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Now showing items 91-100 of 111
Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai
(2013)
Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of ...
Pemanasan Buras dalam Kemasan Retort Pouch sebagai Alternatif Produk Pangan Darurat
(2013)
Many natural disasters in Indonesia cause many victims who have to stay in temporary camps. One of the problems related to this situation is providing nutritious foods for the victims to maintain their health status in ...
Validasi dan verifikasi metode analisis bakteri asam laktat pada produk susu
(2013)
Lactic acid bacteria (LAB) is a group of bacteria that capable converting carbohydrates (glucose) into lactic acid and mostly grow at facultatif anaerobic condition. At present, the most widely method used to enumerate LAB ...
Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
(2013)
Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding ...
Produksi Enzim Pektinase oleh Aspergillus ustus pada Media Fermentasi Semi Padat Mengunakan Limbah Pertanian sebagai Substrat
(2013)
Many types of enzyme are used in food manufacturing process, and pectinase is one of enzyme that is frequently used by many food industries. Pectinase can be fabricated by microorganism through fermentation process using ...
Validasi Porcine Detection Kit pada Analisis Cemaran Babi dalam Produk Daging Sapi
(2013)
Addition of pork into beef meatball mix and mixing pork with fresh beef have become common adulterations although the demand of halal food product has increased rapidly. A test kit for detection of pork meat in food products ...
Modifikasi Fisik Tepung Ubi Jalar dan Aplikasinya dalam Pengembangan Produk Bihun
(2013)
Diabetes mellitus is a degenerative disease that can be prevented by adjusting the diet either by consume low glycemic index food. Heat moisture treatment-cooling is a process that can reduce the glycemic index of a food ...
Pengembangan Checklist Otomatis Pada Sistem Penelusuran Peraturan Pelabelan
(2013)
Compliance generally refers to the organization adherence to the laws, rules, regulation, standards, and codes of conduct that govern its behavior. An effective compliance program is needed by organizations to ensure that ...
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
(2013)
Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...
Development and Implementation of Good Jamu Gendong Production Practice to Improve Its Microbiological Quality and Safety
(2013)
Jamu gendong is a traditional Indonesian herbal beverage that can be considered as functional beverages because of their flavonoid content and essential oils from its herbs and spices. Although they are believed to help ...