Browsing UT - Food Science and Technology by Title
Now showing items 336-355 of 3441
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Deteksi Salmonella spp., S. Typhimurium dan S. Enteritidis Menggunakan Multiplex Real-Time Polymerase Chain Reaction (PCR).
(2018)Salmonella merupakan salah satu bakteri patogen yang banyak ditemui di pangan khususnya serotipe S. Typhimurium dan S. Enteritidis. Pangan yang paling rentan terkontaminasi Salmonella adalah daging unggas terutama karkas ... -
Deteksi Salmonella Typhimurium Menggunakan Real-Time Polymerase Chain Reaction dengan Fluoresens-probe
(2019)Salmonella enterica serovar Typhimurium (S. Typhimurium) merupakan salah satu bakteri patogenik yang mengontaminasi karkas ayam. Deteksi S. Typhimurium pada karkas ayam dapat dilakukan menggunakan polymerase chain reaction ... -
Development and Implementation of Good Jamu Gendong Production Practice to Improve Its Microbiological Quality and Safety
(2013)Jamu gendong is a traditional Indonesian herbal beverage that can be considered as functional beverages because of their flavonoid content and essential oils from its herbs and spices. Although they are believed to help ... -
Development of a Process for Producing Red Tea Syrup Using Vacuum Evaporator EVAP-50 Owner Food Machinery
(2014)Tea is the most popular beverage next to water. Preparation of tea from dried tea leaves require many steps and is time-consuming. The goal of this research is to make a convenient way to prepare tea syrup with vacuum ... -
Development of Antioxidant Film from Basil Seed (Ocimum citriodourum) Mucilage Incorporated with Thyme Essential Oil.
(2017)The objectives of this research was to evaluate the effects of thyme essential oil addition on physical properties and antioxidant activity of lemon basil seed mucilage film. Lemon basil is a common name for the culinary ... -
Development Of Black Rice Milk From Hom Nil Rice (Oryza Sativa L.).
(2016)Rice milk is made as an alternative milk for people with limitation of milk consumption such milk allergy or lactose intolerance. Black rice which is high in antioxidant is potential to be used in rice milk production. ... -
Development of Cassava-Based Value-Added Product According to Vanuatu Circumstances
(2012)Cassava (Manihotesculantacrantz) in most developing countries such as in South America, Africa and South East Asia is becoming popular in its potential of value added products.Due to its rapidly deterioration within 40-48 ... -
Development Of Chocolate Bar Mixed With Dried Fruits
(2010)This research was divided into two stages, the first stage was determination of the optimum temperature and second stage was formulation of chocolate bar mixed with dried fruit. The first stage was aimed to study the effect ... -
Development of Effervescent Green Tea (Camellia sinensis var. sinensis ).
(2020)Green tea has high phenolic compound which gives good impact to body’s health, due to its high phenolic compound the taste is slightly bitter, which decrease consumer acceptance. To overcome this problem, effervescent tea ... -
Development of functional drink from Gac fruit (Momordica cochichinensis S.) combined with Tomato (Lycopersicon esculentum) and Pineapple (Ananas comosus) juice
(2016)Carotenoid, flavonoid, polyphenol, and vitamin are classified as bioactive agents that give beneficial impacts for health as antioxidant. These components can be found in fruits such as gac fruit (Momordica cochinchinensis ... -
Development of Halal Assurance System for Halal Shoyu Product Line in Kamada Soy Sauce Inc
(2020)The number of Muslim population in Indonesia is predicted to reach 214 million people by 2019, which is a very lucrative market from the business point of view. Muslim people have protected rights to obtain and consume ... -
Development of Mangosteen Infusion Tea (Garcinia mangostana L.) Mixed with Blueberry.
(2019)Mangosteen infusion tea (MIT) is a tea product consisted of dried mangosteen pericarp (DMP). MIT has an unpleasant taste but has many benefits. An alternative to increase mangosteen pericarp (MP) consumption is using ... -
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 ... -
Development of organic rice noodle and Pad Thai preparation
(2016)This study was aimed to develop rice noodle from broken organic Jasmin rice with addition of different additives. Physicocemical of flours were determined as dried rice noodle was prepared with wet casting method and ... -
Development of Potentially Functional Drink from Skimmed Milk Enriched with Red or Black Variety Rice Bran
(2017)Rice bran is a good source of antioxidants such as polyphenol compounds that are potentially formulated in skimmed milk drink. The objectives of this research were to develop potentially functional drink from skimmed milk ... -
Development of Quality Index for Freshness of Skipjack Tuna (Katsuwonus pelamis) during Variant Storage Temperature at PT. Aneka Tuna Indonesia
(2018)Indonesia as the one of leading tuna exporter and has a large market must face the barrier in the global trade such as the EU and USA. An investigation was carried out to develop and evaluate a quality index method (QIM) ... -
Development of ready-to-drink white tea shot.
(2017)White tea leaf has been shown to possess physiological activities and has catechin which is the most abundant antioxidant compound found. This study was conducted to develop white tea shot formulated with white tea extract ... -
Development Of Texturized Vegetable Protein (Tvp) Made From Fermented Hyacinth Flour (Lablab Purpureus (L.) Sweet) And Its Application In Meatball
(2010)Nowadays, people are more conscious in consuming low cholesterol foods. This phenomenon makes Texturized Vegetable Protein (TVP) becomes popular. However, the most commonly used for producing TVP is soybean which is not ... -
Dextrinasi pati sagu (Metroxylon sp.) secara kering dengan katalis HC1
(1989)Penelitian ini bertujuan untuk mempelajari pembuatan dextrin secara kering dengan katalis HCl, pada tujuh taraf konsentrasi yaitu 0.075, 0.100, 0.125, 0.150, 0.175, 0.200 dan 0.225 persen bobot pati kering terhadap mutu ... -
Disain metode penetapan waktu penyerapan air dalam penetapan mutu biskuit
(1992)Untuk pengaturan dipercepat. menentukan umur simpan biskuit maka dilakukan kondisi penyimpanan melalui kondisi penyimpanan yang <accelerated shelf-life testing) dimana suhu dan kelembaban nisbi ruang penyimpanan diatur ...