Irradiasi UV-A pada pati kasava dalam asam laktat untuk meningkatkan baking expansion

by , SAPUTRO, Arifin Dwi, , Prof. Dr. Ir. Haryadi, MApp.Sc
Published 2010

The Effect of Blanching on the Quality of Freeze-Dried Edamame

by Karyadi, Joko Nugroho Wahyu, Kamila, Inas, Saputro, Arifin Dwi, Ayuni, Dwi
Published 2022

Improving Functionality of Chocolate

by Konar, Nevzat, Palabiyik, Ibrahim, Toker, Ömer Said, Saputro, Arifin Dwi, Pirouzian, Haniyeh Rasouli
Published 2022

Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

by Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur, Saputro, Arifin Dwi, Sunarharum, Wenny Bekti
Published 2022

Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology

by Anoraga, Satria Bhirawa, Shamsudin, Rosnah, Hamzah, Muhammad Hazwan, Sharif, Suzannah, Saputro, Arifin Dwi, Mohd Basri, Mohd Salahuddin
Published 2024

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

by Saputro, Arifin Dwi, Nurkholisa, Zahfarina, Setiadi, Phung Adi, Dyaningrum, Eva Fadmah, Setiowati, Arima Diah, Kusumadevi, Zulvika, Karyadi, Joko Nugroho Wahyu, Bintoro, Nursigit, Rahayoe, Sri
Published 2023

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose

by Saputro, Arifin Dwi, Nurkholisa, Zahfarina, Setiadi, Pung Adi, Dyaningrum, Eva Fadmah, Setiowati, Arima Diah, Kusumadevi, Zulvika, Karyadi, Joko Nugroho Wahyudi, Bintoro, Nursigit, Rahayoe, Sri
Published 2023