Zobrazeno 1 - 10
of 17
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”.
Publikováno v:
THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”.
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
Autor:
Opir RUMAPE, Marischa ELVENY, Wanich SUKSATAN, Retno Utami HATMI, Olga Yuryevna VORONKOVA, Dmitry O. BOKOV, Yeyen Prestyaning WANITA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e78521, Published: 03 JUN 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e78521, Published: 03 JUN 2022
This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e79ba98138c88690617b325ba85dc0a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102073
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102073
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