Browsing LSP-Jurnal Ilmiah Dosen by Author "GIYARTO, Giyarto"
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Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee
AFRILIANA, ASMAK; KHOTIJAH, Putri Qoriasiatul; JAYUS, Jayus; GIYARTO, Giyarto; HARADA, Hiroyuki (Atlantis Press: Advances in Engineering Research, volume 172, 2018-11-01)Coffee beans produced by Indonesian farmers are known as “asalan” (unfermented) coffee and has a bad taste. The aims of this research to increase quality of Robusta coffee bean with fermentation using kefir starter. It ... -
Pengaruh Formulasi Tepung Kimpul Pragelatinisasi dan Isolat Protein Kedelai terhadap Karakteristik Sifat Fisikokimia dan Sifat Organoleptik Makaroni Goreng
NAFI', Ahmad; SAFITRI, Rina Dian; GIYARTO, Giyarto; SETIAWAN, Dani; DINIYAH, Nurud (Warta IHP (Warta Industri Hasil Pertanian), 2022-12)Makaroni merupakan produk ekstrudat berbentuk pipa yang termasuk dalam kategori makanan ringan. Bahan baku utama pengolahan makaroni adalah terigu. Kondisi tersebut menyebabkan peningkatan kebutuhan terigu, sehingga untuk ... -
Sifat Fisik, Kimia, dan Organoleptik Dodol Hasil Variasi Rasio Tomat dan Tepung Rumput Laut
LUKITO, Maharani Sandiana; GIYARTO, Giyarto; JAYUS, Jayus (Jurnal Agroteknologi Vol. 11 No. 01 (2017), 2017-06-01)The process of making a healty meal that does not contain endangering ingredients is truly needed to keep the complete nutritional intake of people who generally consume the meals. Tomato has complete contents including ... -
Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir
AFRILIANA, Asmak; PRATIWI, Dian; GIYARTO, Giyarto; BELGIS, Maria; HARADA, Hiroyuki; YUSHIHARU, Mitoma; TAIZO, Masuda (Juniper Publishers, 2019-04-25)Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using ... -
Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir
AFRILIANA, Asmak; PRATIWI, Dian; GIYARTO, Giyarto; BELGIS, Maria; HARADA, Hiroyuki; YUSHIHARU, Mitoma; TAIZO, Masuda (Nutrition & Food Science International Journal, 2019-04-03)Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using ...