Browsing by Subject "pasteurization"
Now showing items 1-12 of 12
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Development of Miang Salad, A Pickled Tea Leaves Product of Thailand
(2017)Miang is pickled tea leaves (Camellia sinensis var. Assamica) from northern Thailand. While its taste is not well accepted, it has high antioxidant activity. Therefore, this research was aimed to develop miang salad that ... -
Evaluasi Mutu Fisik, Mikrobiologi, dan Sifat Fungsional Gel Cincau Hijau (Premna Oblongifolia Merr.) dalam Kemasan dengan Perlakuan Pasteurisasi
(2013)Green grass (Premna oblongifolia Merr.) jelly is one of functional food, that has been widely studied for it’s beneficial effect. The purposes of this study are to design pasteurization condition of green grass jelly and ... -
Kajian Proses Pasteurisasi Jelly Drink Cincau Hijau-Rosela Dalam Kaleng untuk Menghasilkan Daya Antioksidan Optimum.
(2015)Green grass jelly (Premna oblongifolia Merr.) and roselle (Hibiscus sabdariffa L. Merr.) are local food commodities that can be used to alleviate increased prevalence of metabolic syndrome. The purpose of this research is ... -
Karakterisasi Gel Cincau Hijau Kemasan Selama Penyimpanan Dingin
(2014)Green grass jelly without heat treatment has a very short shelf life, which is one day if stored at ambient temperature. In the previous research, green grass jelly with addition of hydrocolloid had been made to maintain ... -
Pemanfaatan pulp kakao (Theobroma cacao) untuk pembuatan minuman sari pulp kakao (cacao pulp juicea)
(2015)Pulp kakao menjadi limbah utama selama proses fermentasi pada pengolahan biji kakao kering. Ekstraksi pulp kakao sebelum dilakukan fermentasi biji kakao dapat mengurangi debit limbah pulp kakao dengan memanfaatkannya menjadi ... -
Pembuatan dan Penentuan Umur Simpan Minuman Hidrolisat Daging Kambing Kacang (C. aegragus hircus)
(2013)Goat is one of farming commodity that has considerable potential and opportunities to be developed in Indonesia. Hydrolysis of protein in goat’s meat will produce meat hydrolyzate with better solubility and digestibility ... -
Pengaruh Penambahan Asam Askorbat dan Lama Penyimpanan terhadap Mutu Minuman Sari Buah Sirsak
(2024)Permasalahan yang sering terjadi pada minuman sari buah sirsak adalah adanya penurunan mutu pada warna dengan mengalami pencokelatan. Asam askorbat mampu mencegah browning karena mengandung antioksidan yang tinggi. Akan ... -
Pengembangan Minuman Berbasis Hidrolisat Daging Kambing dan Penentuan Umur Simpannya
(2014)Development of goat meat hydrolysate-based beverage could improve the utilization of goat meat. The purpose of this research was to produce a hydrolysate beverage which could be accepted by consumers and have more than two ... -
Product Design Development of Ready to Drink Kopyor Coconut Water at Cinta Bumi Nusantara Co.
(2024)Cinta Bumi Nusantara Co. has an underutilized kopyor coconut plantation. Kopyor coconuts have a unique texture and taste and also have higher prices compared to regular coconut. However, Kopyor coconut water spoils quickly, ... -
Sifat Antiprotease Susu Kambing terhadap Protease SARS-CoV-2
(2023)Susu kambing diyakini memiliki efek penghambatan terhadap protease SARS CoV-2, khususnya protease utama (Mpro) dan protease seperti papain (PLpro), meskipun hal ini belum diteliti. Penelitian ini bertujuan untuk menganalisis ... -
Strategi Diversifikasi Produk Susu Kambing Sapera melalui Proses Pasteurisasi di PT Semesta Gemilang Agritainment
(2025)PT Semesta Gemilang Agritainment adalah perusahaan yang memproduksi susu kambing, namun masih menghadapi masalah kelebihan produksi yang belum diolah menjadi produk lain. Untuk mengatasi hal tersebut, pengolahan susu ... -
Study of Shelf Life of Pasteurized Tempe Vacuum Packed with HDPE and Aluminium Foil Packaging
(2010)Tempe is very perishable food at room temperature. Several techniques used to process tempe for its preservation have been developed. These processing techniques include drying, frying, and canning have been used to achieve ...
