Open Access
| Issue |
BIO Web of Conferences
Volume 81, 2023
The 4th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2023)
|
|
|---|---|---|
| Article Number | 00013 | |
| Number of page(s) | 8 | |
| DOI | https://doi.org/10.1051/bioconf/20238100013 | |
| Published online | 19 December 2023 | |
- R.T, Indrawati, F.T. Putri, R.A. Rochmatika, H. Prawibowo, Increased Production Capacity Through the Design and Construction of a Semi-Automatic Machine for Cutting Crackers Dough, Journal of Mechanical Engineering, 16, 437-446 (2021) [Google Scholar]
- A. Setiawan, R. Arifin, S. Asiyah, The Influence of Price, Product Quality, Distribution Channels, Brand Image, Brand Trust, and Promotion on the Purchase Decision of Lestari Eco Sembung Tulungagung Rambak Crackers, Electronic Journal of Management Research, 9, 138-155 (2020) [Google Scholar]
- Arianti Waluyati, The Analysis of Added Value and Development Strategy of Red Sugar Agroindustry in Madiun Regency, Jurnal Ekonomi Pertanian dan Agribisnis (JEPA), 3, 20-25 (2019) [Google Scholar]
- F.B. Lilir, C.K.M. Palar, N.N. Lontaan, The Effect of Drying Duration on the Processing of Cowhide Cracker, Zootec, 41, 214-222 (2021) [CrossRef] [Google Scholar]
- M. Pratama, M. Baits, N.A.A.R. Saman, Analysis of Protein and Fat Levels in Smoked Halfbeak Fish (Hemiramphus far) in Kayoa Subdistrict, North Maluku, Using the Kjeldahl and Gravimetric Methods, As-Syifaa, 6, 178-186 (2014) [CrossRef] [Google Scholar]
- R. Chaniago, D. Lamusu, L. Samaduri, Combination of Wheat Flour and Tapioca Flour on the Expansion and Organoleptic Properties of Terubuk Crackers (Saccharum edule Hasskarl), Food Processing Journal, 4, 1-8 (2019) [Google Scholar]
- I.H.L. Lay, B. Sabtu, H. Armadianto, The Effect of Boiling Time on the Physical, Chemical, and Organoleptic Properties of Pork Skin Crackers, Journal of Tropical Animal Science and Technology, 3, 10-20 (2021) [CrossRef] [Google Scholar]
- W. Setiaboma, D. Desnilasari, A.C. Iwansyah, et al, Chemical Characterization and Organoleptic Testing of Catfish (Arius thalassinus, Ruppell) Meatballs with Fresh and Steamed Moringa Leaves, BIOPROPAL Industry Journal, 12, 9-18 (2021) [CrossRef] [Google Scholar]
- M. Sari, Ernawati, R. Wilis, Study of the Production of Cowhide Crackers in Kapalo Koto Village, Tanjung Barulak Subdistrict, Tanah Datar Regency, Buana Journal. 2, 167179 (2018) [Google Scholar]
- D. Rahayu, Local Food Technology: Petos Chips, Milk Tofu, Rambak Crackers, Sagon Tungku, Crang Madu, Tiwul, Wajik Cake & Asinan, Central Java: Pustaka Rumah Cinta (2021) [Google Scholar]
- R.S. Widia, A.B. Amhar Dzarnisa, The Effect of Soaking with Bromelin Enzyme on the Quality and Organoleptic Test of Cowhide Crackers, Scientific Journal of Agricultural Students. 7, 270-278 (2022) [Google Scholar]
- D. Sundari, Almasyhuri, A. Lamid, The Effect of Cooking Process on the Nutrient Composition of Protein Sources, Media Litbangkes, 25, 235-242 (2015) [CrossRef] [Google Scholar]
- D. Zulisyanto, P.H. Riyadi, U. Amalia, The Effect of Steaming Dough on the Physical and Chemical Quality of Catfish (Clarias gariepinus) Crackers, Food Processing and Resulting Biotechnology Journal, 5, 26-33 (2016) [Google Scholar]
- T.S. Nugroho, U. Sukmawati, The Effect of Drying Method on the Expansion and Organoleptic Value of King Prawn Crackers (Paneaus Monodon), Manfish Journal, 1, 111-112 (2020) [Google Scholar]
- N. Wahyuningtyas, B. Basito, W. Atmaka, Study on the Physicochemical Characteristics and Sensory Crackers A Material Wheat Flour, Tapioca Flour, and Kepok Yellow Banana Flour, Food Science Journal, 3, 76-85 (2014) [Google Scholar]
- D.W. Setiawan, T.D. Sulistiyati, E. Supriyatno, Utilization of Snakehead Fish (Ophiocephalus striatus) Meat Residue in Making Albumin Fish Crackers, THPi STUDENT JOURNAL, 1, 21-32 (2013) [Google Scholar]
- V.K. Dinda, A. Faridah, R. Holinesti, Analysis of the Quality of Shrimp Skin Crackers, HOME ECONOMICS AND TOURISM, 15, 1-14 (2017) [Google Scholar]
- E. Susanti, B. Saragih Yuliani, The Effect of Composite Wheat Flour and Banana Flour Formula on the Sensory, Expansion Power, Color Intensity, and Carotenoid Content of Pumpkin Donuts, Journal of Tropical Agrifood, 3, 79-85 (2021) [Google Scholar]
- T.D. Kusuma, T.I.P. Suseno, S. Surjoseputro, The Effect of Proportion of Tapioca and Wheat Flour on the Physicochemical and Organoleptic Properties of Celery Crackers, Food Technology and Nutrition Journal, 12, 17-28 (2013) [Google Scholar]
- S. Listyarini, Asrani, J. Santoso, Lele Dumbo Catfish (Clarias gariepenus) Protein Concentrate Waste in Melarat Crackers to Achieve Sustainable Development Goals, Mathematics, Science, and Technology Journal. 19, 106-113 (2018) [Google Scholar]
- Hastian, E. Basir, The Influence of Flour Type on Carbohydrate Characteristics and Organoleptic Properties of Tempeh Stick Crackers, Sultra Journal of Economic and Business, 3, 79-92 (2022) [CrossRef] [Google Scholar]
- F.L. Widyawati, D.K. Suwardiah. N. Purwidiani, I.F. Romadhoni, The Effect of the Proportion of Milkfish (Chanos chanos) and Catfish (Clarias sp) on the Organoleptic Properties of Amplang Crackers, Tata Boga Journal, 11, 94-104 (2022) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.