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Development of Texturized Vegetable Protein (TVP) from Rice Bran and/or Mung …
Developing Texturized Vegetable Protein (TVP) from alternative sources is crucial in addressing the concerns associated with soy-based TVP. This study explores the potential of rice bran and mung bean as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55% protein based on the materials: soy (S-TVP) as control, soy and rice bra…
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- FT 24-010
Comparison Of Hydrolyzed Rice And Regular Rice On The Physicochemical And Sen…
Enzymatic hydrolysis can overcome the problem about the quality of the instant porridge. The process was divided into 3 steps, gelatinization, liquefaction, and saccharification. The glycosidic chain will be broken down by the amylase and turn the starch into a maltose and glucose that gives natural sweetness and better mouthfeel. Hydrolysis really depends on the temperature as the enzyme might…
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- EP FT-010
Assessing Physicochemical And Sensorial Properties Of Plant-based Beverage …
Rice (Oryza sativa) is a vital food, accounting for one-fifth of all calories humans consume globally. Because of its numerous health-promoting properties, colored rice has become a functional food ingredient. Rice can be consumed in various ways; however, research into rice milk and its applications is still limited. Re.juve constantly expands its product line to more delicious and healthy foo…
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- EP FT-026
The Effect of Holding Time of Reheating Frozen Rice in Specific Temperature
This research project addresses the challenge of food waste at Hangry Indonesia, a cloud kitchen restaurant. Focusing on rice, a staple in their menu, the study aims to create a sustainable system to reduce food waste when sales fall short of targets. Additionally, the project explores the impact of reheating frozen rice on texture, specifically addressing issues such as browning and hard…
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- EP FS-019
The Development of Plant-Based Seasoning Powder Incorporated with Encapsulate…
Incorporating bioactive substances into seasoning powder may be done to provide additional benefits. Young rice (Oryza sativa L.) leaves are known for their secondary metabolites, however, they are unstable to external factors. The objectives of this study are to evaluate the total phenolic content (TPC) of raw and encapsulated rice leaf extract powder, and evaluate the addition of raw and non-…
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- FT 23-041
Supplementation Of Tofu Dreg With Carbohydrate-Rich Food Waste As Black Soldi…
Black Soldier Fly Larvae (Hermetia illucens) (BSFL) farming is utilized for converting organic waste into high quality biomass. Substrate type of organic waste used by BSFL is known to influence the productivity, survival, growth, and the nutrition value in the BSFL. Feed contains high protein, tofu dreg, can accelerate the BSFL development and produce larger growth. Although, balanced intake o…
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- EP BT028
Rice Production and Threshing, Milling and Polishing System in Perusahaan Dag…
PD Purwakarta Diesel is a store located in Purwakarta that sells machines and engines especially for farming equipment and necessities. The Main activity and goal of the store is to provide the needs of farmers in that area such as the tractor, water pump machine, grass cutter machine, etc. The main activity that was done in Purwakarta Diesel was gaining information about the production of r…
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- FT 22-022
Development and Sensory Evaluation of Brown Rice and Oyster Mushroom Based Fo…
A whole-grains diet is found to lower blood glucose and other factors that contribute to the increment of the blood glucose levels. Brown rice as a group of whole grains was noted as to have a blood glucose reducing effect that may decrease the risk of type 2 diabetes (T2DM), yet its lack in the sensory acceptability were mentioned by some literatures to be the drawback. Puffed brown rice wa…
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- FSN 22-001
Development of Oyster Mushroom-Brown Rice Puff for Type 2 Diabetes Mellitus P…
This study is the final part of a larger research which developed a brown rice puff snack enriched with oyster mushroom intended for T2DM patients. T2DM is a non-communicable disease with rising global prevalence. Prospective functional foods for T2DM patients include low GI and highly satiating foods such as brown rice (BR) and oyster mushroom due to its high fiber content and minerals ben…
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- FSN 22-003
Effects of Pregelatinization Using Drum Dryer on Physical and Pasting Propert…
A more dynamic life with increased awareness of health and nutrition awareness has urged the innovation of nutritious food products. Pigmented rice (Oryza sativa L.) has caught the public's attention and is suggested to be used to create specialty food products due to its availability and superior nutrients. To expand its utilization, drum drying, the most economical and easiest pregelatini…
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- FT 22-008
A Comparative Study on the Effects of Different Soil Mixes on the Development…
With the increasing demand for ornamental plants during the pandemic, improving the growth and aesthetic qualities of ornamental plants have become a priority. To improve the growth of ornamental plants, chemical fertilizers are used as they readily supply plants with essential nutrients. However, since the excessive usage of chemical fertilizer is linked with environmental degradation, a m…
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- BT 22-018
The Effect of Different Salt and Oyster Mushroom Powder Concentrations on Phy…
Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop puffed rice…
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Rice farming : complete with methods to increase rice crop yield
The information within this book will help you maximise your effort and finances with regards to rice farming. Increase your crop yield by 30%, 50% or even 100% using simple methods. Rice is one of the three most important crops in the world with the other two being corn and wheat. An estimated 3.5 billion people, more than half of the world's population, consume rice as a staple food. It is gr…
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- 9781480236271
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- 80 p. : ill. ; 28 cm.
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- 633.1 Bra r
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