Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Heri Cahyono"'
Autor:
Dyah H Wardhani, Heri Cahyono, Hana N Ulya, Andri C Kumoro, Khairul Anam, José Antonio Vázquez
Publikováno v:
AIMS Agriculture and Food, Vol 7, Iss 3, Pp 683-703 (2022)
Viscosity of glucomannan (GM) needs to be modified to support its application for spray drying encapsulation. The purpose of this study was to investigate degradation of GM using cellulase that fulfills viscosity in a spray-dryer specification. This
Externí odkaz:
https://doaj.org/article/a140115240464c7a836f1a093e3183b9
Publikováno v:
Reaktor, Vol 20, Iss 4, Pp 203-209 (2020)
Porang tuber is rich of glucomannan content but contained irritable compounds to be consumed. Ultrasound-assisted extraction (UAE) using isoprophyl alcohol (IPA) was developed as a purification method for glucomannan. This study aimed to determine th
Externí odkaz:
https://doaj.org/article/69e1d957cd864522bdd9facc6faf1d05
Publikováno v:
Jurnal Rekayasa Kimia & Lingkungan, Vol 13, Iss 2, Pp 209-216 (2018)
Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination o
Externí odkaz:
https://doaj.org/article/05e515958c2145768a5a18621fbd671f
Autor:
Heri Cahyono, Iswati Iswati
Publikováno v:
Elementary: Jurnal Ilmiah Pendidikan Dasar, Vol 4, Iss 1, Pp 47-62 (2018)
The students need to plant good characters because the planting of characters must start early, because it will be easier to form. The existing character values of 18 points must absolutely be implemented in each subject and by the level of education
Externí odkaz:
https://doaj.org/article/788cc12004ed4edab05490e75c14cbfe
Autor:
Siswo Sumardiono, Budiyono Budiyono, Heny Kusumayanti, Nada Silvia, Virginia Feren Luthfiani, Heri Cahyono
Publikováno v:
Foods, Vol 10, Iss 12, p 3023 (2021)
Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and tempera
Externí odkaz:
https://doaj.org/article/c127d917cd9541c987af9c6e60d19acf
Publikováno v:
Jurnal Bahan Alam Terbarukan, Vol 6, Iss 2, Pp 132-142 (2017)
Demineralization is required to reduce the ash content of gelatin. Previous studies have confirmed the high quality of gelatin was produced after demineralized using combination of NaCl and aqueous NaOH. The purpose of this study was to determine the
Externí odkaz:
https://doaj.org/article/a9222dc1132c4bf092f5a9820412e6b1
Publikováno v:
Energies, Vol 14, Iss 15, p 4664 (2021)
Agricultural waste, particularly lignocellulose, has been used in the second generation of biogas. Coffee pulp and chicken feathers can be developed as biogas raw materials because of their suitability as a biogas substrate. This study investigates t
Externí odkaz:
https://doaj.org/article/94c4b858924341be9868a372c1c81a15
Autor:
Siswo Sumardiono, Bakti Jos, Isti Pudjihastuti, Arvin M. Yafiz, Megaria Rachmasari, Heri Cahyono
Publikováno v:
Foods, Vol 10, Iss 6, p 1309 (2021)
The disadvantageous properties of sago starch has limited its application in food and industrial processes. The properties of sago starch can be improved by changing its physicochemical and rheological characteristics. This study examined the influen
Externí odkaz:
https://doaj.org/article/bcd5da3c96f64760bf809f16392dbbfe
Autor:
Dyah Hesti Wardhani, José Antonio Vázquez, Dimas Akbar Ramdani, Annisa Lutfiati, Nita Aryanti, Heri Cahyono
Publikováno v:
Bioscience Journal, Vol 35, Iss 1 (2019)
The international standards for top glucomannan flour require a minimum of 70% glucomannan. The glucomannan content of Amorphophallus oncophyllus flour was approximately 60%, with starch as the major impurity. Elimination of starch was expected to in
Externí odkaz:
https://doaj.org/article/7a653c946dd5400ab7567cfdc01b5c5c
Publikováno v:
Abdimas Unwahas: Jurnal Pengabdian Masyarakat Unwahas, Vol 2, Iss 2 (2018)
Di kota Semarang terdapat beberapa UKM penghasil sambal seafood, diantaranya UKM Winafood dan Sambal Sedep Oma yang merupakam UKM mitra bagi program pengabdian masyarakat IbPUD. Kedua UKM sudah mempunyai nomer PIRT dan sertifikasi halal sehingga memp
Externí odkaz:
https://doaj.org/article/0afaf96ac9f94c55a2bd8ea94de87433