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Identifikasi Penyebab dan Upaya Pengurangan Aftertaste Pahit pada Cookies Ubi Jalar (Ipomoea batatas L.) dengan Karakteristik Tekstur Menyerupai Cookies Keladi.
(2009)
Ubi jalar merupakan tanaman palawija yang mudah dibudidayakan dan memiliki tingkat produktifitas cukup tinggi. Ubi jalar mengandung karbohidrat dalam jumlah tinggi sehingga berpotensi besar dikembangkan sebagai bahan pangan ...
Isolasi Salmonella spp. Pada Tiga Jenis Ikan di Wilayah Bogor serta Uji Ketahanannya Terhadap Pengaruh Proses Pengukusan.
(2009)
Aspek mikrobiologi merupakan salah satu indikator cemaran suatu bahan pangan yang menjadi perhatian khusus dewasa ini. Faktor utama yang menjadi perhatian khusus adalah adanya mikroba patogen. Mikroba patogen dapat menyebabkan ...
Studi Pembuatan Dodol Tapai Talas Belitung (Xanthosoma Sagittifolium)
(2013)
Dodol, one of Indonesian traditional food, is very familiar among Indonesian, like dodol from Garut, jenang from Kudus, or suwar-suwir from Jember. Dodol is an intermediate moisture food (IMF) that has 0.60-0.80 water ...
Pengaruh Edible Coating Pati Ubi Jalar Putih (Ipomoea batatas L.) Terhadap Perubahan Warna Apel Potong Segar (Fresh-Cut Apple)
(2009)
Pengolahan minimal (minimal processing) atau dikenal pula dengan istilah produk potong segar (fresh-cut product) merupakan pengolahan buah atau sayuran yang melibatkan pencucian, pengupasan, dan pengirisan sebelum dikemas ...
Resistensi Relatif Beras Pecah Kulit dan Beras Sosoh Lima Varietas Padi asal Banyumas terhadap Serangan Sitophilus oryzae
(2013)
The purpose of this study was to examine the resistance level of five different variety of brown rice and milled rice from Sitophilus oryzae attack during storage. Five varieties of rice that examined were Pandanwangi, ...
Fermentasi Kopi Menggunakan Bakteri Xilanolitik dari Luwak
(2013)
Civet coffee is a coffee produced by civet and come out with feces. One of the predominant microorganisms involved for civet fermentation is xylanolitic bacteria. This study was aimed to select the best xylanolitic bacteria ...
Study on Nestlé Internal Instructions: a Good Practice for Excellence in Compliance at PT. Nestlé Indonesia Jakarta
(2013)
Nestlé Internal Instruction is the internal procedure of Nestlé in place to ensure full compliance with the regulatory requirements and to give implementation guidelines on company policy. Nestlé has already established ...
Studi Kelayakan Bisnis Industri Rumah Tangga Yoghurt Hade
(2013)
The data used in this study are primary and secondary data. The primary data obtained through direct field observation and interviews. While the secondary data obtained from the relevant literature. The data were processed ...
Analisis Atribut Mutu pada Produk Pangan Kemasan dan Mi Instan Menggunakan Klasifikasi Caswell
(2011)
Packaged foods have various characters and attributes which reflect both intrinsic and extrinsic qualities. A typical packaged food may have unique and different features that can distinguish the quality. Packaged instant ...
Pengaruh Rasio Amilosa-Amilopektin dan Kadar Air terhadap Kerenyahan dan Kekerasan Model Produk Gorengan
(2012)
Nowadays fried products are becoming the popular food. Most of them are using rice or glutinous rice flour for giving textural properties, especially crispiness and hardness. Starch is one of food components that contribute ...