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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 ...
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. ...
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 ...
Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
(2013)
Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is ...
Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif
(2013)
An indigenous probiotic, Lactobacillus acidophilus 2B4, was applied in the making of functional synbiotic ice yogurt with fructo-oligosaccharide 5% as a prebiotic source. The objective of this research was to analyze the ...
Formulasi Pembuatan dan Pendugaan Umur Simpan Beras Aruk (Beras Singkong) dengan Substitusi Kacang Merah
(2013)
Diversification program to anticipate a reduction in the consumption of rice in the future in this country need to be done include replacing the consumption of rice with other staple foods. One area that has been done ...
Formulasi dan Penentuan Umur Simpan Minuman Fungsional Campuran Sirih Merah, Jahe, Kayu Manis, dan Jeruk Nipis
(2013)
There were many studies about potential of red betel leaves in case of diabetes prevention. One study showed the potential of red betel as antihyperglicemic either alone or in a mixture with other materials. This study ...