Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Arie Febrianto Mulyadi"'
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 6, Iss 4, Pp 409-423 (2023)
Tobacco (Nicotiana tabaccum L.) is an agricultural commodity in Indonesia, with production reaching 261.40 thousand tonnes in 2020. Tobacco leaves contain flavonoids and alkaloids, which are helpful as antibacterial, antifungal, and anti-insect agent
Externí odkaz:
https://doaj.org/article/5b167b8183a4417083074bf3e9281c31
Autor:
Arie Febrianto Mulyadi, Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, Rafika Arofatul Lama’ah
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 2, Pp 171-181 (2022)
This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40
Externí odkaz:
https://doaj.org/article/8df23fc8d17643c190c070293d971392
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 5, Iss 3, Pp 149-158 (2016)
Abstrak Tujuan penelitian untuk mengetahui pengaruh konsentrasi gliserol dan ekstrak daun beluntas, serta mengetahui kombinasi konsentrasi gliserol dan ekstrak daun beluntas yang tepat untuk menghasilkan edible film antibakteri yang memiliki kuali
Externí odkaz:
https://doaj.org/article/5ed09d6d9e5143c8a057d876e8c257d9
Autor:
Arie Febrianto Mulyadi
Publikováno v:
Journal of Innovation and Applied Technology, Vol 2, Iss 1, Pp 205-209 (2016)
ABSTRACT The business of snack food is an prospective of a business that is most preferred by many people because it does not need a lot of capital, simple, and profitable. In Batu city, there are two members of SMEs that produce stick functional ar
Externí odkaz:
https://doaj.org/article/29bc350110a64f6e89e4b7ae1f815364
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 2, Pp 101-106 (2016)
The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the bes
Externí odkaz:
https://doaj.org/article/7c1e0a8c41e146f9a4f7a1586636a2e0
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 4, Iss 2, Pp 89-96 (2015)
Abstrak Penelitian ini bertujuan untuk memperoleh informasi umur simpan dari minuman sari buah sirsak yang dihasilkan unit usaha ABEC berdasarkan kerusakan fisik dan kimia dengan metode Accelerated Shelf Life Testing (ASLT) dengan model persamaan
Externí odkaz:
https://doaj.org/article/514de913465144debc149de8e568e50d
Autor:
Arie Febrianto Mulyadi
Publikováno v:
Journal of Innovation and Applied Technology, Vol 1, Iss 1, Pp 37-43 (2015)
ABSTRACT In Batu, 2 SMEs which produce fruit drink and beverage. SMEs "Sumber Barokah", producies strawberry and mulberry juice beverage with the brand "Arohmah" and SMEs "Tiga Bersaudara" Pepino juice products under the brand Nature Fresh. The curr
Externí odkaz:
https://doaj.org/article/9f085b701c6548ce8115a6c58afcdb72
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 3, Iss 3, Pp 119-126 (2014)
Abstrak Penelitian ini bertujuan untuk mengetahui kelayakan teknis dan finansial dari produksi asap cair dan karbon aktif tempurung kelapa. Bahan dasar yang digunakan adalah tempurung kelapa. Asap Cair memiliki banyak manfaat untuk mengawetkan bahan
Externí odkaz:
https://doaj.org/article/e6876418d0f342388d35ab37c07352fc
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 3, Iss 2, Pp 73-82 (2014)
Abstrak Daun suji (Pleomele angustifolia N.E.Br.) merupakan daun yang dapat digunakan sebagai pewarna pada makanan, namun penggunaannya masih kurang praktis, oleh karena itu perlu dilakukan pembuatan pewarna alami dari daun suji dengan cara dijadikan
Externí odkaz:
https://doaj.org/article/a837d097004e4a63846a14798cc4a6bc
Publikováno v:
Journal of Enviromental Engineering and Sustainable Technology. 4:50-54
Non-thermal pasteurization process using Pulsed Electric Field (PEF) today has been used particularly in processed food products are easily contaminated. One cause contamination of processed products is the high number of microbes in the product exam