Browsing Jurnal Teknologi dan Industri Pangan by Issue Date
Now showing items 41-60 of 154
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Karakerisasi Maltodekstrin DP 3-9 Serta Kajian Potensi Penggunaannya sebagai sumber Karbohidrat pada Minuman Olahraga
(2003)This research was aimed at characterization of maltodextrin DP 3-9 (procuced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and asseesment of its potential ... -
Pembuatan Laru Yoghurt dengan Metode Foam-mat: Drying Kajian Penambahan Busa Putih Telur terhadap Sifat Fisik dan Kimia
(2003)Yoghurt starter is usually prepared, preserved, and sdd in liquid form which required special treatment. Drying is an ahemalive process to provide starter culture. Problem in using drying method is longer time so that the ... -
Interesterifikasi Enzimatis Palm Stearin dan Minyak Ikan Lemuru untuk Membuat Lemak Margarin
(2003)Enzymelic InferesteMcation of Pah Steerin (PS) and Serdine Oil (SO) es source of Eicosa Pent- Acid (EPA) cnd Docosa Hexeenok Add (DHA) have been of We& to modiljr the physictd properties of the @etide. An An$ to enzymatk-reswm ... -
Kinetika Pertumbuhan lactobacillus plantarum dan Lactobacillus sp. pada Media MRS Cair
(2003)Lactobdius prantm FNCC 250 and LectMus sp. FNCC 401 were isdated from traditional fended lbod which had p o i ~ ~ a s ~ a g e n t tsommdmdch okteml. Thedmof themecrchwcstostuajfthe g o w t n ~ o f j#&arum FNCC250endLacWxhsp. ... -
Komposisi MInyak Biji Mengkudu (Morinda Citrifolia L)
(2003)Mengkudu (Morinda citiffolia L.) seeds were macerated or Soxhlet-extracted with various extractants (MeOH, EtAc, Chl : MeOH (2:1, vh), hexane, and petroleum ether). Fafty acid profile was determined by using GC-MS. The ... -
Mempelajari Karakteristik Sari Buah dari Mengkudu (Morinda citrifolia Linn) yang Dihasilkan Melalui Fermentasi
(2003)Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol ... -
Pengaruh Pemupukan Fosfor dan Varietas terhadap Pertumbuhan dan Produksi Kedelai (Glycine max (L) Merr) pada Budidaya Jenuh Air
(2003)The objective of this expaiment was to study the effect of phosphorus fertilization on the growth and production of Americana and Lokon under saturated soil culture. The experiment was conducted at the Cikarawang Experimental ... -
Pengaruh Diet Kacang Merah terhadap Kadar Gula Darah Tikus Diabetik Induksi Alloxan
(2003)Hypo&emic response of red bean were evduated in elioxan-induced diW rats. The Wttive of this research was to evaluate the e M of red bean (Wgna umbellata) diet compam wifh soy bean diet on bhrod glucose concentmtfon in ... -
Pengaruh Jenis Larutan Perendam serta Metode Pengeringan Terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit Cucut
(2003)Gelatin is a denduration product of collagen and has been wide UtiI'zed fw foods. photqqhy uses, medical meletiak, end cutture materiak for mkmoganisms. Recently, gelatin's uses has expanded to new tqyhcations such as heath ... -
Pengempukan Daging dengan Enzim Protease Tanaman Biduri (Calotropis gigantea)
(2003)Tenderness is the main affribute quality of meat, Mich influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the ... -
Pengaruh Jenis Larutan Perendam serta Metode Pengeringan terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit Cucut
(2003)Gelatin is a denaturation product of collagen and has been wide Utilized for foods. photqraphy uses, medical materials, and culture material for microorganisms. Recently, gelatin's uses has expanded to new properties such ... -
Karakterisasi maltodekstrin DP 3-9 serta Kajian Potensi Penggunaannya Sumber Karbohidrat pada Minuman Olahraga
(2003)This research was ehned & cherecterRation of meRodexfrin DP 3-9 (produced by enzymdic hyddysis and membrane s e p c u ~ process) as campared to commercia/ meltodeMn and glucose and assessment of its potentid typkatjon es ... -
Perubahan Komponen Volatil Selama Fermentasi Kecap [Changes of Volatile Components During Soy Sauce Fermentation] Vol XV, No 2, 2004
(2004)A study has been conducted to investigate changes of volatile components during soy sauce fermentation During the fermentation, many volatile components produced may contribute to soy sauce flavor. The volatile components ... -
Efek susu skim yang disuplementasi Isoflavon kedelai dan Zn (Susumeno terhadap Sindrom Menopause pada wanita premenopause)
(2004)Premenopause is pad of natural aging process in women indicated by the decrease of ovarial estrogen production, and usually followed by development of menopausal syndrome. Susumeno, skim milk fotfified with 100 mg of soy ... -
Efek susu skim yang disuplementasi Isoflavon kedelai dan Zn ("Sususmeno") terhadap sindrom menopause
(2004)Premenopause is part of natural aging process in women indicated by the decrease of ovarial estrogen production, end usually followed by development of menopausal syndrome. Susumeno, skim milk fortified with 100 mg of soy ... -
Potensi Anti-Hiperkolesterolemia ekstrak cassia vera (Cinnamomum burmanni Nees ex Blume)
(2004)There has been limited report on the phytochemical content of cassia Vera bark extract, and its potency as antihyperchdesterolemic in rabbit is nd known yet The d,#x-tties of this reseamh was to determine the phytochemical ... -
Respons hormonal imunitas wanita premenopause yang diintervensi minuman fungsional berbasis susu skim yang disulementasi dengan 100 mg Isoflavon kedelai dan 8 mg Zn- sulfat (Susumeno)
(2004)The study was conducted to evaluate the effect of intewention of skim milk based functional drink supplemented with 100 mg of soy isoflavone and 8 mg of Zn-sulfate (susumeno) on serum estradiol and thymulin hormones levels ... -
Aktivitas antioksidan minyak bekatul padi awet dan fraksinya secara In vitro
(2004)Some researches indicated that oryzanol had antioxidant activity, however, the information about the oryzanol role in prevention of low density lipoprotein (LDL) and human lymphocyte from oxidantion under oxidative stress ... -
Karakteristik Spektroskopi Isolat Komponen Antibakteri Biji Atung (Parinarium glaberrimum Hassk)
(2004)Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), ... -
Perubahan komponen volatil selama fermentasi kecap
(2004)A study has been conducted to investigate changes of volatile components during soy sauce fermentation During the fermentation, many volatile components produced may contribute to soy sauce flavor. The volatile components ...