Hasil Pencarian - Retno Utami Hatmi

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  1. 1
    Fatty Acid Composition of Cocoa Beans from Yogyakarta Special Region for the Establishment of Geographical Origin Discriminations

    Fatty Acid Composition of Cocoa Beans from Yogyakarta Special Region for the Establishment of Geographical Origin Discriminations oleh Retno Utami Hatmi, Makhmudun Ainuri, Anggoro Cahyo Sukartiko

    Diterbitkan 2021-03-01
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  2. 2
    Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins

    Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins oleh Endang Sutriswati Rahayu, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, Retno Utami Hatmi

    Diterbitkan 2021-09-01
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  3. 3
    Estimation of Proximate Composition in Rice Using ATR-FTIR Spectroscopy and Chemometrics

    Estimation of Proximate Composition in Rice Using ATR-FTIR Spectroscopy and Chemometrics oleh Syahril Siregar, Asep Nurhikmat, Rima Zuriah Amdani, Retno Utami Hatmi, Mahargono Kobarsih, Annisa Kusumaningrum, Mirwan Ardiansyah Karim, Amarilia Harsanti Dameswari, Nugroho Siswanto, Siswoprayogi Siswoprayogi, Ponco Yuliyanto

    Diterbitkan 2024-07-01
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  4. 4
    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

    Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia oleh Ariza Budi Tunjung Sari, null Fahrurrozi, Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, null Purwaningsih, Yeyen Prestyaning Wanita, Puspita Lisdiyanti, Urip Perwitasari, Ario Betha Juanssilfero, Endang Sutriswati Rahayu

    Diterbitkan 2023-01-01
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  5. 5
    Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

    Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product oleh Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, Mahargono Kobarsih, Siti Dewi Indrasari, Ulyatu Fitrotin, Anna Fajariyah, Nendyo Adhi Wibowo, Marsekal Sabrang Anantama, Rachma Wikandari, Ariza Budi Tunjung Sari, Sutardi, Pandu Laksono, Sugeng Widodo, Endang Sutriswati Rahayu

    Diterbitkan 2024-12-01
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