Ikuti
Dody Dwi Handoko
Dody Dwi Handoko
Indonesian Agency for Agriculture Instrument Standardisation (BSIP)
Email yang diverifikasi di pertanian.go.id - Beranda
Judul
Dikutip oleh
Dikutip oleh
Tahun
Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
X Wei, DD Handoko, L Pather, L Methven, JS Elmore
Food chemistry 232, 531-544, 2017
632017
Deskripsi Varietas Unggul Padi
P Sasmita, NY Suprihanto, I Hasmi, RI Satoto, Z Susanti, B Kusbiantoro, ...
Balai Besar Penelitian Tanaman Padi, Sukamandi, 2020
34*2020
Penanganan pasca panen buah jeruk
DD Handoko, B Napitupulu, H Sembiring
Balai Pengkajian Teknologi Pertanian Sumatera Utara, Medan 41, 2000
34*2000
Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters
YS MAU, JER MARKUS, S SHIRLY, S Oematan, ASS Ndiwa, ...
Biodiversitas Journal of Biological Diversity 18 (1), 2017
252017
Proximate composition, total phenolic content, and sensory analysis of rice bran tempeh
L Cempaka, N Eliza, A Ardiansyah, DD Handoko, RM Astuti
Makara Journal of Science 22 (2), 89-94, 2018
232018
Improvement of red rice eating quality through one-time polishing process and evaluation on its phenolic and anthocyanin content
Z Mardiah, E Septianingrum, DD Handoko, B Kusbiantoro
International Journal of Agriculture, Forestry and Plantation 5 (6), 23-24, 2017
172017
Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats
Ardiansyah, W David, DD Handoko, B Kusbiantoro, S Budijanto, ...
Nutrition & Food Science, 2019
142019
Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
Ardiansyah, A Nada, NTI Rahmawati, A Oktriani, W David, RM Astuti, ...
Plants 10 (6), 2021
132021
Karakterisasi Aroma dan Rasa Beberapa Varietas Beras Lokal Melalui Quantitative Descriptive Analysis Method
AT Rakhmi
Informatika Pertanian 22 (1), 37-44, 2015
132015
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran
RD Astuti, DLN Fibri, DD Handoko, W David, S Budijanto, H Shirakawa, ...
fermentation 8 (120), 2022
12*2022
Preferensi konsumen terhadap karakteristik beras dan kesesuaiannya dengan standar mutu beras di Jawa Tengah
P Wibowo, SD Indrasari, DD Handoko
Prosiding Seminar Nasional Padi. Buku 2. Seminar Apresiasi Hasil Penelitian …, 2007
112007
Blast Resistance Levels of Red and Black Upland Rice Local Cultivars from Indonesia
YS Mau, ASS Ndiwa, JER Markus, SS Oematan, A Nasution, ...
Asian Journal of Crop Science 10 (9), 2018
92018
Deskripsi varietas unggul baru padi
Y Sastro, HA Suprihanto, I Hasmi, RIA Satoto, Z Susanti, B Kusbiantoro, ...
Badan Penelitian dan Pengembangan Pertanian. Jakarta 140, 2021
72021
Physical, milling quality and physicochemical properties of several local glutinous paddy varieties in west Java, Indonesia
SD Indrasari, SD Ardhiyanti, DD Handoko, B Kusbiantoro
IOP Conference Series: Earth and Environmental Science 309 (1), 012014, 2019
72019
Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran
A Ardiansyah, F Ariffa, RM Astuti, W David, DD Handoko, S Budijanto, ...
AIMS Agriculture and Food, https://www.aimspress.com/article/doi/10.3934 …, 2021
6*2021
Volatile compounds profile of some Indonesian shallot varieties
SD Indrasari, D Arofah, Kristamtini, Sudarmaji, DD Handoko
Conference: 3rd International Conference on Life and Applied Sciences for …, 2021
52021
Deskripsi varietas unggul baru padi 2021
Y Sastro, A Hairmansis, I Hasmi, IA Rumanti, Z Susanti, B Kusbiantoro, ...
Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian, 2021
52021
Karakteristik sensori nasi dari beberapa varietas padi aromatik lokal Indonesia
CH Wijaya, H Kusumaningrum, B Kusbiantoro, DD Handoko
PANGAN 20 (1), 63-80, 2011
52011
Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavor components of freeze-dried durian (Durio zibethinus) products
S Darniadi, DD Handoko, S Sunarmani, S Widowati
Food Research 5 (Suppl. 2), 98-106, 2021
42021
Pengaruh Proses Pemanasan Terhadap Senyawa Fenolik pada Beras Berwarna
Z Mardiah, R Oktaviani, B Kusbiantoro, DD Handoko
Prosiding Seminar Nasional 2016: Terobosan Inovasi Teknologi Padi Adaptif …, 2017
42017
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