Zobrazeno 1 - 10 of 17 pro vyhledávání: '"E. S. Wulandari"'
1
Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency
Autor: E. S. Wulandari, Sudarminto Setyo Yuwono, Kiki Fibrianto, Elok Waziiroh, Laila Yum Wahibah, W B Sunarharum, Erni Sofia Murtini
Publikováno v: Journal of Innovation and Applied Technology, Vol 4, Iss 2, Pp 766-770 (2018)
Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6fca416496a84b83b352c922bf7d33e
https://jiat.ub.ac.id/index.php/jiat/article/view/183
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2
Sensory optimization of formulated coffee mix from pedada seed (Sonneratia caseolaris) and robusta coffee (Coffea canephora)
Autor: E S Wulandari, K C Herlambang, null Jariyah, K Fibrianto
Publikováno v: IOP Conference Series: Earth and Environmental Science. 924:012029
Pedada seed is one of potential anti-oxidant resources of coastal plants which is under-utilized. In this current study, pedada seed was formulated in to Robusta coffee to develop a novel coffee mix. The purpose of this study was to obtain the most i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::578bfbe1342457d278d07d8e40c9967a
https://doi.org/10.1088/1755-1315/924/1/012029
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3
Effect of brewing time and duration of listening to Mozart’s symphony on emotions and sensory perception of Wonosari green tea
Autor: A. Izza, N. Hasyati, P. D. G. Caharanis, Kiki Fibrianto, E. S. Wulandari
Publikováno v: IOP Conference Series: Earth and Environmental Science. 475:012016
Mind and body relaxation can be stimulated by consuming tea and enjoying music. While green tea contains L-theanin which stimulate relaxation, music in general may change moods and emotions. This current study aims to determine the effect of listenin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b6d3b77f2cf6ab9fb5c1a3a1a792b7d
https://doi.org/10.1088/1755-1315/475/1/012016
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4
The effect of sucrose and citric acid concentration of Candi banana peels jam on physico-chemical and sensory characteristics
Autor: M. Anggara, E. S. Wulandari, Kiki Fibrianto
Publikováno v: IOP Conference Series: Earth and Environmental Science. 475:012018
Jam is one of complementary foods which has the viscous texture and usually prepared from fruit puree. The fruit contains pectin in which it will be combined with sucrose and acid to form gel. Banana peel also contains the pectin. This current study
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::011f188a389697ad4f95b193ada99876
https://doi.org/10.1088/1755-1315/475/1/012018
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6
Identifying the Quality System of Cocoa Beans to Increase Productivity Using Backpropagation Neural Network Algorithm: A Case Study at Sumber Rejeki Farmers Group, Patuk Gunung Kidul
Autor: R A Kumalasanti, U Lestari, E S Wulandari
Publikováno v: Journal of Physics: Conference Series. 1413:012033
An image is a two-dimensional function (x, y) consisting of a number of finite elements. Image processing uses Backpropagation and Principal Component Analysis (PCA) Artificial Neural Networks. The processed data is the image data of 256 x 256 pixel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::238dbab4e3004ae098183ff572c5a7fa
https://doi.org/10.1088/1742-6596/1413/1/012033
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7
The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea
Autor: Kiki Fibrianto, Aswin Rizky Wardhana, E. S. Wulandari, Laila Yum Wahibah
Publikováno v: Jurnal Aplikasi Teknologi Pangan. 8:100
The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b272f38e098fa9347b7342b2ae155952
https://doi.org/10.17728/jatp.4465
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8
The influence of solid and liquid palate cleansers toward the neutralization effectiveness of chili’s spicy sensation
Autor: K Nurdiani, E S Wulandari, N T Puanda, Kiki Fibrianto
Publikováno v: IOP Conference Series: Earth and Environmental Science. 260:012093
Capsaicin is a compound in chili which is able to bind with TRPV1 sensory nerve receptor. This sensory nerve receptor perceives pain as well as spicy sensation. Consumption of spicy foods will generally leave a residue on tongue and possibly irritate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d23fedc9fc283f7a6d1cb998da587e0e
https://doi.org/10.1088/1755-1315/260/1/012093
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9
Brewing time and temperature optimization of Robusta Dampit Coffee on several drip techniques
Autor: A Jovino, Elok Waziiroh, N C Wandani, M A Rahmawati, E. S. Wulandari, Sudarminto Setyo Yuwono, Kiki Fibrianto, S Fibrianti
Publikováno v: IOP Conference Series: Earth and Environmental Science. 230:012035
This study aims to optimize brewing temperature and time for 5 different drip techniques specifically to obtain optimum total phenolic content and antioxidant activity. These are including Kalita Wave, Chemex, Woodneck Drip Pot, Vietnam Drip and V60.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::01bdf0e03a2b90cd2e89384b8e26670e
https://doi.org/10.1088/1755-1315/230/1/012035
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