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Menampilkan 1–2 dari 2 artikel
Effect of Soaking Temperature on Water Absorption of Red Beans and Soybeans
Amalina, Afnita Nur
; Setyawan, Denny
; Aulia NH, Tia
; Meilawati, Rina
; Meilasanti, Rini
; Tyastimei, Sheila
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Beans are an agricultural commodity that is widely used as raw material for making various types of food products. One of the pre-processing steps for these beans is by soaking. Soaking aims to soften the texture of the beans so that they are easier to process later. Red beans are usually used in making porridge because of their high carbohydrate content, while soybeans have a higher protein content and are usually used to make tofu and tempeh. Soaking results in the mass transfer of water into...
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Financial Performance Assessment of Flat Buildings Using Life Cycle Cost and Cost–Benefit Analysis
Velantika, Griselda Junianda
; Mikhail, Reguel
; Putri, Karina Meilawati Eka
; Widowati, Elok Dewi
; Alghiffary, Rizqi
; Akbari, Muhamad Fauzan
Advance Sustainable Science, Engineering and Technology
Vol 7
, No 1
(2024)
Buildings resulting from construction projects are durable assets and decisions related to construction projects have enduring impacts. In many cases, building owners prioritize only the initial costs, such as building design, construction, and equipment costs, while neglecting the future operation and maintenance costs. This research studies life cycle costing (LCC) analysis to evaluate the financial feasibility of urban housing. The LCC calculates all the costs incurred and benefits during the...
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