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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 ...
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 ...
Evaluasi Sistem Traceability pada Produksi Chewy Candy di PT Sweet Candy Indonesia Menggunakan FMECA (Failure Mode Effects and Criticality Analysis)
(2013)
The low level of effectiveness and efficiency in traceability system implemented by an industry will conduce bad management of product quality assurance. Therefore, traceability system is necessary to be evaluated using ...
Analisis Perbandingan Tiga Klon Torbangun (Plectranthus amboinicus (Lour.) Spreng) Berdasarkan Karakteristik Fenotipe dan Kandungan Senyawa Fenolik
(2013)
Torbangun (Plectranthus amboinicus (Lour.) Spreng) is a medicinal vegetable consumed in Indonesia. Efficacy of bioactive components within the plant are influenced by environmental factors. In this study, comparison of ...
Mempelajari Pengaruh Penambahan Hidrokoloid Terhadap Karakteristik Nugget Tempe
(2013)
Tempe nugget is one of solutions to increase the value of tempe and diversification in making process. Texture is an important quality specification in meat product because it will determine consumer acceptance. Therefore, ...
Identifikasi Komponen Antibakteri pada Ekstrak Buah Takokak (Solanum torvum Swartz) dengan Kromatografi Lapis Tipis
(2013)
Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity againts some pathogen bacterias, including ...
Viabilitas Kandidat Probiotik pada Berbagai Konsentrasi Awal dan Mutu Yogurt Tepung Pisang Uli Modifikasi Sinbiotik selama Penyimpanan
(2013)
Synbiotic modified uli banana flour (MUBF) yogurt was prepared using 70% resistant starch rich MUBF as milk substitute and two probiotic candidate strains i.e. Lactobacillus acidophilus or Bifidobactterium bifidum. The ...
Antimicrobial and Antioxidant Activities of Microwave-Assisted Extracts From Coffee Ground Residue in Chiang Rai Province, Thailand
(2013)
Ampas kopi adalah limbah utama yang dihasilkan kedai kopi dan biasanya hanya dibuang. Beberapa penelitian menunjukkan bahwa ampas kopi masih mengandung sejumlah kompenen bioaktif. Namun, konsentrasi atau jumlah dari komponen ...
Pendugaan Umur Simpan Tepung Lidah Buaya dengan Metode Kadar Air Kritis
(2013)
Aloe vera is widely used in pharmaceutical and food industries. Aloe vera processing into Aloe vera powder is one of the utilization and preservation efforts of Aloe vera. The main objective of this research is to determine ...