Browsing by Subject "extrusion"
Now showing items 1-14 of 14
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Development of Rice Analogues from White Corn, Sorghum and Soy and Its Potential as a Functional Food
(2013)Development of rice analogues is one of the alternatives to support diversification program. Rice analogues is an artificial rice, shaped like rice grains and can be made from non-rice flours. One of rice analogues raw ... -
Enkapsulasi Lactobacillus casei dengan teknik ekstruksi sebagai starter untuk pembuatan dadih susu sapi
(2011)The purpose of this research is to get an optimal composition for encapsulating materials of Lactobacillus casei as dried starter culture for production of dadih from cow milk. Lactobacillus casei was encapsulated by the ... -
Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
(2010)Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The ... -
Implementasi VRML pada Media Pembelajaran Geometri untuk Sekolah Dasar dengan Menggunakan Metode Pembentukan Objek Ekstrusi
(2011)Some students have difficulty when learning geometry. It is because imagining, designing, and describing a geometric object requires high imagination or abstraction to understand it. This research implements the formation ... -
Indeks Glikemik Beras Analog Berbahan Baku Menir dengan Penambahan Ekstrak Teh Hitam
(2013)Rice is a staple food for most Indonesian people. The Indonesian rice has different glycemic index (GI) according to variety and process which applied to rice. Rice usually is processed through milling process. There are ... -
Karakteristik Beras Analog dari Berbagai Formulasi Tepung dengan Penambahan Glukomanan
(2023)Prevalensi obesitas di Indonesia terjadi peningkatan dari beberapa tahun terakhir. Serat pangan dapat menjadi alternatif diet sehat untuk menurunkan prevalensi obesitas, salah satunya dengan pembuatan beras analog tinggi ... -
Mempelajari Pengaruh Pre-conditioner, Kecepatan Ulir, dan Substitusi Gandum Utuh Terhadap Ekstrusi
(2012)Extrusion cooking is the process of forcing a material to flow under a variety of conditions through a shaped hole (die) at a predetermined rate to achieve various resulting products. This research was done to learn the ... -
Optimasi Proses Ektrusi Bungkil Inti Sawit sebagai Bahan Baku Pakan
(2023)Bungkil inti sawit/BIS merupakan salah satu hasil samping dari ekstrasi minyak kelapa sawit yang berpotensi sebagai pakan ternak karena kandungan nutrisinya, namun BIS memiliki kandungan serat kasar yang tinggi pada ... -
Optimasi Proses Produksi Pati Sagu Terpragelatinisasi Parsial sebagai Ingredien Pangan Menggunakan Twin-Screw Extruder Tanpa Die.
(2024)Pati sagu diperoleh dari pemrosesan empulur batang sagu (Metroxylon sagu) dan merupakan bahan baku penting untuk industri pangan dan non pangan. Salah satu kelemahan pati alami termasuk pati sagu adalah mempunyai sifat ... -
Pengaruh Pengeringan terhadap Karakteristik Fisikokimia Premiks Kernel dari Bahan Baku Non Beras
(2022)Indonesia is still trying to overcome 3 main nutritional problems, such as micronutrient deficiency. One strategy to overcome it is developing fortification of staple foods since the high proportion of consumption. ... -
Pengembangan Beras Tiruan Berbasis Sorgum
(2012)Rice is a staple food for Indonesians which still can not be replaced by another source of carbohydrate. This phenomenon is risky for national food security. There for goverment has done several program in food diversification ... -
Pengembangan Produk Sereal Sarapan Siap Santap Berbasis Sorgum (Sorghum bicolor L.) Dengan Metode Ekstrusi
(2011)Nutritious, easy and fast to serve breakfast cereal is becoming a solution for urban people which has less time in the morning due to early business. Endogenous cereal, such as sorgum, would become an alternative to flour ... -
Pengembangan teknologi sereal bekatul dengan menggunakan Twin screw extruder
(2010)Breakfast cereal is food that common eaten as breakfast. Utilization of rice bran as raw material for the manufacture of breakfast cereals is required to utilize side product of rice milling. Breakfast cereal product ... -
Studi Pembuatan Beras Analog Dari Berbagai Sumber Karbohidrat Menggunakan Teknologi Hot Extrusion
(2012)Analog rice is artificial rice product made from non rice and non wheat raw material by twin screw extruder. The objectives of this research were to formulate and to characterize rice analog made from a mixture of sorghum, ...
