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Polemik HALAL Terselesaikan Sudah
(Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB, 1997-04)
Aktivitas proliferasi limfosit darah tepi konsumen makanan jajanan di Bogor, Jawa Barat
(IPB (Bogor Agricultural University), 1997)
CantamhaUov, of street foods, wlth non edlble chemkals is e serious prdrkm- lh& msearrch .kns to e-te the elkis of q u & r consumptions of these pvducts on cansum' hdth, par- Ilwkrly on the Immune system.
Perlunya Perbalkan Sistem Pelaporan dan Penyelidikan Kasus Keracunan
(IPB (Bogor Agricultural University), 1997)
Strategi Peningkatan Kewirausahaan
(IPB (Bogor Agricultural University), 1997)
Mengenal Makanan Tradisional (Bagian 1. Hasil Olahan Kedelai)
(IPB (Bogor Agricultural University), 1997)
Mempelajari Pengaruh Lingkungan Kimiawi terhadap aktivitas dan Daya Tahan Panas Protease dari Bacillus pumilus y1
(IPB (Bogor Agricultural University), 1997)
Proteases from Bacillus pumilus Y1 produced in the medium of liquid tofu waste anriched with 8% skim milk, had optimum conditions at pH 8, temperature of 37C and sensitif to PMSF and EDTA.
Pendekatan Transforrmsi Budaya dalam Keamanan Pangan
(IPB (Bogor Agricultural University), 1997)
Identlflkasl dan Karakterisasi Potent Odorant Mangga Kwenl (Mangifera odorata Griff)
(IPB (Bogor Agricultural University), 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, ...
Produksi Konsentrat dan Bubuk Pigmen Angkak darl Monascus purpureus serta Stabilitasnya selama Penyimpanan
(IPB (Bogor Agricultural University), 1997)
Angkak pigment was produced by Monascus purpureus using the waste-water of tapioca processing containing 4% rice flour, 0,15% NH4NO, 0.25% KH2PO4 and 0.10% MgSO4,7H2O as fermentation medium. The angkak produced was then ...
Suplementasi Ikan pada Makanan Ringan Produk Ekstrusi dengan Bahan Dasar Beras
(IPB (Bogor Agricultural University), 1997)
Nowadays, there are many extruded snack foods in the market. The problem is some of them did not have enough nutrition for use, so often they are callied as "junk food". The aim of this research is to give to additional ...