Artikel Berbahasa Inggris
Koleksi semua artikel yang dipublikasikan dalam Bahasa Inggris.
Total ditemukan 20542 artikel.
Physical and mechanical properties of egg tray made from rosella plant stems (Hibiscus sabdariffa): Karakteristik fisik dan mekanik nampan telur berbahan dasar batang tanaman rosella (Hibiscus sabdariffa)
Oleh: Sanjaya, I Gusti Agus Maha Putra, Suriati, Luh, Defy Janurianti, Ni Made
Roselle stems contain natural fibers that are rich in cellulose, which can be processed into pulp, which is the basicingredient in making egg trays. This research aims to determine the characterization of egg trays made from rosellastem fiber at different concentrations of glue. The study uses six t...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Development of dadih powder through spray drying using maltodextrin and gum Arabic encapsulation: Pengembangan dadih bubuk dengan spray drying melalui enkapsulasi maltodekstrin dan gum Arab
Oleh: Khairani, Mahfuzatul, Novelina, Novelina, Syukri, Daimon
Traditional fermented products such as dadih have great potential in addressing malnutrition among vulnerablepopulations, including children, the elderly, and individuals with special nutritional needs. This study aimed todevelop dadih powder using the spray drying method with maltodextrin and gum a...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Evaluation of physical, chemical, and microbiological characteristics of retort pouch packaged Malbi from Palembang under different storage conditions: Evaluasi karakteristik fisik, kimia, dan mikrobiologi Malbi khas Palembang dalam kemasan retort pouch pada berbagai kondisi penyimpanan
Oleh: Syahfitri, Aulia, Suryati, Tuti, Wulandari, Zakiah
Malbi, a traditional beef dish from Palembang, was packaged using retort pouches to maintain its quality duringstorage. This study aimed to evaluate the physicochemical characteristics (pH value and texture profile),antioxidant activity, malondialdehyde (MDA) content, and microbiological quality of ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
The application of portable NIR spectroscopy for food authentication and quality control: Aplikasi spektroskopi Near-Infrared (NIR) portabel untuk autentikasi dan pengendalian mutu pangan
Oleh: Widyaningrum, Dahlan, Sakinah Ahyani
Food authentication and quality control have become major challenges in the global food industry, particularlydue to issues of food adulteration that impact consumer health and product integrity in the market. PortableNear-Infrared (NIR) spectroscopy has emerged as a rapid, non-destructive, and envi...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Optimization of maltodextrin concentration in improving the stability and quality of instant butterfly pea flower powder beverage: Optimalisasi konsentrasi maltodekstrin dalam peningkatan stabilitas dan kualitas minuman serbuk instan bunga telang
Oleh: Sabariyah, Siti , Padlia, Lia, Indriasari, Yuanita
As consumer awareness of health issues increases, demand for products that are not only tasty but also nutritiousis on the rise. Instant powdered butterfly pea flower drinks have attracted attention due to their appealing colorand potential health benefits, as they contain bioactive compounds such a...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Formulation of a tempeh and mocaf flour-based analog nugget with the addition of red spinach: Formulasi dan karakterisasi fisikokimia serta sensori nugget analog berbasis tempe dan tepung mocaf dengan penambahan bayam merah
Oleh: Lubis, Yanti Meldasari, Asmawati, Aisyah, Yuliani
Tempeh, a protein-rich ingredient, and mocaf flour and red spinach, which are high in dietary fiber, have potentialas functional food ingredients. This study aimed to determine the optimal ratio of tempeh to mocaf flour and theappropriate concentration of red spinach to produce an analog nugget with...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Optimization of bioplastic production from nano-crystalline cellulose (NCC) oil palm empty fruit branch with sago starch matrix: Optimasi pembuatan bioplastik dari nano-crsytalline cellulose (NCC) tandan kosong kelapa sawit (TKKS) dengan matriks pati sagu
Oleh: Luthfi, Muhammad Zulfikar, Maryam, Rahayu, Puji
The development of the bioplastics industry addresses critical global challenges, specifically environmentalpollution and food safety concerns. Despite their potential, commercial applications of bioplastics remain limiteddue to suboptimal physical and mechanical characteristics compared to syntheti...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
Characteristics of the quality of Brahman Cross (BX) steer and heifer beef at various aging periods: Karakteristik kualitas daging sapi Brahman Cross (BX) steer dan heifer pada berbagai periode aging
Oleh: Alwinda, Tri Avianti, Priyanto, Rudy , Nuraini, Henny
The consumption of premium beef in Indonesia has shown an increasing trend in line with the growth of meat-based restaurants Brahman Cross (BX) cattle are considered a potential source of premium beef due to their high growth rate, although meat tenderness remains a challenge. This study aimed to im...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 26 March 2026
INTEGRATION OF LEARNING THEORIES AND TECHNOLOGY IN ONLINE LEARNING: EMPIRICAL APPROACHES AND INSTRUCTIONAL DESIGN
Oleh: amaliah, mufidah, Setiadi, Kusno, Martha, Dina
This study aims to analyze the integration of learning theories and educational technology in online learning and to formulate effective instructional design principles. A systematic literature review following PRISMA guidelines was employed. Data were collected from Google Scholar, Scopus, and Scie...
Penerbit: Universitas Lampung • Publikasi: 29 March 2026
DEEP LEARNING IN JUNIOR HIGH SCHOOL SCIENCE EDUCATION: OPPORTUNITIES AND CHALLENGES
Oleh: zora, nelawati, Firdaus, Rangga
This study investigates the controversies surrounding the use of deep learning in Science education at the Junior High School (JHS) level, focusing on its potential innovations and challenges. The integration of deep learning technologies into JHS Science classrooms has been increasingly recognized ...
Penerbit: Universitas Lampung • Publikasi: 29 March 2026