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Minimalisasi Proses Pengolahan Jus Buah
(2014)
Minimally process on fruits juice was a processing applied on food to remove inedible part and reduce the size of fruits. Minimally process was done through processing fruits juice and frozen-stored juice concentrate. The ...
Reduksi Senyawa Purin pada Emping Melalui Proses Perendaman
(2014)
Emping has high purine content which can be related to the high uric acid level in blood that lead to joint inflamation due to the sendimentation of uric acid. The objective of this research is to prove that soaking process ...
Pengaruh Penggunaan Pati Sagu dan Aren (Alami dan HMT) Terhadap Kualitas Tekstur Bakso Sapi
(2015)
Meatballs are processed food made from meat, starch, and some seasoning as a flavor enhancer. Research done to observe the effect of different starch being used in ingredients to its organoleptic characrteristics. In this ...
Perubahan Proporsi Jumlah Streptococcus mutans terhadap Total Bakteri Mahasiswa setelah Mengkonsumsi Cajuputs Candy
(2014)
The formation of plaque which causes caries process is substantialy influenced by the presence of Streptococcus mutans (S. mutans) and its proportion to the total amount of bacteria in dental plaque. One of methods for ...
Profil Serum, Hematologi, Malonaldehida dan Superoksida Dismutase Tikus Percobaan yang Diberi Ransum Tepung Kedelai Rebus dan Tepung Tempe
(2014)
Soybean is one of the vegetable protein sources that important and economical. In addition to a high protein, soy is also rich in vitamin and mineral. One of the soy product is fermented with Rhizopus sp. is tempe. The ...
The Effect of Heat Moisture Treatment of Sago (Metroxylon sago sp) and Arenga (Arenga pinnataa mer) Starches Noodles Quality
(2014)
Sago (Metroxylon sago sp) and arenga (arenga piñataa merr) starches were commonly used to make starch noodles in Indonesia. In native forms, starch does not always have the appropriate physical and chemical properties for ...
Pengaruh sifat fisikokimia RBDPO (refined bleached deodorized palm oil) terhadap karakteristik dan stabilitas margarin
(2015)
Margarine is a food product processed from palm oil that has been commercialized. The main raw material for margarine is palm oil that has been purified or Refined Bleached Deodorized Palm Oil (RBDPO). The different ...
Pengembangan Proses Pembuatan Gelatin dari Tulang Ikan Mackerel (Scomber scombrus)
(2014)
Gelatin is collagen protein which exist in connective tissue, reversible, and mainly used in food industry as stabilizers or emulsifier. Gelatin in Indonesia is regularly imported from other countries, extracted and denatured ...