Search Results - "S Joni Munarso"

Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology by S Joni Munarso, Sari Intan Kailaku, Abdullah bin Arif, Agus Budiyanto, Ira Mulyawanti, Kirana Sanggrami Sasmitaloka, Nurdi Setyawan, Kun Tanti Dewandari, Siti Mariana Widayanti

“…The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated…”
Get full text

Reducing post-harvest loss and waste along the rice supply chain and consumption by Suryana, Esty A., Mauludyani, Anna V.R., Sumedi, Ariani, Mewa, Munarso, S. Joni

“…The land and water resources for rice production have declined due to climate change events, causing supply disruptions. From 2000 to 2019, cereal crop losses,…”
Get full text

Physicochemical and Rheology Properties of Ice Cream Prepared from Sunflower Oil and Virgin Coconut Oil by Trivana, Linda, Suyatma, Nugraha Edhi, Huunaefi, Dase, Munarso, S. Joni, Pradhana, Adhitya Yudha, Rindengan, Barlina

“…In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their…”
Get full text

From bean to market: exploring the chemical and production dynamics of high-quality Indonesian vanilla by Munarso, S. Joni, Rahardjo, Yogi P., Sjafrina, Noveria, Arianto, Arief, Hadipoentyanti, Endang, Astuti, Puji, Setiadi, Adi, Koeslulat, Ermi E., Lintang, Meivie M. J., Sulistyorini, Sulistyorini, Egayanti, Yusra, Elmatsani, Huda M., Djafar, Mochammad J., Susetyo, Eko B., Lanjar, Lanjar, Hadipernata, Mulyana

“…Indonesia’s vanilla industry requires continuous efforts to enhance its quality and safety to ensure its sustainability. The objective of this research is to…”
Get full text

CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR by Aini, Nur, Prihananto, V., Joni Munarso, S.

“…Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle…”
Get full text