Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Soewarno T. Soekarto"'
Autor:
Dede R. Adawiyah, Soewarno T. Soekarto
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 23, Iss 1, Pp 107-116 (2012)
The idea of water interaction with chemicals in the food dry matter or solid was inspired from gas interaction with surface active chemicals, almost a hundred years ago, such as association of gases with active carbon. However, until now the mechanis
Externí odkaz:
https://doaj.org/article/28261a1141a44a94980cc25481636f38
Autor:
Dede R Adawiyah, Soewarno T. Soekarto
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 21, Iss 1, Pp 33-39 (2010)
Moisture sorption isotherm of food powder products is pertinent in processing and stability of food. Food model consisted of tapioca starch, casein, palm oil and sucrose. The moisture sorption isotherm curves of the food model, tapioca starch and cas
Externí odkaz:
https://doaj.org/article/84cbf02776d340b78cb841d4dc0b8c10
Autor:
Soewarno T. Soekarto, Nur Wulandari
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 14, Iss 1, Pp 21-28 (2003)
Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28°C. Adsorption experiments started from 2% moisture content and desorption from wetted sample
Externí odkaz:
https://doaj.org/article/86dcfeff661b435f89d2056068d03658
Autor:
Dedi Fardiaz 2), Tien R. Muchtadi 2), Soewarno T. Soekarto 2), Dewi Sarastani 1), Anton Apriyantono 2)
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 13, Iss 2, Pp 149-156 (2002)
The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol). Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-caro
Externí odkaz:
https://doaj.org/article/f412492f82b94dce878fd82685d4036c
Publikováno v:
Journal BiGME; Vol. 1 No. 1 (2021): BiGME, Maret 2021; 46-52
Penelitian ini bertujuan untuk mengetahui pengaruh ukuran bongkahan batu kapur yang digunakan pada pengeringan absorpsi terhadap laju pengeringan fillet ikan patin. Tiga macam ukuran bongkahan kapur api, yaitu 100 g per bongkah atau dengan luas permu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2842e49b39e245a240837abda2e013a4
https://doi.org/10.22437/bigme.v1i1.12313
https://doi.org/10.22437/bigme.v1i1.12313
Autor:
Soewarno T Soekarto, Maya Armelia
Publikováno v:
Jurnal Ilmu Pertanian Indonesia, Vol 1, Iss 2 (2016)
Kinetics studies..
Externí odkaz:
https://doaj.org/article/44514e1219b9436ca9b796493a8ebc82
Publikováno v:
Indonesian Journal of Applied Research (IJAR). 1:103-117
Red shrimp paste is one of the consumers' attractions. Usually, shrimp paste uses textile dyes. The purpose of this study is to obtain a natural red pigment that is safe when applied to food products. The method used is the addition of Caesalpinia sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19e50071fab72c45f41f1b4c07a77690
https://doi.org/10.30997/ijar.v1i2.56
https://doi.org/10.30997/ijar.v1i2.56
Publikováno v:
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah. 11:72-79
To achieved customer satisfaction, therefore the performance and quality service must be employed according to the standard. PT Mediacomm Citra Perdana is a company engaged in the communication sector with focusing on advertising. Competition is inev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b39cb2d5258ba8edcfc56a41232db9d7
https://doi.org/10.29244/mikm.11.1.72-79
https://doi.org/10.29244/mikm.11.1.72-79
Publikováno v:
Journal Keteknikan Pertanian, Vol 21, Iss 1, Pp 89-98 (2007)
This research was aimed to study the energy potential of quicklime stone chemoreaction for the application to drying process of red chilli seeds. The experiment demonstrated that chemoreaction energy released from wafer reaction with CaO containing l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::26b9796e6bd323a6139cd62cd48d9598
http://journal.ipb.ac.id/index.php/jtep/article/view/10458/8119
http://journal.ipb.ac.id/index.php/jtep/article/view/10458/8119
Autor:
Yeni Lidya, Astrid Aristyani, Nurhayati, Soewarno T. Soekarto, Slamet Budiyanto, Anton Apriyantono
Publikováno v:
International Congress Series. 1245:275-278
The objective of this research was to analyse the rate of browning reaction during preparation of palm and coconut sugar. Brown colour formation during preparation of coconut sugar at a laboratory scale followed a zero order reaction with a constant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3e601191cd484935624c795ada7deed
https://doi.org/10.1016/s0531-5131(02)00882-8
https://doi.org/10.1016/s0531-5131(02)00882-8