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Fortifikasi Nanoemulsi Vitamin A Terenkapsulasi pada Flakes Berbasis Ubi Kayu
(2014)
Vitamin A is unstable when exposed to light, oxygen, and air so that it can be oxidized easily. Nanoemulsification and encapsulation technique may solve the problems by protecting vitamin A from environmental conditions. ...
Peningkatan Umur Simpan Tempe Bacem dengan Metode Vakum pada Beberapa Kondisi Penyimpanan
(2014)
Tempe bacem is a kind of tempe product that has spicy and sweet taste. The shelf life of this product is very short. The objective of this research was to increase tempe bacem’s shelf life by vacuum and non-vacuum packaging ...
Karakteristik Ikan Asin Kering Dengan Berbagai Metode Penggaraman
(2014)
There are two ways of salting methods in dried fish processing: wet and dry salting method. In wet salting method, fish is soaked into a brine solution at a certain concentration. Whereas, the dry salting method is made ...
plikasi sistem HACCP pada produk Pineapple Fritter yang diintegrasikan dengan ISO 9001:2008 di PT. Schnits Frozen Foods (SFF) International
(2014)
Quality and safety of a food product is closely related to its constituent materials and production processes. Codex Alimentarius Commission and the International Organization of Standardization have made rules to protect ...