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Pendugaan Umur Simpan Tepung Lidah Buaya dengan Metode Kadar Air Kritis
(2013)
Aloe vera is widely used in pharmaceutical and food industries. Aloe vera processing into Aloe vera powder is one of the utilization and preservation efforts of Aloe vera. The main objective of this research is to determine ...
Penentuan Parameter Pengujian dalam Pendugaan Umur Simpan Produk Minuman Susu UHT Asam di PT Danone Indonesia
(2013)
Shelf lifeis one of theinformationsthatmust be statedbythe food manufactureron the packaging. It is regulatedin theFoodAct1996 andGoverment Regulation No.69of 1999. This researchpurpose isdetermining the test parameters ...
Penentuan Umur Simpan Yoghurt Kacang Hijau (Phaeseolus radiatus, Linn).
(2010)
Mungbean include one of food plant that has been widely recognized by society, even the plants that belonging to the family of pulses has been long cultivated. In Indonesia, mungbean plant is the third-crop beans that are ...
Pendugaan Umur Simpan Keripik Salak
(2011)
Salak (Salacca Edulis Reinw) is one of the horticultural commodities that still have big potential to be explored and developed in Indonesia. Indonesia as a tropical country provides a good condition of land and weather ...
Pendugaan Umur Simpan Seasoning dan Microencapsulated Ginger Powder dengan Metode Accelerated Shelf Life Testing di PT. Indesso Aroma
(2011)
Seasonings’ and microencapsulated powder ginger powders’ quality are sensitive to changes in water levels. Accelerated shelf life testing (ASLT) method was used to determine the shelf life of seasonings and microencapsulated ...
Assessment of current hygienic manufacturing practices and evaluation of additional food preservatives effect in Nam Prik Mushroom
(2015)
Nam Prik Mushroom is ready-to-eat food product in Thailand which made from edible mushroom Schizophyllum commune with curry paste. It is produced by Chaiyo Farm, one of Thailand small-medium enterprise. Current hygienic ...
Penentuan model pendugaan umur simpan dengan pendekatan Arrhenius pada minuman mengandung susu kemasan kantong di PT DDI
(2015)
Food safety and food quality need to be guaranteed by the manufacturer as a protection for consumer safety. The guarantees can be provided through the determination of shelf life using the model of shelf life prediction. ...
Umur Simpan Yoghurt Simbiotik dengan Variasi Bahan Kemasan dan Suhu Penyimpanan.
(2012)
Symbiotic yoghurt was made by combination of probiotic culture (Bifidobacterium longum and Lactobacillus acidophilus) and non-probiotic bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) with instant soy ...
Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
(2014)
Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging ...
Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
(2013)
Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is ...