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

Mimi Nurminah, STP., M.Si.

NIP

197303111998022001

NIDN

0011037303

Program Studi

Program Studi S1 Ilmu dan Teknologi Pangan

Bidang Keilmuan

Ilmu Pangan

Jabatan

Lektor

Media Penelitian

Kontak:

E-mail

miminurminah@usu.ac.id, miminurminah@usu.ac.id

Alamat Kantor

Fakultas Pertanian USU

Curriculum Vitae file_download

Publikasi

Publikasi Lainnya

Publikasi Nasional

Effect of Different Roasting Levels and Manual Brewing Techniqueson the Sensory Profile of Liberica Coffee with Honey Process

Newyearta Gloria Purba , WENNY BEKTI SUNARHARUM , MIMI NURMINAH

Formulasi Ekstrak Bunga Telang dan Ekstrak Kayu Manis Terhadap Karakteristik Fisik dan Sensori Minuman Isotonik

ELISA JULIANTI , YULISA UTAMI , MIMI NURMINAH

Publikasi Internasional

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

ELISA JULIANTI , MIMI NURMINAH , AUDIRA YASMIN AFRA

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

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

ZULKIFLI LUBIS , MIMI NURMINAH

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

MIMI NURMINAH , ZULKIFLI LUBIS

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

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

ZULKIFLI LUBIS , MIMI NURMINAH

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

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

MIMI NURMINAH , RONA JOHARMI NAINGGOLAN

Sensory profile of sanjai balado chips in West Sumatra

MIMI NURMINAH

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

ELISA JULIANTI , MIMI NURMINAH , ZURAIDAH ULFA