1. A Preliminary study: the addition of konjac glucomannan-based hydrogel into chocolate increases the melting point of chocolate. Issue 1 (1st June 2022) Authors: Bangun, S K; Saputro, A D; Fadilah, M A N; Rahayoe, S; Prasetyatama, Y D; Setiowati, A D Journal: IOP conference series Issue: Volume 1038:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of Air Temperature and Humidity in Kedunggalar Against BMKG Data Based on DHT11 Sensor. Issue 1 (March 2021) Authors: Saputro, A D; Yantidewi, M Journal: Journal of physics Issue: Volume 1805:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Classification of crop flours based on protein contents using near infra-red spectroscopy and principle component analysis. (November 2019) Authors: Yuliyanda, I; Masithoh, R E; Khuriyati, N; Saputro, A D Journal: IOP conference series Issue: Volume 355(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy. Issue 1 (1st February 2022) Authors: Priambodo, D C; Saputro, D; Pahlawan, M F R; Saputro, A D; Masithoh, R E Journal: IOP conference series Issue: Volume 985:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of Pretreatment and Storage Room Air Pressure on Quality Attributes Changes of Paprika (Capsicum annuum L.). Issue 1 (1st July 2022) Authors: Maharani, D M; Bintoro, N; Karyadi, J N W; Saputro, A D Journal: IOP conference series Issue: Volume 1059:Issue 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: a review. Issue 1 (April 2021) Authors: Wahyuni, N L; Sunarharum, W B; Muhammad, D R A; Saputro, A D Journal: IOP conference series Issue: Volume 733:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate. Issue 1 (February 2021) Authors: Syafira, N S; Saputro, A D; Khasanah, A N; Oetama, T; Setiowati, A D; Rahayoe, S; Bintoro, N Journal: IOP conference series Issue: Volume 653:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Investigating the performance of Steam Jet Agglomerator as a mean to produce Instanised Cocoa Drink. (November 2019) Authors: Luthfiyah, R A; Diasti, D R; Dyahningrum, E F; Rahayoe, S; Saputro, A D Journal: IOP conference series Issue: Volume 355(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modelling the respiration rate of mango (cv. Manalagi) during storage under various temperatures and gas compositions. Issue 1 (February 2021) Authors: Rahayu, D; Bintoro, N; Saputro, A D Journal: IOP conference series Issue: Volume 653:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physical characteristic of instanised chocolate beverage powder produced with palm sugar and sucrose as sweeteners. Issue 1 (February 2021) Authors: Setiadi, P A; Saputro, A D; Nurkholisa, Z; Hardiyanto, Y F; Bintoro, N; Karyadi, J N W Journal: IOP conference series Issue: Volume 653:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗