Search Results - "Sunarmani"

Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles by Heny Herawati, Elmi Kamsiati, Sunarmani

“…Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing…”
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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans by Iswari, Kasma, Atman, Marlina, Leni, Riska, Antarlina, Sri Satya, Arief, Ratna Wylis, Waryat, Suwarda, Rosniyati, Sjafrina, Noveria, Yani, Alvi, Sunarmani, Joseph, Gabriel Herald, Lintang, Meivie, Layuk, Payung, Arif, Abdullah Bin

“…Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a…”
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The Flow Rate of the Condenser Cooling Water in the Distillation Process Increases the Quality and Quantity of Patchouli Oil by Smith, Husein, Assagaf, Muhammad, Suwarda, Rosniyati, Budiyanto, Agus, Adinegoro, Himawan, Manalu, Lamhot Parulian, Rienoviar, Rosniati, Manoi, Feri, Loppies, Justus Elisa, Ramlah, Sitti, Sunarmani, Widayanti, Siti Mariana, Setyadjit, Marwati, Tri, Setyawan, Nurdi, Tjahjohutomo, Rudy, Syaefullah, Enrico, Risfaheri, Arif, Abdullah Bin

“…Indonesia is an important essential oil-exporting country globally, where 40 types of essential oils have been traded on the international market and are…”
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Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security by Waryat, Sunarmani, Kurniasih, Titin

“…Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being…”
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Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh by Herawati, Heny, Kamsiati, Elmi, Afifah, Diana Nur, Kusumaningtyas, Eni, Bachtiar, Muchamad, Sunarmani, Agustinisari, Iceu

“…GABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components…”
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Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat by Sunarmani, Sasmitaloka, Kirana Sanggrami

“…Abstrak Pada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah…”
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Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products by Darniadi, S., Handoko, D.D., Sunarmani, S., Widowati, S.

“…Durian is a unique tropical fruit that has a strong smell and distinctive taste. It is a seasonal fruit and has a few days shelf-life. Freeze drying is known…”
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The Effect of Dry Extraction Process Technology on Characteristics of Porang Flour by Herawati, Heny, Zahratunnisa, Shafa, Kamsiati, Elmi, Anggraini, Dian, Kurniasari, Indah, Kusnandar, Feri, Suparlan, Agustinisari, Iceu, Sunarmani, Bachtiar, Muchamad, Zubaidi, Thohir, Misgiyarta, Suhirman, Shinta

“…Glucomannan is one of the functional components found in porang tuber. The modification of process technology is generally carried out in order to obtain…”
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Extraction Quality of Porang Flour Due to Chip Flour Treatment and Ethanol Concentration by Herawati, Heny, Anggraeni, Dian, Kurniasari, Indah, Kusnandar, Feri, Suparlan, Agustinisari, Iceu, Sunarmani, Bachtiar, Muchamad, Zubaidi, Thohir, Misgiyarta, Bin Arif, Abdullah, Hernani, Suhirman, Shinta

“…Porang tuber has a high potential for glucomannan levels. Improving the quality of porang tubers can be done by extracting dry chips from porang tubers. One…”
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TEKNOLOGI PEMBUATAN ADSORBEN DARI LIMBAH EKSTRAKSI BIOSILIKA SEKAM PADI by Prima Luna

“…Adsorbent from lignocellulosic waste constitutes an alternative in industry due to the large amount and easy to get. The unique characteristics of activated…”
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