in Lembak Village whose types of business are kemplang crackers and plantation products such as pineapples and sweet potatoes. This business a...
PubMed
Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
Front Nutr
The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to r...
PubMed
Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties
Heliyon
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF...
PubMed
The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten‐free crackers
Food Sci Nutr
To understand the suitability of protein‐hydrocolloid complexes as replacement for wheat protein in rice crackers, and the effect of protein source, carboxylmethylcellulose (CMC) and hydroxylpropylmethylcellulose (HPMC) at 1.0%, 1.5%, and 2.0% w/w,...
PubMed
Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study()
Food Chem X
The formation of acrylamide was investigated in salty crackers enriched with cricket powder (Acheta domesticus) since its addition increases the free asparagine content. Cricket powder additions (5, 10, 15 %) were tested on crackers prepared with wh...
PubMed
A study on the impact of fire crackers on airborne microflora during diwali
Heliyon
Diwali is celebrated widely in Asian countries, with a custom of firing crackers. Crackers pollute the environment with noise, particulate matter and chemicals. There are reports on the variation of particulates during firing crackers but none on air...
PubMed
Development of healthy gluten-free crackers from white and brown tef (Eragrostis tef Zucc.) flours
Heliyon
This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch d...
PubMed
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Foods
Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulga...
PubMed
Effect of bambara groundnut supplementation on the physicochemical properties of rice flour and crackers
J Food Sci Technol
This study evaluated the effect of bambara groundnut supplementation on the physicochemical properties of local rice flour and baked crackers. Bulk and true density, porosity, water absorption index, oil absorption capacity, pasting properties by RVA...
PubMed
Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers
Foods
Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional...
PubMed
Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product
J Adv Res
The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR ...
PubMed
Pea peels as a value-added food ingredient for snack crackers and dry soup
Sci Rep
The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to ...
PubMed
Functional crackers: incorporation of the dietary fibers extracted from citrus seeds
J Food Sci Technol
Dietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fiber...