Ahmad Alamsyah

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Personal Profile
Expertise related to UN Sustainable Development Goals

This person's work contributes towards the following SDG(s):

Life below water Decent work and economic growth Clean water and sanitation Affordable and clean energy Zero hunger Responsible consumption and production
Concepts
Medicinal Plant Research
Food composition and properties
Freezing and Crystallization Processes
Food Quality and Safety Studies
Educational Methods and Media Use
Food Industry and Aquatic Biology
STEM Education
Educational Methods and Outcomes
Natural Products and Applications
Agricultural and Biological Research
Nutrition and Health Studies
Phytoestrogen effects and research
Research output (31)
The effect of proportion of soy milk with sweet corn milk on physicochemical and organoleptic properties of vegetable ice cream
https://doi.org/10.32585/jfap.v4i2.5803
Source: Journal of Food and Agricultural Product
Authors: Lale Mustika Andini; Dody Handito; Ahmad Alamsyah
article cite 0 Year 2024 Open Access
Characteristics of Millet Flour Fermented with Bimo CF at Different Fermentation Periods
https://doi.org/10.29303/profood.v10i2.468
Source: Pro Food
Authors: Siska Cicilia; Eko Basuki; Ahmad Alamsyah; I Wayan Yasa; Lalu Unsunnidhal
article cite 0 Year 2024 Open Access
arakteristik Kimia, Fisik, dan Organoleptik Kue Kembang Goyang Tersubstitusi Tepung Sorgum dan Mocaf
https://doi.org/10.29303/profood.v10i2.486
Source: Pro Food
Authors: Ahmad Alamsyah; Riezka Zuhriatika Rasyda; Saufika Ayudistira; Satrijo Saloko
article cite 0 Year 2024 Open Access
Drying Porang (Amorphophallus Oncophyllus) Using Dryer Tray Type With Double Glass Collectors
https://doi.org/10.46799/ajesh.v2i6.70
Source: Asian Journal of Engineering Social and Health
Authors: Rahmat Sabani; Ahmad Alamsyah
article cite 0 Year 2023 Open Access
PENGARUH TEPUNG KENTANG HITAM SEBAGAI PENSUBSTITUSI TERIGU TERHADAP KARAKTERISTIK DONAT
https://doi.org/10.29303/profood.v8i1.231
Source: Pro Food
Authors: Siska Cicilia; Dody Handito; Eko Basuki; Agustono Prarudiyanto; Ahmad Alamsyah
article cite 1 Year 2022 Open Access
Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum
https://doi.org/10.29303/profood.v8i2.273
Source: Pro Food
Authors: Dunyafanisa Nurul Aulia Ryanividya; Siska Cicilia; Ahmad Alamsyah
article cite 0 Year 2022 Open Access
TEKNOLOGI PENGOLAHAN GULA SEMUT
https://doi.org/10.29303/pepadu.v2i2.2180
Source: Jurnal PEPADU
Authors: Jurnal Pepadu; Novia Rahmawati; Ahmad Alamsyah; Eko Basuki; Dody Handit et al.
article cite 3 Year 2021 Open Access
TEKNOLOGI PENGOLAHAN GULA SEMUT
https://doi.org/10.29303/jurnalpepadu.v2i2.310
Source: Jurnal PEPADU
Authors: Ahmad Alamsyah; Novia Rahmawati; Eko Basuki; Dody Handito; Siska Cicilia
article cite 0 Year 2021 Open Access
SIFAT FISIK DAN DAYA TERIMA COOKIES DARI TEPUNG BIJI NANGKA DIMODIFIKASI
Source:
Authors: Siska Cicilia; Rafika Suari; Eko Basuki; Ahmad Alamsyah; I Wayan Yasa et al.
article cite 4 Year 2021 Closed
KARAKTERISTIK COOKIES DARI TEPUNG TERIGU DAN TEPUNG BIJI NANGKA DIMODIFIKASI SECARA ENZIMATIS
https://doi.org/10.31764/jafp.v1i1.5960
Source: Journal of Agritechnology and Food Processing
Authors: Siska Cicilia; Rafika Suari; Eko Basuki; Ahmad Alamsyah; I Wayan Yasa et al.
article cite 4 Year 2021 Open Access
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