Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Hari Hariadi"'
Publikováno v:
Research in Agricultural Engineering, Vol 70, Iss 1, Pp 23-34 (2024)
Ohmic heating is an emerging technology currently in high demand for application in various processes. In this research, a prototype of a multipurpose ohmic heating apparatus was successfully designed, fabricated, and tested. This apparatus was desig
Externí odkaz:
https://doaj.org/article/208680134c9848edbea533973da4a606
Autor:
Laila Rahmawati, Hari Hariadi
Publikováno v:
Agrointek, Vol 17, Iss 4, Pp 844-853 (2023)
Food adulteration is one of the biggest concerns of quality control. Food adulteration is adding or replacing a product with one or more similar products to increase economic value. Unwanted food adulteration in bean flour was mixing beans with other
Externí odkaz:
https://doaj.org/article/a4d1bb9c85614c7caea514444312afff
Publikováno v:
International Journal of Fruit Science, Vol 23, Iss 1, Pp 116-134 (2023)
ABSTRACTMango dregs are a by-product that can be used as raw material for fruit leather because of their sufficient fiber and sugar content. The plasticizer forms the desired fruit leather texture that is not brittle and can be rolled up. This study
Externí odkaz:
https://doaj.org/article/e464d064bc8a4cc9b14982f287c4e938
Autor:
Haris Maulana, Eso Solihin, Lucyana Trimo, Syarif Hidayat, Acep Atma Wijaya, Hari Hariadi, Suseno Amien, Dedi Ruswandi, Agung Karuniawan
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e20203- (2023)
Genetic studies on yield and yield quality are becoming benchmarks for farmers and industry in selecting and developing varieties. Evaluations that combine various stability statistics can provide more accurate information to select the ideal genotyp
Externí odkaz:
https://doaj.org/article/e903e72853e74affb935ba842c96701d
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 5, Iss 2, Pp 130-137 (2022)
Orange-fleshed sweet potato (Ipomoea batatas) carotenoids were encapsulated in maltodextrin and whey protein concentrates by spray-drying to promote dispersibility in water and looked for the best encapsulant concentration in both encapsulants. The m
Externí odkaz:
https://doaj.org/article/d770d3263bf643fc865f153b24e5bcd3
Autor:
Barolym Tri Pamungkas, Ayu Safitri, Firman Rezaldi, Muhammad Andry, Lucky Dita Agustiansyah, M. Fariz Fadillah, Fajar Hidayanto, Hari Hariadi
Publikováno v:
Biotik: Jurnal Ilmiah Biologi Teknologi dan Kependidikan, Vol 10, Iss 2, Pp 179-196 (2022)
Telang flower kombucha (Clitoria ternatea L) is a functional probiotic drink that has antifungal properties. This study aimed to examine the antifungal activity of the probiotic bath soap formulation fermented kombucha telang flower against Trycophyt
Externí odkaz:
https://doaj.org/article/005eebc56ee746cda86dc8af463e4623
Publikováno v:
Agrointek, Vol 16, Iss 1, Pp 18-27 (2022)
Duku (Lansium domesticum) is of tropical fruit which has a short shelf life of around 3-5 days at room temperature. There were many methods that were used to prolong the shelf life of duku, the one method that is commonly found is Modified Atmosphere
Externí odkaz:
https://doaj.org/article/1eab594aae184189959bed46bf0ebf78
Publikováno v:
Journal of Applied Agricultural Science and Technology, Vol 4, Iss 2, Pp 189-195 (2020)
Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon
Externí odkaz:
https://doaj.org/article/e91387ab17bc49b88dfebecc2a60b009
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 5, Iss 1, Pp 375-384 (2017)
Tujuan penelitian adalah mempelajari formulasi tepung komposit dengan mengoptimalkan penggunaan bahan baku tanpa mengurangi mutu yang dihasilkan. Metode yang digunakan adalah penerapan linier programming. Faktor pembatas yang digunakan yaitu perbandi
Externí odkaz:
https://doaj.org/article/f565db85f9b2471485dfbca26249b503
Autor:
Ade Chandra Iwansyah, Hilman Fauzi, Wisnu Cahyadi, Hari Hariadi, Ashri Indriati, Riuh Wardhani, Hazrulrizawati Abd Hamid
Publikováno v:
International Journal of Food Engineering. 19:133-141
New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59cd6105a12971e75eb5d7d62cb9aaaa
https://doi.org/10.1515/ijfe-2022-0170
https://doi.org/10.1515/ijfe-2022-0170