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Now showing items 21-30 of 91
Uji potensi isolat lokal Aspergillus flavus sebagai penghasil aflatoksin
(IPB (Bogor Agricultural University), 2011)
Aflatoxin is found in food and livestock feed in Indonesia. Aflatoxin is toxigenic, mutagenic, teratogenic, carcinogenic, and immunosuppresive compound. Hazardous potential of aflatoxin demands the avaibility of aflatoxin ...
Pemanfaatan ampas tahu sebagai bahan baku pembuatan kecap manis dengan penambahan tepung beras
(IPB (Bogor Agricultural University), 2011)
Soy sauce is a traditional food product which is used as a food flavor enhancer and seasoning. In Indonesia, raw material used for soy sauce production is soybean fermented with Aspergillus sp. or Rhizopus sp. In this ...
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 ...
Kandungan gingerol dan shogaol, intensitas kepedasan dan penerimaan panelis terhadap oleoresin jahe gajah (Zingiber officinale var. Roscoe), Jahe Emprit (Zingiber officinale var. Amarum), dan Jahe Merah (Zingiber officinale var. Rubrum)
(Bogor Agricultural University (IPB), 2011)
Ginger is one of traditional herb which is used widely in Indonesia. There are three main species of gingers in Indonesia i.e. “gajah” ginger, “emprit” ginger, and “merah” ginger. It is known that ginger contains bioactive ...
Kinetika perubahan asam fitat pada tempe selama proses pemanasan
(Bogor Agricultural University (IPB), 2011)
Tempe is Indonesian traditional fermented food which is made from soybean. Despite its high nutrition value, tempe which is produced from soybean, contains phytic acid. This research is aimed at to study the kinetics of ...
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 ...