Browsing by Subject "tofu"
Now showing items 1-11 of 11
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Analisis Hasil Uji Hedonik Puding Tahu Buah Naga (Hylocereus polyrhizus) untuk Anak Usia Sekolah Dasar
(2024)Anak usia sekolah dasar masih dalam tahap pertumbuhan dan perkembangan yang memiliki berbagai kegiatan aktif setiap harinya, sehingga asupan energi dan zat gizinya harus terpenuhi dengan baik. Pemberian makanan selingan ... -
Aplikasi kitosan dengan penambahan esensial oil kunyit sebagai pengawet dan edible coating produk tahu
(2008)Tofu is a nutritious and digestible food that has been widely consumed in Indonesia. However it is a perishable food that has a short shelf life due to its rich nutrients and high moisture content. This characteristic makes ... -
Application of Liquid Smoke and Chitosan as Natural Preservatives for Tofu and Meatballs
(2014)Food can be occur physical and chemical changes mainly spoilage. To avoid this, the food is often added preservatives. Food preservatives currently very concerned about his safety, especially formaldehyde is often used ... -
Dampak Kenaikan Harga Kedelai Terhadap Tiga Usaha Kecil dan Menengah Tahu Kota Bogor
(2014)Inability to meet the needs of domestic soybeans make Indonesia dependence on imports. Consequently there is no certainty of domestic supply availability and price stability of soybean. The increased price of soybeans in ... -
Formulasi serbuk tahu sutera instan menggunakan metode respon permukaan (response surface methodology)
(2011)Tofu is one of the popular food product in Asia. Tofu is a gel of soy protein that has a delicious taste, soft texture, cheap in price, easily digestible and has high protein content. Tofu is a product that has a short ... -
Kajian potensi asetat, natrium benzoat, dan kalium sorbat sebagai pengawet pada tahu
(2011)Tofu is one of Indonesian traditional food which is made from soybeans (Glycine max). Tofu stored in the refrigerator has shelf life for about 2 days and only a half day when it stored at ambient temperature. This is the ... -
Peluang Penerapan Produksi Bersih pada Industri Tahu di Kabupaten Dairi
(2021-12-31)Industri tahu merupakan salah satu industri kecil yang dapat menyebabkan pencemaran lingkungan karena adanya limbah dan loss pada proses produksi sehingga dilakukan peluang penerapan produksi bersih pada industri tahu. ... -
Pengaruh Kenaikan Harga Kedelai terhadap Profitabilitas dan Nilai Tambah Usaha Tahu (Studi Kasus Usaha Tahu Doa Ibu di Jakarta Timur)
(2023)Tahu merupakan jenis makanan olahan dari kacang kedelai yang memiliki rata-rata konsumsi tertinggi di Jakarta Timur. Kedelai yang digunakan sebagai bahan utama dalam pembuatan tahu merupakan kedelai impor. Harga kedelai ... -
Pengaruh konsentrasi koagulan CaSO4.2H2O dan suhu terhadap proses koagulasi protein dan tekstur curd
(2011)Texture is an important aspect to determine consumer preferences for products based curd, one of them is tofu. Differences in texture of are influenced by the parameters of the coagulation process which consists of coagulant ... -
Pengaruh Orientasi Kewirausahaan terhadap Kinerja UMKM Tahu di Kabupaten Bogor dengan Gaya Pengambilan Keputusan sebagai Variabel Moderator
(20)Entrepreneurship has become an important concern to develop socioeconomic growth of the country. The more developed a country, there are many educated people but there are also many unemployed. So that increasingly perceived ... -
Pengaruh Umur Koagulan Whey Tahu dan Suhu Awal Proses Koagulasi terhadap Pola Elektroforesis Protein Terkoagulasi dan Mutu Tekstur Curd Kedelai (Glycine max)
(2010)Nowadays consumer preference in consuming food is not only about nutrition value but also good shape, taste, and mouthfeel. Tofu is nutritious food that belongs to curd-basis food. Tofu needs good shape, taste, and mouthfeel ...
