Browsing UT - Food Science and Technology by Title
Now showing items 286-305 of 3428
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Characterization of The Chemical Constituents and Antioxidant Capacity of Green and Oolong Teas (Camellia sinensis) Manufactured in Thailand
(2012)Tea in Thailand most manufactured in northern area, especially Chiang Rai, Chiang Mai, Nan, and Mai Hang Son province. The aim of this study was to determine and compare the chemical compositions and antioxidant capacity ... -
Cheese Flavor Application on Snack Noodle at PT Essence Indonesia (IFF).
(2017)Snack noodle is one of the preferred snacks in the world. It should be flavored to gain the consumer preference and satisfaction. Beside the taste, consumer prefer snack noodle that free from seasoning dust. Therefore, ... -
Chemical and Microbiological Quality of Ginger Beer with Spontaneous and Inoculated Fermentation.
(2023)Ginger had been one of the most consumed herbs around Southeast Asia. Ginger beer is one of the beverage innovation with ginger as its raw material. Through fermentation, the functional properties of the ginger are enhanced. ... -
Color Characteristic of Butterfly Pea (Clitoria ternatea L.) Anthocyanin Extracts and Brilliant Blue
(2013)Butterfly pea (Clitoria ternatea L.) is one of potential anthocyanin sources which can be use as a food colorant. Anthocyanin extracts of butterfly pea was evaluated under different concentration, pH, tinctorial strength, ... -
Color Stability and Physical Properties of Spray-dried Butterfly Pea (Clitoria ternatea L.) Flower
(2021)Butterfly pea (Clitoria ternatea L.) flower is potential for natural food colorant. This research determined which combination of carrier agent (maltodextrin and Arabic gum, and maltodextrin and soy protein isolate) to ... -
Comparative Analysis of MD and SPP-IRT Distribution Permits: Case Study on MD Registration for Purple Sweet Potato Analog Rice
(2023)Food safety can be ensured by implementing food safety and quality assurance measures that aim to safeguard public health and well-being by providing safe and healthy food products. Distribution permits is one proof that ... -
Comparison of Apigenin, Luteolin, And Eriodictyol Contents of Indonesian and Japanese Plectranthus amboinicus (Lour) Spreng Using HPLC-MWD
(2017)Plectranthus amboinicus is a plant cultivated for culinary, medicinal, and decorative purposes in parts of Africa, Latin America, and Asia. Apigenin, luteolin, and eriodictyol are three examples of flavonoids identified ... -
Continuous Production of Bioactive Peptides from Mung Bean Concentrate using Alcalase Enzyme in an Enzymatic Membrane Reactor
(2023)Consuming foods containing antioxidants may help in reducing the risk of developing diseases. Peptides from mung beans have shown to exhibit antioxidative properties, thus may be a potential ingredient in the production ... -
Continuous Production of Casein-based Bioactive Peptide using Dual Enzymatic Proteolysis
(2022-08-01)Sodium Caseinate is a derivative form of Casein Protein that is commonly found in milk proteins and has the potential as a parent protein for producing bioactive peptides. The functionality of bioactive peptides can be ... -
Dampak konsumsi fruit soy bar terhadap profil hematologi dan lipid darah tikus percobaan
(2011)Fruit soy bar is one of snack made from dried fruit and soy bean flour. Beef, casein, and soy protein isolate were used as comparison samples. Sample preparation was used to make fruit soy bar and beef in powder form. ... -
Dampak Pemberian Bakteri Asam Laktat Probiotik Indigenus terhadap Status Hematologi Tikus Percobaan yang Dipapar Enteropatogenik Escherichia coli (EPEC).
(2010)Menurut data Badan Kesehatan Dunia (WHO, 2005), diare adalah penyebab nomor empat kematian dari seluruh penyakit di seluruh dunia. Di Indonesia, diare adalah pembunuh balita nomor dua setelah ISPA (Infeksi Saluran Pernapasan ... -
Dampak penerapan ISO 9000 terhadap peningkatan mutu berkesinambungan pada proses produksi bubur bayi instan di PT. Gizindo Primanusantara
(2003)PT Gizindo Primanusantara bergerak di bidang produksi makanan bayi dan anak-anak. Untuk meningkatkan daya saingnya ditengah kompetisi yang sangat ketat, perusahaan menerapkan sistem manajemen mutu ISO 9001 dari versi 1994 ... -
Daya Anti Mikroba Bumbu Rendang Terhadap Pertumbuhan Beberapa Bakteri Enteropatogenik
(1992)Penelitian ini bertujuan untuk mempelajari aktivitas antimikroba dari campuran rempal -rempah (bumbu) yang digunakan dalam pembuatan rendang terhadap tiga jenis bakteri patogen yang sering mengkontaminasi makanan, yaitu ... -
Daya antimikroba bumbu rawon terhadap pertumbuhan beberapa bakteri enteropatogenik
(1992)Penelitian ini bertujuan untuk mempelajari aktifitas antimikroba dari campuran rempah-rempah (bumbu) yang digunakan dalam pembuatan rawon segar terhadap tiga jenis bakteri enteropatogenik yang sering mengkontaminasi makanan, ... -
Daya Antimikrobe Bumbu Opo terhadap Pertumbuhan Beberapa Bakteri Enteropatogenik
(1992)Penelitian ini bertujuan untuk mempelajari daya antimikrobe dalam bumbu opor segar, dan pengaruhnya bila bumbu opor segar tersebut disterilisasi, selain itu juga dipelajari pengaruh suhu dan laam pemanasan serta pengaruh ... -
Daya antiserangga ekstrak kasar dan bubuk lada hitam terhadap serangga (Callosobruchus analis, F.) dan pengaruhnya terhadap mutu kacang hijau
(1984)Serangga merupakan salah satu perusak potensial ter- hadap bahan pangan. Pengendaliannya dengan menggunakan bahan insektisida sintetis telah banyak menunjukkan penga- ruh negatif, baik bagi manusia maupun lingkungan hidup ... -
Daya cerna protein in vitro dua puluh minuman bubuk komersial berbasis kedelai di indonesia
(2011)One factor of protein quality is the digestibility. This study aims to analyze protein digestibility of twenty commercial soy-based powder drinks by in vitro method. Twenty commercial products were sampled and grouped by ... -
Daya emulsi dan stabilitas emulsi daging ikan tongkol ( Euthynnus affinis ) dengan berbagai jenis minyak nabati
(1986)Pada penelitian ini dipelajari pengaruh jenis daging ikan tongkol yaitu daging putih dan merah, jenis minyak nabati yang ditambahkan yaitu minyak kelapa sawit, minyak jagung, minyak kacang tanah dan minyak kelapa, serta ... -
Daya Hambat Cajuput Candy Terhadap Viabilitas Khamir Candida albicans Secara In vitro
(2011)Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi komponen penyusun formula cajuput candy dalam menekan pembentukan biofilm dan viabilitas C. albicans. Komponen penyusun cajuput candy meliputi komponen ...