Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Arifin Dwi Saputro"'
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 12, Iss 1, Pp 1-13 (2024)
Penurunan kualitas cabai rawit pertama kali yang dapat dilihat secara langsung adalah dari perubahan warna. Penelitian ini mengklasifikasikan kualitas cabai rawit segar berdasarkan perubahan warna selama penyimpanan. Selain itu, model kinetika peruba
Externí odkaz:
https://doaj.org/article/3c717ed6466c4a80acf92dc744b2e37e
Autor:
Satria Bhirawa Anoraga, Rosnah Shamsudin, Muhammad Hazwan Hamzah, Suzannah Sharif, Arifin Dwi Saputro
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35537- (2024)
Cocoa is considered to be one of the most significant agricultural commodities globally, alongside Palm Oil and Rubber. Cocoa is the primary ingredient in the manufacturing of chocolate, a globally popular food product. Approximately 30 % of cocoa, s
Externí odkaz:
https://doaj.org/article/b4d1c14f522246b3929276e8b5a861e3
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 22, Iss 7, Pp 480-492 (2023)
Proanthocyanidin is a phenolic compound in red sorghum grains that is popular as an antioxidant agent for food, supplement, and nutraceuticals. The development of microwave-assisted extraction (MAE) of proanthocyanidins (PA) from the grains is needed
Externí odkaz:
https://doaj.org/article/650f4cb96ce145339f75cf7872d0f3db
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 11, Iss 1, Pp 1-14 (2023)
Kolang-kaling merupakan produk minimally processed yang masih akan terus menunjukkan perubahan kualitas selama penyimpanan. Produk ini memiliki transpirasi yang tinggi sehingga cepat menunjukkan tanda-tanda kerusakan produk, seperti tekstur, kadar ai
Externí odkaz:
https://doaj.org/article/fd610d500b37480d8ca63fef1b0f814b
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 1, Pp 118-128 (2023)
Vegetable oil is commonly used for cooking and frying at high temperatures. Information on the oil's specific heat in a process can help estimate the time and energy spent to reach a particular temperature. However, finding an accurate and affordable
Externí odkaz:
https://doaj.org/article/36c4174c85804de4b601f8faef25d0b5
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 12, Iss 1, Pp 139-151 (2023)
The process of freezing foodstuffs can be done by using a cold metal plate that is in contact with the frozen material (contact plate freezing). The magnitude of contact Force Compressive applied needs to be controlled so as not to damage the frozen
Externí odkaz:
https://doaj.org/article/53057693f0504aa3b27301c31faf86dd
Autor:
Arifin Dwi Saputro, Mira Aprilia Nur Fadilah, Samuel Keegen Bangun, Sri Rahayoe, Joko Nugroho Wahyu Karyadi
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 11, Iss 4, Pp 658-670 (2022)
Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without add
Externí odkaz:
https://doaj.org/article/ca6e1f4cc411489faa921cf1881c0e29
Publikováno v:
Agritech, Vol 41, Iss 3, Pp 246-256 (2021)
Tomat adalah salah satu komoditas hortikultura yang bernilai ekonomis tinggi dan berpotensi untuk diekspor. Buah tomat memerlukan penanganan serius, terutama dalam hal peningkatan hasil, mutu, dan penanganan pascapanennya. Salah satu tahapan pascapan
Externí odkaz:
https://doaj.org/article/205527f3becd4fd4b5e9a1d1769db46d
Effect of Antioxidant and Pro-oxidant on the Stability of Microencapsulated Squalene by Spray Drying
Publikováno v:
Agritech, Vol 41, Iss 1, Pp 49-57 (2021)
Natural hydrocarbon compounds are extremely in high demand across various applications. For instance, squalene (SQ) is widely used in cosmetic and food supplement industries, due to beneficial health components. The aim of this study was to investiga
Externí odkaz:
https://doaj.org/article/664a91e6703949b1ae76f7deb0f37f2d
Publikováno v:
Agrointek, Vol 15, Iss 1, Pp 80-91 (2021)
Most of Indonesia’s fresh produces are belong to the climacteric group, which needs certain handling, especially for storage management. Information on the respiration rate in various temperatures and times is an important aspect on designing the s
Externí odkaz:
https://doaj.org/article/4a965e5b1ad744cbb6f036cd37e8bb76