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Kajian Aktivitas Antibakteri Ekstrak Tempe Komak terhadap Bakteri Staphylococcus aureus dan Escherichia coli
(2013)
Tempe is a modified product fermented by Rhizopus sp. which contains active substances, such as antibacterial substances. The objectives of the study are to compare the yield of hyacinth tempe and bench-scale soybean tempe ...
Karakterisasi Aroma Minyak Nilam Aceh (Pogostemon cablin Benth.)
(2012)
Patchouli is a fragrant shrub that is rooted fibers, smooth leaves are like velvet when touched by hand, and somewhat rounded oval like the heart, and the color is rather pale. Another characteristics of patchouli when it ...
Kandungan Serat Pangan Daun Kolesom (Talinum Triangulare (Jacq.) Willd) pada Budidaya dengan Pemupukan Organik dan Anorganik
(2012)
Water leaf (Talinum triangulare (Jacq.) Willd is one of tropical vegetables which widely grown in Indonesia and has long been used as traditional medicinal plant. Water leaves are sticky presumably due to its pectin content. ...
Pendugaan Umur Simpan dengan Metode Accelerated Shelf-Life Testing (ASLT) pada Produk Bandrek Instan dan Sirup Buah Pala (Myristica fragrans Houtt) di Desa Sinarsari dan Dramaga Kabupaten Bogor
(2013)
Indonesia is a major producer of spices in the world. Traditional beverage can be made from the spices, as well as instant powder drinks. Obligation to put the expiration date on the food label is mentioned in the Food Act ...
Kaji Ulang Rencana HACCP pada Proses Pembuatan Produk Kakao di PT. Bumitangerang Mesindotama – Tangerang
(2013)
PT. Bumitangerang Mesindotama (BT Cocoa) has established food safety management comprehensively to assure the quality and safety of cocoa products such as cocoa liquor, cocoa cake, cocoa powder, and cocoa butter. One ...
Pengaruh Suhu dan Waktu Penyeduhan Teh Hitam (Camellia sinensis) serta Proses Pencernaan In Vitro terhadap Aktivitas Inhibisi Lipase
(2012)
Recently, obesity has become a global problem that occurs not only in developed but also in developing country. One of the options to prevent obesity is by controlling bodyweight, which can be done by inhibiting the action ...
Pembuatan Permen Jelly dari Karagenan dan Konjak dengan Aplikasi Prebiotik Xilo-Oligosakarida
(2012)
The functional food’s consumption is growing rapidly. One of the functional ingredients is Xilo-oligosaccharides (XOS). In this study XOS was added to jelly candy which used carrageenan and konjac as gelling agent. Carrageenan ...
Karakterisasi tapioka dari beberapa varietas ubi kayu (Manihot esculenta Crantz)
(2010)
Produk pangan berbasis sumber daya lokal terus dikembangkan sebagai salah satu upaya diversifikasi pangan. Salah satu yang berpotensi untuk dimanfaatkan sebagai pangan alternatif adalah ubi kayu (Manihot esculenta Crantz). ...
Dampak Pemberian Bakteri Asam Laktat Probiotik Indigenus terhadap Status Hematologi Tikus Percobaan yang Dipapar Enteropatogenik Escherichia coli (EPEC).
(2010)
Menurut data Badan Kesehatan Dunia (WHO, 2005), diare adalah penyebab nomor empat kematian dari seluruh penyakit di seluruh dunia. Di Indonesia, diare adalah pembunuh balita nomor dua setelah ISPA (Infeksi Saluran Pernapasan ...
Pembuatan Yogurt Sinbiotik Dari Susu Kambing Peranakan Etawa Menggunakan Kultur Campuran Bakteri Asam Laktat Sebagai Pangan Fungsional Pencegah Diare
(2010)
Susu kambing dapat diolah menjadi berbagai macam produk. Produk olahan yang berasal dari susu kambing antara lain yogurt. Yogurt merupakan hasil fermentasi heterofermentatif. Bakteri asam laktat yang dihasilkan dari proses ...