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Now showing items 11-20 of 22
Mempelajari Sistem Sertifikasi Halal di Indonesia dan Malaysia, serta Pengembangan Model Sistem Sertifikasi Halal di Vietnam.
(2014)
Halal certification in food production facility, food product, or slaughterhouse are an inspection of people, practices and products which is adhere to Islamic dietary laws by competent organization. Generally, halal ...
Implementasi Sistem Sertifikasi Halal Berbagai Kategori Industri Pangan dan Uji Coba Implementasinya di Kantin Sapta- Fateta-IPB
(2014)
Consuming halal food is a mandatory for every Muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of Muslim population and ...
Profil Serum, Hematologi, Malonaldehida dan Superoksida Dismutase Tikus Percobaan yang Diberi Ransum Tepung Kedelai Rebus dan Tepung Tempe
(2014)
Soybean is one of the vegetable protein sources that important and economical. In addition to a high protein, soy is also rich in vitamin and mineral. One of the soy product is fermented with Rhizopus sp. is tempe. The ...
Verifikasi Metode Analisis Kimia Minyak Goreng
(2014)
Minyak goreng mudah mengalami kerusakan selama penyimpanan dan saat penggorengan. Analisis sifat kimia minyak dapat menentukan kualitas dan tingkat kerusakan minyak. Verifikasi metode dilakukan sebagai salah satu syarat ...
The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
(2014)
Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for ...
Pengembangan Proses Pembuatan Gelatin dari Tulang Ikan Mackerel (Scomber scombrus)
(2014)
Gelatin is collagen protein which exist in connective tissue, reversible, and mainly used in food industry as stabilizers or emulsifier. Gelatin in Indonesia is regularly imported from other countries, extracted and denatured ...
Karakteristik Fisik, Organoleptik, dan Kimia, Melorin Kacang Koro Pedang (Canavalia ensiformis L.)
(2014)
This research was aimed to assess the influence of the types and concentrations of vegetable oil/fat to the physical, organoleptical, and chemical characteristics of jack bean mellorine. A completely randomized designed ...
Pengaruh Fermentasi dan Penambahan Gula dalam Proses Pembuatan Selai Belimbing Wuluh (Averrhoa bilimbi. L.).
(2014)
The ability of bilimbi tree (Averrhoa bilimbi. L.) to produce fruits annually is not proportional with the utilization so that many fresh fruits were fallen and spoiled on the soil. The sour taste makes this fruit is not ...
Evaluasi Kadar Gula dalam Minuman Ringan Tanpa Karbonasi dari Beberapa Negara menggunakan Principal Component Analysis (PCA)
(2014)
Minuman ringan menjadi salah satu komoditi yang berkembang dengan pesat setiap tahunnya, tidak hanya di Indonesia, namun hampir di seluruh negara yang ada di dunia. Akan tetapi, belum ada informasi tentang tingkat kemanisan ...
Pemenuhan Syarat Label dan Kesesuaian Klaim Siklamat pada Minuman Ringan di Sekolah Dasar wilayah DKI Jakarta
(2014)
Label pangan berfungsi sebagai informasi dari produsen ke konsumen serta sebagai bahan pertimbangan konsumen untuk menentukan pilihan. Siklamat seringkali ditambahkan dalam produk minuman ringan. Tujuan penambahan siklamat ...