Browsing Food Science and Technology by Author "Hermanianto, Joko"
Now showing items 1-6 of 6
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Analisis Sifat Fisiokimia Produk Ekstrusi Basil Samping Penggilingan Padi (Menir dan Bekatul)
Hermanianto, Joko | Syarief, Rizal | Wulandari, Zakiah (2000)Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29· as>c. 29·aS>C. a4·a!f'C. and 121·142°C) .• feeder speed of 16· 17 rpm speed of knife of 425·71a rpm and ten formulations of ... -
Evaluasi Nilai Gizi Produk Ekstrusi dari Produk Samping Penggilingan Padi Campuran Menir dan Bekatul
Syarief, Rizal | Hermanianto, Joko | Ernawati, Erni (2000)By products of of rice milling, especially broken rice and rice bran, are not commonly used as food product. The purpose of this research was to develop and analyzed the nutrition content of new extruded product made of ... -
Identifikasi Komponen Volatil Daging Itik Lokal Jawa
Hustiany, Rini | Apriyantono, Anton | Hermanianto, Joko | Hardjosworo, Peni S. (2001)Volatile components identified on duck's meat wer~ mainly lipid degradation products. They include aldehydes, alcohols, ketons, carboxylic acids and hydrocarbons. The volatile extract obtained by Silmutaneous Distillation ... -
Penentuan Umur Simpan Produk Ekstrusi dari Hasil Samping Penggilingan Padi (Menir dan Bekatul) dengan Menggunakan Metode Konvensional, Kinetika Arrhenius dan Sorpsi Isothermis
Hermanianto, Joko | Arpah, Muhammad | Jati, Wijaya Kusuma (2000)Rice bran and broken rice are by products of rice milling, that can be easily experience a reduction in quality caused by rancidity in a rate of three hours, so a treatment to increase its shelf-life value is required. ... -
Pengembangan Aroma dan Cita Rasa Sakso dengan Penggunaan Flavor
Hermanianto, Joko | Aulia (2001)Bakso is one of the most popular meat product in Indonesia. This research studied the effect of addition of flavor to the qusllfy of meat bsll. The analysis included physicsl characteristics (specific gravity, hardness, ... -
Studi Perilaku Konsumen dan diidentifikasi Parameter Bakso Sapi Berdasarkan Preferensi Konsumen di Wilayah DKI Jakarta
Hermanianto, Joko | Andayani, Ratna Yudtyhia (2002)Meat Ball is a vel}' popular meat product in Indonesia, but there is stiR no qualify standard of meat baI based on consumer preferences. The aim of the research was to identify consumer preferences of meat ball. This ...