Browsing Food Science and Technology by Title
Now showing items 25-44 of 391
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Bakso daging
(2010) -
Bandeng presto (ikan duri lunak)
(2010) -
Bawang goreng kemasan
(2010) -
Beban ganda : Permasalahan keamanan pangan di Indonesia
(2008)Keamanan pangan merupakan prasyarat bagi suatu produk pangan, yang harus ditangani secara terpadu, melibatkan berbagai stakeholders; baik dari pemerintah, industri, dan konsumen. Pada kenyataannya; Indonesia harus menanggung ... -
Bioactivities of Peptides from Sumbawa Horse Milk Hydrolyzed by Bromelain
(2016-02)Sumbawa horse milk is used traditionally to cure several diseases such as hypertension, diabetes, asthma and hypercholesterolemia. However, research on enzymatic hydrolysis of Sumbawa horse milk and exploration of their ... -
Brem Wine Making from Cassava Tuber
(1991)A brem wine was prepared through a traditional solidstate fermentation of sweet v a r i e t y (Aldira I) or bitter v a r i e t y (Aldira IV) c-assava with four kinds of tape starter, designated as ragi NKL, ragi jempol, ... -
Chemical Modification Of Cat Eye Dammar with phosphoric Acid : Effect On Density And Effectiveness As Emulsion Stabilizer
(2009)Cat eye dammar has been known as emulsion stabilizer but it is less effective than some other onces, such as brominated vegetable oil and sucrosa acetate isobutyrate. ... -
Chemical Modification Of Cat Eye Dammar With Phosphorjc Acid: Effect On Density And Effectivefliess As Emulsion Stabilizer
(2009)Cat eye dammar has been known as emulsion stabilizer but it is less effective than some other onces, such as brominated vegetable oil and sucrosa acetate isobutyrate. ... -
Chicken Nugget
(2010) -
The Choice of Natural Preservatives
(2014-04)Pangan yang aman dan bermutu selalu menjadi tuntutan konsumen dan menjadi perhatian pemerintah serta industri pangan. Berbagai strategi pengawetan telah digunakan untuk mempertahankan mutu dan keamanan pangan. Walaupun ... -
Cookies (Kue Kering)
(2010) -
Cookies Berbahan Baku Pati Garut Termodifikasi
(2011-07)Several types of tubers have functional properties. One of them is low value of glyceamic index (GI). Low GI Food can be used as a cheap alternative for diet therapy of diabetcs because it can suppress the increasing of ... -
Cookies Berbahan Baku Pati Garut Termodifikasi
(2011-07)