Reducing Petroleum Subsidy in Indonesia: An Inter-regional General Equilibrium Analysis (2017)
Abstract: This chapter discusses the political economy of petroleum subsidy reform in Indonesia. It starts with a general review on
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Green Economy (Sustainable Cities, Renewable Energy)
The switch to refillable bottled water in Indonesia: a serious health risk (2017)
Abstract: In recent years, the consumption of refillable bottled water has increased considerably in emerging countries. However, the quality of
Read MoreClean water, sanitation and diarrhoea in Indonesia: Effects of household and community factors (2017)
Abstract: iarrhoea is an important health issue in low- and middle-income countries, including Indonesia. We applied a multilevel regression analysis
Read MoreOzonation Pretreatment Evaluation for Xylanase Crude Extract Production from Corncob under Solid-State Fermentation (2017)
Abstract: Xylanases are highly exploited enzyme in industries, including food and chemical industry. Xylanases can be utilized in catalyzing the
Read MoreOzonization Technology and Its Effects on The Characteristics and Shelf-life of Some Fresh Foods: A Review (2017)
Abstract: The agricultural products such as vegetables, fruits, meat and liquid based products are vulnerable to physical, chemical and microbiological
Read MoreToward a Low-Carbon Economy for Indonesia: Aspirations, Actions and Scenarios (2016)
Abstract: We review the current policy with respect to carbon emission reduction in Indonesia. This objective is put in the
Read MoreKajian Karakteristik Pure Kering Ubi Jalar dengan Perlakuan Suhu dan Lama Annealing Sebagai Sediaan Pangan Darurat (2016)
Abstract: Klon ubi jalar unggulan Awachy 5 memiliki kandungan pati tinggi dan ketahanan hama yang lebih baik dibandingkan ubi jalar
Read MoreAcid gelation of whey protein microbeads of different sizes (2016)
Abstract: In acidified dairy products, the size of the whey protein particles could play a key role in the final
Read MoreSpatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms (2015)
Abstract: Skim milk used for the yoghurt manufacture contains 2 main colloidal particles, the native micellar casein (NMC) and the
Read MoreModel mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation (2014)
Abstract: In acidified milk, heat-induced whey protein aggregates and casein micelle particles assemble to form a soft gel. The present
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