Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Anang Lastriyanto"'
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 3, Pp 274-284 (2024)
In the field of computer vision, image segmentation using a clustering approach was employed. This non-destructive method was applied to process ohmic heating in honey, aiming to achieve an efficient and time-saving mass production process. The K-mea
Externí odkaz:
https://doaj.org/article/2bff606833d44cde883a9ebd2db1f8ee
Autor:
Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 1, Pp 45-54 (2024)
This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite des
Externí odkaz:
https://doaj.org/article/a8c98ebaba2944649a03094de6fb373d
Autor:
Vincentia Veni Vera, Anang Lastriyanto, Fajri Anugroho, Adi Sulianto, Wahyunanto Agung Nugroho
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 29, Iss 3 (2024)
Finished leather, a primary material for making shoes, bags, and wallets, is processed through tanning to remove veins and feathers. Liquid waste contains a high demand for chemical oxygen (COD), chloride, chromium, and sulfide that can affect river
Externí odkaz:
https://doaj.org/article/fecc61580016430b902ced8aead3d292
Autor:
Angelina Risky Maharani, Naufal Akbar Aryandra, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh, Lilik Eka Radiati
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 3, Pp 179-188 (2023)
Honey powder is a solution to overcome the weakness of liquid honey. This study aims to determine the characteristics of the addition of maltodextrin and gum arabic as fillers and their ratio to produce the best honey powder characteristics in terms
Externí odkaz:
https://doaj.org/article/49db220839ba4f038a28f7ed2a5a3a91
Autor:
Anang Lastriyanto, Sasongko Aji Wibowo, Khoiril Anam, Muhammad Amin Muzaki, Vincentia Veni Vera, Istifar Yogi Prayogi
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 11, Iss 2, Pp 314-324 (2023)
Madu dihasilkan oleh lebah yang berbentuk cairan kental dan memiliki rasa manis berasal dari nektar bunga. Pemanasan madu karet bertujuan mencegah proses fermentasi dengan cara mengurangi kadar air pada madu karet. Pemanasan dengan menggunakan pemana
Externí odkaz:
https://doaj.org/article/d5e96afaf4904839a3332b5bd7478da5
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 11, Iss 2, Pp 134-146 (2023)
Extraction is one of the important processes for obtaining anthocyanins as natural dyes. The aim of this study is to investigate the performance of the extraction apparatus using ohmic technology to produce anthocyanins. This study used a series of o
Externí odkaz:
https://doaj.org/article/6cd87a3497c74c689cad3b7cafc4a43b
Autor:
Sasongko Aji Wibowo, Anang Lastriyanto, Vincentia Veni Vera, Bambang Susilo, Sumardi Hadi Sumarlan, La Choviya Hawa, Elok Zubaidah
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 10, Iss 2, Pp 203-212 (2022)
Madu berguna untuk proses metabolisme tubuh pada manusia namun memiliki sifat higrokopis sehingga perlu penanganan pascapanen. Kualitas madu dipengaruhi oleh kadar air. Kadar air yang tinggi menyebabkan madu mudah berfermentasi dengan khamir. Proses
Externí odkaz:
https://doaj.org/article/297e5b2dffb64bc9974668a0c19f4fea
Publikováno v:
Jurnal Teknologi Pertanian, Vol 23, Iss 2, Pp 139-150 (2022)
Lerak (Sapindus rarak DC.) is one of the fruits with a main active compound called saponin. Saponins function as natural surfactants with foaming and emulsifying properties. Lerak in Indonesia is widely used as a traditional detergent. Using lerak es
Externí odkaz:
https://doaj.org/article/fd55824e5bc54467acce0e476983b802
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 10, Iss 1, Pp 55-65 (2022)
Buah jambu biji (Psidium guajava L.) adalah buah klimakterik yang umum dibudidayakan di negara Indonesia. Sebagai buah klimakterik, buah jambu biji memiliki umur simpan yang pendek. Teknologi penyimpanan tekanan rendah (hipobarik) adalah salah satu t
Externí odkaz:
https://doaj.org/article/14860fbfc35348498e19ac90e784d2ab
Autor:
Anang Lastriyanto, Silvi Astri Cahyani
Publikováno v:
PFTJ: Pasundan Food Technology Journal, Vol 8, Iss 2, Pp 34-37 (2021)
Honey that has a moisture content above 22% should be done moisture reduction process. reduction of water content is done so that honey does not undergo fermentation and has a longer shelf life. One of the ways that can be used to reduce water conten
Externí odkaz:
https://doaj.org/article/9e6970efa7c140cdaf114000953034ce