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Efek Peneampuran Pigmen Kayu Seeang (CaesaZpinia sappan L.) dengan Beberapa Sumber Antosianin terhadap Kualitas Wama Merah dan Sifat Antioksidannya
(2009)
Kayu seeang (CaesaZpinia sappan L.) mengandung pigmen merah alami bemama brazilein. Wama merah tajam dari brazilein munenl pada pH netral (6-7). Antosianin merupakan pewama alami yang memiliki wama merah pada pH 3-4. ...
Kajian Pembuatan Es Puter Ubi Jalar Ungu (Ipomoea batatas (L) Lam.) dan Analisis Finansialnya.
(2009)
Ubi jalar merupakan salah satu tanaman pangan tropis yang banyak terdapat di Indonesia. Nilai produksi ubi jalar pada tahun 2008 adalah 1,880,977 ton, dengan luas panen sebesar 174,561 Ha, dan produktifitasnya mencapai ...
Intervensi Air Minum Beroksigen Memperbaiki Status MDA Dan SGOT/SGPT Penderita Gangguan Fungsi Paru
(2013)
Damaged of physiological function and anatomy of lung are signs of lung disease patients, including restriction and obstruction. Both restriction and obstruction are irreversible and resulted in breathlessness and oxygenation ...
Pengujian Aktivitas Antibakteri Ekstrak Tempe Koro Pedang (Canavalia ensiformis L.) terhadap Escherichia coli dan Staphylococcus aureus
(2013)
Tempeh is a fermented food product usually made from soybean fermented by Rhizopus sp. The objectives of this study were to compare jack bean tempeh characteristics against soybean tempeh and to determine antibacterial ...
Pengaruh Varietas dan Umur Panen terhadap Sifat Fisikokimia Tepung Ubi Kayu (Manihot esculenta)
(2013)
Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties ...
Aktivitas Hemaglutinin Olahan Koro Pedang (Canavalia ensiformis L.)
(2013)
Nowadays, the most utilization of legumes as food product and the research activity of the health effect are still focused on soybean. Invention of soybean substitute alternative is needed to decrease soybean import and ...
Korelasi Metode Spektroskopi FTIR dengan Metode Konvensional dalam Pengujian Stabilitas Pemanasan Minyak Sawit Komersial
(2013)
Stability assay of palm cooking oil usually uses conventional method such as acid value, peroxide value, and TBA value. But nowadays, has developed an emerging technology in measuring the quality of cooking oil. FTIR method ...
Reformulasi Mikroenkapsulasi Minyak Sawit dengan Teknik Koaservasi, Pengeringan Lapis Tipis, dan Penyerapan SiO2
(2013)
Cases of vitamin A deficiency (VAD) are often found in Indonesia. On the other hand, Indonesia is the largest palm oil producer in the world. The content of β-carotene, which is a provitamin A, in palm oil is relatively ...
Praktik Kerja Magang di Lembaga Pengkajian Pangan Obat-Obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) dengan Topik Khusus : Kajian Ilmiah Istiĥālah (Transformasi ) Babi
(2011)
The development of industry and food technology can not be avoided. The problem then arises when the products resulting from technological developments and the food industry is changing the food component that involves the ...
Eksplorasi tekstur dan protein tahu komersialExploration of Texture and Protein of Commercial Tofu
(2011)
Protein coagulation often plays an important role in producing many food products. The most well known example is tofu from soybean. Soy milk which has been made in the beginning is coagulated by coagulant to produce soy ...