Mulyana Hadipernata
Mulyana Hadipernata
Researcher of Agricultural Postharvest Technology, Agency for Agricultural Research and Development
Verified email at litbang.pertanian.go.id
Title
Cited by
Cited by
Year
Mengolah dedak menjadi minyak (rice bran oil)
M Hadipernata
Warta penelitian dan pengembangan pertanian 29 (4), 8-10, 2007
562007
Proses stabilisasi dedak padi (Oryza sativa L) menggunakan radiasi far infra red (fir) sebagai bahan baku minyak pangan
M Hadipernata, W Supartono, MAF Falah
Jurnal Aplikasi Teknologi Pangan 1 (4), 2012
352012
Identifikasi fisik, kimia dan mikrobiologi biji kopi luwak sebagai dasar acuan teknologi proses kopi luwak artificial
M Hadipernata, S Nugraha
J Kementer Pertan 372, 117-121, 2012
182012
Effect of d-allulose on rheological properties of chicken breast sausage
M Hadipernata, M Ogawa, S Hayakawa
Poultry science 95 (9), 2120-2128, 2016
82016
Process technology of luwak coffee through bioreactor utilization
M Hadipernata, S Nugraha
IOP Conference Series: Earth and Environmental Science 102 (1), 012092, 2018
72018
Widaningrum.(2006). Pengaruh suhu pengeringan pada teknologi far infrared terhadap mutu jamur merang kering (Volvariella volvaceae)
M Hadipernata, R Rachmat
Buletin Teknologi Pascapanen Pertanian 2, 0
6
Widaningrum.(2006)
M Hadipernata, R Rachmat
Pengaruh Suhu Pengeringan Pada Teknologi Far Infrared Terhadap Mutu Jamur …, 0
6
Potensi Pengembangan Minyak Dedak Padi di Indonesia
A Budiyanto, M Hadipernata, SI Kailaku
Prosiding Seminar Apresiasi Hasil Penelitian Padi Menunjang P2BN. Buku 2, 2008
52008
Rachmat dan Widaningrum. 2006. Pengaruh suhu pengeringan pada teknologi Far Infrared (FIR) terhadap mutu jamur merang kering (Volvariella volvociae)
MR Hadipernata
Buletin Teknologi Pascapanen Pertanian 2 (2), 62-69, 0
5
Improved rheological properties of chicken egg frozen gels fortified by ᴅ‐ketohexoses
M Hadipernata, M Ogawa, S Hayakawa
Journal of Food Processing and Preservation 41 (5), e13184, 2017
42017
Mass Transfer and Diffusion Coefficient of ᴅ-Allulose during Osmotic Dehydration
M Hadipernata, M Ogawa
Journal of Applied Food Technology 3 (2), 6-10, 2016
42016
Pemanfaatan Teknologi Far Infra Red (FIR) Pada Pengeringan Rempah
R Rachmat, M Hadipernata, D Sumangat
Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian 22 (1), 31-37, 2010
42010
Agroindustri Padi Terpadu
R Rachmat, S Nugraha, SL Sudaryono, M Hadipernata
Laporan Penelitian Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2004
42004
Determination Hypoiodous Acid (HIO) By Peroxidase System Using Peroxidase Enzyme
AN Al-Baarri, AM Legowo, SBM Abduh, M Hadipernata, DK Ardianti, ...
IOP Conference Series: Earth and Environmental Science 116 (1), 012043, 2018
32018
Perubahan senyawa volatil pada sayuran kering akibat radiasi far infra red
R Rachmat, S Lubis, M Hadipernata, I Agustina
Prosiding Seminar Nasional Teknologi Inovatif Pascapanen untuk Pengembangan …, 2005
32005
The Utilization of Rare Sugars as a Functional Food
M Hadipernata, S Hayakawa, R Rachmat
II Asia Pacific Symposium on Postharvest Research Education and Extension …, 2012
22012
The utilization of rare sugars (8 kinds of ketohexoses) to chicken sausage making
M Hadipernata, S Hayakawa
Proceeding of International Seminar Sustainable Bio-resourcesfor Global …, 2012
22012
Stability of Antibacterial Agent Hypoiodous Acid Against Time and Temperature of Storage
AN Al-Baarri, AM Legowo, E Auliana, AD Puspitoasih, ACD Wratsongko, ...
IOP Conference Series: Earth and Environmental Science 309 (1), 012012, 2019
12019
Effect of hypoiodous acid (HIO) treatment on color and pH changes in snake fruit (Salacca edulis Reinw.) during room temperature storage
AN Al-Baarri, AM Legowo, ACD Wratsongko, AD Puspitoasih, L Izzati, ...
IOP Conference Series: Earth and Environmental Science 292 (1), 012042, 2019
12019
Effect of Solvent and Stirring Time during Extraction on Yield and Quality of Rice Bran Oil
A Budiyanto, M Hadipernata, SI Kailaku
Indonesian Center for Agricultural Postharvest Research and Development …, 2014
12014
The system can't perform the operation now. Try again later.
Articles 1–20