Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Noviyan Darmawan"'
Autor:
Ilmanda Zalzabhila Danistya Putri, Prastika Krisma Jiwanti, Ganden Supriyanto, Ilmi Nur Indira Savitri, Kiki Adi Kurnia, Widiastuti Setyaningsih, Brian Yuliarto, Noviyan Darmawan
Publikováno v:
International Journal of Technology, Vol 15, Iss 5, Pp 1271-1281 (2024)
This study reports an electrochemical sensor for detecting aspartame using square wave voltammetry (SWV) on ZnONP/BDDNP electrode. ZnONP/BDDNP was able to oxidize aspartame at a potential of 0.34 V in a phosphate buffer solution pH 2.0 with a curr
Externí odkaz:
https://doaj.org/article/bb128283d032493785dc21de76ce4973
Autor:
Safira Gina, Cintera Rahmagiarti, Isna Mustafiatul Ummah, Cece Sumantri, Irma Herawati Suparto, Noviyan Darmawan
Publikováno v:
Science and Technology Indonesia, Vol 9, Iss 3, Pp 605-612 (2024)
Gelatin is extensively applied in various industries, including food, beverages, cosmetics, and pharmaceuticals. Although the determination of gelatin species is essential for religious, health, and consumer preference reasons, a standardized analysi
Externí odkaz:
https://doaj.org/article/d4950a526c5b4b6e81b3ce53a9d52e06
Publikováno v:
Science and Technology Indonesia, Vol 9, Iss 1, Pp 173-182 (2024)
Mangos are one of horticultural products that are leading the Indonesian agricultural industry. Simple post-harvest handling leads to high damage. The most common causes is anthracnose disease caused by Colletotrichum sp. Therefore, it’s necessary
Externí odkaz:
https://doaj.org/article/776c80ac54a04181aa56ad03afe8f22e
Publikováno v:
Case Studies in Chemical and Environmental Engineering, Vol 9, Iss , Pp 100571- (2024)
Petroleum fuel is the primary source of energy today. Its use often causes environmental problems, one of them SOx gas emissions. Palm fatty acid distillate (PFAD) is a by-product of crude palm oil refining and has great promise to be developed as a
Externí odkaz:
https://doaj.org/article/d308cd59ed5c474bbd715dd5f11806e7
Publikováno v:
South African Journal of Chemical Engineering, Vol 45, Iss , Pp 328-338 (2023)
Natural zeolite (NZ) from desilication and activation was prepared to support the Ni catalyst. The catalyst was utilized for the hydrodeoxygenation (HDO) of the palm fatty acid distillate (PFAD) into green diesel. Desilication using sodium hydroxide
Externí odkaz:
https://doaj.org/article/6f1b22667ab647968dac7dd6ea023616
Autor:
Mala Nurilmala, Diah Sriwahyuni, Roni Nugraha, Via Ridzna Kartika, Noviyan Darmawan, Erin Apriliani Wulandari Putri, Agy Wirabudi Pranata, Yoshihiro Ochiai
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 8, Pp 104938- (2023)
This study was aimed to investigate the use of the response surface methodology (RSM) to improve the extraction process of pangasius Pangasianodon hypopthalmus fish skin gelatin. RSM was conducted based on central composite design (CCD) consisting of
Externí odkaz:
https://doaj.org/article/fa99d930cd674773952cc2b51fe1defb
Publikováno v:
Kovalen: Jurnal Riset Kimia, Vol 7, Iss 3, Pp 169-177 (2021)
Corrosion is a physical interaction between the metal and its environment, which results in changes in the metal's properties due to chemical or electrochemical reactions. The corrosion rate can be reduced by adding a corrosion inhibitor. Uses of nan
Externí odkaz:
https://doaj.org/article/0b9a47c2e0a34937ac5f7d1f0f38fe6e
Autor:
Fitra Tunnisa, Didah Nur Faridah, Ani Afriyanti, Dian Rosalina, Mohamad Ana Syabana, Noviyan Darmawan, Nancy Dewi Yuliana
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100285- (2022)
This study aimed to identify compounds in 12 minor Zingiberaceae spices grown in Indonesia linked with in vitro α-glucosidase inhibitor and antioxidant (DPPH, FRAP, CUPRAC) activities using SPME-GC/MS volatilomics. The results illustrated that Zingi
Externí odkaz:
https://doaj.org/article/673946a8e00942f3ab156560edd0c189
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 27, Iss 2 (2022)
Satay as Indonesian food is made from several pieces of meat stabbed with a bamboo stick and grilled. Satay has a unique aroma because of the diversity in total organic volatile contents. Differences in volatile compounds are also influenced by speci
Externí odkaz:
https://doaj.org/article/7ea595ea38ae480ba86d6e8c32f46383
Autor:
Widiastuti Setyaningsih, Andika Wicaksono Putro, Rohmah Nur Fathimah, Kiki Adi Kurnia, Noviyan Darmawan, Brian Yulianto, Prastika Krisma Jiwanti, Ceferino A. Carrera, Miguel Palma
Publikováno v:
Arabian Journal of Chemistry, Vol 15, Iss 3, Pp 103660- (2022)
The brewing properties of coffee products are defined by the chemical composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new analytical micr
Externí odkaz:
https://doaj.org/article/6f5d0ae28a47416ca5c7fec0be6024f3