Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Rizka Karima"'
Autor:
Agustina Arianita Cahyaningtyas, Bunda Amalia, Evana Yuanita, Rizka Karima, Tiara Mailisa, Bumiarto Nugroho Jati
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 10, Iss 1, Pp 1-6 (2020)
Micro-fibrillated cellulose (MFC) dapat diproduksi dari ekstraksi serat Tandan Kosong Kelapa Sawit (TKKS) melalui proses alkalinisasi, oksidasi H2O2, dan hidrolisis asam. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu reaksi terhad
Externí odkaz:
https://doaj.org/article/c88a809ac422481485b4a33bb19ef15c
Publikováno v:
Jurnal Ilmu Kesehatan Indonesia, Vol 1, Iss 2 (2020)
Abstrak Diabetes melitus merupakan penyakit metabolik kronik yang ditandai dengan hiperglikemia yang jika terjadi secara terus-menerus akan menghasilkan radikal bebas berlebihan yang berperan dalam komplikasi diabetes. Teh hijau memiliki banyak ka
Externí odkaz:
https://doaj.org/article/ec970b7700ba4aab83951c58d265592a
Autor:
Rizka Karima, Nurmilatina Nurmilatina
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 10, Iss 1, Pp 11-20 (2018)
An added value of bamboo charcoal that is commonly used as an energy source could be increased by the addition of activator and metal doping. The objective of this research was to analyze the effect of the addition of activator and doping to the elec
Externí odkaz:
https://doaj.org/article/d495136b43994d2095efd835ac27714b
Autor:
Rizka Karima
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 9, Iss 1, Pp 1-8 (2017)
Gulinggang (Cassia alata Linn.) is a shrub that was used as a natural remedy by Japanese. However, the main compound of gulinggang in Kalimantan has not been identified. The purpose of the research were to identify its chemical and phytochemical comp
Externí odkaz:
https://doaj.org/article/ce585bb1934d4bb6a84cb19bb48ee4d2
Autor:
Rizka Karima, Fatmi Edwar
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 8, Iss 1, Pp 17-24 (2016)
Wood vinegar contains antibacterial compounds and antioxidants which is important as preservative in the food industry. This research aims to identify the characteristics of wood vinegar after deodorized, because the smell of wood vinegar spoils the
Externí odkaz:
https://doaj.org/article/b32365eb96ce46a6950478494b9ddc37
Autor:
Rizka Karima
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 7, Iss 1, Pp 39-44 (2015)
Biji karet (Hevea brasiliensis) merupakan salah satu bagian dari pohon karena yang dapat dimanfaatkan, biji karet memiliki kandungan lemak atau minyak yang tinggi sehingga minyak tersebut dapat dimanfaatkan salah satunya menjadi minyak pangan.Namun,
Externí odkaz:
https://doaj.org/article/3cafc3b39b224596a350ca5b59c48c06
Autor:
Rizka Karima
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 7, Iss 2, Pp 17-22 (2014)
The rubber seeds (Hevea brasiliensis) can be used because rubber seed contains a high fat or oil contain so that it can be utilized as being edible oil. However, the problem is the presence of Hydrogen Cyanide (HCN) toxic compound in the rubber seeds
Externí odkaz:
https://doaj.org/article/52f64c0bb1f3451d8b71538290d7b2da
Autor:
Rizka Karima
Publikováno v:
Jurnal Riset Industri Hasil Hutan, Vol 6, Iss 1, Pp 35-40 (2014)
There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical p
Externí odkaz:
https://doaj.org/article/cb5e7969732f4eb381af29919cfdfd47
Autor:
Tiara Mailisa, Rizka Karima, Bunda Amalia, Agustina Arianita Cahyaningtyas, Evana Yuanita, Bumiarto Nugroho Jati
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 10, Iss 1, Pp 1-6 (2020)
Micro-fibrillated cellulose (MFC) dapat diproduksi dari ekstraksi serat Tandan Kosong Kelapa Sawit (TKKS) melalui proses alkalinisasi, oksidasi H2O2, dan hidrolisis asam. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh waktu reaksi terhad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::977753a09ed23514dcf674486c603434
http://ejournal.kemenperin.go.id/jli/article/view/5960
http://ejournal.kemenperin.go.id/jli/article/view/5960
Publikováno v:
SSRN Electronic Journal.
Food packaging technology continues to develop, not only to protect and preserve the quality of food but also has a function as a means of communication that provides important information about the products in packaging. The new packaging technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0b29ea5bb9ea56e602e87bb366d7260
https://doi.org/10.2139/ssrn.3868205
https://doi.org/10.2139/ssrn.3868205