Dr. Abdul Rahim

Researcher
Tadulako University, Indonesia

Highest Degree
Ph.D. in Agricultural Technology from Gadjah Mada University, Indonesia

My URL
https://livedna.org/62.24298

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Area of Interest:

Food Science and Technology
Agricultural Science
Functional Food
Food Research
Biotechnology

Selected Publications

  1. Rahim, A., S. Kadir and Jusman, 2017. The influence degree of substitution on the physicochemical properties of acetylated arenga starches. Int. Food Res. J., 24: 102-107.
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  2. Hutomo, G.S., A. Rahim, and S. Kadir, 2016. Pectin Isolation from dry pod Husk cocoa with hydrochloride acid. Int. J. Curr. Microbiol. App. Sci, 5: 751-756.

  3. Rahim, A., S. Kadir and Jusman, 2015. Chemical and functional properties of acetylated arenga starches prepared at different reaction time. Int. J. Curr. Res. Biosci. Plant Biol., 2: 43-49.
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  4. Rahim, A., L.D. Arifuddin and A. Hamid, 2015. Peningkatan produktivitas dan kualitas Palm Sugar dari nira aren di kecamatan nokilalaki kabupaten sigi. J. Agrotekbis, 3: 427-432.

  5. Rahim, A., A.D. Pangesti and G.S. Hutomo, 2015. Karakteristik fisik, mekanik dan sensoris Edible Film dari pati talas. J. Agrotekbis, 2: 604-610.

  6. Gatot, S.H., A. Rahim and K. Syahraeni, 2015. The effect of sulfuric and hydrochloric acid on cellulose degradation from pud husk cacao. Int. J. Curr. Microbiol. Applied Sci., 4: 89-95.
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  7. Rahim, A., Haryadi, M.N. Cahyanto, Y. Pranoto and G.S. Hutomo, 2013. Prebiotic potential and characteristics of in vitro fermentation products of resistant starch from butyrylated arenga starches by human colonic microbiota. Int. J. Biol. Pharm. Allied Sci., 2: 979-994.

  8. Rahim, A., GS. Hutomo and Jusman, 2013. Effect of phosphorylation on the physical and chemical characteristicsof arenga starch. Pharm. Allied Sci., 2: 1973-1985.

  9. Rahim, A., M.N. Cahyanto and Y. Pranoto, 2012. Structure and functional properties of resistant starch from butyrylated arenga starches. Afr. J. Food Sci., 6: 335-343.
    CrossRef  |  Direct Link  |  

  10. Rahim, A., Haryadi, M.N. Cahyanto and Y. Pranoto, 2012. Characteristics of butyrylated arenga starch prepared at different reaction time and butyric anhydride concentration. Int. Food Res. J., 19: 1655-1660.
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Member since June, 2018