[PDF][PDF] Analysis of Cyanide Contents in Cassava Leaves (Manihot esculenta Crantz) Based on Boiling Time with Formation of Hydrindantin Complex by Using UV-Vis …

KN Anjani, B Hamzah… - Jurnal …, 2021 - download.garuda.kemdikbud.go.id
This study aimed to determine cyanide contents in cassava leaves (Manihot esculenta
Crantz) based on boiling time with the formation of hydrindantin complex using UV-Vis …

Strategi Peningkatan Nilai Tambah Perkebunan Karet Melalui Diversifikasi Usaha

J Junaidi - AGRIEKONOMIKA, 2020 - journal.trunojoyo.ac.id
Pendapatan petani dan perusahaan perkebunan karet belum optimal karena harga
komoditi karet fluktuatif. Diversifikasi usaha menjadi salah satu strategi untuk meningkatkan …

Pengaruh Lama Pengukusan Terhadap Penurunan Kadar Asam Sianida (HCN) Biji Api-Api Dalam Pembuatan Tepung Biji Api-Api (Avicennia Marina (Forks) Vierh.)

M Marina, E Emanauli, A Yulia - … Berbasis Sumber Daya …, 2019 - conference.unja.ac.id
Vegetasi hutan mangrove yang terdapat di pantai timur Jambi di dominasi oleh jenis api-api
(Avicennia sp.). Salah satu alternatif untuk menjadikan biji api-api sebagai sumber bahan …

Analysis of the Results of the Reduction of Cyanide Acid Content in Hevea brasiliensis Seeds

DAK Putri, S Sulhadi, T Darsono - Journal of Natural …, 2019 - journal.walisongo.ac.id
Rubber seeds (Hevea brasiliensis) are part of rubber plants that have not been utilized
optimaly. The content contained in rubber seeds is sufficient, including fat content of 68.53 …

The Effect of Feed Fermented Rubber Seeds with Rhizopus oligosporus and Neurospora stiophila on the Percentage of Abdominal Fat and Blood Profile of Native …

D Pantaya, S Wulandari, AP Yulinarsari, H Rohman… - Buletin … - journal.ugm.ac.id
The purpose of this study was to explore feed ingredients from rubber seed plantation waste
and their effect on the percentage of abdominal fat and blood profile due to the high content …

[引用][C] Kandungan Hidrogen Sianida (HCN) Daging Biji Karet Pada Berbagai Perlakuan Teknik Reduksi

L Rahmawati, H Ellya, H Iswahyudi - Jurnal Teknologi Agro-Industri, 2017

[引用][C] Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour)

H Hargiyanti, AH Mulyadi - Research in Chemical Engineering (RiCE), 2022