Browsing UT - Food Science and Technology by Subject "physicochemical"
Now showing items 1-5 of 5
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Formulasi Sari Kedelai Fermentasi (Soygurt) dengan Penambahan Susu Skim dan Pengamatan Sifat Fisikokima Selama Penyimpanan
(2014)Soygurt is a fermented soybean product which be processed using Lactobacillus bulgaricus and Streptococcus thermophilus, which also be used in yoghurt processing. The objectives of this research are to determine the effect ... -
Pengaruh Germinasi Biji Koro Benguk Terhadap Karakteristik Fisikokimia dan Sensori Tempe yang Dihasilkan
(2023-06-21)Tempe merupakan produk olahan kedelai melalui proses fermentasi dengan bantuan kapang Rhizopus spp. Tempe dikenal sebagai sumber protein dan berbagai senyawa bioaktif yang bermanfaat bagi kesehatan. Konsumsi tempe di ... -
Perubahan Sifat Fisikokimia dan Mikrobiologi Serbuk Minuman Berbasis Konsentrat Protein Tempe Pada Berbagai Suhu Penyimpanan
(2022)Tempe merupakan makanan khas Indonesia yang dihasilkan melalui proses fermentasi kacang kedelai oleh kapang Rhizopus spp. Adapun upaya pengembangan produk dan diversifikasi pangan yaitu memanfaatkan tempe sebagai bahan ... -
Physicochemical Characterization of Patties Made from Beef, Pork, and Their Mixture
(2022)There is an increase of average consumption per capita a week of beef and buffalo meat in Indonesia by 66.67% in 2019 compared with 2009. The needs of halal meat is increasing alongside with the increase of muslim ... -
Sifat Fisikokimia dan indeks glikemik berbagai produk snack
(2010)Snacks have a bad reputation, but the wise use of nutritious snacks can improve the health and vitality of physically active people who lead a hectic lifestyle. Low glycemic index (GI) foods are associated with improved ...