Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 78-97 of 154
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Karakteristik fisiko-kimia tepung ubi jalar (Ipomoea batatas) varietas sukuh dengan variasi proses penepungan
(2009)Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical ... -
Karakteristik produk fermentasi dari bahan baku kombinasi susu kambing Dengan ekstrak kedelai, ekstrak jagung, atau santan kelapa
(2009)The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic ... -
Karakteristik produk fermentasi dari bahan baku kombinasi susu kambing Dengan ekstrak kedelai, ekstrak jagung, atau santan kelapa
(2010)The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic ... -
Karakteristik Spektroskopi Isolat Komponen Antibakteri Biji Atung (Parinarium glaberrimum Hassk)
(2004)Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), ... -
Kinetika Fermentasi Asam Asetat (Vinegar) oleh Bakteri Acetobacter aceti B 127 dari Etanol Hasil Fermentasi Limbah Cair Pulp Kakao
(2002)Acetic acid concentration is one of vinegar's quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of ... -
Kinetika Pertumbuhan lactobacillus plantarum dan Lactobacillus sp. pada Media MRS Cair
(2003)Lactobdius prantm FNCC 250 and LectMus sp. FNCC 401 were isdated from traditional fended lbod which had p o i ~ ~ a s ~ a g e n t tsommdmdch okteml. Thedmof themecrchwcstostuajfthe g o w t n ~ o f j#&arum FNCC250endLacWxhsp. ... -
Kombucha from different coconut sugar concentration as a carbon source
(2008)Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of ... -
Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)
(2001)Andaliman, a wild spice well known in northem Sumatera has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyze potent odorant from andaliman maceration extract using GC-MS, GC/O and aroma ... -
Komposisi MInyak Biji Mengkudu (Morinda Citrifolia L)
(2003)Mengkudu (Morinda citiffolia L.) seeds were macerated or Soxhlet-extracted with various extractants (MeOH, EtAc, Chl : MeOH (2:1, vh), hexane, and petroleum ether). Fafty acid profile was determined by using GC-MS. The ... -
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 ...