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Analisis Emisi Gas CO2 dalam Penilaian Daur Hidup Industri Gula pada PG. Karangsuwung PT. Rajawali II Cirebon.
(2014)
Penilaian daur hidup adalah suatu metode pengukuran dampak suatu produk tertentu terhadap ekosistem yang dilakukan dengan mengidentifikasikan, mengukur, menganalisis, dan meghitung besarnya konsumsi energi, bahan baku, ...
Pengaruh Heat Moisture Treatment terhadap Sifat tekstural dan Retrogradasi Gel Pati Aren dan Tapioka
(2014)
Heat Moisture Treatment (HMT) is one of physical modification techniques that uses limited moisture where heating process at high temperature is implemented for certain period of time. This research studied the effect of ...
Validasi Metode Analisis Basa Purin Adenin dan Hiposantin pada Emping Melinjo dengan Instrumen HPLC-UV
(2014)
Emping melinjo yang umum dikonsumsi oleh orang Indonesia dianggap sebagai salah satu penyebab penyakit asam urat karena senyawa purin yang dikandungnya. Di sisi lain, metode analisis basa purin masih belum banyak dikembangkan ...
Pengaruh Penepungan, Perebusan, Perendaman Asam, Dan Fermentasi Terhadap Komposisi Kimia Kacang Merah (Phaseolus Vulgaris L.)
(2014)
Proses pengolahan pangan dapat mencakup beberapa tahapan proses, seperti penepungan, pemanasan basah (seperti perebusan), pemanasan kering (penyangraian), perendaman, fermentasi, dsb. Proses pengolahan yang dilalui dapat ...
Optimasi Proses Pengeringan Sohun CV Panca Jaya Dengan Menggunakan Pengering Rak
(2014)
Sohun is a non-wheat noodle product that is made with a typical shape from starch base material. Sohun can be categorized based on the used flour such as mung beans, sago, sugar palm, etc. CV Panca Jaya is one of the medium ...
Penilaian Kantin Sehat Pangan Jajanan Anak Sekolah di Kota Depok
(2014)
In order to promote the consumption of healthy food, Depok health service held a healthy canteen program assessments undertaken annually and coorporated with Bogor Agricultural University and National Agency of Drugs and ...
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 ...
Pengurangan Penyerapan Minyak dengan Tepung Pragelatinisasi Selama Deep Fat Frying
(2014)
Oil uptake of fried food is quite high during deep fat frying. Pregelatinized flour is one of ingredient that can reduce oil uptake. The aim of this research is to know the effect of pregelatinized flour on oil absorption. ...
Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
(2015)
Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this ...
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 ...