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Journal articles on the topic 'Macaroons'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Salazar, Marcelo Jr. M., Crissel Joy V. Pastor, and Martina R. Peñalber. "EXPLORING BANANA (Musa balbisiana colla) BLOSSOM WITH FORTIFIED SAGIP NUTRI-PACK FOR MACAROON PRODUCTION." Ignatian International Journal for Multidisciplinary Research 2, no. 6 (2024): 2129–59. https://doi.org/10.5281/zenodo.12599325.

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This research study focuses on the innovative utilization of Banana Blossom <em>(Musa balbisiana colla)</em> with Fortified Sagip Nutri-Pack for Macaroon Production. The methodology employed involved a comprehensive approach, utilizing a variety of preparation tools, equipment, and specific ingredients tailored for creating banana blossom macaroons. The study’s developmental procedure included stages such as harvesting, peeling, washing, boiling, chopping, and squeezing the banana blossoms, followed by measuring, mixing, baking, packaging, and labeling the final product. Sensory evaluati

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2

Nolla, Olga, and Lizabeth Paravisini-Gebert. "Macaroons." Callaloo 17, no. 3 (1994): 944. http://dx.doi.org/10.2307/2931882.

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3

Catherine, M. Aggabao. "Development and Acceptability of Macaroons with Shoots from Different Species of Bamboo." INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND ANALYSIS 06, no. 04 (2023): 1538–54. https://doi.org/10.5281/zenodo.7828357.

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The study focused on the development and acceptability of macaroons made from different varieties of bamboo shoots with four flavorings. This product development research includes two major areas: preparation of bamboo shoots, and preparation of twelve type macaroons using the bamboo shoots in four different flavors. To further appreciate the developed macaroons, the researcher investigated the acceptability of the products in terms of appearance, aroma, taste, and texture, and in terms of the sensorial evaluation of bamboo shoot macaroons flavored with corn syrup, corn kernel, honey and latik

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4

Tamundong, Macario Q. Jr, and Patricia A. Aliguyon. "Acceptability and Desirability in Making Macaroons Enriched with Coconut Curd (LATIK)." EDUCATUM Journal of Science, Mathematics and Technology 9, no. 2 (2022): 91–112. http://dx.doi.org/10.37134/ejsmt.vol9.2.12.2022.

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The baking industry in the Philippines is vast. The demand for baked goods has developed and evolved into a huge sector, opening up and providing more business and job options. Baked goods have become a regular component of the diet, with some serving them as dessert-like macaroons. The study investigated another food item as an option in generating a product with nutritional value and health advantages; it may also be a great aid to the community to use the availability of products to earn more money and give a better product to the public. However, this is also in reaction to the Department

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Nastaj, Maciej, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, and Salvador Peréz-Huertas. "The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People." Foods 12, no. 7 (2023): 1547. http://dx.doi.org/10.3390/foods12071547.

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This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G′, G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determin

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Oh, Hae Sook. "Preparation of Macaroons with the Addition of Gochujang (Korean Fermented Hot Pepper Paste)." Korean Journal of Community Living Science 32, no. 2 (2021): 201–13. http://dx.doi.org/10.7856/kjcls.2021.32.2.201.

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7

Aprilya, Putu, I. Nyoman Sunada, and Anak Parbandari. "The Use of Peanut Flour as A Substitute for Almond Flour in Making Macarons." Journal Gastronomy Tourism 8, no. 2 (2021): 111–15. http://dx.doi.org/10.17509/gastur.v8i2.41925.

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Macaron is a type of pastry that is popular in the community. The basic ingredient for making macarons cake is almond flour. Almond as a basic ingredient of flour, has a fairly expensive price, so macarons cake is categorized as an expensive pastry and has not been fully reached by the public. Another type of nut that can replace almonds is peanuts. Peanuts are easy to find in Indonesia and are spread in several provinces. The relatively cheap price of peanuts and high nutritional content can be an alternative to almond flour. The object of this study is the quality of the macarons using groun

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8

Baek, Chae-Wan, and Jeung-Hee Lee. "Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder." Korean Journal of Food Preservation 27, no. 5 (2020): 555–65. http://dx.doi.org/10.11002/kjfp.2020.27.5.555.

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Castro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, et al. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review." Molecules 26, no. 23 (2021): 7125. http://dx.doi.org/10.3390/molecules26237125.

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Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directl

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10

meyers, cindy. "The Macaron and Madame Blanchez." Gastronomica 9, no. 2 (2009): 14–18. http://dx.doi.org/10.1525/gfc.2009.9.2.14.

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At the end of a month-long journey around France to learn about the centuries-old almond cookies called macarons, the author interviews Madame Blanchez, a baker who continues to make them in a traditional manner in Saint-Emilion. Her methods and ingredients, along with the history of her recipe and the macaron in general, are discussed. The phenomenon of the macaron parisien, a newer version of the traditional macaron that has been causing quite a stir in Paris, is also examined.

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Bockelman, Brian, Andrea Ceccanti, Fabrizio Furano, Paul Millar, Dmitry Litvintsev, and Alessandra Forti. "Third-party transfers in WLCG using HTTP." EPJ Web of Conferences 245 (2020): 04031. http://dx.doi.org/10.1051/epjconf/202024504031.

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Since its earliest days, the Worldwide LHC Computational Grid (WLCG) has relied on GridFTP to transfer data between sites. The announcement that Globus is dropping support of its open source Globus Toolkit (GT), which forms the basis for several FTP client and servers, has created an opportunity to reevaluate the use of FTP. HTTP-TPC, an extension to HTTP compatible with WebDAV, has arisen as a strong contender for an alternative approach. In this paper, we describe the HTTP-TPC protocol itself, along with the current status of its support in different implementations, and the interoperability

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12

Yusof, Norfaizah, and Khai Loon Lee. "Improve Product Quality and Production Process with Integration of Six Sigma and Quality Management System ISO 9001: A Case Study of Bakery Shop in France." International Journal of Industrial Management 14, no. 1 (2022): 557–79. http://dx.doi.org/10.15282/ijim.14.1.2022.7598.

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This study highlights macarons product research conducted in a bakery shop in France. It is aims to optimize the quality of the macarons products via the integration of Six Sigma and Quality Management System, ISO 9001. To achieve the objective, the study first identifies the primary root cause of product defects. Besides, an alternative standard operating procedure is incorporated with the recommended improvements. The DMAIC approach is emphasized by the Six Sigma approach, which is Define-Measure-Analyze-Improve-Control. According to the data, the cost of poor quality for a month is 34,511.4

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Choi, Soo-Young, Soo-Yeon Lim, Woo-Seok Jung, Kyung-Mi Yoo та In-Kyeong Hwang. "Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose". Journal of the East Asian Society of Dietary Life 25, № 5 (2015): 822. http://dx.doi.org/10.17495/easdl.2015.10.25.5.822.

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Cameron, David, Vincent Garonne, Paul Millar, Shaojun Sun, and Wenjing Wu. "Adapting ATLAS@Home to trusted and semi-trusted resources." EPJ Web of Conferences 245 (2020): 03027. http://dx.doi.org/10.1051/epjconf/202024503027.

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ATLAS@Home is a volunteer computing project which enables members of the public to contribute computing power to run simulations of the ATLAS experiment at CERN’s Large Hadron Collider. The computing resources provided to ATLAS@Home increasingly come not only from traditional volunteers, but also from data centres or office computers at institutes associated to ATLAS. The design of ATLAS@Home was built around not giving out sensitive credentials to volunteers, which means that a sandbox is needed to bridge data transfers between trusted and untrusted domains. As the scale of ATLAS@Home increas

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15

Bwo, Research Intl. "A Symbolic Perspective of Henrik Ibsen's "A Doll's House"." International "Journal of Academic Research for Humanities" 3, no. 2 (2024): 7. https://doi.org/10.5281/zenodo.10467190.

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The art or practice of using symbols, especially by investing things with a symbolic meaning or by expressing invisible or intangible through visible or sensuous representations is called symbolism. The focus of this study is to analyze the symbols used by Henrik Ibsen in “A Doll’s House” according to Arthur Symons’ views which he discussed in his book, “Symbolist Movement in Literature.’’ Qualitative research is used to analyze the symbols employed in this play. The symbols make the plot of the play effective and the situations become more meaningful

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Safira, Ersha Astria, Ida Ningrumsari, and Amila Khairina. "Pengaruh Substitusi Tepung Kacang Tanah pada Tepung Almon terhadap Karakteristik Kulit Macaron." Jurnal Dimamu 3, no. 2 (2024): 156–63. http://dx.doi.org/10.32627/dimamu.v3i2.959.

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Macarons are simple cookies usually made from egg whites, sugar and almond flour. Almonds and almond flour are not produced in Indonesia, and must be imported from abroad, causing the price of almonds and almond flour to be quite expensive in the market. Therefore, in this study, a substitution of peanut flour for almond flour was carried out in making macarons. The purpose of this study was to obtain the right substitution of peanut flour for almond flour to produce the best macaron skin characteristics in terms of moisture content, protein content, fat content, expandability and organoleptic

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17

Gomez, Norma, Elsa N. Barranco-Ángeles, and Atahualpa Robles Piña. "Macarons de chocolate ruby y cerezas." Boletín Científico de las Ciencias Económico Administrativas del ICEA 11, no. 21 (2022): 66–67. http://dx.doi.org/10.29057/icea.v11i21.9674.

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Los macarons son galletas a base de almandras, azucar y clara de huevo. Un macaron se forma uniendo dos partes por un relleno cremoso. Está caracterizado por su textura que es crujinte por fuera y suave por dentro. Los rellenos pueden ser cremas o confituras, donde destacan los ganaches por su diversidad de sabores, su origen esta situado en el Renacimiento en Italia, pero su popularidad se extendió a Francia donde una famoso pasteleria de Paris los populariza como hoy en día los conocemos.

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18

Amanta, Ni Made Jovita, and Nyoman Surya Wijaya. "Kualitas Macaron dengan Tepung Oatmeal Sebagai Pengganti Tepung Almond." Jurnal Ilmiah Pariwisata dan Bisnis 3, no. 1 (2024): 153–64. http://dx.doi.org/10.22334/paris.v3i1.700.

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Macaron adalah kue kering berbasis meringue yang terbuat dari tepung almond, putih telur dan icing sugar. Macaron berbentuk bulat dan ditumpuk seperti sandwiches dengan isian manis seperti buttercream atau ganache, tekstur luarnya renyah dan lembut di dalam. Pemilihan Oat (Avena Sativa) sebagai pengganti tepung almond, karena tepung almond mempunyai harga terbilang mahal, maka dari itu saya ingin mengembangkan tepung oatmeal agar harga jual yang lebih murah. Penelitian ini bertujuan untuk mengetahui kualitas macaron ditinjau dari rasa, warna, aroma, tekstur, daya tahan, biaya produksi, dan min

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Aakanksha Ashok Vartak, Akansha Dilip Tiwari, and Kinjal P. Rana. "Development of vegan, gluten-free macarons using Artocarpus heterophyllus Lam. (jackfruit) incorporated with wheatgrass powder." International Journal of Science and Research Archive 8, no. 1 (2023): 845–52. http://dx.doi.org/10.30574/ijsra.2023.8.1.0172.

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Artocarpus heterophyllus Lam. is commonly referred as jackfruit. A widespread fruit in Asia, Africa, and some parts of South America, jackfruit is a tropical climacteric fruit that is native to India's Western Ghats and is a member of the Moracae family. Jackfruit is a nutritious, high-energy food. The freshly sprouted initial leaves of the Triticum aestivum, a species of common wheat, are used as a food, beverage, or dietary supplement known as wheatgrass. Therefore, this study was aimed to develop a portable, nutritious, ready-to-eat jackfruit product (macaron) incorporated with wheatgrass p

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20

Pop, Anamaria, Adriana Păucean, Sonia Ancuța Socaci, et al. "Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product." Molecules 25, no. 9 (2020): 2214. http://dx.doi.org/10.3390/molecules25092214.

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Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were perfor

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21

Trinidad, Trinidad P., Divinagracia H. Valdez, Anacleta S. Loyola, et al. "Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects." British Journal of Nutrition 90, no. 3 (2003): 551–56. http://dx.doi.org/10.1079/bjn2003944.

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The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)),

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Yilmaz, Serhan, Mohamad Fakhouri, Mehmet Koyutürk, A. Ercüment Çiçek, and Oznur Tastan. "Uncovering complementary sets of variants for predicting quantitative phenotypes." Bioinformatics 38, no. 4 (2021): 908–17. http://dx.doi.org/10.1093/bioinformatics/btab803.

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Abstract Motivation Genome-wide association studies show that variants in individual genomic loci alone are not sufficient to explain the heritability of complex, quantitative phenotypes. Many computational methods have been developed to address this issue by considering subsets of loci that can collectively predict the phenotype. This problem can be considered a challenging instance of feature selection in which the number of dimensions (loci that are screened) is much larger than the number of samples. While currently available methods can achieve decent phenotype prediction performance, the

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Kusufa, Roni Alim Ba’diya, Ika Meviana, and Riril Mardiana Firdaus. "Peningkatan Kualitas Kemasan Produk Untuk Meningkatkan Omzet Penjualan Macaroni Goreng Cap Ikan di Masa Pandemi Covid-19." Jurnal ABM Mengabdi 9, no. 2 (2022): 98. http://dx.doi.org/10.31966/jam.v9i2.1119.

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Macaroni Cap Ikan, is the most widely known macaroni snack in the Malang market. Many UMKM market macaroni in various regions and have opened branches everywhere. It is often found in the market that macaroni packaging is less attractive and is only labeled in the form of photocopied paper, there is no particular brand that characterizes it. Therefore, it is necessary to manufacture macaroni packaging that is labeled attractively and becomes the hallmark of the brand. with the existence of a quality brand of macaroni, it is hoped that the macaroni will be easily recognized by the wider communi

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Posnova, G. V., T. P. Viugina, E. S. Viugina, and I. A. Nikitin. "Development of macaroon cakes based on cedar flour." Khleboproducty 29, no. 10 (2020): 46–49. http://dx.doi.org/10.32462/0235-2508-2020-29-10-46-49.

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The article presents the results of a study of the effect of cedar flour on the quality of macaroon cakes. A comparative analysis of the chemical composition and technological properties of almond and partially defatted cedar flour has been carried out. The optimal dosage of cedar flour for the preparation of the macaroon base has been established, which makes it possible to obtain products with improved organoleptic characteristics and increased nutritional value.

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Tamaroh, S., and T. Purwani. "Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012041. http://dx.doi.org/10.1088/1755-1315/1338/1/012041.

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Abstract This research aims to make macaroni from wheat flour, which is substituted with mocaf flour and purple yam flour. It is hoped that the macaroni produced will contain anthocyanin as a natural antioxidant. Macaroni made using wheat flour: mocaf flour (g:g), 10:60; 20:50; 30:40 and 10:70; 20:60 30:50 and 10:80; 20:70; 30:60 and purple yam flour treatment of 30; 20 and 10 g. The experimental design in this study was a completely randomized design with two replications; the parameters analyzed were antioxidant activity (DPPH), anthocyanin content, total phenol content, color, and preferenc

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Krishtafovich, V. I. "Market and structure of the assortment of macaroni products sold in trade enterprises of the Moscow region." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 11 (October 13, 2021): 813–21. http://dx.doi.org/10.33920/igt-01-2111-02.

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The article analyzes the market, exports, imports, as well as the structure of the assortment of macaroni products sold in retail chains in Moscow and the Moscow region. It is shown that the Russian macaroni products market in the considered period (2016–2020) is characterized by relative stability without sharp fluctuations; the export indicators slightly exceed imports. It was found that the main share in the assortment by groups of macaroni products belongs to thread-like pasta of group A; by producer countries — macaroni products from the Russian Federation; by type of consumer packaging a

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Herawati, Heny, Iceu Agustinisari, Indah Kurniasari, Dian Anggraeni, and Muchamad Bachtiar. "Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron." E3S Web of Conferences 444 (2023): 04020. http://dx.doi.org/10.1051/e3sconf/202344404020.

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Macaron a bakery product with the raw main-based material almond flour. Almond flour is quite expensive. One alternative that can be used as raw material for making macaron is corn flour to improve the characteristics of macaron from corn flour add a food additive in the form of CMC (Carboxymethyl Cellulose). The purpose of this research activity to implement formulation techniques and variations in the addition of CMC concentrations to the characteristics of gluten-free corn flour macaron. The research activity was carried out using two repetitions with a Completely Randomized Design. The tre

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GECAN, JOHN S., and JOHN C. ATKINSON. "Microanalytical Quality of Macaroni and Noodles." Journal of Food Protection 48, no. 5 (1985): 400–402. http://dx.doi.org/10.4315/0362-028x-48.5.400.

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A survey was conducted to determine the sanitary quality of macaroni and noodle products. The official method of the Association of Official Analytical Chemists was used to recover light filth such as insect fragments, whole or equivalent insects and rodent hair fragments from 225-g samples of macaroni and noodles (764 units of macaroni and 725 units of egg noodles). Insect fragments, the most frequently encountered defect, were found in 66% of the macaroni product samples and 83% of the egg noodle samples. Insect fragment counts ranged from 0 to 317 with a mean of 4.3 for macaroni products an

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Karnila, Rahman, Mirna Liza, Edison Edison, and Sumarto Sumarto. "Pengembangan inovasi teknologi pengolahan produk fungsional Makaroni Ikan Gabus (Channa striata) di Kelurahan Pangkalan Kerinci Kota Kabupaten Pelalawan." Unri Conference Series: Community Engagement 3 (February 23, 2022): 264–69. http://dx.doi.org/10.31258/unricsce.3.264-269.

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This activity aims to develop technological innovations for processing functional products on snakehead fish macaroni as a new variant of the business during the COVID-19 pandemic in the "Bunda Nabila" Pelalawan Regency. The method of activity is carried out through counseling and direct training in the processing of macaroni products with the addition of 1% fish flour. The results of the service activities obtained that snakehead fish macaroni can provide a new variant with a neat, intact, bright yellowish color appearance. The taste of the macaroni becomes more savory with fish. The aroma ha

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Altan, A., and M. Maskan. "Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties." Food Science and Technology International 10, no. 3 (2004): 187–96. http://dx.doi.org/10.1177/1082013204044903.

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The colour, re-hydration capacity and macaroni cooking quality, related to cooked weight, cooking loss and firmness of drying of short-cut (ditalini) macaroni were evaluated. The textural properties of uncooked and cooked macaroni samples were measured using a TA-XT2i texture analyser. Protein denaturation of dried samples increased significantly with microwave power level. Physical and textural properties of macaroni samples dried with combined hot air/microwave (210 W) were equal to or better than those dried with hot air. Also, hot air/microwave combination drying exhibited superior cooking

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Hariyanto, Oda I. B., and Theresia Dwi Kristina Shandra. "Kiat-Kiat Sukses Mengolah Macaron di Pastry Marriott Hotel Harbour Bay Batam." Altasia Jurnal Pariwisata Indonesia 4, no. 1 (2022): 1. http://dx.doi.org/10.37253/altasia.v4i1.6348.

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Macaron merupakan salah satu jenis cookies atau dessert diperkenalkan oleh salah seorang koki wanita dari Italia, kemudian dipopulerkan di Prancis. Kini macaron menjadi cookies yang sedang trend dan sangat digemari oleh banyak orang terutama anak-anak dan remaja. Namun tidak semua orang dapat dengan mudah mengolah macaron tersebut terutama bagi pemula, kebanyakan mengalami kegagalan dalam mengolah macaron dari pada yang sukses. Tujuan penelitian adalah untuk mendeskripsikan penyebab kegagalan dan metoda serta teknik mengolah macaron untuk menghindari kegagalan dalam mengolah macaron. Penelitia

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Saputra, Nika, Syamsir Syamsir, Muhamad Ali Embi, and Rizki Afri Mulia. "Community Participation in Tourism Development at the Macaronis Tourism Attraction, Silabu Beach, Mentawai Islands." Adabi : Journal of Public Administration and Business 10, no. 1 (2023): 12–23. http://dx.doi.org/10.62066/jpab.v10i1.8.

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This research aims to describe the participation of the Silabu community in tourism development at the Macaronis tourist attraction on Silabu Beach, Mentawai Islands. This type of research is descriptive-qualitative, the research subjects were chosen using purposive sampling, with the criteria for the research subjects being the local government and some members of the community. The techniques and data collection used are literature study and field study. Based on the research results, it was found that the participation of the Silabu community in developing the Macaronis tourist attraction w

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McNeil, Peter. "Macaroni Masculinities." Fashion Theory 4, no. 4 (2000): 373–403. http://dx.doi.org/10.2752/136270400779108690.

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Tarasova, E. A., I. A. Tarasova, K. B. Gurieva, and V. V. Looze. "Study of the impact of storage conditions on the safety of macaroni products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 10 (October 20, 2022): 643–52. http://dx.doi.org/10.33920/igt-01-2210-03.

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The safety of macaroni products largely depends on the storage conditions. Maintaining the optimal temperature and humidity conditions in the warehouse ensures the storage of macaroni products with the least quality changes. Based on the results of the research, scientifically substantiated parameters of temperature and relative air humidity in the warehouse, which ensure the safety of macaroni products throughout the established shelf life, are recommended.

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Norma Idene, Masniar Sitorus, Liyus Waruwu, Albiner Siagian, and Elvri Simbolon. "Potensi Wisata Bahari sebagai Daya Tarik Wisatawan di Pantai Macaronis Resort Desa Silabu Mentawai." Gemawisata: Jurnal Ilmiah Pariwisata 21, no. 2 (2025): 95–102. https://doi.org/10.56910/gemawisata.v21i2.672.

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Although Macaronis Beach in Silabu Village, North Pagai District, is well-known as one of the top surfing spots with reliable and difficult waves that draw surfers from all over the world, its marine tourism potential has not been completely realized. In light of this potential, the purpose of this study is to investigate the allure of maritime tourism in the Macaronis Resort region and how it affects visitor interest. This study uses qualitative approaches and collects data through interviews, documentation, data analysis, and direct observation. Two resort managers, two visitors, and the hea

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Tarasova, I. A., and E. A. Tarasova. "Study of the amino acid composition of macaroni products under the influence of different storage temperatures." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 2 (February 15, 2021): 147–52. http://dx.doi.org/10.33920/igt-01-2102-11.

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The article presents the studies of the amino acid composition in the samples of macaroni products by the method of chromatographic analysis. Amino acids were separated by ion exchange chromatography, reacted with ninhydrin, and their content was determined by photometric detection at a wavelength of 570 nm. Amino acid compositions of three samples of macaroni products stored at temperatures 20±2°C, 30±2°C and 40±2°C were investigated. The biological value of macaroni products proteins was determined by a comparative method for analyzing the quantitative content of amino acids with the ideal p

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Klages, NTW, RP Gales, and D. Pemberton. "Dietary Segregation of Macaroni and Rockhopper Penguins at Heard Island." Wildlife Research 16, no. 6 (1989): 599. http://dx.doi.org/10.1071/wr9890599.

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This paper reports on the first quantitative study of the diet of macaroni and rockhopper penguins (Eudytes chrysolophus and E. chrysocome) undertaken on sub-Antarctic Heard Island. Stomach contents were sampled during the late incubation and early chick-rearing phase. Both penguin species generally fed on euphausiids and fish, albeit in different proportions and frequently on different species and sizes. In particular, macaroni penguins consumed considerably more fish on a per cent mass basis (23.2 v. 8.0%), selecting larger sized prey than rockhopper penguins did. It is hypothesised that the

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Too, B. C., and N. M. Thuy. "Effect of partial replacement of wheat flour with flour/starch containing resistant starch on macaroni quality." Food Research 7, no. 4 (2023): 5–15. http://dx.doi.org/10.26656/fr.2017.7(4).1029.

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The present study aimed to add high resistant starch (RS) flours including black beans, mung beans, green bananas and purple sweet potatoes as well as potato starch starches into the macaroni formulation. The RS of the materials used was analyzed. The physical, chemical, textural, qualitative and organoleptic values of macaroni products were measured and determined. A significant difference (P<0.05) in RS content of food ingredients was obtained, in which potato starch was the highest at 56.43% and black turtle beans powder was at least 16.59%. Swelling and water absorption showed an invers

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Wahyuni, Maulidha Dwi, and Syah Riza Octavy. "Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence." Jurnal Pariwisata dan Perhotelan 1, no. 2 (2023): 13. http://dx.doi.org/10.47134/pjpp.v1i2.1903.

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Laporan ini merupakan hasil penelitian mengenai Standar Pengolahan Macaron di Pastry Hotel Novotel Nusa Dua. Latar belakang dari penulisan ini adalah standar pengolahan yang digunakan oleh para staff dalam pembuatan macaron. Tujuannya agar penulis dapat mengetahui bagaimana hasil dari macaron yang dibuat sesuai dengan standar resep dan pengolahan yg ada di pastry Novotel Bali Nusa Dua Hotel & Residence. Metode penelitian yang digunakan dalam laporan ini yaitu melalui wawancara, observasi dan dokumentasi. Hasil dari pengumpulan data tersebut kemudian dianalisis menggunakan Teknik Analisa De

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Tarasova, I. A. "Influence of technological processes on consumer properties of macaroni products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 6–9. http://dx.doi.org/10.33920/igt-01-2012-01.

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The article provides information about the impact of technological processes on the consumer properties of macaroni products; the recommendations on the technological process for obtaining macaroni products with the best consumer properties are given.

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Sudirman, Zainal, Muhammad Ghufron Fuadi, and Haerani Tahir. "RANCANG BANGUN MESIN PEMBUAT MAKARONI DENGAN PENGGERAK MOTOR LISTRIK 1 HP." JURNAL CRANKSHAFT 8, no. 2 (2025): 42–49. https://doi.org/10.24176/cra.v8i2.15026.

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Abstract - The advancement of technology in the modern era has significantly driven the adoption of machinery in the food industry to enhance production efficiency, product consistency, and cost-effectiveness. Among the various processed food products, macaroni—produced primarily from wheat flour—has gained popularity due to its unique texture, taste, and adaptability to various culinary applications. However, in Indonesia, small and medium-sized enterprises (SMEs) often rely on raw macaroni materials supplied by large manufacturers, which increases dependency and production costs. This study

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Astiana, Rachmat, Naufal Ihsan, and Rosie Oktavia Puspita Rini. "PENGGUNAAN AQUAFABA KACANG ARAB SEBAGAI ALTERNATIF PENGGANTI PUTIH TELUR DALAM PEMBUATAN MACARON." Jurnal Manajemen Kuliner 2, no. 1 (2023): 10–18. http://dx.doi.org/10.59193/jmn.v2i1.109.

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Macaron is an Italian pastry made from almond flour, sugar and egg whites. This research was developed to use chickpea aquafaba as a substitute for egg whites in macaron. This research was conducted as a way to find alternatives for those who have allergies or vegetarians, vegans and lacto vegetarians, to be able to consume macaron products. The method used was an experiment with organoleptic tests on 33 trained and untrained panelists as respondents. The results of this study indicate that the texture of aquafaba macaron is not as crunchy as using egg white, in terms of taste it is not too sw

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Tarasova, I. A., and T. A. Petryanina. "Study of market conditions and assortment of macaroni products sold in the Moscow retail chain." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 21–25. http://dx.doi.org/10.33920/igt-01-2012-04.

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The article provides information about the state of the macaroni products market, analyzes the assortment and consumer properties of the products presented in the Moscow retail chain, and identifies samples of macaroni products with the best and worst consumer properties.

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Baskoro, Angga Pradipta. "MANAJEMEN IKLAN MEDIA CETAK MAKANAN RINGAN KRIPIK KUNYUK." JIKE : Jurnal Ilmu Komunikasi Efek 3, no. 1 (2019): 14–26. http://dx.doi.org/10.32534/jike.v3i1.631.

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The competition to find work in this competitive era of globalization while the jobs offered are limited and most of the company always looking for the experience in terms of the work at first to be able to work with good quality. Entrepreneurship is the one way to keep work and make a career for their lives in the future. One of the businesses that can easily recommend it to the public is business meals or similar culinary snacks. One type of snack food is macaroni that is one of the specialties in the shape of Italy is unique and very popular in the world, including in Indonesia. The macaron

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Apaydin, M., M. Varer, G. Sezgin, and U. Yetkin. "The macaroni sign." Journal of the Belgian Society of Radiology 94, no. 5 (2011): 297. http://dx.doi.org/10.5334/jbr-btr.672.

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Hutachok, Nuntouchaporn, Pimpisid Koonyosying, Narisara Paradee, Rajnibhas Sukeaw Samakradhamrongthai, Niramon Utama-ang, and Somdet Srichairatanakool. "Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats." Foods 12, no. 3 (2023): 534. http://dx.doi.org/10.3390/foods12030534.

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Macaroni is a commercially available Italian food product that is popular among consumers around the world. The supplementation of green tea extract (GTE) and turmeric curcumin extract (TCE) in macaroni may serve as promising and beneficial bioactive ingredients. We aimed to produce functional macaroni, assess the degree of consumer satisfaction and study the antidiabetic activity in diabetic rats. In this study, macaroni was fortified with GTE, TCE and a mixture of GTE and TCE ratio of 1:1, w/w (GTE/TCE)., The resulting products were then analyzed in terms of their chemical compositions, whil

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Subhan, Febrina Arfi, and Aminul Ummah. "UJI KUALITATIF ZAT PEWARNA SINTETIS PADA JAJANAN MAKANAN DAERAH KETAPANG KOTA BANDA ACEH." AMINA 1, no. 2 (2020): 67–71. http://dx.doi.org/10.22373/amina.v1i2.35.

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The synthetic dyes Rhodamin B and Methanyl Yellow are still often added to snacks to make the colors of snacks more obvious and people are interested in consuming them. Its use in long-term food products can cause cancer. The purpose of this study was to analyze synthetic dyes in chips, red macaroni, steamed cakes, yellow macaroni, bread jam and guava juice around the Ketapang area of Banda Aceh City. The research method used is the Spot Test Analysis conducted qualitatively at the LPPOM MPU Laboratory in Banda Aceh City. The test results on the three samples namely chips, red macaroni, and

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Hardiansya Hardiansya, Faruq Lamusa, and Harnida Wahyuni Adda. "Penerapan Analisis SWOT terhadap Branding Produk ( Studi Kasus Usaha Cemilan Macaroni yang ada di kota palu )." Transformasi: Journal of Economics and Business Management 2, no. 2 (2023): 146–55. http://dx.doi.org/10.56444/transformasi.v2i2.737.

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Macaroni is a pasta that looks like a small pipe that is bent to form an arc. Macaroni comes from the word maccheroni which was adapted from the Sicilian language maccaruni which means dough made with power. Macaroni is made from wheat flour, water and wheat flour. Macaroni contains iron, folic acid, vitamin B1, vitamin B2, and vitamin B3. The specific objectives of this research study are: to provide creative and innovative capabilities, to be keen to see opportunities and to always be open to any input and positive changes that can lead a business to continue to grow. Business must hav

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Alshehry, Garsa, Rokayya Sami, Eman Algarni, et al. "Development and Characterization of Novel Macaroni Product Prepared from Grain and Legume." Journal of Biobased Materials and Bioenergy 16, no. 1 (2022): 104–10. http://dx.doi.org/10.1166/jbmb.2022.2160.

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In the current research the functional and value added macaroni was prepared with fortification of lentil, millet, and white rice flour as ingredients with wheat semolina. The proximate composition, physico-chemical analysis such as phenolic content, flavonoid content and antioxidant activity of the raw materials were investigated. The cooking quality, color, and sensory properties of different macaroni blends were also estimated. The results showed that the lentil had significant (p < 0.05) higher amounts of nutritional compositions such as crude protein (25.38%) and crude fiber (12.47%).

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Littlehales, Emma, Eric Levi, Nikki Mills, Russell Metcalfe, and James Hamill. "Double button battery ingestion – The “macaroon” sign." Journal of Pediatric Surgery Case Reports 36 (September 2018): 36–39. http://dx.doi.org/10.1016/j.epsc.2018.06.013.

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