The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice

Autor: Tistianingrum Nugrah Widiastuti, Yulianto Wisnu Adi

Publikováno v: E3S Web of Conferences, Vol 344, p 02005 (2022)

The temperature of the soaking of paddy in a solution of chromium and magnesium, as well as cinnamon extract affects the hydration of the paddy, the adsorption of chromium and magnesium, and the taste of parboiled rice. The purpose of this study was

Externí odkaz: https://doaj.org/article/e59a5c201a3a45aca447f39642e4b28d

Counseling on Food Safety and Utilization of White Turmeric for Snack Bars at UMKM Amelia Bakery

Autor: Pujimulyani, Dwiyati, Fitri, Ichlasia Ainul, Yulianto, Wisnu Adi, Akbar, Mutaqin, Nuvriasari, Audita, Aiman, Umul

Publikováno v: JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat); 25-28

Indonesia has various types of empon-empon plants, one of which is white turmeric (Curcuma Mangga Val). This type of white turmeric contains curcuminoids and polyphenols which are useful as antioxidants. Utilization of these empon-empon as a daily sn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn25500821::e5f06adebd1660a8fa5fb3d979f8eced
https://journal.fdi.or.id/index.php/jatiemas/article/view/731

The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits.

Autor: Yulianto, Wisnu Adi, Kurniawan, Raka Ardi, Baharudin, Muhamad Fikran, Swasono, F. Didiet Heru, Suryani, Chatarina Lilis

Publikováno v: AIP Conference Proceedings; 2023, Vol. 2586 Issue 1, p1-9, 9p

The Effect Of Temperature and Time on Hydrolisis of Palm Oil Empty Fruit Bunch and Its Enzymatically Biodegradation for Xylose Production

Autor: Yulianto, Wisnu Adi, Panji, Dewa Made Krismanto

Publikováno v: Agroindustrial Journal; Vol 1, No 1 (2012); 15

The acid hydrolysis and the heating of lignocellulosic waste from palm oil mills have caused irreversible damage to the natural environment and can create inhibitor compounds on hydrolysis, making the waste improper for fermentation media. In this st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67e222946598a20ea48498fc9f5f738
https://doi.org/10.22146/aij.v1i1.23266