Browsing Dissertations and Theses by Author "Hariyanto, Bambang"
Now showing items 1-8 of 8
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Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles
Asbar, Ramlan | Sugiyono | Hariyanto, Bambang (2014)Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ... -
Increasing Resistant Starch Type III on the Modified Cassava Flour ( Mocaf ) through Heating-Cooling Cycles and Its Application on Production of Dried Noodles.
Asbar, Ramlan | Sugiyono | Hariyanto, Bambang (2014)Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ... -
Penentuan Waktu Proses Pragelatinasi Dan Mempelajari Pengaruh Substitusi Tepung Tempe Terhadap Karakteristik Mi Sagu (Metroxylon Sp.).
Maharani, Sekar Indah | Hermanianto, Joko | Hariyanto, Bambang (2016)Waktu proses pragelatinasi untuk pembuatan mi sagu di LAPTIAB BPPT belum standar, sehingga penelitian ini bertujuan untuk menentukan waktu proses pragelatinasi. Waktu pragelatinasi adonan yang diuji ialah 25, 30, 35 dan ... -
Pengembangan Sistem Penanganan Ikan Cakalang pada Perikanan Pole and Linedi Galala Sirimau Ambon
Litaay, Christina | Wisudo, Sugeng Hari | Haluan, John | Hariyanto, Bambang (2018)Ikan cakalang merupakan salah satu hasil tangkapan perikanan andalan dari perairan Maluku yang potensial dan bernilai ekonomis penting dengan kandungan gizi yang sangat tinggi. Bahkan jenis ikan ini menjadi primadona, ... -
Peningkatan pati resisten tipe III pada tepung singkong modifikasi (mocaf) dengan perlakuan pemanasan pendinginan berulang dan aplikasinya pada pembuatan mi kering
Asbar, Ramlan | Sugiyono | Hariyanto, Bambang (2014)Resistant starch tipe III (RS3) is a major resistant starch used in the production of resistant starch-based functional foods. RS3 is formed through retrogradation of gelatinized starch. The objectives of this study were ... -
Process improvement for enzymatic production of corn flour using papain
Yulianto, Aton | Sa’id, Endang Gumbira | Sunarti, Titi Candra | Hariyanto, Bambang (2013)Apparently, the increasing of national corn production and the number of substitutions reasearch about the wheat flour utilization using corn flour into a variety of processed food, such as noodles, cookies, biscuit or ... -
Rekayasa Proses Granulasi Gula Aren Cetak
Iskandar, Ade | Yuliasih, Indah | Hariyanto, Bambang | Machfud (2015)Rendahnya produksi gula aren granul selama ini karena produktivitas rendah pada skala produksi kecil dan minat petani memproduksi gula aren granul rendah. Pengumpulan nira aren dalam jumlah besar sulit dilaksanakan sehingga ... -
Rekayasa Proses Granulasi Gula Aren Cetak.
Iskandar, Ade | Yuliasih, Indah | Machfud | Hariyanto, Bambang (2015)Rendahnya produksi gula aren granul selama ini karena produktivitas rendah pada skala produksi kecil dan minat petani memproduksi gula aren granul rendah. Pengumpulan nira aren dalam jumlah besar sulit dilaksanakan sehingga ...