Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yanuar Sigit Pramana"'
Autor:
Derina Paramitasari, Musa Musa, Okta Nama Putra, Sarah Elisa, Suparman Suparman, Taufik Hidayat, Yanuar Sigit Pramana
Publikováno v:
Universitas Scientiarum, Vol 29, Iss 2, Pp 146-167 (2024)
Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be incre
Externí odkaz:
https://doaj.org/article/16297eb9ad444f8cbd77d91b48304be5
Autor:
Yanuar Sigit Pramana, Karjawan Pudjianto, Arni Supriyanti, Sarah Elisa, Derina Paramitasari, Mardonius Budi Kusarpoko, Eka Nurazmi Yunira, Sabirin Sabirin, Agus Eko Tjahjono, Dyah Primarini Meidiawati, Okta Nama Putra, Noer Abyor Handayani
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100963- (2024)
Sago hampas, whose major components are fiber and starch, is an underutilized by-product generated from starch extraction of sago stems. In order to increase its added value and applications, sago hampas could be developed into dietary fiber concentr
Externí odkaz:
https://doaj.org/article/ce18f21aa4404135a526a2e7e45fda76
Autor:
Derina Paramitasari, Musa Musa, Okta Nama Putra, Suparman Suparman, Yanuar Sigit Pramana, Sarah Elisa, Taufik Hidayat, Agus Eko Tjahjono, Dyah Primarini Meidiawati, Karjawan Pudjianto, Arni Supriyanti
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100933- (2024)
Native sago starch is currently limited to food and adhesives due to its functional constraints, requiring improvement for broader industrial use. Hydroxypropylation is a modification technique used to enhance the functional properties of starches. H
Externí odkaz:
https://doaj.org/article/56a8d19332724eaf9dda23c28b057218
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 22, Iss 2, Pp 21-32 (2018)
Cassava pulp, the side product of tapioca industry consists of starch and fiber as the major component. Acid treatment was employed in the conversion process of cassava pulp into dietary fiber to remove the starch component, to increase fiber content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02b64a07caabcac027e503bf34129186
https://doaj.org/article/623a2b8326e94e4a86da97ad765c9a8a
https://doaj.org/article/623a2b8326e94e4a86da97ad765c9a8a
Publikováno v:
EDUFORTECH; Vol 3, No 2
Ketersediaan onggok yang melimpah di Indonesia serta tingginya kandungan pati dan serat merupakan potensi onggok yang belum dimanfaatkan secara optimal. Proses konversi onggok menjadi dietary fiber dan sirup gula dapat meningkatkan nilai tambah secar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67204af794746a89daebef51f5c57275
http://ejournal.upi.edu/index.php/edufortech/article/view/13581
http://ejournal.upi.edu/index.php/edufortech/article/view/13581