Open Access
Issue
E3S Web of Conf.
Volume 388, 2023
The 4th International Conference of Biospheric Harmony Advanced Research (ICOBAR 2022)
Article Number 01016
Number of page(s) 6
Section Sustainable Infrastucture, Industry, Architecture, and Food Technology
DOI https://doi.org/10.1051/e3sconf/202338801016
Published online 17 May 2023
  1. L. Parker, "Fast facts about plastic pollution," National Geographic, 2018. [Google Scholar]
  2. H. N. Patil and P. Sinhal, “A study on edible cutlery: an alternative for conventional ones,” Atithya: a Journal of Hospitality, vol. 4, pp. 45-51, 2018. [Google Scholar]
  3. P. Arismawanti, I. Irmayanti, and A. R. Chairuni, “Formulasi pembuatan edible spoon dengan penambahan varian ekstrak pewarna alami serta bubuk kayu manis (Cinnamomum burmanii) sebagai anti mikroba,” Serambi Journal of Agricultural Technology, vol. 3, pp. 96-105, 2021. [Google Scholar]
  4. B. D. Reddy, "Bakeys: You can use and eat this innovative cutlery," Business Standard, 2016. [Google Scholar]
  5. I. Santoso, S. A. Mustaniroh, and D. Pranowo, “Keakraban produk dan minat beli frozen food: peran pengetahuan produk, kemasan, dan lingkungan social,” Jurnal Ilmu Keluarga & Konsumen, vol. 11, pp. 133-144, 2018. [CrossRef] [Google Scholar]
  6. H. Mastrisiswadi and H. Herianto, “Analisis kebutuhan robot rehabilitasi pasien pasca stroke dengan menggunakan metode Kano,” Jurnal Ilmiah Teknik Industri, vol. 15, pp. 151-156, 2017. [CrossRef] [Google Scholar]
  7. L. Witell, M. Löfgren, and J. J. Dahlgaard, “Theory of attractive quality and the Kano methodology– the past, the present, and the future,” Total Quality Management & Business Excellence, vol. 24, pp. 1241-1252, 2013. [CrossRef] [Google Scholar]
  8. D. Dordevic, L. Necasova, and B. Antonic, “Plastic cutlery alternative: case study with biodegradable spoons,” Foods vol. 10, pp. 1612, 2021. [CrossRef] [PubMed] [Google Scholar]
  9. N. Natarajan, M. Vasudevan, V. Vivekk Velusamy, and M. Selvaraj, “Eco-friendly and edible waste cutlery for sustainable environment,” International Journal of Engineering and Advanced Technology (IJEAT), vol. 9, pp. 615-624, 2019. [CrossRef] [Google Scholar]
  10. S. Munir, "Edible cutlery: the future of eco-friendly utensils," Hyderabad, India, 2017. [Google Scholar]
  11. F. H. Lin, S. B. Tsai, Y. C. Lee, C. F. Hsiao, J. Zhou, J. T. Wang, and Z. W. Shang, “Empirical research on Kano’s model and customer satisfaction,” PLOS ONE, vol. 12, pp. e0183888, 2017. [Google Scholar]
  12. D. Wijaya, S. M. Santoso, and N. Hidayat, “Penentuan karakteristik produk sebagai bahan pertimbangan dalam perencanaan pengembangan produk keripik tempe (studi kasus di industri keripik tempe 'Abadi' Malang),” Industria: Jurnal Teknologi dan Manajemen Agroindustri, vol. 1, pp. 140-146, 2012. [Google Scholar]
  13. Badan Pengawas Obat dan Makanan (BPOM), "Evaluasi dan Registrasi," DITWAS Makanan & Minuman, Ditjen POM Depkes RI, BPOM, Jakarta, 2012. [Google Scholar]
  14. F. G. Winarno, Kimia Pangan dan Gizi, Jakarta: Gramedia Pustaka Utama, 1997. [Google Scholar]
  15. E. Alim, "Mutu Cita Rasa Rengginang Berbasis Beras Aromatik Dengan Metode Pengeringan Berbeda," Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor, 2004. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.