Browsing Jurnal Teknologi dan Industri Pangan by Title
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Evaluation of Laxatife ffect and Fermentabilitiy of Gel Forming Component ofGreen cingcau Leaves(Premna oblongifolia Merr.) Vol 18, No 1, 2007
(2007)The major effects of dietary fibre occur in the colon. Each type of dietary fibre interacts with the microflora, and the colonic mucosa and muscle to produce several possible effects. The action of an individual fibre ... -
Extraction of Natural Colorant from Red Raspberry (rubus idaeus linn.) And its application in food sistem Vol 18, No 1, 2007
(2007)Red raspberry fruit has not been optimally utilized even though it contains anthocyanin pigment. The pigment can be used as a natural colorant which also function as antioxidant. The aim of this study was to determine the ... -
Extrusion product made from sweet potato Vol 18, No 1, 2007
(2007)The objective of the research was to develop a method to prepare extruted product from sweet potato and rice flour with addition of karabenguk as the protein source. The ratio of sweet potato and rice flour were 90:10; ... -
Fenomena Histeresis Isotermi Sorpsi Air pada Granula Pati Amilosa Granula Pati Amilopektin, Protein, dan Selulosa
(2003)Hysteresis phenomena of four basic focd compounds (amylose, amylopedin, casein, and cellulose) were studied affer 9 days eguilibtion in descicators at 2BC. Adsorption experiments starfed from 2% moisture content and ... -
Fermentasi Sufu Rendah Garam Dengan Menggunakan Beberapa Kapang Indigenus Dan Lactobacillu S Plantarum Kik
(2010)Sufu ls a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product, lt is made by fungatso/rd-stafe 'etqentation of tofu (called pizi) followed by aging in saturated brine solution. ... -
Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
(2010)Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. ... -
Formula and Compression Forces Optimization on the Characteristic of
(2006)The aims of this research were to determine the influences of formula and compression forces on characteristic of effervescent tablet of fruits cereal. Variation of six formulas and five types of compression forces were ... -
The growth of bacillus cereus and clostridium perfringens spores under a variety of preparation and storage condition
(2009)The aim of this study was to evaluate the ability of Bacillus cereus and Clostridium perfringens spores to survived in different preparation temperature (25, 35, and 70?C for B. cereus and 25, 45, 70ºC for C. perfringens) ... -
Hubungan antara waktu fermentasi grits jagung dengan sifat gelatinisasi tepung jagung putih yang dipengaruhi ukuran partikel
(2010)The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed. The objective of this study was to evaluate the ... -
Hypoglycemic activity of some indonesian rice varieties and their physicochemical properties
(2006)Diabetes mellitus is a spectrum of inherited and acquired disorders characterized by elevating blood glucose levels. Diabetes is an abnornal carbohydrate metabolism, therefore, diet therapy for diabeties play a key role ... -
Identifikasi Character Impact Odorants Buah Kawista (Feronia limonia)
(2004)The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS). Character impact odorants of the fruits were systematically characterized ... -
Immobilization of extracellular xylanase from Streptomyces sp. 45 I-3 for hydrolysis of corncob xylan
(2009)Xylan extraction from corncob is done by using alkaline as solvent. Xylan extraction from corncob could give the yields as 10.9%. One percent of corncob xylan is used as substrate to produce the xylanase, compared to ... -
In Vintro Atioxidant Activity of Stabilized Rice Bran and Its Fraction
(2004)Some researches indicated that oryzanol had anboxldant actlvity, however, the information about the oryzanol role ln prevention of low dens~ty Iipoprote~n (LDL) and human lymphocyte from ox~dahon under oxidative stress was ... -
In vivo evaluation of prebiotic and synbiotic properties of processed sweet potato products
(2008)The aims of this research were to investigate the prebiotic and synbiotic properties of sweet potato products (combined with L. casei subsp Rhamnosus for probiotic) in increasing the number of Lactic Acid Bacteria (LAB) ... -
Indeks Glisemik Kacang-Kacangan
(2002)Nutritional management for diabetic patients based on selection of low available carbohydrate foods has been crificized because the same availability of carbohydrate in different foods may resub in different degree of ... -
The Inhibition of Low Density Lipoprotein Oxidation and Cholesterol Accumulation on the Macrophage by Temulawak Extract Vol 17, No 3, 2006
(2006)Coronary heart disease is caused among others by atherosclerosis, which is the result of oxidized low density lipoprotein (LDL) and cholesterol accumulation on the macrophage. This were reported to be inhibited by temulawak ... -
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 ... -
Isolasi dan karakterisasi melanoidin kecap manis dan peranannya sebagai antioksidan
(2006)Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ... -
Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Vol 17, No 3, 2006
(2006)Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ... -
Kajian Sifat Fisikokimia dan Organoleptik Hidrolisat Tempe Hasil Hidrolisis Protease
(2002)Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with thase of the unhydrolyzed ternpeh powder. Hydrolysis of ...