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Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu
(2014)
Vitamin A is unstable when exposed to light, oxygen, and air so that it can be oxidized easily. Nanoemulsification and encapsulation technique may solve the problems by protecting vitamin A from environmental conditions. ...
Pengaruh ketebalan dan persen aerasi terhadap karakteristik tempe grits kacang merah (Phaseolus vulgaris L.) ukuran 8 mesh
(2014)
One of the commodities that can be used to make tempe is red beans (Phasolus vulgaris L.). Red beans are rich in carbohydrate complex and fiber, but the protein content is lower than soybean. Therefore, process engineering ...
Reduksi Senyawa Purin pada Emping Melalui Proses Perendaman
(2014)
Emping has high purine content which can be related to the high uric acid level in blood that lead to joint inflamation due to the sendimentation of uric acid. The objective of this research is to prove that soaking process ...
Pra Peningkatan Skala Proses Nanoemulsifikasi Minyak Sawit dengan High Pressure Homogenizer
(2014)
Palm oil is the most widely produced and traded edible oil in the world. Compared to other vegetable oils, palm oil has a superior nutrient content, such as carotenoids, which is contained 400-1000 ppm in crude palm oil. ...
Perubahan Proporsi Jumlah Streptococcus mutans terhadap Total Bakteri Mahasiswa setelah Mengkonsumsi Cajuputs Candy
(2014)
The formation of plaque which causes caries process is substantialy influenced by the presence of Streptococcus mutans (S. mutans) and its proportion to the total amount of bacteria in dental plaque. One of methods for ...
Penentuan Titik Kritis Risiko Keamanan Mikrobiologi dalam Rantai Penyediaan Es Batu dan Minuman Es (Studi Kasus Sekolah Dasar di Jakarta)
(2014)
Ice and iced beverages are frequently consumed by Indonesian, including elementary school students. Ironically, ice and iced beverages have a potential to carry on microbial hazards. The entry point for the microbes in ...
Teknik homogenisasi dan pra peningkatan skala proses mikroenkapsulasi minyak sawit
(2014)
Palm oil is one of the very important commodities in Indonesia, however the utilization of palm oil as downstream products is remain limited. Palm oil has unique characteristics because of it's carotenoids amounting of ...
Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
(2014)
Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging ...
Antioxidant Activity of Waterleaf (Talinum triangulare (Jacq.) Willd) Cultivated with Organic Fertilizers during the Rainy Season
(2014)
Talinum triangulare (Jacq.) Willd, known as ginseng Jawa or kolesom Jawa in Indonesia, is one of tropical plants that has been widely used as traditional herbal medicine and consumed as vegetable in Indonesia. The leaf ...
Pengaruh konsentrasi dan rasio carrier agent terhadap karakteristik bubuk flavor dari ekstrak kepala udang Vannamei (Litopenaeus vannamei)
(2014)
One of potential the fishenes and marines product in Indonesia is vannamei shrimp (Litopenaeus vannamei). Waste of shrimp’s head which its quantity is big (36-45)% has specific flavor and quite high nutrient content. Thus, ...