• Similiarity - The Comparative of α- and βCyclodextrin as Stabilizing Agents on AuNPs and Application as Colorimetric Sensors for Fe3+ in Tap Water 

  Kuntolaksono, Satrio (Institut Teknologi Indonesia, 2023-07-23)

  In this study, AuNPs were reduced using ortho-hydroxybenzoic acid (o-HBA) and various stabilizing agents (α-CDs and β-CDs). The stability, shape, size, and sensitivity of the Fe3+ detection of AuNPs α-CDs and AuNP β-CDs ...
• Similiarity - Magnetic properties of nanomagnetic material based on BaTiO3 and BiFeO3 with variation of temperatures and times of sintering 

  Yatmani, Sri (Institut Teknologi Indonesia, 2019)

  This research uses basic compound of BaTiO3 (BTO) and single phase multiferroic material BiFeO3 (BFO) with weight ratio of BTO: BFO = 2: 1 to produce multiferoic ceramic. The purpose of this research is to know magnetic ...
• Similiarity - A CHEMICAL ROUTE TO THE SYNTHESIS OF Bi1-xMgxFeO3 (x=0.1 and x=0.07) NANOPARTICLE WITH ENHANCED ELECTRICAL PROPERTIES AS MULTIFERROIC MATERIAL 

  Yatmani, Sri (Institut Teknologi Indonesia, 2018)

  Bismuth ferrite (BiFeO3) is one of multiferroic material group, but it is difficult to produce BiFeO3 in single phase as multiferroic material because it occurs leakage of current arising from non stoichiometric. So, to ...
• Similiarity - Optimization of The Durian Peel Waste Adsorbent in The Purification of Used Cooking Oil 

  Yatmani, Sri (Institut Teknologi Indonesia, 2022)

  Durian peel waste (Durio zibethinus Murray) is not effectively exploited and even left to become rubbish, which pollutes the environment. The cellulose from durian peel can be used to generate absorbent activated carbon. ...
• QUANTIFYING WINDOW EFFECTIVENESS TO AFFECT WIND VELOCITY BY EXPERIMENTAL STUDY 

  Rochimah, Estuti; Findanavy Ridzqo, Intan; Soedarno, Jerrino (SINERGI UNIVERSITAS MERCU BUANA, 2021-06)

  Particular ventilation design can create effective natural air movement into the indoor environment by flowing the outside wind. The window, as a kind of ventilation, has various designs. It combines three primary ...
• Immobilization of Saccharomyces cerevisiae in Agar Polymer Matrix to Improves The Performance of A Yeast Microbial Fuel Cell 

  Kuntolaksono, Satrio (Institut Teknologi Indonesia, 2023-05)

  Encapsulation of yeast Saccharomyces cerevisiae in agar and its electrochemical characteristic of single cell with immobilized yeast S. cerevisiae were examined in this study. Yeast entrapped on agar matrix at varied ...
• Growth dynamics of mold-yeast and bacteria during the production process of saga tauco [Adenanthera pavonina] 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2021)

  Sagabean as a plant protein source, Sagabean has not been used by society. Several studies regarding Sagabean being a food product have been initiated. Sagabean can be used as tauco. The study was to observe the growth ...
• The Effects of Tomato Concentration on Sensory and Chemical Properties of Jelly Drink 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2022)

  Tomatoes, which have a limited shelf life must be processed further, one of which will be used as a jelly drink. In Indonesia, tomatoes are relatively inexpensive, but beverage products made from tomatoes are still limited. ...
• Sensory analysis and physicochemical characteristics of carica [Vasconcellea pubescens] fruit leather with seaweed [Eucheuma cottonii] addition 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2021)

  Carica [Vasconcellea pubescens] is a type of papaya fruit mostly cultivated in the Dieng area, Central Java, Indonesia. Carica is smaller than regular papaya, has an orange to yellow color, the flesh is tough, has a lot ...
• The Effect of Seaweed (Eucheuma cottonii) and Tofu Dregs Formula on Chocolate Pudding 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2020)

  Eucheuma cottonii is a seaweed that produces carrageenan which can form a gel texture. Tofu dregs is a by-product of tofu processing in the form of white solids which still contains good nutritional value. Pudding is one ...
• Financial Analysis and Business Feasibility Study of Cinnamon Jelly Candy 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2018)

  The Government of Indonesia is targeting the performance of small and medium-sized industries (IKM) to grow above 10 percent in 2018. One of food products that can be developed in a small-scale industry is seaweed-based ...
• Potential of Oil Palm Empty Fruit Bunch (EFB) as Media for Oyster Mushroom, Pleurotus astreatus Cultivation 

  Sukotjo, Setiarti (Elsevier, 2015)
• Similiarity - Sensory analysis and physicochemical characteristics of carica [Vasconcellea pubescens] fruit leather with seaweed [Eucheuma cottonii] addition 

  Sukotjo, Setiarti (2021)

  Carica [Vasconcellea pubescens] is a type of papaya fruit mostly cultivated in the Dieng area, Central Java, Indonesia. Carica is smaller than regular papaya, has an orange to yellow color, the flesh is tough, has a lot ...
• Similiarity - The Effects of Tomato Concentration on Sensory and Chemical Properties of Jelly Drink 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2022)

  Tomatoes, which have a limited shelf life must be processed further, one of which will be used as a jelly drink. In Indonesia, tomatoes are relatively inexpensive, but beverage products made from tomatoes are still limited. ...
• Similiarity - Growth dynamics of mold-yeast and bacteria during the production process of saga tauco [Adenanthera pavonina] 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2021)

  Sagabean as a plant protein source, Sagabean has not been used by society. Several studies regarding Sagabean being a food product have been initiated. Sagabean can be used as tauco. The study was to observe the growth ...
• Similiarity - The Effect of Seaweed (Eucheuma cottonii) and Tofu Dregs Formula on Chocolate Pudding 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2020)

  Eucheuma cottonii is a seaweed that produces carrageenan which can form a gel texture. Tofu dregs is a by-product of tofu processing in the form of white solids which still contains good nutritional value. Pudding is one ...
• Similiarity - Financial Analysis and Business Feasibility Study of Cinnamon Jelly Candy 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2018)

  The Government of Indonesia is targeting the performance of small and medium-sized industries (IKM) to grow above 10 percent in 2018. One of food products that can be developed in a small-scale industry is seaweed-based ...
• Similarity - Potential of Oil Palm Empty Fruit Bunch (EFB) as Media for Oyster Mushroom, Pleurotus astreatus Cultivation 

  Sukotjo, Setiarti (Institut Teknologi Indonesia, 2015)
• SIMILARITY - The Relationship Between Challenges E-Learning and Interaction with Motivation and Satisfaction Amongst Student During Covid-19 Pandemic 

  Theresia, Linda (2022-03)
• Kecemasan Mahasiswa Terhadap Pandemi Covid 19 (Studi Kasus Mahasiswa Institut Teknologi Indonesia) 

  Theresia, Linda; Ranti, Gadih (Institut Teknologi Indonesia, 2023)

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