Browsing UT - Food Science and Technology by Subject "drying"
Now showing items 1-8 of 8
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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 ... -
Microwave Technique for Drying Vegetable Snack
(2022)Microwave drying method has the potention to be the new choice in making vegetable based snack. This study analyzed the effect of microwave drying method to nutrients content (beta-carotene, ascorbic acid, total dietary ... -
Pengaruh Metode Pengeringan terhadap Karakteristik Fisiko - Kimia dan Sidik Jari FTIR Ekstrak Temu Kunci (Boesenbergia pandurata)
(2023)Temu Kunci (Boesenbergia pandurata) merupakan tanaman rempah yang mengandung vitamin A, vitamin C, dan senyawa lainnya. Beberapa penelitian telah menyatakan bahwa temu kunci memiliki aktivitas antioksidan khususnya ... -
Pengaruh Pengeringan Terhadap Mutu Nasi Uduk Instan
(2012)Rice is the staple food for most of Indonesian. The production of rice increases every years. In 2010, the production of rice was about 65,98 billion ton,while consumtion of rice is 139,5 kg/capital/ year. Based on these ... -
Pengaruh Suhu Pengeringan Terhadap Karakteristik Fisikokimia dan Analisis Neraca Massa Beras Analog Ubi Jalar Ungu
(2023)Beras analog adalah beras tiruan dari bahan baku non-beras yang dapat mendukung diversifikasi dan ketahanan pangan. Ubi jalar ungu merupakan komoditas dengan nilai gizi baik dan sifat fungsional yang dapat dikembangkan ... -
Pengeringan Bawang Merah (Allium Ascalonicum. L) dengan Metode Pengeringan Matahari dan Tray Dryer dalam Pembuatan Bawang Merah Bubuk
(2023-01)Bawang merah dapat diolah menjadi bawang merah bubuk dengan metode pengeringan alami maupun menggunakan alat pengering buatan. Penelitian ini bertujuan untuk mempelajari pengaruh metode dan waktu pengeringan terhadap laju ... -
Perencanaan Proses Pembuatan Flakes Kacang Hijau (Vigna radiata) di PT Garudafood Putra Putri Jaya
(2013)Many crops are not utilized fully because their limited characteristics, such as short self-life. Therefore, food industry prepares intermediate products which can be easily stored and used whenever needed. Flake is one ... -
Sensory Aroma Profiles and Hedonic Preference of Processed Andaliman (Zanthoxylum acanthopodium DC.) Produced by Different Methods
(2022)Andaliman (Zanthoxylum acanthopodium DC.) is a native Indonesian spice with limited usage due to its short shelf life. Several processing methods have been conducted to prolong the shelf life of andaliman, along with ...