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Kajian penerapan sistem manajemen Keselamatan dan Kesehatan Kerja (SMK3) (Studi Kasus : Bagian Produksi PT. Goodyear Indonesia, Tbk. Bogor)
(Bogor Agricultural University (IPB), 2010)
Occupational safety and health condition in an industry determines good or bad job performance in the industry. Work accident that occurred at the company resulted in a variety of losses such as the cessation of production, ...
Mutu dan potensi roti manis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
(2010)
Banana (Musa paradisiaca) is a nutritious and contain high carbohydrate content. One of the banana plantains type is uli variety which is found abundant in Bogor. Plantains are suitable to be processed into banana flour ...
Kandungan Mineral Kalakai (Stenochlaena Palustris) yang Tumbuh pada Jenis Tanah Berbeda serta Dimasak dengan Cara Berbeda
(2010)
Kalakai (Stenochlaena palustris) is one of the local vegetables commonly available in the Palangkaraya. Previous research states that kalakai has a relatively high content of nutrients like beta carotene, folic acid, as ...
Pembuatan Crackers Jagung dan Pendugaan Umur Simpannya dengan Pendekatan Kadar Air Kritis
(2010)
The objective of this research was to make crackers product based on corn flour. This research was divided into two stages; preliminary research and main research. The preliminary research was conducted by production of ...
Pengaruh Komposisi Bahan Pengkapsul Terhadap Kualitas Mikrokapsul Oleoresin Lada Hitam (Piper nigrum L.)
(2010)
Indonesia merupakan salah satu negara pengekspor lada terbesar di dunia. Namun lada yang diperjualbelikan biasanya dalam bentuk utuh yang berisiko mengalami penurunan mutu. Untuk menanggulangi masalah tersebut, pemasaran ...
Kajian Pembuatan Texturized Vegetable Protein (TVP) Berbasis Tepung Kecambah Kacang Komak (Lablab purpureus (L.) sweet) Sebagai Alternatif Pengganti Texturized Soy Protein (TSP) dan Aplikasi Penggunaannya pada Produk Bakso
(2010)
The objective of this research is to formulate and to produce texturized vegetable protein (TVP) made from germinated hyacinth flour and gluten which is acceptable in terms of chemical, physical and organoleptic properties. ...
Pemanfaatan tepung jewawut (Pennisetum glaucum) dan tepung ampas tahu dalam formulasi snack bar
(2010)
Snack is food which is consumed between main meals. That is why the demand for snack foods is increasing. Many of these snack found nowadays in Indonesia are lacking of bioactive components such as antioxidant and dietary ...
Kajian Pengeringan Mikroenkapsulat Minyak Sawit Merah dengan Pengering Rak
(2010)
Microencapsulation is a process for covering a component or a mixture of components with the other materials. The objective of this research is to study the emulsification and drying process of red palm oil emulsion to ...
Kajian pemanfaatan tepung ubi jalar ungu (Ipomoea batatas (L) Lam.) dalam pembuatan spreads ubi jalar
(2010)
Purple sweet potato (Ipomoea babatas cv. Ayamurasaki) contains high amounts of anthocyanin. Processing purple sweet potato becoming flour will make it more available to be used in various product, like spreads. Aim of this ...
Pengaruh Umur Koagulan Whey Tahu dan Suhu Awal Proses Koagulasi terhadap Pola Elektroforesis Protein Terkoagulasi dan Mutu Tekstur Curd Kedelai (Glycine max)
(2010)
Nowadays consumer preference in consuming food is not only about nutrition value but also good shape, taste, and mouthfeel. Tofu is nutritious food that belongs to curd-basis food. Tofu needs good shape, taste, and mouthfeel ...