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Now showing items 11-20 of 110
Pengaruh Heat Moisture Treatment terhadap Sifat tekstural dan Retrogradasi Gel Pati Aren dan Tapioka
(2014)
Heat Moisture Treatment (HMT) is one of physical modification techniques that uses limited moisture where heating process at high temperature is implemented for certain period of time. This research studied the effect of ...
Aktivitas Antifungi Minyak Biji Pala (Myristica fragrans) Terenkapsulasi pada Pure Jambu Biji Merah (Psidium guajava)
(2014)
The purpose of this research was to study the antifungal activity of encapsulated nutmeg seed oil towards spoilage mold and yeast from red guava puree by contact method in 37 oC for 5 days. Yeast and mold were isolated ...
Validasi Metode Analisis Basa Purin Adenin dan Hiposantin pada Emping Melinjo dengan Instrumen HPLC-UV
(2014)
Emping melinjo yang umum dikonsumsi oleh orang Indonesia dianggap sebagai salah satu penyebab penyakit asam urat karena senyawa purin yang dikandungnya. Di sisi lain, metode analisis basa purin masih belum banyak dikembangkan ...
Pengaruh Penepungan, Perebusan, Perendaman Asam, Dan Fermentasi Terhadap Komposisi Kimia Kacang Merah (Phaseolus Vulgaris L.)
(2014)
Proses pengolahan pangan dapat mencakup beberapa tahapan proses, seperti penepungan, pemanasan basah (seperti perebusan), pemanasan kering (penyangraian), perendaman, fermentasi, dsb. Proses pengolahan yang dilalui dapat ...
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. ...
Optimasi Proses Pengeringan Sohun CV Panca Jaya Dengan Menggunakan Pengering Rak
(2014)
Sohun is a non-wheat noodle product that is made with a typical shape from starch base material. Sohun can be categorized based on the used flour such as mung beans, sago, sugar palm, etc. CV Panca Jaya is one of the medium ...
Penelusuran Deteksi Lemak Babi Dalam Campuran Lemak Dengan Ftir.
(2014)
Kontaminasi lemak babi dalam produk makanan menjadi permasalahan yang besar, terutama bagi muslim yang dilarang mengonsumsi babi. Indonesia memiliki populasi yang mayoritas muslim, sehingga studi halal menjadi penting. ...
Profil Bakteri Asam Laktat dan Bakteri Pembentuk Asam pada Nira Kelapa (Cocos Nucifera L.)
(2014)
Coconut sap has been widely used to produce coconut sugar in many countries. It is a liquid that coming out by tapping the unopened coconut flower. Coconut sap is rich in sugar (10~15%) and nearly at neutral pH condition. ...
Pengaruh Iradiasi dan Suhu Terhadap Perubahan Kesegaran Cabai Merah (Capsicum annum L.) Selama Penyimpanan
(2014)
Red chili (Capsicum annum L.), a perishable horticultural products, is one of the widely used food flavourings. Therefore, the application of suitable postharvest technologies to maintain quality is required. The aim of ...
Pengembangan Minuman Fungsional Berbasis Daun Pegagan (Centella asiatica) dengan Aktivitas Anti-Hiperurisemia : Optimasi Proses Ekstraksi Bahan Baku Minuman Fungsional
(2014)
The aim of this research is to optimize the extraction process of the ingredients pegagan functional beverage.The plant extract of Centella asiatica (pegagan), Orthosiphon aristatus (kumis kucing), Zingiber oficinale ...