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Now showing items 341-350 of 358
Analisis Oligosakarida pada Dua Puluh Produk Minuman Bubuk Komersial Berbasis Kedelai
(2011)
Soy products such as powder drinks have superior nutritional characteristics in terms of high protein contents and serve as a low cost substitute to dairy milk and as a nutritive supplement for the lactose intolerance ...
Aktivitas Antioksidan Ekstrak Buah Takokak (Solanum torvum Swartz.)
(2012)
Turkey berry fruit (Solanum torvum Swartz.) is one of indigenous fruit vegetables that widely used in traditional medicine. Because, it has some functional properties such as antioxidant, antibacterial, antifungal, and ...
Pengaruh Konsumsi Tepung Tempe Dari Kedelai PRG (Produk Rekayasa Genetik) Dan Non-PRG Terhadap Fisiologis Tikus Percobaan
(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 ...
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
(2013)
Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...
Studi Persiapan Tepung Sorgum dan Aplikasinya pada Pembuatan Beras Analog
(2012)
Rice analogues is artificial rice product made from non rice and non wheat raw material by twin screw extruder. Effect of sorghum varieties toward consumer acceptance on analog rice have been investigated. Sorghum varieties ...
Optimasi Formula Produk Ekstrusi Snack Makaroni dari Tepung Sukun (Artocarpus altilis) dengan Metode Desain Campuran (Mixture Design)
(2012)
Breadfruit (Artocarpus altilis) is a plant of high carbohydrate (27.12%) with high water content (60-80%), so that makes it easy to be spoiled and damaged. To increase the shelf life and economic value of breadfruit, ...
Development and Implementation of Good Jamu Gendong Production Practice to Improve Its Microbiological Quality and Safety
(2013)
Jamu gendong is a traditional Indonesian herbal beverage that can be considered as functional beverages because of their flavonoid content and essential oils from its herbs and spices. Although they are believed to help ...
Program Minimalisasi Cacat (Grade B) Produk Marinasi A dan Peningkatan Quality Awareness di PT Belfoods Indonesia
(2013)
Controlling program of production process for product marinated A that applied in PT Belfoods Indonesia still should be improved. This can be seen from the value of defect that has been result. The objectives of this ...
Validasi Sekunder Metode Analisa Kapang dan Khamir pada Saos
(2013)
Food are frequentlycontaminated by mold and yeast. The method used for analysis of mold on food in Indonesia set by BSN (Badan Standarisasi Nasional) was using potato dextrose agar (PDA) media. Problems are sometimes occured ...
DNA Fragmentation on HCT-116 Colon Cancer Cell in the Presence of Short Chain Fatty Acid (SCFA) Extract
(2012)
Type 3 resistant starch (RS3) is retrogaded starch that resists digestion in the small intestine of healthy people and fermented in the large intestine. The main fermentation products are the short chain fatty acids (SCFA) ...