نتائج البحث - "Putu Timur Ina"

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Academic Journal

Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya

المؤلفون: Putu Timur Ina, Gusti Ayu Kadek Diah Puspawati, Gusti Ayu Ekawati, Gusti Putu Ganda Putra

المصدر: Agritech, Vol 39, Iss 1, Pp 20-29 (2019)

مصطلحات موضوعية: pigment of purple sweet potato extract, soft candy, stability of pigment, Agriculture (General), S1-972, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://jurnal.ugm.ac.id/agritech/article/view/32195; https://doaj.org/toc/0216-0455; https://doaj.org/toc/2527-3825

URL الوصول: https://doaj.org/article/637804762c714cf489f48afd7812aaa7

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2

Academic Journal

PERBEDAAN KANDUNGAN SENYAWA VOLATIL DAUN SALAM (Eugenia polyantha Wight) PADA BEBERAPA PROSES CURING The Difference of Volatile Compounds of Bay Leaf (Eugenia polyantha Wight.) in Several Curing Processes

المؤلفون: Ni Made Wartini, Putu Timur Ina, G.P. Ganda Putra

المصدر: Agritech, Vol 30, Iss 04 (2012)

مصطلحات موضوعية: Agriculture (General), S1-972, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://jurnal.ugm.ac.id/agritech/article/view/9713; https://doaj.org/toc/0216-0455; https://doaj.org/toc/2527-3825

URL الوصول: https://doaj.org/article/9e6d285e7ca246328dc1c87366974495

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3

Potensi Antioksidan Buah Naga Merah (Hylocereus polyrhizus) Kering dengan Pre-Treatment

المؤلفون: Gusti Ayu Ekawati, Putu Timur Ina, Gusti Ayu Kadek Diah Puspawati

المصدر: JURNAL AGROTEKNOLOGI. 16:148

مصطلحات موضوعية: General Medicine

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fe92cd8e621472b1026674544f7e92c5
https://doi.org/10.19184/j-agt.v16i02.27927

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4

Pengaruh Perbandingan Tempe dan Puree Daun Kelor (Moringa Oleifera L.) Terhadap Karakteristik Nugget

المؤلفون: Putu Timur Ina, I Dewa Gde Mayun Permana, Rut Elisabet Sianturi

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:216

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9a45f14a5d9079d86aee6972aaf75fe3
https://doi.org/10.24843/itepa.2022.v11.i02.p04

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5

Pengaruh Penambahan Sari Kunyit (Curcuma domestica Val.) terhadap Karakteristik Minuman Serbuk Instan Daun Belimbing Wuluh (Averrhoa bilimbi L.)

المؤلفون: Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina, Luh Yuli Tirtayani

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:334

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0bad22a2723635970964d7d3d6535545
https://doi.org/10.24843/itepa.2022.v11.i02.p15

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6

Pengaruh Perbandingan Tepung Kacang Tunggak (Vigna unguiculata (L.) Walp) Dengan Buah Anggur Bali (Vitis vinifera) Kering Terhadap Karakteristik Snack Bar

المؤلفون: Putu Timur Ina, Ni Made Yusa, Almadea Sela Gracia Ginting

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:237

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::83e73e34028b3ff058c41125aabfc000
https://doi.org/10.24843/itepa.2022.v11.i02.p06

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Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Makaroni

المؤلفون: Putu Timur Ina, I Gusti Ayu Ekawati, Debora Febriyani

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:55

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::c52a2ecaacd3d02bb7162e5a2b899b49
https://doi.org/10.24843/itepa.2022.v11.i01.p06

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Pengaruh Jenis Ragi dan Lama Fermentasi terhadap Karakteristik Virgin Coconut Oil (VCO)

المؤلفون: Putu Timur Ina, I Dewa Gde Mayun Permana, Yossinta C.C. Kusuma

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 11:74

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::622c9508a688f99888f4626a4bc135be
https://doi.org/10.24843/itepa.2022.v11.i01.p08

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9

The Effect Of Cocoyam Tubers And Moringa Leaf Ratio On The Characteristics Of Simulated Chips

المؤلفون: Putu Pande Pande Yashika, Putu Timur Ina, Nengah Kencana Putra

المصدر: Media Ilmiah Teknologi Pangan, Vol 5, Iss 1, Pp 01-10 (2018)

مصطلحات موضوعية: lcsh:Food processing and manufacture, lcsh:TP368-456, lcsh:T, lcsh:Technology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::901c26a2fa826e6bd5e6a0d6ada5b9d5
https://ojs.unud.ac.id/index.php/pangan/article/view/41221

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10

Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Wortel (Daucus carota L.) Terhadap Karakteristik Cake

المؤلفون: I Desak Putu Kartika Pratiwi, Putu Timur Ina, Gayatri Ayu Fardiaza

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:513

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2fed28c949ebd8cd66cac7b1a8c7b473
https://doi.org/10.24843/itepa.2021.v10.i03.p18

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Pengaruh Penambahan Puree Kecipir (Pshophocarpus tetragonolobus L.) Terhadap Karakteristik Bakso Ayam

المؤلفون: Ni Made Yusa, Putu Timur Ina, Marcelyna Lucia

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:389

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e2051519c7b8619c1ffaffc8db4a938a
https://doi.org/10.24843/itepa.2021.v10.i03.p07

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12

Pengaruh Penambahan Puree Buah Nangka (Artocarpus heterophyllus Lamk.) Terhadap Karakteristik Permen Karamel Susu

المؤلفون: I Desak Putu Kartika Pratiwi, Putu Timur Ina, Vina Prilatmi Anggraeni

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:436

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::002f496e2d46032fec329ec5951a4e82
https://doi.org/10.24843/itepa.2021.v10.i03.p11

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Pemanfaatan Ekstrak Ubi Ungu sebagai Pewarna Merah pada Soft Candy dan Stabilitasnya

المؤلفون: Gusti Ayu Ekawati, Gusti Putu Ganda Putra, Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina

المصدر: agriTECH; Vol 39, No 1 (2019); 20-29
Agritech, Vol 39, Iss 1, Pp 20-29 (2019)

مصطلحات موضوعية: Taste, stability of pigment, Chemistry, Observation period, lcsh:S1-972, Pigment of purple sweet potato extract, soft candy, chemistry.chemical_compound, Pigment, pigment of purple sweet potato extract, Anthocyanin, visual_art, lcsh:Technology (General), visual_art.visual_art_medium, lcsh:T1-995, Food science, lcsh:Agriculture (General)

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b83c6d99d7bb6354e4a452d9929a093
https://journal.ugm.ac.id/agritech/article/view/32195

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Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Labu Kuning (Cucurbita Moschata) Terhadap Karakteristik Brownies Kukus

المؤلفون: I Gusti Ayu Ekawati, Putu Timur Ina, I Gusti Agung Anggi Putri Arina

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:246

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5cc392f0225a97563cf2ea7d31ce4a29
https://doi.org/10.24843/itepa.2021.v10.i02.p08

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15

Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Herbal Celup Kulit Jeruk Manis (Citrus sinensis L.)

المؤلفون: Ni Wayan Wisaniyasa, Putu Timur Ina, Ni Putu Vida Indriani P.

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:200

مصطلحات موضوعية: food and beverages

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::13e2b68eacdf63fcbb2a55bb1354bd31
https://doi.org/10.24843/itepa.2021.v10.i02.p04

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Pengaruh Perbandingan Tepung Singkong (Manihot esculenta Cranz) Dan Puree Wortel (Daucus carota L) Terhadap Karakteristik Kue Stik

المؤلفون: Gusti Ayu Kadek Diah Puspawati, Putu Timur Ina, I Made Askara Diputra

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:315

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d6b6981207169b23fcab39ae95f7d2e0
https://doi.org/10.24843/itepa.2021.v10.i02.p14

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Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap Karakteristik Siomay Ayam

المؤلفون: Putu Timur Ina, I Putu Suparthana, Putu Yumiko Murdiasa

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:235

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8aaefaaae69bf6bac01dfcd5ea3fabc3
https://doi.org/10.24843/itepa.2021.v10.i02.p07

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18

Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

المؤلفون: Putu Timur Ina, Ni Made Indri Hapsari Arihantana, I Gede Priyatna Putra

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:56

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::768b57b247ded07e7edcf514a9a3b2bf
https://doi.org/10.24843/itepa.2021.v10.i01.p06

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19

Pengaruh Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Mundu (Garcinia dulcis (Roxb.) Kurz)

المؤلفون: Putu Timur Ina, Setyo Widodo, Ni Made Yusa

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:14

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4e5c76cdf6ffe72cecf70b0695c71e8b
https://doi.org/10.24843/itepa.2021.v10.i01.p02

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Pengaruh Perbandingan Tepung Singkong Dan Puree Daun Kelor Terhadap Karakteristik Farfalle Basah

المؤلفون: Putu Timur Ina, I Putu Eka Putra Sentana, I Dewa Gede Mayu

المصدر: Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10:131

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0993a681a64804c72c709ec204a5a4b1
https://doi.org/10.24843/itepa.2021.v10.i01.p12

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