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Pengaruh Suhu Dan Waktu Penyeduhan Teh Hijau (Camellia Sinensis) serta Proses Pencernaan In Vitro terhadap Aktivitas Inhibisi Lipase
(2012)
Obesity will lead to many other degenerative diseases. One of the alternative solutions to prevent obesity is by inhibiting the digestion of lipids. Green tea extract has anti-lipase activity. This research aims to determine ...
Analisis dan Perbaikan Sistem Kerja Berdasarkan Metode Studi Gerak dan Waktu Pada Lini Produksi Squash Orange di PT. Buanasari
(2013)
Assessment of work productivity should be done routinely by a company. Achieving high productivity required special attention to efficiency and effectiveness of work. For that reason, there was a need to analyze working ...
Analisis Produksi Chicken Nugget dan Evaluasi Tata Cara Penyajian Terhadap Tingkat Kesukaan Konsumen di PT Charoen Pokphand Indonesia, Salatiga
(2013)
Chicken nugget is a processed meat products which formed, cooked, and freezed, made of ground beef mixed with allowed food additive and covered with coating material. Efforts to improve the efficiency and quality of product ...
Optimasi Bahan Emulsi dari Minyak Sawit dengan Tiga Jenis Stabilizer dan Uji Mutu Minuman Emulsinya
(2013)
The objective of this research was to obtain the optimal of emulsified palm oil with three types of stabilizers and to test the quality of emulsion beverage that include hedonic test, physical, and chemical. There were ...
Deteksi Cemaran Babi dengan Porcine Detection Kits pada Penggilingan Bakso di Kota Bogor
(2013)
Meat adulteration has already happened in many meatball chopping shop in traditional market Kota Bogor. It contaminates the chopper and then contaminates as well the otther products which is chopped in the same meat chopping ...
Optimasi Formula dan Kondisi Pemasakan Keripik Simulasi Berbasis Komposit Ubi jalar (Ipomoea bat at as L.) dan Beras (Oryza sativa L.)
(2015)
This research was aimed to obtain the best formula, baking and frying condition based on the physical, chemical and sensorial characteristics of simulated sweet potato based chips: rice, with enrichment of skimed milk, ...
Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L.) Berprotein Tinggi
(2013)
One of food sources that can be potentially developed as high protein food product is mucuna bean. However, nowadays it is still under-utilized. This research aimed to determine the most appropriate process to produce ...
Perbaikan Proses untuk Peningkatan Umur Simpan Dodol Talas
(2011)
There are six main steps in this research, which is surveying UKM Sawargi, preparing the taro flour and grated taro, making the taro dodol, storaging the taro dodol in room temperature, analyzing the sample, and settling ...