Rossi Indiarto - Univ Padjadjaran, Fac Agroind Technol, Dept Food Ind Technol, Sumedang, Indonesia

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论文共 72 篇作者统计合作学者相似作者

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Modification of Gadung (dioscorea Hispida Dennst) Starch by Ultrasonication and Freeze Moisture Treatment

Edy Subroto, Fitriani Sholihat,Endah Wulandari,Mohd Nizam Lani,Rossi Indiarto

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS (2024)

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Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence

Putri Widyanti Harlina,Edy Subroto,Rossi Indiarto,Fetriyuna Fetriyuna

Community Empowermentno. 2 (2024): 370-374

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Peningkatan mutu, kemasan, dan digital marketing pada ukm keripik pisang dalam upaya kebangkitan ekonomi pasca pandemik

Rossi Indiarto, Muhammad Fedryansyah,Edy Subroto

JMM (Jurnal Masyarakat Mandiri)no. 1 (2024)

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Total Phenolic and Flavonoid Content, Antioxidant Activity and Characteristics of a Chocolate Beverage Incorporated with Encapsulated Clove Bud Extract

Rossi Indiarto, Jennie Aurellia Herwanto,Fitry Filianty,Elazmanawati Lembong,Edy Subroto,Dimas Rahadian Aji Muhammad

CYTA journal of food/CyTA journal of foodno. 1 (2024)

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Physicochemical Properties and Sensory Acceptability of Recombined Butter Substituted by Fat Rich in Mono- and Diacylglycerol from Coconut Stearin

Edy Subroto, Annisa Amila Sholihat,Yana Cahyana,Rossi Indiarto,Putri Widyanti Harlina,Robi Andoyo,Fang Geng

International Journal of Food Properties（2024）

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Fortification of Chocolate Bars by Solid Lipid Nanoparticles of Ferrous Sulfate Based on Stearic Acid and Fat Rich in Monoacylglycerol and Diacylglycerol from Coconut Stearin: Study of Physicochemical Properties and Sensory Acceptability

Edy Subroto, Zaida,Rossi Indiarto,Putri Widyanti Harlina,Robi Andoyo,Fang Geng, Fathi Rahmawati

INTERNATIONAL JOURNAL OF FOOD PROPERTIESno. 1 (2024): 300-313

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Optimization of the Use of Sorghum Flour, Peanuts, and Moringa Leaves in the Making of High-Protein Gluten-Free Biscuits [optimasi Penggunaan Tepung Sorgum, Kacang Tanah Dan Daun Kelor Pada Pembuatan Biskuit Non-Gluten Tinggi Protein]

Endah Wulandari,Rossi Indiarto,Heni Radiani Arifin, Shabrina Gitta Talitha

Jurnal Teknologi & Industri Hasil Pertanianno. 2 (2024): 144-156

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Reformulation of White Chocolate with Soy- and Coconut-Based Vegetable Ingredients Incorporating Encapsulated Cinnamon Extract: Investigation of Physicochemical, Antioxidant, and Sensory Properties

Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas,Heni Radiani Arifin,Edy Subroto, Ervika Rahayu Novita Herawati,Mohamad Djali,Dimas Rahadian Aji Muhammad

International Journal of Food Propertiesno. 1 (2024): 704-728

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Gadung (dioscorea Hispida) Tuber Starch Modified by Freeze Moisture Treatment and Heat Moisture Treatment: a Study of Functional, Pasting, and Physicochemical Properties

Edy Subroto, Puspita Aulia,Aldila Din Pangawikan,Mohd Nizam Lani,Rossi Indiarto

INTERNATIONAL JOURNAL OF FOOD PROPERTIESno. 1 (2024): 1064-1078

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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Edy Subroto,Robi Andoyo,Rossi Indiarto

Antioxidantsno. 3 (2023)

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