Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 146-154 of 154
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Sayuran sebagai Sumber Serat Pangan untuk Mencegah Timbulnya Penyakit Degeneratif
(2001)For long time vegetables were thought only as the sources of severd vitmins; however, I has been shown that vegetables c&ain ofher are components, which also important for mainteining body's health, i.e., dietary fiber. ... -
Senyawa asam 2- metilester-1-h-pirol-4-karboksilat dalam ekstrak etil asetat buah salak varietas bongkok sebagai antioksidan dan antihyperuricemia
(2010)The aim of the study was to determine the antioxidant and antihyperuricemia activity of ethyl acetate extract of snake fruit (Salacca edulis Reinw.) var. Bongkok. The research methods used in this study comprised of three ... -
Sifat Hipoglikemik dan Hipokolestrolemik Protein Kedelai pada TIkus Model Toleransi Glukosa Terganggu (TGT) Induksi Alloksan
(2002)Previous studies indicated that soy protein had hypoglycemic and hypocholesterolemic activity in induced diabetic rats. However when combined with diferent sources of carbohydrate. the effects were not known yet. The purpose ... -
Sifat Hipoglisemik Pakan Tinggi Protein Kedelai pada Model Diabetik Induksi Alloxan
(2001)Hypoglycemic properties of soybean protein were evdueted in dloxanjnduced diabetic rats. Twenly eight mslure mde Spregue Dawley (SD) rats (250300gJ were used and dMded into four p p s of seven d s . They wen: 1) Placebo ... -
Studi Kinetika Konversi Distilat Asam Lemak Kelapa Menjadi Pengemulsi Menggunakan Enzim Lipase Rhizomucor meihei dalam Reaktor Tangki Kontinyu
(2002)Coconut fah)/ acid difiiiale (CFAD) was converted to emulsifier blends using a contious stirred tank reactor (CSTR). The reactor was operated at 55T, with 3 : 1 glycerol-CFAD volume ratio. Lipase from Rhizomucor meihei was ... -
Studies On The Effect Of Drying Modes On Quality Of Dehydrated Cabbage Vol 18, No 1, 2007
(2007)An investigation was carried out for justify the suitability of various dehydration techniques for desired quality of finished products. The cabbage (brassica oleracea L. Var. Capitata), one of the commonly consumed green ... -
Study on corn biscuit formulation to subtitute of wheat flour
(2009)The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were ... -
Suplementasi sterol lembaga gandum (Triticum sp.) pada margarin
(2010)Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL ... -
Utilization of composite flour from white sweet potatoes (Ipomoea batatas L), germinated soybeans (Glycine max Merr.), and germinated mung beans (Virginia radiata L) as wheat flour partial substituent of alternative food, high energy-protein biscuit Vol 17, No 1, 2006
(2006)An emergency food based biscuit product was formulated by utilizing composite flour from white sweet potatoes, germinated soybeans, and germinated mung beans. This product was designed to meet high protein and energy wich ...
