Browsing UT - Food Science and Technology by Title
Now showing items 363-382 of 3380
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Efektivitas Hidrogen Peroksida dan Asam Asetat untuk Inaktivasi Salmonella pada Selada Segar
(2004)Sayur dan buah-buahan yang dikonsumsi tanpa pemasakan secara umum diketahui sebagai bahan pangan yang keamanan mikrobiologisnya lebih baik daripada bahan pangan lainnya seperti daging, susu, telur, unggas dan hasil laut. ... -
Efektivitas Media Promosi Keamanan Pangan BPOM terhadap Pengetahuan dan Sikap Keamanan Pangan Siswa Sekolah Dasar Terakreditasi A di Jakarta Pusat.
(2018)Pangan Jajanan Anak Sekolah (PJAS) adalah salah satu prioritas pengawasan keamanan pangan di Indonesia. Permasalahan keamanan PJAS dapat ditinjau dari higiene perorangan, penjual, cara pengelolaan, cara penyajian, ... -
Efektivitas Media Promosi Poster ”Pesan Keamanan Pangan” Dari Badan Pom Ri
(2005)Keamanan pangan menjadi isu hangat seiring dengan kemajuan teknologi informasi dan komunikasi. Rendahnya tingkat kesadaran masyarakat terhadap keamanan pangan menjadi tanggung jawab bersama antara pemerintah, produsen dan ... -
Efektivitas Mikroenkapsulasi Ekstrak Metanol Kulit Buah Manggis untuk Mencegah Kerusakan Fungsi Hati Tikus akibat Konsumsi Minyak Sawit Teroksidasi
(2014)Kebiasaan makan orang Indonesia yang menyukai makanan yang digoreng, memicu tingginya resiko menderita penyakit degeneratif. Resiko tersebut dapat diturunkan dengan konsumsi antioksidan eksogen yang mampu menghambat stres ... -
Efektivitas Mikroenkapsulat Ekstrak Air Kulit Buah Manggis (KBM) untuk Menurunkan Kadar MDA Hati Tikus Akibat Konsumsi Minyak Sawit Teroksidasi
(2015)Kulit buah manggis (KBM) diketahui memiliki kandungan antioksidan yang tinggi namun memiliki karakter sensori yang getir, pahit dan sepat. Aplikasi teknologi mikroenkapsulasi merupakan solusi untuk mengurangi intensitas ... -
Efektivitas Program Keamanan Pangan Terhadap Perubahan Pengetahuan Anak Serta Orang Tua
(2015)Food safety knowledge of students and parents’ need to be improved to minimize the risk of food poisoning which most cases occured at home and school. The aim of this research was to determine the effectivity from various ... -
Efektivitas sanitaiser komersial untuk menginaktivasi bakteri patogen dan biofilm
(2014)Foodborne diseases are considered an emergent public health problem in both developed and developing countries. It can be defined as diseases commonly transmitted through food and caused by pathogenic bacteria, spoilage ... -
Efektivitas Seduhan Kopi Robusta Lampung dalam Penurunan Risiko Diabetes pada Tikus Percobaan
(2019)Prevalensi diabetes selalu mengalami peningkatan setiap tahun. Pada tahun 2000, World Health Organization (WHO) mencatat penderita diabetes melitus di dunia sebesar 171 juta jiwa, sedangkan tahun 2015 mencapai 415 juta ... -
The Effect of Accelerated Aging on the Characteristic Properties of Rice Bran
(2015)Accelerated aging process using thermal processing has been reported as an alternative way to produce aged rice. Rice bran is a by-product of rice production containing many bioactive compounds, which give beneficial effect ... -
Effect of carboxymethyl cellulose and rice varieties on physicochemical characteristics of chilled rice products
(2016)Waxy varieties of rice is a type of rice that contains high levels of amylopectin. Issues related to the glycemic index, foods with high content of amylopectin have high score of glycemic index which mean the foods can ... -
The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
(2014)Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for ... -
Effect of parboiling and rice varieties on physicochemical and starch digestive properties of ready to eat rice
(2016)n recent years, people tend to consume ready to eat (RTE) rice. However, several disadvantages were encountered in RTE rice especially in texture and starch digestive properties, thus modifying the processing method is ... -
Effect Of Pre-Treatment And Drying Temperature On The Properties Of Gac Powder
(2016)Gac fruit has a high content of antioxidant, especially carotenoids. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent cancers. The objectives of this research ... -
Effect Of Pre-Treatment And Drying Temperature On The Properties Of GAC Powder
(2016)Gac fruit has a high content of antioxidant, especially carotenoids. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent cancers. The objectives of this research ... -
Effect of Spray Drying Conditions on Physical and Chemical Properties of Dried Green Tea Extract (Camellia sinensis var. Oolong No 12).
(2011)The effect of spray drying conditions on physical and chemical dried green tea (Camellia sinensis var. Oolong No 12) extract were observed. Tea extract was prepared from milled dried tea, dissolved in hot water at temperature ... -
Effect Of Sterilization Level In Canning Process To Physical Properties Of Gudeg Product
(2011)Gudeg is a traditional food of Yogyakarta and Central Java, Indonesia, made from boiled young jack fruit with spices, palm sugar, and coconut milk. Canning process at high temperature (above 1000C) can extend shelf life ... -
Effect of Storage on Physicochemical Properties and Halophilic Bacteria of Liquid Tauco from Cianjur
(2023)Liquid tauco is a viscous yellow-to-brown fermented food product with a distinctive taste and texture. Because of its salt content, liquid tauco has a shelf life of 7 days at room temperature and 2–3 months in the ... -
Effects of Air Drying and Vacuum Impregnation Technique on Physicochemical Properties of Okra (Abelmoschus esculentus) Chips
(2020)Okra merupakan komoditas hortikultura yang dapat diolah menggunakan proses pengeringan untuk memproduksi keripik okra sebagai alternatif camilan sehat. Penelitian ini bertujuan untuk mempelajari pengaruh perlakuan garam ... -
Effects of Inlet Temperature and Feed Concentration on Quality of Spray Dried Instant Green Tea Powder
(2012)Tea is a popular drink because of its unique aroma and characteristic flavor which is controlled by key chemical components which are volatile terpenes, teaine, organic acids, and polyphenols. Currently, the quality ofinstant ... -
Effects of Particle Shapes on Temperature Distribution under Static Ohmic Heating.
(2014)The ohmic heating is defined as a process wherein an alternating electrical current is passed through materials resulting in the heat generation inside the product. The excellence of ohmic heating in comparison with other ...