Browsing Jurnal Teknologi dan Industri Pangan by Author "Jenie, Betty Sri Laksmi"
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Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang Vol 17, No 3, 2006
Naufalin, Rifda | Jenie, Betty Sri Laksmi | Kusnandar, Feri | Sudarwanto, Mirnawati | Rukmini, Herastuti Sri (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. ... -
Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
Nurhayati | Jenie, Betty Sri Laksmi | Kusumaningrum, Harsi D. (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. ...