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Potential of Modified Flour Derived from The Bamboo Shoot and Swamp Tuber Origin from South Kalimantan as Environmentally Friendly Food

Autor: E Setiawati, S Hamdi, S Hidayati, D M Amaliyah, null Miyono, R Salim, B T Cahyana

Publikováno v: IOP Conference Series: Earth and Environmental Science. 950:012034

To reduce dependence on wheat flour, it is necessary to find substitutes for flour from local food. As local food, bamboo shoots (betung) and swamp tubers (alabio and nagara) have the potential to be processed into flour even though they have relativ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::75cb1022f842deae8ad986a0cafce1e2
https://doi.org/10.1088/1755-1315/950/1/012034

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Effect of Temperature and Residence Time Torrefaction Palm Kernel Shell On The Calorific Value and Energy Yield

Autor: A. Rm Akbar, Karelius, Made Dirgantara, B. T. Cahyana, Komang Gde Suastika

Publikováno v: Journal of Physics: Conference Series. 1428:012010

Torrefaction was thermochemical processes to make biomass a fuel that had better properties, such as increased carbon content and calorific value. It was a temperature-sensitive process that was effective between 200 °C and 300 °C in an inert envir

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3f845d3646f161b02b4bda5c31e5cbde
https://doi.org/10.1088/1742-6596/1428/1/012010

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Akademický článek

Effect of Temperature and Residence Time Torrefaction Palm Kernel Shell On The Calorific Value and Energy Yield.

Autor: M Dirgantara, Karelius, B T Cahyana, K G Suastika, A RM Akbar

Publikováno v: Journal of Physics: Conference Series; 2019, Vol. 1428 Issue 1, p1-1, 1p

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