S. Joni Munarso
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View article: Processing Conditions and Preparation of Biofoam via Thermopressing Method v1
Processing Conditions and Preparation of Biofoam via Thermopressing Method v1 Open
This protocol outlines the preparation of biofoam using a thermopressing method, including ingredient mixing, thermopressing at specific temperatures, and post-processing steps to achieve a homogenous biofoam product with optimal foam expa…
View article: Effect of Pre-Treatment and KOH Concentration on The Characteristics of Rice Husk Active Charcoal
Effect of Pre-Treatment and KOH Concentration on The Characteristics of Rice Husk Active Charcoal Open
Rice husk as organic waste can be used as raw material for activated charcoal. The quality of activated charcoal is influence by the ash content in the raw material, which can inhibit the development of carbon pores and the concentration o…
View article: Milk metabolites in relation with metabolomics: A perspective from scientometric analysis for trends and future
Milk metabolites in relation with metabolomics: A perspective from scientometric analysis for trends and future Open
The composition and characteristics of milk change over the course of lactation. Metabolomics assesses milk quality, cow health, feeding systems, and potential adulteration. This review aimed to map the metabolic profile of fresh cow’s mil…
View article: Global perspective on red chili drying: insights from two decades of research (2004–2023)
Global perspective on red chili drying: insights from two decades of research (2004–2023) Open
In recent years, the drying of red chili peppers ( Capsicum annuum ) has garnered increasing attention in the global food industry, resulting in significant advances in drying techniques. This study presents a bibliometric analysis of red …
View article: From bean to market: exploring the chemical and production dynamics of high-quality Indonesian vanilla
From bean to market: exploring the chemical and production dynamics of high-quality Indonesian vanilla Open
Indonesia’s vanilla industry requires continuous efforts to enhance its quality and safety to ensure its sustainability. The objective of this research is to identify the chemical composition, production constraints, and post-harvest pract…
View article: MODEL PENGEMBANGAN AGROINDUSTRI SORGUM MENDUKUNG DIVERSIFIKASI PANGAN: STUDI KASUS DI KABUPATEN FLORES TIMUR, PROVINSI NUSA TENGGARA TIMUR
MODEL PENGEMBANGAN AGROINDUSTRI SORGUM MENDUKUNG DIVERSIFIKASI PANGAN: STUDI KASUS DI KABUPATEN FLORES TIMUR, PROVINSI NUSA TENGGARA TIMUR Open
Food diversification is one of feaseable ways to overcome the threat of a food crisis, which is currently occurring due to climate change and geopolitical tensions. Non-rice and non-wheat food sources have the potential to to support food …
View article: Reducing post-harvest loss and waste along the rice supply chain and consumption
Reducing post-harvest loss and waste along the rice supply chain and consumption Open
The land and water resources for rice production have declined due to climate change events, causing supply disruptions. From 2000 to 2019, cereal crop losses, including rice, comprised 13.4% of the domestic supply. Enhancing agricultural …
View article: Effect of Adsorbent from Activated Rice Husk Charcoal on The Characteristics of Crude Palm Oil (CPO); A Preliminary Study
Effect of Adsorbent from Activated Rice Husk Charcoal on The Characteristics of Crude Palm Oil (CPO); A Preliminary Study Open
The quality of crude palm oil (CPO) needs to be considered to ensure the food safety of further processed products. Several characteristics of CPO such as water content, free fatty acids, Cl, and Fe are known to be precursors for the forma…
View article: Physicochemical and Functional Properties of Starch Extracted from Indonesian Specialty Corn: Efforts to Increase the Value of Biodiversity
Physicochemical and Functional Properties of Starch Extracted from Indonesian Specialty Corn: Efforts to Increase the Value of Biodiversity Open
There is a lack of information regarding the characteristics and potential of specialty corn in Indonesia, resulting in its limited use as a raw material in the corn processing industry. Starches were isolated from four varieties of biodiv…
View article: Physicochemical and Rheology Properties of Ice Cream Prepared from Sunflower Oil and Virgin Coconut Oil
Physicochemical and Rheology Properties of Ice Cream Prepared from Sunflower Oil and Virgin Coconut Oil Open
In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their formulations to higher proportions of unsaturated or “healthier” fats. Vegetable oils s…
View article: Advances in Postharvest Technology and Its Implementation
Advances in Postharvest Technology and Its Implementation Open
Global food security faces several challenges, including increasing food production to meet the demand of growing population, changing diets, and food losses and food waste. It was reported that one-third of the food produced is lost or wa…
View article: Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging
Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging Open
Peanut oil has fairly low oxidation stability compared to some other vegetable oils, so it is easily damaged. The Accelerated Shelf-Life Testing (ASLT) method can be used to determine the shelf life of peanut oil due to oxidative damage. T…
View article: Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions
Changes of physical and chemical properties of rice (cv. Mentikwangi) as affected by storage conditions Open
The quality charcteristics of rice could be changed during storage caused by respiration and enzyme activity. The respiration process remains during storage, producing carbon dioxides, vapour, and heat. This study aimed to examine the chan…
View article: Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions
Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions Open
Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil beca…
View article: Hydrolytic and Transglycolation Characteristics of Xanthomonas campestris and Bacillus megaterium in Several Substrates
Hydrolytic and Transglycolation Characteristics of Xanthomonas campestris and Bacillus megaterium in Several Substrates Open
Some microbes can produce hydrolytic enzymes and have transglycosylation capacity at the same time, including Xanthomonas campestris and Bacillus megaterium. The enzyme characteristics of the microbes can be observed from their activity by…
View article: The effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L.)
The effect of techniques and fermentation time on cocoa beans quality (Theobroma cacao L.) Open
This research was aimed to know the effect of techniques and fermentation time on of cocoa beans quality. Experiment was conducted using two variables and three replications. Variable fermentation techniques was with two factors; spontaneo…
View article: MUTU FISIK BEBERAPA SEGMEN BERAS: SUBSIDI, NON-SUBSIDI DAN IMPOR
MUTU FISIK BEBERAPA SEGMEN BERAS: SUBSIDI, NON-SUBSIDI DAN IMPOR Open
Indonesia merupakan salah satu negara dengan konsumsi beras tinggi, diikuti pertumbuhan penduduk yang tinggi, sehingga beras menjadi komoditas strategis yang sangat menentukan ketahanan pangan nasional. Kualitas dan harga beras selalu diti…
View article: PEMILIHAN STARTER CAIR UNGGUL UNTUK FERMENTASI BIJI KAKAO
PEMILIHAN STARTER CAIR UNGGUL UNTUK FERMENTASI BIJI KAKAO Open
Kualitas biji kakao fermentasi rendah karena kualitas starter mikroba untuk fermentasi biji kakao rendah. Seleksi starter mikroba diperlukan untuk mendapatkan starter yang unggul. Ada dua jenis starter, yaitu starter cair dan starter kerin…
View article: Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology
Quality Analysis of Chili Treated with Aqueous Ozone Treatment and Improved Transportation and Handling Technology Open
The objective of this research is to study the reduction of chili postharvest losses (PHL) after implementation of aqueous ozone treatment, perforated packaging and refrigerated transportation in inter-city distribution. The completely ran…
View article: Production of Structured Lipids Rich in Triacylglycerols Containing Medium-Chain Fatty Acids and Unsaturated Fatty Acids at the Sn-2 Position through Enzymatic Interesterification
Production of Structured Lipids Rich in Triacylglycerols Containing Medium-Chain Fatty Acids and Unsaturated Fatty Acids at the Sn-2 Position through Enzymatic Interesterification Open
Coconut and palm oils have their own unique physical and health functionality properties. Interesterification of coconut and palm oils is expected to produce new types of lipids that combine these advantages. The triacylglycerol profile an…
View article: Perubahan Sifat Fisikokimia dan Fungsional Tepung Beras Akibat Proses Modiflkasi Ikat-Silang
Perubahan Sifat Fisikokimia dan Fungsional Tepung Beras Akibat Proses Modiflkasi Ikat-Silang Open
Penelitian ini dilakukan untuk mengevaluasi perubahan sifat fisik, kimia dan fungsional tepung beras akibat proses modifikasi ikat-silang. Sebanyak 4 jenis beras, yaitu IR64B, IR64J, IR42B, dan IR42J yang beragam dalam hal mutu dan kadar a…
View article: Bringing Local Food to Global Market: A Food Technology Perspective
Bringing Local Food to Global Market: A Food Technology Perspective Open
It has been observed that export promotion drive boosts economic growth of developing countries (Nigeria inclusive) through the multiplier effects that the income earned from exports has on the economy. Prior to the discovery of oil, agric…
View article: Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit [Oxidative Stability of Structured Lipid Based on Coconut Oil and Palm Oil]
Stabilitas Oksidasi Lipida Terstruktur Berbasis Minyak Kelapa dan Minyak Kelapa Sawit [Oxidative Stability of Structured Lipid Based on Coconut Oil and Palm Oil] Open
Lipase-catalyzed interesterification is used to synthesize a value added structured lipid (SL) from coconut oil and palm oil. SL is a modified lipid (triacylglycerols; TAG) with replacement and/or arrangement of fatty acid positions to cha…
View article: PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)
PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.) Open
Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao.…
View article: Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan
Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan Open
An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mung bean flour and then added wi…
View article: Pengaruh Penanganan Pascapanen Terhadap Mutu dan Keamanan Pangan Biji Kakao
Pengaruh Penanganan Pascapanen Terhadap Mutu dan Keamanan Pangan Biji Kakao Open
Production of cocoa beans increasing significantly, but the quality of the seeds low and varied. The main problem is because of the cocoa farmers generally did not apply the recommended technique for cultivation and postharvest handling. T…