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      Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu 

      Oktaviantari, Dani Kunti (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. ...
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      Antioxidant Activity of Waterleaf (Talinum triangulare (Jacq.) Willd) Cultivated with Organic Fertilizers during the Rainy Season 

      Alinneshia, Stella (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 ...
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      Pra Peningkatan Skala Proses Nanoemulsifikasi Minyak Sawit dengan High Pressure Homogenizer 

      Hangganararas, Striwicesa (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. ...
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      Kajian Metode Pengambilan Sampel Air dalam Rangka Analisis Mutu Mikrobiologi Air Baku Industri di PT MNO Gunung Sindur, Nama NIM Bogor 

      Nuraini, Fanny (2015)
      Water is one of the most important needs in human life. In the food industry, water can be used for various activities such as sanitation, production process or even used as raw material for production. Therefore, water ...
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      Reduksi Senyawa Purin pada Emping Melalui Proses Perendaman 

      Defriana, Annisa (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 ...
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      Karakteristik Ikan Asin Kering Dengan Berbagai Metode Penggaraman 

      Ruben, Joditya (2014)
      There are two ways of salting methods in dried fish processing: wet and dry salting method. In wet salting method, fish is soaked into a brine solution at a certain concentration. Whereas, the dry salting method is made ...
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      Kajian Mutu Minuman Susu Jahe Merah Dengan Kemasan Botol PET Selama Penyimpanan 

      Nurintan, Farisa (2014)
      Zingiber officinale Roscoe var. Rubrum or commonly known as red ginger is mostly used as herbal or medicinal products. UMKM Narasa is a home-based industry which is using the red ginger as the main composition of food ...
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      Pengaruh Konsumsi Tepung Tempe Dari Kedelai PRG (Produk Rekayasa Genetik) Dan Non-PRG Terhadap Fisiologis Tikus Percobaan 

      Winandita, Tessa (2014)
      Tempe is a derived product from soybean fermentation, which relatively had a short shelf life. An effort to extend the shelf life of tempe has been done by making tempe flour. Difference of raw materials which were GMO and ...

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      AuthorAlinneshia, Stella (1)Defriana, Annisa (1)Hangganararas, Striwicesa (1)Nuraini, Fanny (1)Nurintan, Farisa (1)Oktaviantari, Dani Kunti (1)Ruben, Joditya (1)Winandita, Tessa (1)Subject
      Bogor Agricultural University (IPB) (8)
      Bogor-Jawa Barat (8)
      2014 (7)Food Preservation (2)nanoemulsion (2)adenine (1)Antioxidant (1)antioxidant activity (1)Beverage industry (1)carotenoids (1)... View MoreDate Issued2014 (7)2015 (1)Has File(s)Yes (8)

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      Copyright © Central Library of Bogor Agricultural University.
      Jl. Raya Darmaga Kampus IPB Darmaga Bogor 16680 West Java Indonesia
      All rights reserved. 2017
      Contact Us | Send Feedback
      Indonesia DSpace Group 
      IPB Scientific Repository
      UIN Syarif Hidayatullah Institutional Repository
      Universitas Jember Digital Repository