Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 38-57 of 154
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The effect of ethylene in maintaining quality of tomato slices
(2009)Processes such as slicing tomato fruits disrupt the plant tissue so the products become more perishable compared with the intact fruit. Ethylene production is stimulated during the slicing of fresh cut tomato slices. ... -
The Effect of Kappa-Carrageenan Consumption on Blood Glucose Level of Diabetic Wistar Rat (Ratus norwegicus) Vol 17, No 1, 2006
(2006)The effect of kappa-carrageenan consumption on blood glucose level were studied on diabetic male wistar rat (Ratus norvegicus).The rats were made diabetic by aloxan injection, and then were given that a ration contains 5, ... -
The effect of moisture, nacl and number of passing on corn noodle rheological properties
(2009)The objective of this research was to investigate the effect of moisture (70, 75 and 80% v/w), NaCl ((0, 1, 3%) and number of passing (1, 2 and 3 times) on the properties of the corn noodle. The 100 mesh of corn flour of ... -
Effect of Sodium Chloride on Thermal Properties of 30 kDa Protein Isolated from Melinjo Seed
(2006)The thermal properties of melinjo (Gnetum gnemon) protein were studied using differential scanning calorimetry. The melinjo protein obtained from crude seed protein was isolated using isoelectric precipitation method. The ... -
The effect of tapioca hydrolisate concentration and minimal acceptor on cyclodextrin production
(2008)Substrate concentration is an important factor that influences the effectiveness of starch convertion to cyclodextrin by CGTase activity. The aims of this research were to produce maximum cyclodextrin at a high concentration ... -
The effects of angkak administration in Sprague-Dawley white rats on alanine amino transferase (ALAT) and aspartic amino transferase (ASAT) enzyme, blood urea, and liver and kidney histopathology test
(2009)Acute toxicity of angkak had been tested on 2 months aged male Sprague-Dawley white rats. Twenty five rats were divided into 5 groups; control, 2.5 g/kg body weight (bw), 5 g/kg bw, 10 g/kg bw and 15 g/kg bw, and each group ... -
The effects of angkak administration in sprague-dawley white rats on Alanine Amino Transferase (ALAT) and Aspartic Amino Transferase (ASAT) enzyme, blood urea, and liver and kidney histopathology test
(2009)Acute toxicity of angkak had been tested on 2 months aged male Sprague-Dawley white rats. Twenty five rats were divided into 5 groups; control, 2.5 g/kg body weight (bw), 5 g/kg bw, 10 g/kg bw and 15 g/kg bw, and each group ... -
Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Vol 17, No 3, 2006
(2006)The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. ... -
Effects of pre-treatments prior drying on Young Corn Kernel Instant (YCKI)
(2008)The objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow ... -
Ekstrak Jahe (Zingiber Officinale Roscoe) Penghambat Oksidasi LDL
(2002)Oxidative modifcation of DL is believed to play an importad rde in athemgenesis. DthlonnneH,ane exfmt of ginger hhomas exhibited a stmng antioxid& edivrty using lindeic acid as substrafe. We investgated the in vRro effect ... -
Ekstraksi dan analisis fitosterol lembaga gandum (Triticum sp.)
(2005)Phyfosterol may reduce the absorption of cholesterol, and used for preventing atherosclerosis. It is limited in soyaean, but poientially abundant in wheat germ. Research on the utilizalion of wheat germ sterol had not been ... -
Enzymatic interesterification of fish oil with lauric acid for the synthesis of structured lipid
(2008)Structured lipid (SL) containing of medium chain fatty acid (MCFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has superior dietary and absorption characteristics. The most methods for the ... -
Evaluasi Bakteri Indikator Sanitasi Di Sepanjang Rantai Distribusi Es Batu Di Bogor
(2006)Ice was never considered to be of microbiological concern, due to it's low temperature. However, this perception is contradictive with a number research that shows several outbreaks of enteric Illness caused by ice. ... -
Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Vol 18, No 1, 2007
(2007)The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre ... -
Extraction of Natural Colorant from Red Raspberry (rubus idaeus linn.) And its application in food sistem Vol 18, No 1, 2007
(2007)Red raspberry fruit has not been optimally utilized even though it contains anthocyanin pigment. The pigment can be used as a natural colorant which also function as antioxidant. The aim of this study was to determine the ... -
Extrusion product made from sweet potato Vol 18, No 1, 2007
(2007)The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; ... -
Fenomena Histeresis Isotermi Sorpsi Air pada Granula Pati Amilosa Granula Pati Amilopektin, Protein, dan Selulosa
(2003)Hysteresis phenomena of four basic focd compounds (amylose, amylopedin, casein, and cellulose) were studied affer 9 days eguilibtion in descicators at 2BC. Adsorption experiments starfed from 2% moisture content and ... -
Fermentasi Sufu Rendah Garam Dengan Menggunakan Beberapa Kapang Indigenus Dan Lactobacillu S Plantarum Kik
(2010)Sufu ls a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product, lt is made by fungatso/rd-stafe 'etqentation of tofu (called pizi) followed by aging in saturated brine solution. ... -
Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
(2010)Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. ... -
Formula and Compression Forces Optimization on the Characteristic of
(2006)The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were ...