Area of Interest:

Food Science and Technology

100%

Agricultural Process Engineering

62%

Food Sciences

90%

Food Processing

75%

Palado Starch

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
16

Abstracts
5

Selected Publications

Rahman, S., S. Salengke, A. Tawali and M. Mahendradatta, 2022. The physicochemical characteristics of palado seed flour (Aglaia sp.) and its potential use as a new alternative flour in Indonesia. agriTECH, 42: 250-259.
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Hussain, M., 2022. Research Trends in Medicinal Plant Sciences. 1st Edn., AkiNik Publications, pages: 99.
CrossRef | Direct Link |
Rahman, S., S. Salengke, A.B. Tawali and M. Mahendradatta, 2021. Chemical properties and fatty acid composition of palado seed oil (Aglaia sp) extracted using chloroform solvent. Walailak J. Sci. Technol., Vol. 18. 10.48048/wjst.2021.10587.
CrossRef | Direct Link |
Rahman, S., A. Rauf and A.S. Hardiani, 2021. Pengembangan tepung palado (Aglaia sp.) sebagai pangan alternatif Dari Hutan. J. Penelit. Has. Kehutan, 39: 115-120.
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Rahman, S., S. Salengke, A.B. Tawali and M. Mahendradatta, 2018. Physicochemical properties of modified palado seed flour (Aglaia sp.) from pregelatinization, cross-linking and acetylation. Pak. J. Nutr., 18: 42-50.
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Rahman, S., S. Salengke, A.B. Tawali and M. Mahendradatta, 2017. The chemical contents of the starch of Palado seed (Aglaia sp.) with pregelatinization, cross-linking and acetylation modifications. Int. J. Sci.: Basic Applied Res., 32: 305-316.
Direct Link |
Rahman, S., 2015. Analisis nilai tambah agroindustri chips jagung [Analysis of added value of corn chips agro-industry]. J. Aplikasi Teknologi Pangan, 4: 108-111.
Direct Link |
Rahman, S., 2014. Studi pengembangan dangke sebagai pangan lokal unggulan dari susu di kabupaten enrekang. J. Aplikasi Teknologi Pangan, 3: 41-45.
Direct Link |
Setha, B., F.F. Gaspersz, A.P.S. Idris, S. Rahman and M.N. Mailoa, 2013. Potential of seaweed Padina sp. as a source of antioxidant. Int. J. Scient. Technol. Res., 2: 221-224.
Direct Link |