Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Retno Utami Hatmi"'
Autor:
Syahril Siregar, Asep Nurhikmat, Rima Zuriah Amdani, Retno Utami Hatmi, Mahargono Kobarsih, Annisa Kusumaningrum, Mirwan Ardiansyah Karim, Amarilia Harsanti Dameswari, Nugroho Siswanto, Siswoprayogi Siswoprayogi, Ponco Yuliyanto
Publikováno v:
ACS Omega, Vol 9, Iss 30, Pp 32760-32768 (2024)
Externí odkaz:
https://doaj.org/article/c8262cafcf814457bed540eb2bf37d82
Autor:
Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, Mahargono Kobarsih, Siti Dewi Indrasari, Ulyatu Fitrotin, Anna Fajariyah, Nendyo Adhi Wibowo, Marsekal Sabrang Anantama, Rachma Wikandari, Ariza Budi Tunjung Sari, Sutardi, Pandu Laksono, Sugeng Widodo, Endang Sutriswati Rahayu
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101398- (2024)
Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-a
Externí odkaz:
https://doaj.org/article/354f1ec17bf344f9859467253ec6b7bf
Autor:
Ariza Budi Tunjung Sari, null Fahrurrozi, Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, null Purwaningsih, Yeyen Prestyaning Wanita, Puspita Lisdiyanti, Urip Perwitasari, Ario Betha Juanssilfero, Endang Sutriswati Rahayu
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East
Externí odkaz:
https://doaj.org/article/b61211fa9f86455a914e21a05443da6e
Publikováno v:
Agritech, Vol 41, Iss 1, Pp 25-33 (2021)
The composition of fatty acids in cocoa beans, which affect the characteristics of the processed products, is dependent on the geographic location. This research aimed to identify the fatty acid composition of cocoa beans from the Special Region of Y
Externí odkaz:
https://doaj.org/article/20229d13a9ca4c339e370727a5c4f836
Autor:
Endang Sutriswati Rahayu, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, Retno Utami Hatmi
Publikováno v:
Fermentation, Vol 7, Iss 3, p 192 (2021)
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces t
Externí odkaz:
https://doaj.org/article/54eb0f2c54f04525b094a95ad1f886da
Publikováno v:
THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50d0cdcf231c085e23c54efec0018cca
https://doi.org/10.1063/5.0117104
https://doi.org/10.1063/5.0117104
Autor:
Titiek Farianti Djaafar, Tri Marwati, Siti Dewi Indrasari, Retno Utami Hatmi, Nugroho Siswanto, Purwaningsih Purwaningsih, Indrie Ambarsari, Supriyadi Supriyadi
Publikováno v:
agriTECH; Vol 42, No 2 (2022); 113-122
Salak Pondoh (Salacca edulis Reinw) merupakan komoditi unggulan Yogyakarta, khususnya Kabupaten Sleman. Buah salak Pondoh telah diekspor ke beberapa Negara. Penelitian ini bertujuan untuk mempelajari pengaruh pelilinan dan kemasan individu salak Pond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4e9f97b7f0d2e5ef10021b18f99e4a
https://journal.ugm.ac.id/agritech/article/view/55376
https://journal.ugm.ac.id/agritech/article/view/55376
Autor:
Agung Budi Santoso, Setia Sari Girsang, Budi Raharjo, Arlyna Budi Pustika, Yanter Hutapea, Mahargono Kobarsih, Agus Suprihatin, Erpina Delina Manurung, Deddy Romulo Siagian, Sidiq Hanapi, Tommy Purba, Dorkas Parhusip, Sri Wahyuni Budiarti, Yeyen Prestyaning Wanita, Retno Utami Hatmi, Moral Abadi Girsang, Lermansius Haloho, null Waluyo, null Suparwoto, null Yustisia, null Sudarmaji
Publikováno v:
Sustainability; Volume 15; Issue 2; Pages: 1114
Current technological developments make it easier for users to access the information needed in handling their farming. The study’s objectives are to determine the performance of the agricultural information system (AIS) service for rice commoditie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1684e334c875fb4a669318864809b664
https://doi.org/10.3390/su15021114
https://doi.org/10.3390/su15021114
Autor:
Titiek F. Djaafar, Rosyida N. B. Khusna, Endang Sutriswati Rahayu, Rokhmat Triyadi, Tyas Utami, Tri Marwati, Retno Utami Hatmi
Publikováno v:
Fermentation; Volume 7; Issue 3; Pages: 192
Fermentation, Vol 7, Iss 192, p 192 (2021)
Fermentation, Vol 7, Iss 192, p 192 (2021)
Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria. The presence of mold in cocoa bean fermentation is undesired, as it reduces t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c72e68363659bf1efb38d72cc0e10ca3
https://doi.org/10.3390/fermentation7030192
https://doi.org/10.3390/fermentation7030192
Autor:
Retno Utami Hatmi, Tri Marwati, Erni Apriyati, Titiek F. Djaafar, Yeyen Prestyaning Wanita, Siti Dewi Indrasari
Publikováno v:
International Journal on Advanced Science, Engineering and Information Technology. 11:1001
Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52dee84fb3b5fc81894eaf9c3881759f
https://doi.org/10.18517/ijaseit.11.3.12132
https://doi.org/10.18517/ijaseit.11.3.12132