Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Yelmida"'
Publikováno v:
Results in Engineering, Vol 23, Iss , Pp 102801- (2024)
Emulsifier as the mixture of monoglycerides (MG) and diglycerides (DG) is widely used in the food industry such as bakery products, margarines, dairy products, and confectionary. This emulsifier can be produced by glycerolysis of fatty acids using ac
Externí odkaz:
https://doaj.org/article/4cf7a83b7d1f4c48b4661269a12148ae
Publikováno v:
Science and Technology Indonesia, Vol 9, Iss 2, Pp 244-250 (2024)
Zeolite 4A is a porous material that is widely used as an adsorbent, catalyst, membrane, ion exchanger, molecular sieve, etc. As a source of silica in the synthesis of zeolite 4A, silica from natural materials, biomass waste or chemicals has been use
Externí odkaz:
https://doaj.org/article/bb0237d3c9344ee7b30677e6253fe0c4
Autor:
Zuchra Helwani, Ida Zahrina, Yelmida, Godlief Neonufa, Yanna Syamsuddin, Arini Rahmasari, Mohd Roslee Othman, Rinaldi Idroes
Publikováno v:
South African Journal of Chemical Engineering, Vol 45, Iss , Pp 162-171 (2023)
The presence of polyunsaturated fatty acids (PUFA) in Indonesian commercial biodiesel products causes instability. The fractionation process is carried out on PUFA by applying the urea inclusion compound (UIC) method to improve its quality. This stud
Externí odkaz:
https://doaj.org/article/ec634b0c5a214a0fa9ef7acb7c629386
Autor:
Nurfatihayati Nurfatihayati, Anisa Mutamima, Cory Dian Alfarisi, Drastinawati Drastinawati, Yelmida A
Publikováno v:
Warta Pengabdian Andalas, Vol 29, Iss 2, Pp 123-129 (2022)
Doughnuts are one of the most popular sweet foods for people of all ages around the world. Although made from simple ingredients such as flour, sugar, eggs, yeast, milk powder, salt, water, and margarine, however producing doughnuts requires special
Externí odkaz:
https://doaj.org/article/1ff1209b1eee4514b75ad59de87942a2
Publikováno v:
Jurnal Ilmiah Pertanian, Vol 20, Iss 1 (2023)
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made
Externí odkaz:
https://doaj.org/article/d564e784202e4ffe9134b9a757619dd8
Publikováno v:
Jurnal Ilmiah Pertanian, Vol 17, Iss 2, Pp 93-100 (2021)
Liquid waste from processing cassava into tapioca starch is carbohydrate-rich waste and can be used as a growth medium for the Acetobacter xylinum, which is useful in producing one of the fermentation products, i.e. nata. Several factors influence th
Externí odkaz:
https://doaj.org/article/876f420b56d24a67a954947f0b0bd858
Publikováno v:
Jurnal Rekayasa Kimia & Lingkungan, Vol 9, Iss 2, Pp 94-99 (2012)
Palm fly ash is biomass/waste in the palm oil industry. Palm fly ash has high content of amorphous silica. ZSM-5 is one of synthetic zeolite which is widely used as catalyst in industries. ZSM-5 has high activity and selectivity to several hydrocarbo
Externí odkaz:
https://doaj.org/article/e7c1d09b760d4d1ab59d81b4e139626f
Publikováno v:
Jurnal Rekayasa Kimia & Lingkungan, Vol 9, Iss 1, Pp 45-50 (2012)
Palm Fatty Acid Distillate (PFAD) is a by-product of the manufacture of cooking oil. The PFAD has a high potential to be used as raw material for biofuel by catalytic cracking because it is a long-chain hydrocarbon. This research aims to study the in
Externí odkaz:
https://doaj.org/article/0051ae3260324c419781ff624517678e
Autor:
Yelmida A.
Publikováno v:
Jurnal Riset Kimia, Vol 1, Iss 1 (2015)
ABSTRACT Several non aromatic compounds of the leaf Morus macroura Miq. as the rare Indonesian plant has been extracted using n-hexane as an extractant. The soxletation technique was applied in this extraction. The result are separated by fractionat
Externí odkaz:
https://doaj.org/article/80ff39dd446a447a8bf7d73da47b89c5
Publikováno v:
In Results in Engineering September 2024 23