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Analisis Loss dan Optimasi Proses Rework Margarin di PT Unilever Indonesia Tbk., Cikarang
(2014)
Margarine is an emulsion with water in oil (W/O) emulsion type. General provisions of margarine are containing not less than 80% of fat, water, emulsifiers, salt, preservatives, dyes, fragrances (within safe limits) as ...
Kajian Pemenuhan Regulasi Pelabelan Produk Olahan Daging di Beberapa Pasar di Kota Bogor
(2013)
Food labelling is important part of food product. Label becomes a simple instrument for consumer to know about quality assurances on meat products. Labelling regulation in Indonesia uses PP 69 Tahun 1999. This reaserch ...
Efektivitas Emulsifiable Concentrate (EC) Berbasis Ekstrak Daun Mindi (Melia azedarach L.) Dalam Mengurangi Kerusakan Beras Akibat Serangan Sitophilus zeamais Motsch Selama Penyimpanan
(2012)
Rice is the staple food in Indonesia. It needs to be preserved with a good post-harvest handling. Storage is one of the most important stage. At this stage there are often changes in the quality and quantity of stored ...
Studi Preferensi Varietas Unggul Beras pada Konsumen dari Beberapa Wilayah yang Mewakili Konsumen Beras Indonesia
(2011)
Indonesia is an agricultural country. One of the most important agriculture product is rice which is a staple food for people of Indonesia. Every province in Indonesia has a difference of high yielding variety of rice. It ...
Penentuan Umur Simpan Beberapa Produk Pizza Hut Berdasarkan Analisis Mikrobiologi dan Organoleptik
(2011)
Shelf life is the time interval from the products are manufactured until the products are still acceptable to be marketed, with excellent quality as promised. Pizza Hut produces a variety of food products like salad, ...
Kajian Sifat Kristalisasi Lemak pada Minyak Sawit Kasar
(2011)
Indonesia is the biggest crude palm oil (CPO) producer in the world. Study on fat crystallization of CPO is needed to improve the knowledge of CPO handling during storage and transportation. The aim of this study is to ...
Peningkatan mutu dan penerapan cara produksi pangan yang baikpada industri rumah tangga minuman temulawak instan di Desa Benteng, Ciampea, Bogor
(IPB ( Bogor Agricultural University ), 2012)
This research was consisted of 5 steps i.e. to study the characteristic of Home Industrial Food Product (HIFP) of temulawak instant drink, to improve formulation and process of temulawak instant drink, to determine chemical ...
Formulasi Yoghurt Sinbiotik dengan Penambahan Puree Pisang dan Inulin
(2011)
Recently, one of functional food which has become popular in the market is probiotic, prebiotic and or synbiotic yoghurt. Synbiotic yoghurt is fermented milk containing both probiotic and prebiotic. Many inovations in ...
Validasi Metode dan Aplikasi Statistical Process Control (SPC) pada Analisis Kadar Vitamin C Susu Bubuk dengan Potensimeter di PT Frisian Flag Indonesia
(IPB ( Bogor Agricultural University ), 2012)
PT Frisian Flag Indonesia is a company engaged in the manufacturing industry that concern in milk. Determination method of vitamin C which have been validated was done by potentiometer instrument. To make sure that ...
Pembuatan Model Kalibrasi Sampel Recovery Produk Susu dengan Metode Spektroskopi Inframerah di PT Frisian Flag Indonesia
(IPB ( Bogor Agricultural University ), 2012)
Milk is a kind of food that has nutritional contents and compositions almost perfect compared to other foods. Manufacture of milk products result by-products called recovery samples. Infrared spectroscopy methods such as ...