Browsing Buletin Teknologi & Industri Pangan by Author "Wijaya, C. Hanny"
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Aktivitas antioksi dan dari daun sirih (Piper Betle L.)
Andarwulan, Nuri | Wijaya, C. Hanny | Cahyono, Didik Tri (1996)Antioxidant extractiort from betle leaf was done with ethanol according to the procedure of Hammerschmidt and Pratt (1978). The kaves ertmckd wen: green andyelklw,Jresh andfrreu dried, and the aroma was removed by sorchlet ... -
Analisis Komponen Flavor Yang Dihasilkan Oleh Hansenula Anomala Yang Ditumbuhkan Pada Substrat Air Kelapa
Wijaya, C. Hanny (1995)Many studies on microbial flavor were directed 10 find new sources of natural flavor. Hansenula anomala is a film yeast, produces lillie olcohols but is able to produce es!ers, especiolly ethyl acetate. The aim 0/ tnis ... -
Andaliman, Rempah Tradisional Sumatera Utara dengan Aktivitas Antioksidan dan Antimikroba
Wijaya, C. Hanny (1999-12) -
Effects of Packaging Materials and Addition of Anticaking Agents on the Quality of Garlic Powder (Allium sativum L.) During Storage
Wijaya, C. Hanny | Kusnandar, Feri | Purwati, Amelia | Damardjati, Djoko S. (1994)The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown wlor formation. The rate 4 deterioration based on water ... -
Ekstraksi Campuran Komponen Ester Dalam Larutan Model Dengan Menggunakan Alat Likens Nickerson
Wijaya, C. Hanny (1996)Penelilian di bidang flavor dengan bioleknologi (p"nggunaan mikroba) milia; selin;; d!lai(!Jkar. dan memperoleh hasil yang menggembirakan. Perkembangan ini p"riu diimbangi dengan perkembangan di bldang proses ekslraksi. ... -
Ekstraksi Dan St Abilit As Antosianin Dari Kulit Buah Duwet (Syzygium Cumim)
Wijaya, C. Hanny (2005)Anthocyanins were extracted from jambolan skins using neutral solvents e.i water, ethanol, isopropanol, water : ethanol (1 : 1), water : isopropanol (1 : 1), ethanol : isopropanol (1 : 1), and water : ethanol : isopropanol ... -
Identifikasi dan Karakterisasi Potent Odorant Mangga Kweni (Mangifera odorata Griff)
Wijaya, C. Hanny | Raharja, Hernie | Apriyantono, Anton (1997-08)Volatile compounds were isolated from flesh and skin of kweni fruit by dynamic headspace sampling. Aromagram of flesh and skin extracts were similar with respect to predominant odorants. Ethyl butanoate with sweet, fruity, ... -
Identlflkasl dan Karakterisasi Potent Odorant Mangga Kwenl (Mangifera odorata Griff)
Wijaya, C. Hanny | Raharja, Hemie | Apriyantono, Anton (1997)Volatile compounds were isolated from flesh and skin of kweni fruit by dinamic head-pace sampling. Aromagram of flesh and skin estract were similiar with respect to pradominant odorants. Enthyl butanoate with sweet, fruity, ... -
Pembuatan Konsetrat Flavor Alami Kweni (Mangifera odorata Griff)
Muchtadi, Tien R. | Wijaya, C. Hanny | P, Tri Setiawati (1994-12) -
Pembuatan Konsetrat Flavor Alami Kweni (Mangifera odorata Griff)
Muchtadi, Tien R. | Wijaya, C. Hanny | P, Tri Setiawati (1994-12) -
Pengaruh Jenis Kapang dan Lama Fermentasi terhadap Mutu Ikan Kayu (Katsuobushi) Cakalang
Giyatmi | Basmal, Jamal | Wijaya, C. Hanny | Fardiaz, Srikandi (2000)Study on the effect of fungi and fermentation duringprocessing of dried fish stick (katsuobushi) has been carried out. Dried fish stick (Katsuobushi) is aJapanese traditional fishproduct used for flavourant. One of ... -
Pengaruh Jenis Pengemas dan Penambahan Anticaking terhadap Mutu Bubuk Bawang Putih (Allium sativum L.) selama Penyimpanan
Wijaya, C. Hanny | Kusnandar, Feri | Purwati, Amelia | Damardjati, Djoko S. (1994)The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown wlor formation. The rate 4 deterioration based on water ... -
Pengaruh Jenis Pengemas dan Penambahan Anticaking Terhadap Mutu Bubuk Bawang Putih (Allium sativum L.) Selama Peyimpanan
Wijaya, C. Hanny | Kusnandar, Feri | Purwati, Amelia | Damardjati, Djoko S. (1994)The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown color formation. The rate of deterioration based on water ... -
Sintesis Komponen Bawang Putih Vinil-dithiin dan Turunannya serta Uji Anti Kapangnya dengan Metode Bioautografi
Wijaya, C. Hanny (2000)Perbaikan kestabilan sifat fisik dan aktivitas fisiologis aktif komponen vinil-ditiin dilakukan dengan pembentukan sulfoksida dan penambahan gugus metil. Uji bioautografi pada kromatografi lapis tipis dengan Cladosporium ...