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Now showing items 31-40 of 90
Kajian terhadap Jamur Pangan Pelawan (Boletus sp.) Khas Indonesia sebagai Sumber Potensial Pangan Fungsional
(IPB (Bogor Agricultural University), 2011)
Pelawan mushroom (Boletus sp.) is an edible ectomycorrhizal mushroom which associated with pelawan tree in Bangka Belitung Province. Boletus sp. is consumed by local people and exported to Malaysia and Singapore. This study ...
Pengaruh konsentrasi koagulan CaSO4.2H2O dan suhu terhadap proses koagulasi protein dan tekstur curd
(Bogor Agricultural University (IPB), 2011)
Texture is an important aspect to determine consumer preferences for products based curd, one of them is tofu. Differences in texture of are influenced by the parameters of the coagulation process which consists of coagulant ...
Penentuan laju penurunan mutu produk susu bubuk tipe-x pada berbagai suhu di pt frisian flag Indonesia, Jakarta
(Bogor Agricultural University (IPB), 2011)
One of the processed milk is milk powder. Milk powder contains many components of food and become a good nutrition source for the body but it can damage easily. Its needs to be identified how the quality degradation rate ...
Kajian penghambatan efek toksik karmoisin dan rhodamin terhadap proliferasi sel limfosit tikus oleh ekstrak daun jelatang (Urtica dioica L.)
(IPB (Bogor Agricultural University), 2011)
Urtica dioica L. has long been known as a herbal remedy and nutritious addition to the diet. It has been consumed for a long time as medicinal plants in many parts of the world. This study aimed to observe the effect of ...
Karakterisasi sifat fisikokimia kecap manis komersial indonesia
(IPB (Bogor Agricultural University), 2011)
Kecap adalah produk cair yang diperoleh dari hasil fermentasi dan atau cara kimia (hidrolisis) kacang kedelai (Glycine max L.) dengan atau tanpa penambahan bahan makanan lain dan bahan tambahan makanan yang diizinkan. ...
Pengembangan Produk Spreadable Margarin Beraroma Panili
(IPB (Bogor Agricultural University), 2011)
Margarine is one of the water in oil (w/o) emulsion products. Margarine is usually made by plant-based oil. Palm oil and its fractions are widely used for the manufacture of margarine. As the second largest producer of ...
Pengaruh Jenis dan Konsentrasi Pati terhadap Karakteristik Tepung Nanas (Ananas Comocus (L) Merr) dan Pengaruh CMC Terhadap Karakteristik Velva Berbahan Dasar Tepung Nanas
(2011)
Pineapple (Ananas comocus (L) Merr) was one kind of fruits in tropical and subtropical area, that contains vitamin C and fiber. Pineapple was a good material for making velva. In the present study, pineapple velva was ...
Pengembangan Minuman Berbasis Santan Kelapa (Cocos nucifera L) Rendah Lemak dengan Penambahan Bubuk Kakao Bebas lemak (Theobroma cacao Linnaeus)Development of low fat coconut milk (cocos nucifera l) added by non-fat cocoa powder (theobroma cacao l)
(2011)
Coconut milk is the natural oil-in-water emulsion extracted from the endosperm of mature coconut (Cocos nucifera L.) and it plays an important role in many traditional foods in Asia and in Pacific regions. In addition to ...
Evaluasi proses sertifikasi halal indonesia di Lembaga Pengkajian Pangan, Obat-Obatan, dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI)
(Bogor Agricultural University (IPB), 2011)
Halal certification is audit process to food producers as a basic for Indonesian Council Ulama to decide the halalness of a product. Halal certificate is a evidence the product by BPOM halalness which is used to allow ...
Pengaruh pengeringan semprot terhadap ketahanan Enterobacter sakazakii (Cronobacter spp.) dalam susu skim bubuk
(IPB (Bogor Agricultural University), 2011)
Enterobacter sakazakii (Cronobacter spp.) which was associated with meningitis and necrotizing enterocolitis (NEC) in preterm neonates, infant, and low weight birth has been isolated in PIF in Indonesia. PIF can be ...