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Now showing items 101-110 of 111
Program Minimalisasi Cacat (Grade B) Produk Marinasi A dan Peningkatan Quality Awareness di PT Belfoods Indonesia
(2013)
Controlling program of production process for product marinated A that applied in PT Belfoods Indonesia still should be improved. This can be seen from the value of defect that has been result. The objectives of this ...
Validasi Sekunder Metode Analisa Kapang dan Khamir pada Saos
(2013)
Food are frequentlycontaminated by mold and yeast. The method used for analysis of mold on food in Indonesia set by BSN (Badan Standarisasi Nasional) was using potato dextrose agar (PDA) media. Problems are sometimes occured ...
Analisis dan Perbaikan Sistem Kerja Berdasarkan Metode Studi Gerak dan Waktu Pada Lini Produksi Squash Orange di PT. Buanasari
(2013)
Assessment of work productivity should be done routinely by a company. Achieving high productivity required special attention to efficiency and effectiveness of work. For that reason, there was a need to analyze working ...
Analisis Produksi Chicken Nugget dan Evaluasi Tata Cara Penyajian Terhadap Tingkat Kesukaan Konsumen di PT Charoen Pokphand Indonesia, Salatiga
(2013)
Chicken nugget is a processed meat products which formed, cooked, and freezed, made of ground beef mixed with allowed food additive and covered with coating material. Efforts to improve the efficiency and quality of product ...
Optimasi Bahan Emulsi dari Minyak Sawit dengan Tiga Jenis Stabilizer dan Uji Mutu Minuman Emulsinya
(2013)
The objective of this research was to obtain the optimal of emulsified palm oil with three types of stabilizers and to test the quality of emulsion beverage that include hedonic test, physical, and chemical. There were ...
Deteksi Cemaran Babi dengan Porcine Detection Kits pada Penggilingan Bakso di Kota Bogor
(2013)
Meat adulteration has already happened in many meatball chopping shop in traditional market Kota Bogor. It contaminates the chopper and then contaminates as well the otther products which is chopped in the same meat chopping ...
Karakteristik Fisikokimia dan Sifat Fungsional Tepung Koro Benguk (Mucuna pruriens L) Berprotein Tinggi
(2013)
Penelitian ini terdiri atas dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk menentukan varietas dan perlakuan terpilih yang menghasilkan tepung dengan kandungan sianida ...
Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif
(2013)
Lactobacillus acidophilus 2B4, salah satu probiotik indigenus, diaplikasikan dalam pembuatan es yogurt sinbiotik di Usaha Kecil Menengah (UKM) dengan FOS 5% sebagai sumber prebiotik. Tujuan dari penelitian ini adalah ...
Pengeringan dan formulasi Serbuk Minuman Berbasis Sayuran dengan pengeringan semprot
(Bogor Agricultural University (IPB), 2013)
Petani wortel dan bayam sering kali mengalami kerugian pada saat harga sayuran tersebut
anjlok akibat hasil produksi yang melimpah namun umur simpan komoditas dalam bentuk segar
yang sangat singkat. Alternatif solusi ...
Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 terenkapsulasi serta mutu yoghurt tepung pisang sinbiotik selama penyimpanan
(2013)
Yoghurt sinbiotik dibuat menggunakan TPUM (Tepung Pisang Uli
Modifikasi) kaya pati resisten sebanyak 70% dan probiotik yang terenkapsulasi.
Viabilitas probiotik terenkapsulasi pada yoghurt TPUM sinbiotik dianalisis
selama ...