Jurnal Teknologi dan Industri Pangan: Recent submissions
Now showing items 121-140 of 154
-
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 ... -
Kinetika Fermentasi Asam Asetat (Vinegar) oleh Bakteri Acetobacter aceti B 127 dari Etanol Hasil Fermentasi Limbah Cair Pulp Kakao
(2002)Acetic acid concentration is one of vinegar's quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of ... -
Penerapan Uji DUC (Days Until Caking) dalam Penetapan Waktu Kadaluwarsa Tepung
(2002)Soy powder and two mixed powders were subjeded to a hydration, aamding to "days until caking" pmcedwes. Absorption patterns wen, idenMed using pdarized mkmcope and releled to the physicd dunges in the smp&s, W i n g s ... -
Pengembanan Produk Agroindustri Jamu dan Analisis Struktur Kelembagaannya
(2003)Indonesia k e tkh country for many kmds of medicinal phts which become impoffant raw mzterial for jmu industry develqnnent. This pqm discusses jmu industry products selection end instit1Aiond structure enafysis for the ... -
Produksi Pigmen Angkak oleh Monascus
(2004)Monascus is one of the important molds for producing food colorants. Monascus produces non polar, semi polar, as well as polar food colorants and brown, red or yellow poliketide pigments. The production is usually done ... -
Produksi Astaxanthin oleh Kamir Merah (Phaffia Rhodozyma) Ditumbuhkan dalam Air Kelapa yang Ditambahkan Ekstrak Kamir
(2003)This experiment was conducted to evaluate the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast ... -
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 ... -
Pemanfaatan Bahan Tumbuhan sebagai Biokatalisator dalam Produksi Minyak Sawit Kaya Asam Lemak Omega-3
(2002)lncorporaton of omega3 polyunsaturated fatty acids (n-3 PUFA) into red palm oil was investigafed by using acido&sis process. Rice bran and Carica papaya latex (CPLI were used as biocatalyst Acidolysis between red palm oil ... -
Kajian Sifat Spesifitas Beberapa Jenis Lipase Terhadap Asam Lemak Omega-3
(2001)Several lipases from mkrobial end planf, i.e Rhizomu~xm M ,P seudomonas sp., C-a &&a rice bran, and C&a Dapaya latex (CPL) were examined for synthesis of mega3 (R3) PUFA* &ce& by hydroljrsls and W S reaction. Tuna d was ... -
Rice Bran Stabilization and y-Oryzanol Content of Two Local Paddy Varieties "IR 64" and "Cisadane Muncul"
(2001)An auioclaving procedure was developed to produce stable rice bran frcvn two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fetty acid content for 144 hours at ... -
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 ... -
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 ... -
Efek Suplementasi LAktoferin pada Susu Formula Terhadap Availabilitas Zat Besi, Oksidasi Lemak dan Pertumbuhan Escherichia coli pada Saluran Pencernaan Tikus
(2002)A research on lactofenin supplementation to infant formula has been conducted. The oQectives of this research were to study the effects of consumption of the supplemented formula on iron availability, lipid oxidation and ... -
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 ... -
Aktivitas antioksidan ekstrak dan fraksi ekstrak biji atung (Parinarium glaberrimum Hassk)
(2002)The seed of Parinarium glabemmum Hassk was extracted with non polar solvent (hexane) and or polar sohlent (ethanol). Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation ... -
Sayuran sebagai Sumber Serat Pangan untuk Mencegah Timbulnya Penyakit Degeneratif
(2001)For long time vegetables were thought only as the sources of severd vitmins; however, I has been shown that vegetables c&ain ofher are components, which also important for mainteining body's health, i.e., dietary fiber. ... -
Sifat Hipoglisemik Pakan Tinggi Protein Kedelai pada Model Diabetik Induksi Alloxan
(2001)Hypoglycemic properties of soybean protein were evdueted in dloxanjnduced diabetic rats. Twenly eight mslure mde Spregue Dawley (SD) rats (250300gJ were used and dMded into four p p s of seven d s . They wen: 1) Placebo ... -
Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)
(2001)Andaliman, a wild spice well known in northem Sumatera has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyze potent odorant from andaliman maceration extract using GC-MS, GC/O and aroma ... -
Pengaruh Jenis Pengemas dan Penambahan Anticaking Terhadap Mutu Bubuk Bawang Putih (Allium sativum L) Selama Penyimpanan
(1994)The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown wlor formation. The rate 4 deterioration based on water ... -
Karakterisasi Edible Film Komposit Protein Biji Kecipir dan Tapioka
(2003)The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpettsh, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean ...
