Browsing UT - Food Science and Technology by Subject "vacuum packaging"
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Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
(2013)Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is ... -
Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
(2014)Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging ... -
The Impact of Blanching and Vacuum Packaging to The Shelf Life of Fresh Seasoned Tempe
(2015)Tempe is an indigenous fermented food from Indonesia, prepared by the action of molds, Rhizopus sp., on cooked soybeans. In 2012, up to 60% of soybean production went to tempe industry with consumption of tempe reaching ...