Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Arba Susanty"'
Publikováno v:
Jurnal Riset Teknologi Industri. 12:159-168
Packaging, temperature and storage time, secondary metabolic content and antioxidant capacity of beverage products are important things to note. The purpose of this study was to determine the type of bottle packaging and storage temperature on second
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f274751b0eb1017bf48f5dbc88e378b5
https://doi.org/10.26578/jrti.v12i2.4355
https://doi.org/10.26578/jrti.v12i2.4355
Publikováno v:
Jurnal Riset Teknologi Industri. 15:487
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aed4a5d98477fb7294ee7b8c686231d3
https://doi.org/10.26578/jrti.v15i2.7361
https://doi.org/10.26578/jrti.v15i2.7361
Autor:
Arba Susanty
Publikováno v:
Jurnal Riset Teknologi Industri. 15:463
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c8b48c1343925295c60fee8a259dfbb
https://doi.org/10.26578/jrti.v15i2.7462
https://doi.org/10.26578/jrti.v15i2.7462
Publikováno v:
Jurnal Riset Teknologi Industri. 11:123-130
Penelitian pembuatan konsentrat sari buah naga merah telah dilakukan. Tujuan penelitian ini adalah mengetahui pengaruh rasio buah naga merah:sukrosa dan waktu osmosis terhadap sifat kimia konsentrat sari buah naga merah ( Hylocereus polyrhizus ) . Pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::728468b1382ba41f317f1e21051c1f18
https://doi.org/10.26578/jrti.v11i2.3464
https://doi.org/10.26578/jrti.v11i2.3464
Autor:
Arba Susanty, Eldha Sampepana
Publikováno v:
Jurnal Riset Teknologi Industri. 11:76-82
Buah naga merah ( Hylocereus polyrhizus ) memiliki buah dengan kulit berwarna merah dan daging berwarna merah keunguan. Buah naga segar memiliki kadar air tinggi yaitu 90% sehingga masa simpan buah ini berkisar antara 7-10 hari pada suhu 14 o C. Ting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc31a60c0432933492341fd9134c92d6
https://doi.org/10.26578/jrti.v11i2.3011
https://doi.org/10.26578/jrti.v11i2.3011
Autor:
Arba Susanty
Publikováno v:
Jurnal Riset Teknologi Industri. 10:152-161
The shrimp had higher levels of protein and high biological value. Crustasea is classified as a complete protein. Protein is very susceptible to denaturation, followed by coagulation. Protein coagulation will effect on shrimps texture. The clumping t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e84b0aa30e06ba1b54249c4722aca672
https://doi.org/10.26578/jrti.v10i2.2567
https://doi.org/10.26578/jrti.v10i2.2567
Autor:
Arba Susanty, Hermanto Hermanto
Publikováno v:
Jurnal Riset Teknologi Industri. 9:56-63
Palm oil mills produce wastewater containing organic matter that has the potential to produce biogas as an energy source. Up-Flow Anaerobic Sludge Blanket (UASB) bioreactor is a wastewater treatment technology that has a high organic content, with us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcd10ca2b03c46f2cb523be4c935a140
https://doi.org/10.26578/jrti.v9i1.1704
https://doi.org/10.26578/jrti.v9i1.1704
Autor:
Arba Susanty
Publikováno v:
Jurnal Riset Teknologi Industri. 9:30-40
Seaweed Eucheuma cottonii can be used as raw material for making jelly candy. Jelly candy has a soft chewy texture and elastic. Rosella flower have a pharmacological effect. This effect due to the active substance content such as gossypetin, anthocya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dcdbeb66860fd0684c44ca536157cb0
https://doi.org/10.26578/jrti.v9i1.1699
https://doi.org/10.26578/jrti.v9i1.1699
Autor:
Arba Susanty, Titiek Pujilestari
Publikováno v:
Jurnal Riset Teknologi Industri. 8:112-122
Jelly candy has a soft chewy texture and elastic. A chewy and elastic property is highly dependent on the gel-forming material used. Eucheuma cottonii is carrageenan seaweed. Carrageenan is one of the gel-forming materials. Carrageenan gels are fragi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::575ac88fc488050bbad3a4af007997e6
https://doi.org/10.26578/jrti.v8i16.1559
https://doi.org/10.26578/jrti.v8i16.1559
Autor:
Arba Susanty, Hermanto Hermanto
Publikováno v:
Jurnal Riset Teknologi Industri. 10:88-93
Biogas contain a number of other impurities such as hydrogen sulfide (H 2 S) and carbon dioxide (CO 2 ). The presence of carbon dioxide can decrease the burning calorie value while hydrogen sulfide is corrosive to many metals. Through modification of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8b4035ebb91519c61364ee104255b52
https://doi.org/10.26578/jrti.v10i1.1760
https://doi.org/10.26578/jrti.v10i1.1760