Article Per Year (5 Year)
p-Index From 2021 - 2026
3.147
P-Index
This Author published in this journals
All Journal Jurnal Dedikasi Jurnal Teknik Industri Jurnal Bestari Jurnal Gamma AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian KARSA: Jurnal Sosial dan Budaya Keislaman (Journal of Social and Islamic Culture) Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Indonesian Journal of Natural Pigments Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Food Technology and Halal Science Journal Makara Journal of Technology Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Elfi Anis Saati
Universitas Muhammadiyah Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 40 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Bestari

 1 
PEMBUATAN ES KRIM LIDAH BUAYA (ALOE CHINENSIS) DENGAN PENAMBAHAN GELLING AGENTS Elfi Anis Saati, Titik Sundari
Jurnal Bestari No 42 (2009)
Publisher : Jurnal Bestari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (155.136 KB)

Abstract

The utilization of Aloe vera as healthy food can be consumed in the form of ice cream. Moreover, the objective of this article is to find the interaction of gelling agents' type and level of concentration in the process of making Aloe vera ice cream. The study was conducted using random design of factorial group with two factors. First factor was the type of gelling agents consisted of three levels (CMC, Arabian Gum, Na-alginat). Meanwhile, second factor was gelling agents concentration consisted of three levels (0,1%; 0,3%; 0,5%) (b/v). Thus, the result was nine combinations with three times repetition.
Co-Authors A Aulanni'am Abd. Haris Afifa Husna Agustin, Wida Ayunindya Ahmad Wahyudi Andriawan, Sony Aulanni'am, Aulanni'am Daely, Brian Fo’era-era Damat, Damat Desiana Nuriza Putri Devi Dwi Siskawardani Dewi, Abrienda Jessika Dian Fitri Argarini, Dian Fitri Dwi Budiono Fatin, Naila Salsabila Nurul Febrinasari, Salsabilla Fika Treeza Putri Fina Innama Listin Gilang Yoga Pratama Hamida, Maretha Hanif Alamudin Manshur Haprinata, Edwin Eka Heidir, Hilwa Herlambang, Alexander Husna, Afifa Iwan Nuddin Jamroji Jamroji Khusnul Khotimah Kinasih, Anggraini Lulu Wulandini M.Sc, Desiana Nuriza Putri Mika Ambarawati, Mika MISTIANAH, MISTIANAH Mochammad Wachid MP Editor, Ir. Dian Indratmi, MP Murni, Lissa Nelis Oetavi A. Nisa Rahmawati Nora Idiawati Noviani, Auliarinda Nur Sriwijayanti Nurhakim Nurhakim Nurkhozin Azis Nurkhozin Azis, Nurkhozin Rahmadani, Yesika Ririn Harini Rista Anggriani Roberto Danieli Ruli Inayah Ramadhoan Safitri, Adella Audina Samsoedin, Fadhila Marwa Samudra, Norazkya Mutiara Silvia Khilmi SIMON BAMBANG WIDJANARKO Sri Wahyuni Sri Winarsih Sri Winarsih Theovilla RRD THEOVILLA RRD, THEOVILLA Tri Mahdiyahtul Faricha Trio Ageng Prayitno, Trio Ageng Vina Salviana Darvina Soedarwo Vritta Amroini Wahyudi Wachid, Moch. Wachid, Muhammad Warkoyo .