Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Devi Yuni Susanti"'
Autor:
Joko Nugroho Wahyu Karyadi, Ailsa Saraswati Samodra, Dian Kharisma Rahmawati, Riski Sri Mahanani, Vincentius Ferry Surya Dwinata, Prasetya Febriyansyech Personanta Sinuhaji, Devi Yuni Susanti
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 12, Iss 1, Pp 26-37 (2024)
Jagung banyak diolah menjadi bahan utama pembuatan makanan ringan namun memiliki kandungan protein yang rendah. Oleh karena itu, perlu dilakukan penambahan protein berupa kacang-kacangan terutama kacang merah. Karakteristik fisik ekstrudat dari prose
Externí odkaz:
https://doaj.org/article/dfc4c8d4a8414555bfa99ab95585b263
Autor:
Devi Yuni Susanti, Joko Nugroho Wahyu Karyadi, Sri Rahayoe, Hanim Zuhrotul Amanah, Octavia Arini, Septi Agustiani Fajriyah
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 12, Iss 1, Pp 38-48 (2024)
An evaluation was carried out on a simple tray dryer of banana slices in the "sale pisang" production. The dryer is designed to use gas fuel and a wood-burning stove as a source of energy. The dryer's performance is analyzed to evaluate its ability t
Externí odkaz:
https://doaj.org/article/f3af5e64d78d44d7a013802b9ae2da2f
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:
Indonesian Journal of Halal Research, Vol 4, Iss 1, Pp 19-25 (2022)
Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the
Externí odkaz:
https://doaj.org/article/8a6866adb6ec45c784ef1651aad5432b
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 4, Pp 270-279 (2021)
Red Sorghum Extract (RSE) rich in proanthocyanidins (PA) was encapsulated in Arabic gum (AG), whey protein isolate (WPI), and xanthan gum (XG) to maintain its bioactive stability and dried by foam-mat drying. Xanthan gum was added as a stabilizer to
Externí odkaz:
https://doaj.org/article/ff23200276b949f891e700daafe8e37e
Publikováno v:
Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement), Vol 1, Iss 1, Pp 109-120 (2015)
Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and
Externí odkaz:
https://doaj.org/article/6c000425040e47399acf36a36a577825
Publikováno v:
Key Engineering Materials. 884:212-219
Ultrasound-Assisted Extraction (UAE) was applied to enhance the bioactive compound extraction from the intact red sorghum grains using water as a green solvent that is relatively more available, safe, and less contaminant to the product application.
Publikováno v:
Advances in Biological Sciences Research.
Publikováno v:
Pertanika Journal of Science and Technology. 28
Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. In Indonesia, coffee becomes more popular, especially among youngsters. In this study, the spray drying process was evaluat
Publikováno v:
Proceedings of the 6th International Conference and Exhibition on Sustainable Energy and Advanced Materials ISBN: 9789811544804
Quantitative analysis on the phenolic extraction from red sorghum grain for production antioxidant material in agitated vessel has been studied. The process is imagined to be controlled by the mass transfer of the functional compounds from surface of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::275417efe05cadf02ecb5151f6e0f4f5
https://doi.org/10.1007/978-981-15-4481-1_72
https://doi.org/10.1007/978-981-15-4481-1_72