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Influence of natural coagulant on soybean tofu substituted partially with mun…
Halim, AngelinaPurwadaria, Hadi K.

The objective of this research was to determine the influence of natural coagulant on soybean tofu substituted partially with mungbean, compared to conventional soybean tofu on the physical, chemic…

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431
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Storage of ready-to-cook fresh cut vegetables (baby corn - cauliflower - carr…
Purwadaria, Hadi K.Samosir, Christina

The purpose of this research was to determine the respiration rate of ready-to-cook fresh cut baby corn-cauliflower-carrot. More specifically, the objectives were to determine the O2 and CO2 compos…

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433
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Quality assessment of vacuum fried zucchini and egg plant
Purwadaria, Hadi K.Pratama, Rangga Putra

The objectives of this research were 1) to develop vacuum fried rnvegetables as diversified products to commercial vacuum fried fruit rnchips, and 2) to assess the quality of the vacuum fried veget…

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441
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Drying characteristics of nutmeg kernel and fulli (mace) for spices by applyi…
Purwadaria, Hadi K.Djakaria, Louis Rusli

This study aimed to determine the drying characteristics of nutmeg kernel and fulli (mace). The objectives were to assess the sun drying and mechanical drying process of nutmeg kernel and fulli (ma…

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480
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Storage of mixed cut fresh fruits in modified atmosphere packaging
Purwadaria, Hadi K.Fitriana, Melinda

The objectives of this study was to determine the atmosphere composition and temperature along with packaging film used for mixed cut fresh fruits (papaya, pineapple, and grapefruit) stored in modi…

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481
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Induced heating gelatinization to improve crispiness of cassava chips
Purwadaria, Hadi K.Natalia, Rita

The purpose of this research was to improve the crispiness of cassava chips by induced heating gelatinization using steaming and sun drying. The design of the experiment was Completely Randomized D…

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482
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Determination of total soluble solid of guava by using near infrared reflectance
AswantiPurwadaria, Hadi K.

Method to assess the internal quality of guava is essential to sort the prime quality without damaging the fruits. One of the methods is using NIR. The purpose of this research is to utilize NIR me…

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620
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Influence of steam pressure and slurry concentration on quality of dried taro…
Hasman, Ildo ReynardianPurwadaria, Hadi K.

Utilization of taro corms into various end products using taro flour as the base material, require a lot of development efforts in order to obtain higher added value of taro as non rice carbohydrat…

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626
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Assessment of the usage of the local corn varietes in making popcorn
Purwadaria, Hadi K.Slamet, Patricia Regina

The objective of this research was to identify good local corn variety that suitable for making popcorn in order to reduce dependability of imported corn, to compare the physical properties of popc…

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630
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Development of method to produce silver bird nests
Purwadaria, Hadi K.Ciawi, Sherly

Silvery bird nest was sold at much higher price with a price of Rp 17 million/kg compared to fresh harvested bird nest with a price of Rp 8 million/kg. The primary purpose of this research was to s…

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633
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