Search
Now showing items 11-20 of 47
Short chain fatty acid profile during in vitro fermentation of Eubacterium rectale on sukuh sweet potato type-iii resistant starch media
(IPB (Bogor Agricultural University), 2011)
Colorectal cancer (CRC) is the fourth most common cause of cancer-related mortality in the world. Within Europe, North America, Australia, and New Zealand, it is the second most common cancer after lung or breast and in ...
Analisis Atribut Mutu pada Produk Pangan Kemasan dan Mi Instan Menggunakan Klasifikasi Caswell
(2011)
Packaged foods have various characters and attributes which reflect both intrinsic and extrinsic qualities. A typical packaged food may have unique and different features that can distinguish the quality. Packaged instant ...
Dampak konsumsi fruit soy bar terhadap profil hematologi dan lipid darah tikus percobaanEffects of fruit soy bar consumption to laboratory rat‟s hematology and blood lipid profiles
(2011)
Fruit soy bar is one of snack made from dried fruit and soy bean flour. Beef, casein, and soy protein isolate were used as comparison samples. Sample preparation was used to make fruit soy bar and beef in powder form. ...
Peluang Terjadinya Diare Akibat Konsumsi Produk Hewani di Kecamatan Bogor Barat
(2011)
Diarrhea is still one of public health’s major problems in Indonesia, both in terms of morbidity or death. The main risk factor of diarrhea and foodborne disease cases is due to consumption of animal products with poor ...
Pendugaan Umur Simpan Seasoning dan Microencapsulated Ginger Powder dengan Metode Accelerated Shelf Life Testing di PT. Indesso Aroma
(2011)
Seasonings’ and microencapsulated powder ginger powders’ quality are sensitive to changes in water levels. Accelerated shelf life testing (ASLT) method was used to determine the shelf life of seasonings and microencapsulated ...
Pembuatan Yogurt Sinbiotik Menggunakan Bakteri Asam Laktat Indigenus sebagai Pangan Fungsional Antidiare
(2011)
Yoghurt is a product of fermented milk using lactid acid bacteria (LAB) as a starter. An indigenous probiotic LAB, Lactobacillus plantarum 2C12 and Lactobacillus fermentum 2B4, were applied in the making of functional ...
Penggunaan Polifosfat Untuk Mereduksi Susut Masak Selama Produksi Skala Industri Udang Putih (L. vannamei) Beku di PT. Centralpertiwi Bahari, Lampung
(2011)
White shrimp (L. vannamei) is the most important shrimp export commodity in Indonesia. Shrimps are mostly exported as frozen product after cooking process.The cooking process to produce frozen shrimp generally cause ...
Kajian Pengaruh Suhu terhadap Densitas dan Sifat Reologi Minyak Sawit Kasar (Crude Palm Oil)
(2011)
Indonesia is the largest CPO producer in the world. Production of CPO in Indonesia increases in each year. Increasing of CPO production must be balanced with the development of its transportation systems. One of the efficient ...
Mempelajari pengaruh tingkat substitusi berbagai jenis tepung terhadap karakteristik snack produk ekstrusi
(IPB (Bogor Agricultural University), 2011)
One application of extrusion technology in the field of food processing is the manufacture of snack food (snacks). The raw material is a very role in the quality of extrusion products. Various types of materials substitution ...
Pengaruh Jenis dan Konsentrasi Pati terhadap Karakteristik Tepung Nanas (Ananas Comocus (L) Merr) dan Pengaruh CMC Terhadap Karakteristik Velva Berbahan Dasar Tepung Nanas
(2011)
Pineapple (Ananas comocus (L) Merr) was one kind of fruits in tropical and subtropical area, that contains vitamin C and fiber. Pineapple was a good material for making velva. In the present study, pineapple velva was ...