Browsing by Subject "food additive"
Now showing items 1-6 of 6
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PENERIMAAN KONSUMEN TERHADAP KERUPUK RAMBAK DENGAN BTP SODA KUE DAN SODIUM TRI-POLIPHOSPHAT (STPP) SEBAGAI PENGGANTI BORAKS
(2006)The aim of this study was to investigate the effect of additives sodium bicarbonate and STTP as borax substitute on rambak chips acceptance. The study was conducted in three stages, (1) inspecting and identifying process ... -
Perancangan pabrik pengolahan lanjut pati sagu menggunakan SLP (Systematic Layout Planning)
(2000)Sago is ppotential starch which is still not fully exploited in Indonesia. at present, the sago is used for staple food in several parts of Indonesia and foro the production of sago flour. Quality of sago sell in the ... -
Perancangan Pabrik Pengolahan Lanjut Pati Sagu Menggunakan SLP (Systematic Layout Planning)
(2000)Sneo ts DarcnliLt! stat.h whiclt is stitt not rt lJ elploiled in htdanesia Al present, u sago is t^"ttfo^tZple jttt tn,p\.tot patrs of Ildonesia a dfor the praductiau of sago Jlour. Q@lity of sago seL! il rhe iontesric ... -
The Potencies Of Natural Food Additives As Bioactive Ingredients
(2002)Food additive is one of the most important ingredients in any food products. It may improve food preference (sensory quality) of a product, extend a product's shelf life, facilitate food processing, and improve health ... -
The Potencies Of Natural Food Additives As Bioactive Ingredients
(2002)Food additive is one of the most important ingredients in any food products. It may improve food preference (sensory quality) of a product, extend a product's shelf life, facilitate food processing, and improve health ... -
Studi Literatur Fungsi Hidrokoloid sebagai Bahan Tambahan Pangan (BTP) terhadap Karakteristik Sosis
(2021)Sosis merupakan produk olahan daging yang diberikan bahan tambah pengikat, pengisi berupa pati atau tepung untuk meningkatkan daya terima dan kualitas rasa. Penelitian ini bertujuan untuk mengetahui pengaruh hidrokoloi ...
