Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Sri Hartuti"'
Publikováno v:
Agrointek, Vol 17, Iss 3, Pp 695-705 (2023)
Bilimbi is a plant with many benefits. One of the product diversifications made from the bilimbi is a jam. Making bilimbi jam by mixing fruit fiber and sugar and then cooking it for 5 minutes. Nowadays, fruit jams with various flavor variants are lik
Externí odkaz:
https://doaj.org/article/f7006ad610524349837ecfe4b52d8c4c
Publikováno v:
Warta Pengabdian Andalas, Vol 30, Iss 2, Pp 223-231 (2023)
Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans. Bean fermentation is essentia
Externí odkaz:
https://doaj.org/article/929f9ae3f6224b18a100399a07d679b9
Autor:
Devianti, Sufardi, Siti Hafsah, Sariadi, Fachraniah Ahmad, Nunik Destria Arianti, Edo Saputra, Sri Hartuti
Publikováno v:
Case Studies in Chemical and Environmental Engineering, Vol 8, Iss , Pp 100435- (2023)
Red chili peppers are extensively used in the culinary industry due to their high vitamin C, antioxidant content, spice, and natural colorant properties. Traditional methods for determining these parameters are time-consuming and unstable. This study
Externí odkaz:
https://doaj.org/article/7fc84cbe9ad3468b84a05ef28545ea0c
Publikováno v:
Rekayasa, Vol 15, Iss 3, Pp 308-315 (2022)
The purpose of this study was to evaluate the performance of Hohenheim Aceh type solar tunnel dryer with the application of proportional integral derivative (PID) controller for outlet fans. The instrumentations used were solar tunnel dryer type Hohe
Externí odkaz:
https://doaj.org/article/b37e993a7091492bb3e976bb110c29b1
Publikováno v:
Dimensi: Journal of Architecture and Built Environment, Vol 48, Iss 1, Pp 19-28 (2021)
This paper aims to simulate adjustments for new functions in hospitals that respect the authenticity of cultural heritage buildings. The development of heritage buildings should be integrated, especially in adjusting building functions, such as room
Externí odkaz:
https://doaj.org/article/bdc34b0b175942798bdec3dc42b7ce8a
Mechanistic insights into the adsorption of methylene blue by particulate durian peel waste in water
Publikováno v:
Water Science and Technology, Vol 84, Iss 7, Pp 1774-1792 (2021)
This study aims to investigate the adsorption of methylene blue (MB) over particulate durian peel waste, which is chemically activated with hydrogen peroxide. The equilibrium data are well described by the Freundlich isotherm model, which indicates t
Externí odkaz:
https://doaj.org/article/4f93dbca25d043d8a14f0b4742ce9b54
Publikováno v:
Agrointek, Vol 14, Iss 2, Pp 295-308 (2020)
Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and
Externí odkaz:
https://doaj.org/article/b4eeb5375c644ffab9487e18119083ad
Publikováno v:
Rona Teknik Pertanian, Vol 13, Iss 1, Pp 13-23 (2020)
Abstract. Minyak simplah adalah produk lokal Aceh dari proses fermentasi kelapa yang mempunyai manfaat seperti minyak kelapa murni (VCO). Tujuan penelitian ini adalah untuk mengetahui pengaruh pemanasan energi mikrowave terhadap kualitas minyak simpl
Externí odkaz:
https://doaj.org/article/de5b33bc00374cc3b9482d19906c124b
Publikováno v:
Buletin Pengabdian, Vol 1, Iss 3 (2021)
The purpose of this community service activity is to adapt the Hohenheim Aceh tunnel dryer technology for solar energy, to help Small and Medium Enterprises (SMEs) produce Pliek U in Aceh Besar District to increase productivity and quality of Pliek U
Externí odkaz:
https://doaj.org/article/0573c66a3c2d488a984c5148fb860118
Publikováno v:
Planta Tropika: Jurnal Agrosains, Vol 7, Iss 1, Pp 82-92 (2019)
The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa beans, including the value of L *, a *, b *, chroma, hue, and R
Externí odkaz:
https://doaj.org/article/2f0bcb3478564d5c8e339d0e447987e6