Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Rudiati Evi Masithoh"'
Autor:
Aryanis Mutia Zahra, Noveria Anggi Nurrahmah, Sri Rahayoe, Rudiati Evi Masithoh, Muhammad Fahri Reza Pahlawan, Laila Rahmawati
Publikováno v:
Research in Agricultural Engineering, Vol 70, Iss 2, Pp 111-121 (2024)
Porang (Amorphophallus muelleri) is an Indonesian parental plant tuber developed vegetatively from bulbils during dormancy and harvested through petiole detachment for the industrial production of glucomannan. Pathogenic fungi and whiteflies can caus
Externí odkaz:
https://doaj.org/article/47e7c9d4c26a47658188ebee15b6cf40
Publikováno v:
Biotropia: The Southeast Asian Journal of Tropical Biology, Vol 31, Iss 1 (2024)
Soybean characterization is essential to ensure product quality during distribution according to internal values. In this context, non-destructive characterization method, such as spectroscopy, offer an effective and efficient approach to testing soy
Externí odkaz:
https://doaj.org/article/05a6e894abb4463280389ab4f7857e20
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 11, Iss 2, Pp 201-220 (2023)
Postharvest is a vital stage in agricultural production which is prone to causing losses due to improper implementation. Using a microcontroller that allows automation and increased precision in the postharvest process will likely reduce costs and po
Externí odkaz:
https://doaj.org/article/11839971be7747f3b229c6a3a7f4197c
Publikováno v:
Foods, Vol 12, Iss 11, p 2112 (2023)
Arabica coffee, one of Indonesia’s economically important coffee commodities, is commonly subject to fraud due to mislabeling and adulteration. In many studies, spectroscopic techniques combined with chemometric methods have been massively employed
Externí odkaz:
https://doaj.org/article/02affc2d44df40c9bab55e209425a74c
Publikováno v:
Agritech, Vol 40, Iss 2, Pp 118-123 (2020)
In general, nata is a bacterial cellulose results from bacterial fermentation of Gluconacetobacter xylinus. During the fermentation process, bacterial cellulose accumulates on the surface of the medium and is eventually visible. The parameter of the
Externí odkaz:
https://doaj.org/article/4144da3e4dae4390b8be23c55496eeaf
Publikováno v:
Indonesian Journal of Chemistry, Vol 20, Iss 3, Pp 680-687 (2020)
This research aimed at providing a fast and accurate method in discriminating tuber flours having similar color by using Fourier transform near-infrared (FT-NIR) and Fourier transform infrared (FT-IR) spectroscopy in order to minimize misclassificati
Externí odkaz:
https://doaj.org/article/7a322484c5e940009f7d7d4f6aaaab2a
Publikováno v:
Agritech, Vol 39, Iss 4, Pp 338-342 (2019)
High demand of rice can be minimized by promoting cassava as an alternative carbohydrate source. One method to process cassava to ease consumption and to prolong its shelf-life is by making it into analog rice, namely cassava rice. Two drying methods
Externí odkaz:
https://doaj.org/article/444a77fa20a14443a910c1d78035ca6a
Autor:
Rohmah Nur Fathimah, Widiastuti Setyaningsih, Ceferino Carrera, Annisa Dwi Astari, Rudiati Evi Masithoh, Indyaswan Tegar Suryaningtyas, Miguel Palma
Publikováno v:
Arabian Journal of Chemistry, Vol 14, Iss 4, Pp 103094- (2021)
The growing demand for Spirulina (Arthrospira platensis) as a dietary supplement suggests that a rapid and reliable method to determine its saccharides and polyols content would be of great interest. Additionally, the impact of these microalga growin
Externí odkaz:
https://doaj.org/article/9a062bee149640ed82a39ccb9e224bf5
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05099- (2020)
The objective of this study was to quantify the chemical content of multiple products using one single calibration model. This study involved seven tuber and root powders from arrowroot, Canna edulis, cassava, taro, as well as purple, yellow, and whi
Externí odkaz:
https://doaj.org/article/6dbc51937bf44de69bd168703cebe6b4
Autor:
Hanim Z. Amanah, Salma Sultana Tunny, Rudiati Evi Masithoh, Myoung-Gun Choung, Kyung-Hwan Kim, Moon S. Kim, Insuck Baek, Wang-Hee Lee, Byoung-Kwan Cho
Publikováno v:
Foods, Vol 11, Iss 2, p 232 (2022)
The demand for rapid and nondestructive methods to determine chemical components in food and agricultural products is proliferating due to being beneficial for screening food quality. This research investigates the feasibility of Fourier transform ne
Externí odkaz:
https://doaj.org/article/eaf94ec2384a4692b9ed817c50c7ca60