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Pengaruh Jenis dan Konsentrasi Koagulan Terhadap Fraksi Protein Terkoagulasi dan Tekstur Curd Kedelai (Glycine max)
(2012-12)
Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH ...
Isolation and Characterization of the Major Natural Dyestuff Component of Brazilwood (Caesalpinia sappan L.)
(International Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysia, 2012)
Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
(Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition CRC Press, Taylor & Prancis Group, 2012)
PRODUKSI MONO- DAN DIASIL GLISEROL (M-DAG) DARI TANDAN BUAH SEGAR (TBS) KELAPA SAWIT YANG TIDAK SEGAR DENGAN ENZIM LIPASE IN SITU
(Kemenhukam. Sertifikat Paten No. ID P0032602 B, 2012-12)
Penemuan ini mengungkapkan proses pembuatan mono dan diasil gliserol (M-DAG) dari TBS yang tidak segar yang terdiri dari tahapan:memipil TBS fraksi 3 dan 4; menyimpan TBS ; memanaskan; mengepres dengan pengepres hidraulik; ...
Diterpenoid Geranylgeraniol Supplementation Suppresses LPS-induced Inflammation in Rat
(Makalah PATPI dalam "International Association of Food Technologist (IAFT) International Conference "Future of Food Factor". Jakarta, 3-4 Oktober 2012, 2012-10)
Geranylgeraniol (GGOH) is a natural diterpenoid occurring virtually in all dietary sources which possess the mevalonate pathway, including rice. Rich sources of GGOH include Bixa orellana commonly known for its annatto ...
Optimasi Reduksi Polisiklik Aromatik Hidrokarbon Dalam Makanan Bakar Khas Indonesia dengan Memanfaatkan Bumbu Lokal Serta Pengaturan Jarak dan Lama Pemanasan Menggunakan Response Surface Methodology
(Prosiding Seminar Hasil-hasil Penelitian IPB 2011 LPPM IPB, 2012-10)
Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
(Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press, Taylor & Prancis Group., 2012)
Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution ...
Method Validation of Alkyl Parabens Content in Soy-sauce
(Proceeding International Conference Future of Food Factors. SEAFAST CENTER IPB, 2012-12)
Curing Ingredients, Characteristics, Total Phenolic, and Antioxidant Activity of Commercial Indonesian Dried Meat Product (Dendeng)
(Media Peternakan Fapet IPB, 2012-08)
Fat hydrolysis in a food model system : effect of water actuvity and glass transition
(International Food Research Journal, 2012)