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检索条件:"( ( 高级检索(( ((AU:((". Qomarudin")))) )) ) )"

共 14 条记录

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1.PERUBAHAN SOSIAL DAN PERAN MASYARAKAT DALAM PENGEMBANGAN KAWASAN WISATA KEPULAUAN KARIMUN JAWA

作　　者：Qomarudin ;Qomarudin

出　　处：JESS (Journal of Educational Social Studies). 2013 ;2(1):41-46.

出版社：Universitas Negeri Semarang

文章 ID：253516962

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2.Performance of Petrofilic Consortia and Effect of Surfactant Tween 80 Addition in the Oil Sludge Removal Process

作　　者：Qomarudin Helmy ;Edwan Kardena ;Wisjnuprapto

出　　处：Journal of Applied Sciences in Environmental Sanitation. 2009 ;4(3):207-218.

出版社：Sepuluh Nopember Institute of Technology (ITS)

文章 ID：89723520

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3.KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni Sofia Murtini*, Arfat Gati Radite dan Aji Sutrisno Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya. Jl veteran – Malang 65145 Diterima 04 Maret 2010 / Disetujui 10 November 2011 ABSTRACT Tenderness is the main attribute quality of meat, which influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the protein. Biduri plant (Calotropis gigantea) contains protease enzyme in its latex or the young tissue (0-20 cm plant tip). After isolation of crude enzyme using ammonium sulphate, the enzyme was the applied to tenderise meat at concentrations 0 ; 0,25; 0,5; 0,75 and 1,0%. The result showed that concentration of protease enzyme affected to meat tenderness that determined by compression test and tensile strength. The enzyme (0.5%) was enough to tenderise meat indicated by decreasing its compression test value to 201,160 N 9 from control of 228,582 N) and tensile strength value to 4,618 N (from control 9,588N) Key words : Tenderising meat, protease enzyme, biduri’s plant (Calotropis gigantea)

作　　者：Erni Sofia Murtini ;. Qomarudin

出　　处：Jurnal Teknologi Dan Industri Pangan. 2003 ;14(3):266.doi:10.6066/770

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029253

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4.Kajian Tarif Impor dan Kinerja Kebijakan Harga Dasar terhadap Daya Saing di Pasar Dunia

作　　者：Qomarudin

出　　处：Jurnal Aplikasi Manajemen. 2010 ;8(2):455-463.

出版社：University of Brawijaya

文章 ID：252019981

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5.Sulfide removal using immobilized living cell in alginate matrices in anaerobic condition

作　　者：Okti Dinasakti Nurul Mentari ;Qomarudin Helmy ;Edwan Kardena

出　　处：E3S Web of Conferences. 2020 ;148:1-5.doi:10.1051/e3sconf/202014805008

出版社：EDP Sciences

文章 ID：243288406

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6.Modelling Online Course Services and Comparison of its Major Providers

作　　者：Abdullah Alkaff ;Mochamad Nur Qomarudin ;Sylmina Dalily Alkaff 等

出　　处：International Journal of Emerging Technologies in Learning (iJET). 2018 ;13(1):65-81.

出版社：#65533;assel university press GmbH

文章 ID：210322817

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7.Analisis Kestabilan dan Travelling Wave pada Model Penyebaran Virus Ebola

作　　者：MN Haqqul Qomarudin ;ADS Carnelia Metyana ;Y Nur Afifah

出　　处：Briliant. 2020 ;5(2):369-383.doi:10.28926/briliant.v5i2.441

出版社：Universitas Nahdlatul Ulama Blitar

文章 ID：255113972

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8.Integrating Electrokinetic and Bioremediation Process for Treating Oil Contaminated Low Permeability Soil

作　　者：Bimastyaji Surya Ramadan ;Agus Jatnika Effendi ;Qomarudin Helmy

出　　处：E3S Web of Conferences. 2018 ;31:1-6.doi:10.1051/e3sconf/20183103005

出版社：EDP Sciences

文章 ID：211564609

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9.Implementation of Livestock Slaughter Standard in Malang Slaughtering House

作　　者：Qomarudin El Hami ;Suyadi . ;Imam Hanafi

出　　处：Journal of Energy Technologies and Policy. 2014 ;4(1):44-52.

出版社：Journal of Energy Technologies and Policy

文章 ID：218201264

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10.PENGERMPUKAN DAGING DENGAN ENZIM PROTEASE TANAMAN BIDURI (Calotropis gigantea) (Meat Tenderization using Protease of Biduri Plant (Calotropis gigantean))

作　　者：Erni Sofia Murtini ;Qomarudin

出　　处：Jurnal Teknologi Dan Industri Pangan. 2012 ;14(3):266.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575523

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