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Monitoring Perubahan Mutu Susu Bubuk Tipe A dan B Selama Masa Simpan dan Korelasi antar Parameter Uji
(2014)
Susu bubuk merupakan produk pangan yang dapat mengalami perubahan mutu selama penyimpanan. Monitoring perubahan mutu susu bubuk selama masa simpan dilakukan untuk mengetahui kestabilan mutu produk hingga tanggal kadaluarsa ...
Retensi Vitamin A dan β-karoten Minyak Sawit yang Difortifikasi Selama Penggorengan
(2014)
Palm oil can be a good carrier of the vitamin A fortification due to its stability and its wide cooking application, so its consumption contributes to community’s nutrition. The objective of this research is to get information ...
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 ...
Pengaruh Pelapisan Lilin dan Suhu Penyimpanan terhadap Masa Simpan Buah Naga Super Red (Hylocereus costaricensis)
(2014)
Hylocereus costaricensis or super red dragon fruit has a short shelf life due to its withered scales that affects consumers‟ preference. Coating application and low temperature storage were expected to extend the shelf ...
Pengembangan Produk Baru Pembuatan WIP Flakes Kacang Tunggak (Vigna unguiculata) di PT GarudaFood Putra Putri Jaya
(2014)
Nowadays on trading, focused to raw material storage problem because their limited characteristics such as short shelf-life, long storage can damage the raw material. The Food Industry try to improve a unique characteristic ...
Peningkatan Produktivitas melalui Modifikasi Peralatan dan Metode Produksi di PT. Buana Segar Lestari, Tangerang Selatan.
(2014)
Manufacturing plant affects many aspects of food production. One of those important aspects it affects is productivity. Low productivity often results in low yield, huge loss, and undoubtedly reduced revenue. Due to the ...
Analisis Emisi Gas CO2 dalam Penilaian Daur Hidup Industri Gula pada PG. Karangsuwung PT. Rajawali II Cirebon.
(2014)
Penilaian daur hidup adalah suatu metode pengukuran dampak suatu produk tertentu terhadap ekosistem yang dilakukan dengan mengidentifikasikan, mengukur, menganalisis, dan meghitung besarnya konsumsi energi, bahan baku, ...
Peningkatan kapasitas produksi tim tam renceng melalui reduksi kehilangan produksi dan waktu produksi yang hilang di PT Arnott’s Indonesia
(2014)
PT Arnott’s Indonesia is willing to improve the production capacity of Tim Tam price pack 10.5 gram by reducing lost time and production lost in its manufacturing process. The research is divided into three steps, they are ...
Pembentukan Biofilm Salmonella sp. pada Permukaan Berbagai Food Contact Material
(2014)
The aim of this research was to study the ability of Salmonella sp. to form biofilm on the surface of stainless steel, polytetrafluoroethylene (PTFE), and buna-n rubber on 24 hours, 48 hours, and 72 hours using media 1/5 ...
Kinetika Oksidasi Termal Minyak Goreng Sawit Curah dengan Fortifikasi Vitamin A
(2014)
Vitamin A is one of an essential vitamin for human body. However, the deficiency of vitamin A is still in the spotlight not only in Indonesia but also in the world. Fortification of Vitamin A into cooking oil is one of ...