A5080174494- Food and Agricultural Sciences
- Food composition and properties
- Management and Optimization Techniques
- GABA and Rice Research
- Quality Function Deployment in Product Design
- Biofuel production and bioconversion
- Optimization and Mathematical Programming
- Industrial Automation and Control Systems
- Wood and Agarwood Research
- Fungal Biology and Applications
- Pacific and Southeast Asian Studies
- Spectroscopy and Chemometric Analyses
- Botanical Research and Applications
National Research and Innovation Agency
2023-2024
Propagation Research Associates (United States)
2023
Indonesian Agency for Agricultural Research and Development
2023
Badan Pengkajian dan Penerapan Teknologi
2017
This study investigated the composition of rice flour and red bean in formulating emergency food products (EFP). The were added individually according to nine levels as a mixture other ingredients. EFP should meet minimum values Carbohydrates protein. Soft cookies are made this research. characteristics evaluated sensory evaluation, hardness level, colour, proximate analysis fulfil its properties. best-known treatment is ratio 50% combination. have characteristic 11846.5 Kgf at concentration...
The Research Center for Agroindustry developed the two-stage pasta extruder machine making products, such as noodles, macaroni, and sago rice. This has been used in several regencies Indonesia. supports national program of food diversification based on local resources. must be evaluated to get best results satisfy its users. objective this research was evaluate performance formulate product improvement strategies. Data collected through questionnaires users Grobogan (Central Java), Kupang...
Sagu pada umumnya berwarna kecoklatan dan bau kurang sedap. Kelemahan ini dapat diperbaiki dengan penambahan enzim Laccase dalam produksi pati sagu. Tujuan penelitian adalah menghasilkan enzm dari edible mushroom. Bahan yang digunakan jamur Plurotus ostreatus, Agaricus bisporus Rhyzopus oligosporus diperoleh pasar bahan kimia media. Metoda melalui fermentasi cair menggunakan skala flask. Hasil bahwa Pleurotus ostreatus uji agar cawan petri membentuk zona ring merah tebal menunjukan kemampuan...
Sago rice is artificial made from sago starch and others flour by extrusion process. This study aims to recommend the sustainability of as a staple food deal with climate change utilizing technology explore innovate palm. has potential for economic, social, environmental sustainability. Regarding social sustainability, can be processed mixture several other local flours, including brown flour, corn red bean black producing healthy that tastes similar acceptable consumers. The four...
Abstract Beneng taro is a wild plant that commonly found in Indonesia, and very easy to cultivate. However, the large potential for export demand of production analog rice made from beneng flour not accompanied by high productivity, it constrained process. The Center Agroindustry Research, under National Research Innovation Agency, since 2010 has conducted research on local flour-based food processing using cold extrusion method with an extruder machine. Various products can be produced only...
Quality of rice is determined by several factors such as water content, broken grains, and whiteness. The approach often used for the measurement manual, time-consuming, prone to error. Therefore, this research proposes a faster more accurate quality detection system using Model-Based System Engineering (MBSE) approach. was based on needs analysis presented through an activity diagram showing components activities flow. Logical architecture diagrams were also structurally describe logic be...
Abstract Analogue sago rice, which currently has a low glycemic index value, but protein content (3%). Enrichment with vegetable to the formula of analog rice was expected be increased its content. This study aims achieve analogue similar (7-9%) and can accepted by consumers. Vegetable such as oyster mushroom flour, soybean hydrolyzate, mixture straw mushroom, ISP (Isolated Soy Protein) at concentration 5-10% were added formulas. A hedonic test showed that from 6 formulations, addition...
Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with risk of high oil absorption which might lead certain health problems. Resistant starch (RS) has been known have a functionality reducing absorption. Three different types banana: Kepok (Musa paradisiaca formatypica), Raja Bulu L.) Ambon L. var sapientum) were evaluated on performance when utilized as source resistant especially their application in fried food. Tempeh was used...