Browsing by Author "T. Suryati"
Now showing items 1-4 of 4
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ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE
I.I. Arief | B. S. L. Jenie | T. Suryati | G. Ayuningtyas | A. Fuziawan (2012)Salah satu tujuan pengawetan pangan adalah untuk memperpanjang masa simpan. Bahan pengawet alami dapat digunakan sebagai senyawa antimikroba, salah satu contohnya adalah bakteriosin yang diproduksi oleh bakteri asam laktat. ... -
Correlation of Browning Intensity and Antioxidant Activity in Dendeng
T. Suryati | M. Astawan | H.N. Lioe | T. Wresdiyati (2014)Browning is the phenomenon occured in dendeng making as a result of non-enzymatic browning process known as Maillard reaction. The objective of this research was to study the correlation of non-enzymatic browning intensity ... -
Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation
T. Suryati | M. Astawan | H.N. Lioe | T.Wresdiyati | S. Usmiati (2014)This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried ... -
Protein Quality of Fermented Beef by Lactobacillus plantarum 1B1
I. I. Arief | R.R.A. Maheswari | T. Suryati | N. Kurniawati (2012)This study was conducted to investigate the proteolytic activity and protein characteristics of fermented beef. The effect of different mechanical treatments on beef, (sliced and ground beef) was compared. The contents of ...