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Now showing items 101-110 of 110
Proses Pengeringan Sohun Dengan Menggunakan Oven Melalui Pemanasan Bertahap
(2014)
Vermicelli is a type of noodle that is made from pure starch of sagoo or mung bean. Vermicelli has an appearance like a string, spongy and slick texture, also transparent. On vermicelli making process in small food industry, ...
Karakteristik Fisik, Kimia dan Organoleptik Keripik Simulasi Berbasis Komposit Ubi kayu (Manihot esculenta Crantz )dan Beras (Oryza sativa)
(2014)
This research was aimed to obtain best formula and study the influence of cassava:rice ratio (60:40,70:30,80:20) the cooking methods (baking and frying), cooking temperatures of baking (140°C, 160°C, dan 180°C) and friying ...
Implementasi dan Analisis Keuntungan Teknologi Back-slopping pada pembuatan “Quick Tempeh” Skala Industri Rumah Tangga
(Bogor Agricultural University (IPB), 2014)
”Quick Tempeh” merupakan tempe yang dibuat dengan pengasaman kimiawi menggunakan bantuan bahan pengasam Glucono Delta Lactone (GDL). Proses pembuatan “Quick Tempeh” masih terkendala oleh harga GDL yang masih relatif mahal ...
Development of a Process for Producing Red Tea Syrup Using Vacuum Evaporator EVAP-50 Owner Food Machinery
(2014)
Tea is the most popular beverage next to water. Preparation of tea from dried tea leaves require many steps and is time-consuming. The goal of this research is to make a convenient way to prepare tea syrup with vacuum ...
Penerapan Metode Accelerated Shelf Life Testing (ASLT)- Arrhenius untuk Konfirmasi Umur Simpan Produk Biskuit
(2014)
Accelerated Shelf Life Testing (ASLT) merupakan metode yang cepat dan sangat berguna bagi tim Research and Development di perusahaan dalam menentukan umur simpan produk biskuit. Dengan menggunakan bau apek sebagai parameter ...
Verifikasi Metode Analisis Senyawa Kontaminan 3- Mcpd Ester Dalam Minyak Sawit Dengan Teknik Gas Chromatography-Mass Spectrometry (Gc-Ms)
(2014)
Senyawa 3-mono-chloropropane-1,2-diol (3-MCPD) ester merupakan senyawa kontaminan yang banyak ditemukan pada minyak sawit yang mengalami pemurnian. Tujuan dilakukan penelitian ini yaitu untuk melakukan verifikasi metode ...
Formulation and Characterization of Analogue Rice made of Sweet Potato (Ipomoea batatas), Sago Starch (Metroxylon sp), and Maize Flour (Zea mays)
(2014)
Rice as the main carbohydrate source in Indonesia has created an unavoidable dependency. Constraints in consuming other carbohydrate sources are caused by unavailability of easy processed product, lack of nutrition knowledge ...
Quality Performance of Indonesia Frozen Dessert (Es Puter) Enriched with Fermented Black Glutinous Rice (Oryza sativa glutinosa L.) and Green Tea (Camellia sinensis L.)
(2014)
Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including flavonoids and anthocyanins which are potential to enrich es puter as functional food. ...
Pengaruh Konsumsi Tepung Tempe Dari Kedelai PRG (Produk Rekayasa Genetik) Dan Non-PRG Terhadap Fisiologis Tikus Percobaan
(2014)
Tempe is a derived product from soybean fermentation, which relatively had a short shelf life. An effort to extend the shelf life of tempe has been done by making tempe flour. Difference of raw materials which were GMO and ...
Identifikasi Potensi Penerapan Green Supply Chain Industri Kulit Samak
(Bogor Agricultural University (IPB), 2014)
Pengolahan lanjut tempe menjadi tepung bertujuan memperpanjang umur simpannya. Permasalahan browning dan belum adanya standar nasional tepung tempe menjadi perhatian dalam penelitian ini. Penelitian ini bertujuan untuk ...