Browsing UT - Food Science and Technology by Subject "validation"
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Pengembangan dan Validasi Metode Analisis Penghambatan Aktivitas Enzim Alfa Amilase oleh Phaseolamin dari Ekstrak White Kidney Bean (Phaseolus vulgaris) di PT Nutrifood Indonesia
(2011)Phaseolamin is an α-amylase inhibitor extracted from white kidney bean (Phaseolus vulgaris). Some researches show that phaseolamin has several functional effects such as enhancing weight loss, decreasing body fat mass, ... -
Validasi dan verifikasi metode analisis bakteri asam laktat pada produk susu
(2013)Lactic acid bacteria (LAB) is a group of bacteria that capable converting carbohydrates (glucose) into lactic acid and mostly grow at facultatif anaerobic condition. At present, the most widely method used to enumerate LAB ... -
Validasi metode analisis kolesterol menggunakan HPLC–ELSD dengan matriks sampel telur ayam
(2011)A high-performance liquid chomatography (HPLC) method for the separation and quantification of cholesterol using an evaporative light-scattering detector (ELSD) is described. Detection of cholesterol was achieved in 1,50 ... -
Validasi Porcine Detection Kit pada Analisis Cemaran Babi dalam Produk Daging Sapi
(2013)Addition of pork into beef meatball mix and mixing pork with fresh beef have become common adulterations although the demand of halal food product has increased rapidly. A test kit for detection of pork meat in food products ...