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Analisis Preferensi Konsumen terhadap Produk Mie Kering Jagung Substitusi dan Pendugaan Umur Simpannya dengan Metode Akselerasi-Model Arrhenius
(2010)
Corn flour is potentially used as a raw material in the production of corn noodles. The use of corns as a main ingredient hopefully can reduce high consume of rice as a main staple of Indonesian people. This researh was ...
Pendugaan Umur Simpan Tepung Lidah Buaya dengan Metode Kadar Air Kritis
(2013)
Aloe vera is widely used in pharmaceutical and food industries. Aloe vera processing into Aloe vera powder is one of the utilization and preservation efforts of Aloe vera. The main objective of this research is to determine ...
Penentuan Parameter Pengujian dalam Pendugaan Umur Simpan Produk Minuman Susu UHT Asam di PT Danone Indonesia
(2013)
Shelf lifeis one of theinformationsthatmust be statedbythe food manufactureron the packaging. It is regulatedin theFoodAct1996 andGoverment Regulation No.69of 1999. This researchpurpose isdetermining the test parameters ...
Minuman santan kelapa (Cocos nucifera L.) rendah lemak dengan penambahan ekstrak daun Stevia rebaudiana sebagai produk diversifikasi pangan berbasis santan kelapa
(IPB (Bogor Agricultural University), 2011)
Coconut milk is a milky white liquid obtained by pressing grated coconut meat with or without addition of water. Delicious taste of coconut milk was favored by most of Indonesian people. Coconut milk is use much as beverage, ...
Pembuatan Minuman Teh Hijau dalam Botol dengan Penambahan Ekstrak Klorofil Daun Suji (Pleomele angustifolia N. E. Brown) dan Evaluasi Mutunya selama Penyimpanan
(2010)
Green tea is the most famous health drink in the world. Polyphenolic compounds contained in green tea have many usages, so that also with suji leaf (Pleomele angustifolia). Production of green tea drink with the addition ...
Pengaruh Pelapisan Lilin dan Suhu Penyimpanan terhadap Masa Simpan Buah Naga Super Red (Hylocereus costaricensis)
(2014)
Hylocereus costaricensis or super red dragon fruit has a short shelf life due to its withered scales that affects consumers‟ preference. Coating application and low temperature storage were expected to extend the shelf ...
Pengaruh Iradiasi dan Suhu Terhadap Perubahan Kesegaran Cabai Merah (Capsicum annum L.) Selama Penyimpanan
(2014)
Red chili (Capsicum annum L.), a perishable horticultural products, is one of the widely used food flavourings. Therefore, the application of suitable postharvest technologies to maintain quality is required. The aim of ...
Pendugaan Umur Simpan Seasoning dan Microencapsulated Ginger Powder dengan Metode Accelerated Shelf Life Testing di PT. Indesso Aroma
(2011)
Seasonings’ and microencapsulated powder ginger powders’ quality are sensitive to changes in water levels. Accelerated shelf life testing (ASLT) method was used to determine the shelf life of seasonings and microencapsulated ...
Assessment of current hygienic manufacturing practices and evaluation of additional food preservatives effect in Nam Prik Mushroom
(2015)
Nam Prik Mushroom is ready-to-eat food product in Thailand which made from edible mushroom Schizophyllum commune with curry paste. It is produced by Chaiyo Farm, one of Thailand small-medium enterprise. Current hygienic ...
Penentuan model pendugaan umur simpan dengan pendekatan Arrhenius pada minuman mengandung susu kemasan kantong di PT DDI
(2015)
Food safety and food quality need to be guaranteed by the manufacturer as a protection for consumer safety. The guarantees can be provided through the determination of shelf life using the model of shelf life prediction. ...