Browsing UT - Food Science and Technology by Subject "fortification"
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Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu
(2014)Vitamin A is unstable when exposed to light, oxygen, and air so that it can be oxidized easily. Nanoemulsification and encapsulation technique may solve the problems by protecting vitamin A from environmental conditions. ... -
Kinetika Oksidasi Termal Minyak Goreng Sawit Curah dengan Fortifikasi Vitamin A
(2014)Vitamin A is one of an essential vitamin for human body. However, the deficiency of vitamin A is still in the spotlight not only in Indonesia but also in the world. Fortification of Vitamin A into cooking oil is one of ... -
Retensi Vitamin A dan β-karoten Minyak Sawit yang Difortifikasi Selama Penggorengan
(2014)Palm oil can be a good carrier of the vitamin A fortification due to its stability and its wide cooking application, so its consumption contributes to community’s nutrition. The objective of this research is to get information ... -
Sikap Ibu dan Anak Terhadap Konsumsi Minyak Sawit Merah di Desa Cikarawang, Kecamatan Dramaga, Kabupaten Bogor, Provinsi Jawa Barat
(2011)Hasil penelitian menggambarkan karakteristik 100 responden yang diamati, rata-rata berumur 28,15 tahun, sebagian besar perempuan (86,40%), status dalam keluarga kebanyakan sebagai istri (61,20%), rata-rata lama pendidikan ...