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50  Articles
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The people of Palembang city during the covid-19 pandemic which lasted for approximately 3 years tended to be more selective in buying products, one of which was the most popular Palembang food, namely pempek. The Covid-19 pandemic has also brought signif... see more

AbstractPurpose of this study was to analyze the effect of adding flour slurry (umak) from mocaf flour to pempek dough on consumer acceptance on aspects of taste, aroma, and texture. The research was conducted at the Food Processing Laboratory of the Cate... see more

Pempek is a typical delicacy from Palembang, which is already accepted as a favorite dish by many people from different strata in Indonesia. Pempek contains animal protein, which is beneficial because it is made of spanish mackerel fish. The pempek which ... see more

African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour. The methods consi... see more

Community Development Activities (IbM) is designed to address the problems faced by partner companies. The implementation of IbM will be carried out by the following methods: a) Transfer of Application of Sanitation and Hygiene Standard to Pempek Producti... see more

Pempek adalah makanan khas palembang yang terbuat dari ikan yang dihaluskan dengan sagu, serta beberapa  komposisi lain seperti telur, bawang putih halus, penyedap rasa dan garam. Sebenarnya sulit untuk mengatakan bahwa pempek pusatnya adalah Palemba... see more

Edible packaging is a relatively new technology for food preservation, many research on edible coat-ing had been conducted and it proved to prolong storage life and to improve the quality of food products. The main objective of this research was to invest... see more

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid appli... see more

The knowledge of thermal diffusivity coef?cient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine therma... see more

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