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Now showing items 11-20 of 21
Prediksi Penurunan Kualitas Minyak Goreng Kelapa Sawit Menggunakan Fourier Transform Infrared (FTIR) Spektroskopi dengan Analisis Multivariat
(Prosiding Seminar Tahunan MAKSI 2013 "Penguatan Penelitian & Pengembangan Industri Kelapa Sawit yang Berkelanjutan" Masyarakat Perkelapa-Sawitan Indonesia (MAKSI), 2013-11)
Staphylococcal Enterotoxin A Gene-Carrying Staphylococcus aureus Isolated from Foods and Its Control by Crude Alkaloid from Papaya Leaves
(Journal of Food Protection, 2014)
Staphylococcus aureus is a known pathogen causing intoxication by producing enterotoxins in food. Staphylococcal enterotoxin A is one of the enterotoxins commonly implicated in staphylococcal food poisoning. The ability ...
Palm Oil Quality Determination During Fish Frying by Fourier Transform Infra Red Spectroscopy
(2014-04-24)
Determination of frying oil quality by Fourier transform infra red spectroscopy (FTlR) is rarely studied. FTIR profiles of frying oil during short term of fish frying and their free fatty acid (FFA) and peroxide values ...
Cookies Berbahan Baku Pati Garut Termodifikasi
(Majalah Foodreview. PT Media Pangan Indonesia. Bogor, 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 ...
Bacterial inhibition and cell leakage by extract of Polygonum minus Huds. Leaves
(International Food Research Journal. Faculty of Food Science & Technology, UPM, 2014-03)
Pendugaan Umur Simpan Dengan Metode Accelerated Shelf-Life Testing pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans)
(Jurnal Ilmu Pertanian Indonesia (JIPI). LPPM IPB, 2013-12)
Pengujian Sifat Prebiotik Dan Sinbiotik Produk Olahan Ubi Jalar Secara In Vivo
(Jurnal Teknologi & Industri Pangan. PATPI berkerjasama dengan Dept. Ilmu dan Teknologi Pangan Fateta-IPB, 2008-12)
Karakteristik Sifat Fisikokimia Pati Garut (Maranta arundinaceae)
(Agritech, Jurnal Teknologi Pertanian, 2014-02)
Cookies Berbahan Baku Pati Garut Termodifikasi
(Majalah FoodReview, 2011-07)
Karakterisasi Fisikokimia Nanokalsium Hasil Ekstraksi Tulang Ikan Nila Menggunakan Larutan Basa dan Asam
(Jurnal Teknologi & Industri Pangan. PATPI berkerjasama dengan Dept. Ilmu dan Teknologi Pangan Fateta-IPB, 2014-06)