Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 87-106 of 154
-
Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Vol 17, No 1, 2006
(2006)Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was ... -
Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System Vol 17, No 3, 2006
(2006)Bixin belongs to the carotenoid group, present in Bixa orellana tree. It has conjugated double bonds which plays a role as an antiphotooxidant. The objectives of this study were to analyze the quenching mechanisms and ... -
Mempelajari Karakteristik Sari Buah dari Mengkudu (Morinda citrifolia Linn) yang Dihasilkan Melalui Fermentasi
(2003)Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol ... -
Menciptakan Kepuasan Total Pelanggan Melalui Penggunaan Quality Function Deployment pada Agribisnis Sayuran
(2001)In the product design and development processes, Quality Function Deployment (QFD)provides a comprehensive, systematic approach to ensure that the products meet or exceed customer expectations. This paper reports the results ... -
Nutritional evaluation of resistant starch of crackers made of four kinds of starch
(2009)In this research, resistant starch content of crackers (=kerupuk) made of corn starch, cassava starch, sago starch and mungbean starch has been studied. Nutritional evaluation of crackers was conducted in experimental rats. ... -
Optimasi kondisi pemurnian asam lemak omega-3 dari minyak hasil samping penepungan tuna (Thunnus sp) dengan kristalisasi urea
(2009)Omega-3 fatty acids (w-3) are proven to have health beneficial effects. Some effort had been done to obtained oil high in w-3 fatty acids. Among the methods developed, urea crystallization was preferred because it is ... -
Optimasi Pemurnian Asap Cair dengan Metoda Redistilasi
(2002)furifcation of liquid smoke is vety important for the safety of the liquid smoke, because of content of tar and some carsinogenic substances. This research was done using redistillation process, with three factor treatment ... -
Optimization of processing technique of the fruit juice effervescent tablet with response surface method
(2009)This research was aimed to study optimization of processing technique of fruit juice effervescent tablet with Response Surface Method (RSM). The research design used was central composite designs with three dependent ... -
Oxidative stability of canarium nut (canarium indicum and canarium vulgare) oil during storage at 30 and 40 0 c
(2008)The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment ... -
Pemanfaatan Bahan Tumbuhan sebagai Biokatalisator dalam Produksi Minyak Sawit Kaya Asam Lemak Omega-3
(2002)lncorporaton of omega3 polyunsaturated fatty acids (n-3 PUFA) into red palm oil was investigafed by using acido&sis process. Rice bran and Carica papaya latex (CPLI were used as biocatalyst Acidolysis between red palm oil ... -
Pemanfaatan Rumput Laut (Eucheuma cottonii) untuk Meningkatkan Kadar Iodium dan Serat Pangan pada Selai dan Dodol
(2004)Indonesia is known as a country rich in species of seaweed. The most important components of seaweed are iodine and dietary fiber. Eucheuma cottonii is one species of seaweed that can be used as a source of iodine and ... -
Pemanfaatan ubi jalar ungu (Ipomoea batatas L. Poir) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar
(2010)Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content. The objective of this research was to produce plain ... -
Pembuatan Laru Yoghurt dengan Metode Foam-mat: Drying Kajian Penambahan Busa Putih Telur terhadap Sifat Fisik dan Kimia
(2003)Yoghurt starter is usually prepared, preserved, and sdd in liquid form which required special treatment. Drying is an ahemalive process to provide starter culture. Problem in using drying method is longer time so that the ... -
Pemodelan isotermis sorpsi air pada model pangan
(2010)Moisture sorption isotherm of food powder products is pertinent in processing and stability of food. Food model consisted of tapioca starch, casein, palm oil and sucrose. The moisture sorption isotherm curves of the food ... -
Penambahan kacang-kacangan dalam formulasi makanan pendamping air susu ibu (MP-ASI) berbahan dasar pati aren (arengan pinnata (wurmb) merr)
(2007)Food diversification is one of the governmental programs fo reduce rice demand. Pa/ro starch (Arenga pinnate (Wurmb) Uerr) has e good potency as carbohydrate source for supplementary hod. Supplementary food from palm starch ... -
Penambahan Kacang-Kacangan Dalam Formulasi Makanan Pendamping Air Susuibu (MP-ASI) Berbahan Dasar Pati Aren (Arenga pinnata (Wurmb) Merr) Vol XVIII, No 2, 2007
(2007)Food diversification is one of the governmental programs to reduce rice demand. Palm starch (Arenga pinnate (Wurmb) Merr) has a good potency as carbohydrate source tor supplementary food. Supplementary food from palm starch ... -
Penambahan susu bubuk full cream pada pembuatan produk minuman fermentasi dari bahan baku ekstrak jagung manis
(2009)The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, ... -
Penentuan Produk Olahan Apel Unggulan Menggunakan Teknik Fuzzy Non Numerik dan Analisis Struktur serta Pola Pembinaan Kelembagaannya
(2001)Apple and its processing product is one of plospective commodities In Malang, East Java The erfkle discussed eppiicdlon of funy noknumeric decision maklng to saled ppedive w e process& pmduct, analyze institubbnel structure ... -
Penentuan Waktu Kadaluwarsa Dan Model Sorpsi Isotermis Biji Dan Bubuk Lada Hitam (Piper ningrum L) Vol XVI, No 1, 2005
(2005)Black pepper is one of the mosf popular spice traded around the globe, either in dried grain form or in bulky powder. However, for retailing purpose both are usually packaged in plastic film. This research was conducted ... -
Penerapan Teknik Penyusunan Menu di Restoran Bengawan Solo Hotel Sahid Jaya, Jakarta
(2001)Menu engineem (ME) is a step-by-step process which is designed to help management in evaluating the current and Mure menu pricing, menu composition and to set deckions abouf price and menu. The main objectives of ME am to ...