Publikasi Mimi Nurminah, Stp., M.si. | Fakultas Pertanian Universitas Sumatera Utara

Influence of sweet potato variety on functional and pasting properties of starch

ELISA JULIANTI , LINDA MASNIARY LUBIS , MIMI NURMINAH , NAHDHA ULIA AIMA

Bioactive Compound of White Purple Cultivar of Chrysanthemum Flower Tea Affected by Drying Methods and Temperature

ELISA JULIANTI , MIMI NURMINAH , EDY SYAH PUTRA HARAHAP , EKA YUSRI ELFRYANI

Effect of Drying Temperature and Time on Phytochemical Content of Chrysanthemum Flower Tea

ELISA JULIANTI , MIMI NURMINAH , AUDIRA YASMIN AFRA

Proximate and phytochemical analysis of Acanthus ilicifolius hot water extract from three different growing locations

RIDWANTI BATUBARA , T ISMANELLY HANUM , ODING AFFANDI , MIMI NURMINAH , SALEHA HANNUM , AFIFUDDIN DALIMUNTHE , Ina Winarni

Effect of purple sweet potato paste (Ipomoea batatas L.) addition on yoghurt quality

MIMI NURMINAH , ELISA JULIANTI

Characteristics of red bean ice cream with the addition of VCO (Virgin Coconut Oil) using hybrid coconut (Khina 2) from local indonesian resources to increase medium chainÂ …

MIMI NURMINAH , ELISA JULIANTI

Effect of Virgin Coconut Oil (VCO) Percentage and Emulsifier Ratio on the Physicochemical Characteristics of Beverages Emulsions using Local Hybrid Coconut from Indonesian Local Resource

ELISA JULIANTI , MIMI NURMINAH , DINA ARWANTI KARUNIA

Optimization of The Enzymatic Hydrolysis Process To Produce Functional Maltooligosaccharides From Purple Sweet Potato Paste Var.Ayamurasaki

ELISA JULIANTI , ZULKIFLI LUBIS , TITI CANDRA SUNARTI , MHD SIDDIQ IRAWAN , MIMI NURMINAH , ADRIAN HILMAN

Effect of soaking time of cocoa fruit peel and addition of citronella grass extract (Cymbopogon nardus) on quality characteristics of infused water from indonesian local resources for increasing body immune to face bad environment

MIMI NURMINAH , LINDA MASNIARY LUBIS

Process of making muffin from modified sweet potato flour made from sustainable raw material based Indonesian local resources

MIMI NURMINAH , TERIP KARO KARO

Technology for making sauerkraut with the addition of Lactobacillus acidophilus starter and the length of fermentation time

ZULKIFLI LUBIS , MIMI NURMINAH

Comparison of Virgin Coconut Oil (VCO) quality with fermentation and centrifugation methods from genjah and hybrid variety of coconut based on Indonesian local environment resources

MIMI NURMINAH , LINDA MASNIARY LUBIS

Sensory attributes profiling of Sanjai Balado chips products in West Sumatra with RATA (rate-all-that-apply) method

SENTOSA GINTING , MIMI NURMINAH

Technology for making sauerkraut with the addition of Lactobacillus acidophilus starter and the length of fermentation ti

MIMI NURMINAH , ZULKIFLI LUBIS

Sensory Attributes Profiling of Sanjai Balado Chips Products in West Sumatra With RATA (Rate-All-ThatApply) Method

MIMI NURMINAH , SENTOSA GINTING

The Effect Of Adding Butterfly Pea Flower Extract (Clitoria ternatea L.) and the Ratio of Starter Lactobacillus bulgaricus And Streptococcus thermophilus onYoghurt Quality

MIMI NURMINAH , SENTOSA GINTING

Characteristics of instant porridge from cassava flour fortified anchovy flour, and yellow pumpkin flour from Indonesian Local Resources

MIMI NURMINAH , ZULKIFLI LUBIS

Water content, pH value and free fatty acid of virgin coconut oil emulsion drink with the addition of andaliman based on sustainable local resources

MIMI NURMINAH

Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

MIMI NURMINAH , TERIP KARO KARO

Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

TERIP KARO KARO , MIMI NURMINAH

Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)

MIMI NURMINAH , RONA JOHARMI NAINGGOLAN

Instant porridge from natural local resources (orange sweet potato, carrot, and red bean) with highly nutritious as an alternative food source

MIMI NURMINAH , SENTOSA GINTING

Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

ZULKIFLI LUBIS , MIMI NURMINAH

Sensory profile of sanjai balado chips in West Sumatra

MIMI NURMINAH

Effects of boiling time and baking soda concentration on the physical chemistry of saga seed flour

MIMI NURMINAH , SENTOSA GINTING

Physicochemical properties of egg roll from composite flour of wheat and purple flesh sweet potato

MIMI NURMINAH , SENTOSA GINTING

Effect of pre-treatment in the production of purple-fleshed sweet potato flour on cookies quality

ELISA JULIANTI , MIMI NURMINAH , ZURAIDAH ULFA