Drying rate and product quality evaluation of roselle (hibiscus sabdariffa l.) calyces extract dried with foaming agent under different temperatures

INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018, 2018

Authors: M Djaeni, AC Kumoro, SB Sasongko, FD Utari

Enzymatic hydrolysis of bitter cassava and gadung starches with different compositions at low temperature

MATEC WEB OF CONFERENCES 156, 01009, 2018

Authors: H Hargono, AC Kumoro, B Jos

Comparison drying behavior of seaweed in solar, sun and oven tray dryers

EDP SCIENCES, 2018

Authors: S Suherman, M Djaeni, AC Kumoro, RA Prabowo, S Rahayu, S Khasanah

Physical, thermal and functional properties of flour derived from ubi gembili (dioscorea esculenta l.) tubers grown in indonesia

POTRAVINARSTVO SLOVAK JOURNAL OF FOOD SCIENCES 12 (1), 539-545

Authors: DS Retnowati, AC Kumoro, R Ratnawati

Acid hydrolysis and ethanol precipitation for glucomannan extraction from crude porang (amorphophallus oncophyllus) tuber flour

CHEMISTRY & CHEMICAL TECHNOLOGY 12 (1), 101-108, 2018

Authors: A Kumoro, T Yuganta, D Retnowati, R Ratnawati

Kinetic study and optimization of the most influential factor on batch-extraction of gingerol from fresh ginger (zingiber officinale) rhizomes by using n-hexane as a solvent

REAKTOR 18 (03), 136-142, 2018

Authors: MP Aulia, F Pradhita, AC Kumoro, M Christwardana, H Hargono

Preparation and characterization of cao catalyst-polyethersulfone (pes) membrane for biodiesel production and purification

AIP CONFERENCE PROCEEDINGS 2026 (1), 020085, 2018

Authors: M Alhanif, A Purnomo, UA Zuhra, AC Kumoro

Extraction of andrographolide from <i>andrographis paniculata</i> dried leaves using supercritical co₂ and ethanol mixture

INDUSTRIAL &AMP; ENGINEERING CHEMISTRY RESEARCH 58 (2), 742-751

Authors: AC Kumoro, M Hasan, H Singh

Studi kinetika hidrolisis enzimatik pati singkong: pengaruh perbandingan alfa-amilase dan glukoamilase terhadap gula reduksi

SEMINAR NASIONAL TEKNIK KIMIA KEJUANGAN, 1, 2018

Authors: H Hargono, AC Kumoro, B Jos

Functional and thermal properties of flour obtained from submerged fermentation of durian (durio zibethinus murr.) seed chips using lactobacillus plantarum

POTRAVINARSTVO SLOVAK JOURNAL OF FOOD SCIENCES 12 (1), 607-614

Authors: AC Kumoro, JP Hidayat