Browsing Jurnal Teknologi dan Industri Pangan by Author "Sudarwanto, Mirnawati"
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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. ... -
The growth of bacillus cereus and clostridium perfringens spores under a variety of preparation and storage condition
Purwanti, Maya | Sudarwanto, Mirnawati | Rahayu, Winiati P. | Sanjaya, A Winny . (2009)The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70?C for B. cereus and 25, 45, 70ºC for C. perfringens) ... -
Pengaruh berbagai kondisi preparasi dan penyimpanan susu formula pada pertumbuhan spora Bacillus cereus dan Clostridium perfringens
Purwanti, Maya | Sudarwanto, Mirnawati | Rahayu, Winiati P. | Sanjaya, A. Winny (2009)The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70°C for B. cereus and 25, 45, 70ºC for C. perfringens) ... -
Pengaruh Berbagai Kondisi Preparasi dan Penyimpanan Susu Formula pada Pertumbuhan Spora Bacillus cereus dan Clostridium perfringens
Purwanti, Maya | Sudarwanto, Mirnawati | Rahayu, Winiati P | Sanjaya, A Winny (2009)The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70C for B. cereus and 25, 45, 70ºC for C. perfringens) ...