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Product Development Of Vanilla-Flavored Spreadable MargarinePengembangan Produk Spreadable Margarin Beraroma Panili
(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 ...
Effect Of Sterilization Level In Canning Process To Physical Properties Of Gudeg ProductPengaruh Tingkat Sterilitas pada Proses Pengalengan Terhadap Sifat Fisik Gudeg yang Dihasilkan
(2011)
Gudeg is a traditional food of Yogyakarta and Central Java, Indonesia, made from boiled young jack fruit with spices, palm sugar, and coconut milk. Canning process at high temperature (above 1000C) can extend shelf life ...
Minuman santan kelapa (Cocos nucifera L.) rendah lemak dengan penambahan ekstrak daun Stevia rebaudiana sebagai produk diversifikasi pangan berbasis santan kelapa
(IPB (Bogor Agricultural University), 2011)
Coconut milk is a milky white liquid obtained by pressing grated coconut meat with or without addition of water. Delicious taste of coconut milk was favored by most of Indonesian people. Coconut milk is use much as beverage, ...
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 ...
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 ...
Studi Kelayakan Pendirian Industri Pengolahan Keripik Nangka di Kabupaten Semarang
(2011)
Before make an investment, it would be good to make a feasibility study of that investment. The result of this research is to know the feasibility of the the establishment of the Jackfruits chips industries on Semarang ...
Kajian Pencampuran Minyak dan Lemak (Minyak Kelapa Sawit, Stearin, dan Minyak Kelapa) terhadap Karakteristik Minyak Campurannya di PT Sinar Meadow International Indonesia
(2011)
PT Sinar Meadow International Indonesia is a manufacture industry producing margarine and shortening. Both products are made from several type of vegetable oil or fat that combined together into an oil blend. Formulation ...
Studi Pengaruh Jenis Bahan Pengisi terhadap Kelekatan Seasoning pada Produk Kacang Oven di PT Tudung Putra Putri Jaya
(2011)
According to the USDA Foreign Agricultural Service, snack production in 2008 was recorded with the value of 56.8 billion USD and increased to 61.8 bilion USD in 2009. This data indicates that there are many opportunities ...