Výsledky vyhledávání - "Karyadi Joko"

Akademický článek

Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature

Autor: Saraswati Samodra Ailsa, Nugroho Wahyu Karyadi Joko, Yuni Susanti Devi, Sri Mahanani Riski, Ferry Surya Dwinata Vincentius, Kharisma Rahmawati Dian, Febriansyech Personanta Sinuhaji Prasetya, Kurniawati Musyrifah

Publikováno v: BIO Web of Conferences, Vol 96, p 02002 (2024)

Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and ex

Externí odkaz: https://doaj.org/article/7da06a4e60dc483da42942ac755124eb

Zobrazit plný text záznamu

Akademický článek

Modeling Respiration Rate of Bell Pepper (Capsicum anuum L.) Under Hypobaric Storage Through Dimensional Analysis.

Autor: Maharani, Dewi Maya, Bintoro, Nursigit, Wahyu Karyadi, Joko Nugroho, Saputro, Arifin Dwi

Publikováno v: Pertanika Journal of Science & Technology; Aug2024, Vol. 32 Issue 5, p2259-2280, 22p

Zobrazit plný text záznamu

Akademický článek

Design of a low-cost IoT-based data logger for monitoring the palm sugar drying system using ESP32 and Modbus/MQTT conversion.

Autor: Kusuma, Redika Ardi, Karyadi, Joko Nugroho Wahyu, Rahayoe, Sri

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1386 Issue 1, p1-15, 15p

Zobrazit plný text záznamu

Akademický článek

Physical characteristics of extrudate from mixed corn gritsoybean flour with treatments of moisture content and extruder barrel temperature

Autor: Sri Mahanani Riski, Nugroho Wahyu Karyadi Joko, Yuni Susanti Devi, Saraswati Samodra Ailsa, Ferry Surya Dwinata Vincentius, Kharisma Rahmawati Dian, Personanta Sinuhaji Prasetya Febriyansyech

Publikováno v: BIO Web of Conferences, Vol 80, p 04006 (2023)

Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impa

Externí odkaz: https://doaj.org/article/90661852ef22450194888661ffdb61b7

Zobrazit plný text záznamu