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Pembuatan Minuman Teh Hijau dalam Botol dengan Penambahan Ekstrak Klorofil Daun Suji (Pleomele angustifolia N. E. Brown) dan Evaluasi Mutunya selama Penyimpanan
(2010)
Green tea is the most famous health drink in the world. Polyphenolic compounds contained in green tea have many usages, so that also with suji leaf (Pleomele angustifolia). Production of green tea drink with the addition ...
Kajian Pengolahan Mi Substitusi Sorgum Instan Berantioksidan Tinggi
(2010)
Instant sorghum substitution noodle is a food product alternative as source of carbohydrate with high antioxidant content. Research methodology was divided into 3 stages: sorghum flour processing, instant sorghum noodles ...
Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
(2010)
Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The ...
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 ...
Development Of Chocolate Bar Mixed With Dried Fruits
(2010)
This research was divided into two stages, the first stage was determination of the optimum temperature and second stage was formulation of chocolate bar mixed with dried fruit. The first stage was aimed to study the effect ...