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TATA KELOLA PRODUKSI YANG SEIMBANG, MEMBANGUN KEBERLANJUTAN DAN EFISIENSI
Dalam era ketidakpastian global yang dipenuhi dengan tantangan lingkungan, ekonomi, dan sosial, konsep tata kelola produksi yang seimbang menjadi semakin penting. Sebagai bagian dari usaha bersama untuk mencapai keberlanjutan dan efisiensi dalam berbagai sektor industri, pemahaman yang mendalam tentang praktik tata kelola produksi yang seimbang menjadi suatu keharusan.
INDUSTRI AREN DAN TANTANGANNYA
Indonesia, sebagai negara dengan kekayaan sumber daya alam yang melimpah, memiliki potensi besar dalam pengembangan berbagai komoditas pertanian, termasuk aren. Aren, yang dikenal sebagai salah satu tanaman serbaguna, memiliki nilai ekonomi yang tinggi dan dapat diolah menjadi berbagai produk bernilai tambah seperti gula aren, nira, dan bioetanol. Namun, industri aren di Indonesia masih menghadapi berbagai tantangan yang perlu diatasi untuk mengoptimalkan potensi tersebut.
Physical Chemistry of Foods
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - e...
Plantation Forestry in the Tropics
This new edition has been completely revised to provide up-to-date accounts of silvicultural practices, rural development issues, and the wider role that tree-planting plays. The chapters on agroforestry and protection forestry have been virutally rewritten, while throughout the book theimportant place of social forestry is recognized.
Maillard Reactions in Chemistry, Food, and Health
The Maillard reaction was originally studied because of its importance to foods and has only lately been found to play a key role in many health related issues. It is now associated with diabetes, ageing, and cancer, and its broad importance to life is only just becoming apparent. Maillard Reactions in Chemistry, Food, and Health presents the latest original research by world renowned experts and discusses aspects of the chemistry, kinetics, technology and toxicology of this immensely important reaction. Unique in its breadth of coverage, it provides a forum for interaction and the cross-fertilization of ideas. The book also contains important overviews and a valuable general summary. The topics they cover have been carefully chosen and give a retrospective as well as forward looking view, presenting provocative issues certain to stimulate further studies. Maillard Reactions in Chemistry, Food, and Health is well referenced, thoroughly indexed and essential reading for researchers in both industry and academia concerned with food science and organic chemistry.
Food Storage Stability
Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.
