English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Garcinia Artroviridis (local name “asam gelugur”) have been used in Indonesia for food like seasoning and tea. Another local foods that used asam gelugur were ‘asam padeh and manisan asam gelugur. The farmers in Indonesia always dry the slice of asam gelugur fruits under the sun. The papers deals about using drying methods and slice thickness for asam gelugur slices on characteristic of physicochemical on dry gelugur slice. The drying methods that used for this research were using oven and the sun. The slice thickness consist three level: 3 mm, 5 mm and 7 mm. The 3 mm slice thickness and oven method produced the best of dry gelugur slice..

The Effect of Drying Methods and Slice Thickness on Physicochemical Properties of Dry Gelugur Slice (Garcinia Atroviridis)