Search
Now showing items 321-330 of 358
Sifat Fisikokimia dan indeks glikemik berbagai produk snack
(Bogor Agricultural University (IPB), 2010)
Snacks have a bad reputation, but the wise use of nutritious snacks can improve the health and vitality of physically active people who lead a hectic lifestyle. Low glycemic index (GI) foods are associated with improved ...
Peningkatan Mutu Dan Penerapan Cara Produksi Pangan Yang Baik Pada Industri Rumah Tangga Pangan Minuman Jahe Merah Instan Di Desa Benteng, Ciampea, Bogor
(2012)
Red ginger have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. One of household industry that produces instant red ginger beverages is Jahe Gunung ...
Formulasi Beras Analog Putih Berbasis Pati Sagu (Metroxylon sagu R.), Singkong (Manihot esculentas Crantz), dan Ampas Kelapa (Cocos nucifera L.)
(2013)
White analogue rice formulated in this research was made of several nonrice local carbohydrate sources: sago starch (Metroxylon sagu R), cassava (Manihot esculenta Crantz), and coconut pulp (Cocos nucifera L.). The purpose ...
Pengaruh Perlakuan Panas sebelum Penggorengan terhadap Kerenyahan
(2013)
Cassava is one of the local commodities of Indonesia that can be found easily at many places. Cassava chip is one of the popular snacks in Indonesia and crispness becomes one of the important factors to measure cassava ...
Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai
(2013)
Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of ...
Pemanasan Buras dalam Kemasan Retort Pouch sebagai Alternatif Produk Pangan Darurat
(2013)
Many natural disasters in Indonesia cause many victims who have to stay in temporary camps. One of the problems related to this situation is providing nutritious foods for the victims to maintain their health status in ...
Isolasi dan Seleksi Mikroba Penghasil Enzim Penggumpal Susu (Milk-Clotting) dari Pangan Fermentasi Sebagai Pengganti Renindalam Pembuatan Keju
(2012)
bakery products. Basic process in cheese processing is milk coagulation using renin activity, a milk-clotting enzyme from calf stomach. The difficulties to obtain rennin encourage to find other alternatives rennin-sustitute. ...
Validasi dan verifikasi metode analisis bakteri asam laktat pada produk susu
(2013)
Lactic acid bacteria (LAB) is a group of bacteria that capable converting carbohydrates (glucose) into lactic acid and mostly grow at facultatif anaerobic condition. At present, the most widely method used to enumerate LAB ...
Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
(2013)
Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding ...
Produksi Enzim Pektinase oleh Aspergillus ustus pada Media Fermentasi Semi Padat Mengunakan Limbah Pertanian sebagai Substrat
(2013)
Many types of enzyme are used in food manufacturing process, and pectinase is one of enzyme that is frequently used by many food industries. Pectinase can be fabricated by microorganism through fermentation process using ...