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Validasi Metode Spektrofotometri Analisis Bilangan Peroksida pada Minyak Sawit dan Minyak Kelapa di PT Frisian Flag Indonesia
(2013)
Validasi metode dilakukan untuk menjamin bahwa metode yang dilakukan sesuai peruntukkannya. Parameter yang digunakan dalam validasi metode spektrofotometri untuk analisis bilangan peroksida di Laboratorium Quality Control ...
Pembuatan dan Penentuan Umur Simpan Minuman Hidrolisat Daging Kambing Kacang (C. aegragus hircus)
(2013)
Goat is one of farming commodity that has considerable potential and opportunities to be developed in Indonesia. Hydrolysis of protein in goat’s meat will produce meat hydrolyzate with better solubility and digestibility ...
Manual of In/Out Test for Sensory Evaluation Training at PT Nestlé Indonesia
(2013)
PT Nestlé Indonesia performs analysis sensory evaluation using In/Out test method to maintain product quality. The evaluation always involved trained panelists as measuring tools, and need training session as analytical ...
Color Characteristic of Butterfly Pea (Clitoria ternatea L.) Anthocyanin Extracts and Brilliant Blue
(2013)
Butterfly pea (Clitoria ternatea L.) is one of potential anthocyanin sources which can be use as a food colorant. Anthocyanin extracts of butterfly pea was evaluated under different concentration, pH, tinctorial strength, ...
Pengaruh Penambahan Susu Full cream terhadap Mutu Soygurt
(2013)
Soygurt is the fermented product of lactic acid bacteria on soybean extract. Soygurt are generally has an unpleasant odor typically preferred as soy beans. Soygurt has a high nutrient content which is proximately same as ...
Pembuatan Tepung Tapioka dengan Pengering Semprot dan Pengering Kabinet serta Aplikasinya pada Produk Pilus di PT Garudafood Putra Putri Jaya
(2013)
Tapioca produced by means of modern method is not suitable for making of pilus. Pilus which is produced by using the so called “modern tapioca” will have a hard texture and not fluffy. Traditional tapioca flour is made ...
Optimasi Kondisi Fermentasi pada Proses Pembuatan Tepung Singkong Termodifikasi untuk Aplikasi pada Produk Pangan Gorengan
(2013)
The abundance supply of cassava can be used as an alternative of wheat. Therefore, a technology to modify cassava, so it could have properties equivalent to wheat are needed. One way of doing it is by doing fermentation ...
Pengembangan Produk Fat powder Berbasis Minyak Sawit Merah
(2013)
Fat powder memiliki banyak keuntungan dibandingkan lemak padat yang masih dalam ukuran blok/besar. Keuntungannya adalah mudah disimpan, mudah ditangani, dan meningkatkan distribusinya. Salah satu aplikasi fat powder yang ...
Pengaruh Penambahan Ekstrak Teh Hijau pada Pengolahan Beras Ekstrusi Terhadap Penurunan Indeks Glikemik
(2013)
Rice is a staple food for most people of Indonesia, which still not be replaced by another source of carbohydrate. This phenomenon is risky for people who have Type 2 Diabetes Mellitus (T2DM), because they not eat rice as ...
Aplikasi Iradiasi Gamma (60Co) untuk Mereduksi Senyawa Akrilamida pada Keripik Pisang dan Pengaruhnya terhadap Karakteristik Produk
(2013)
Acrylamide is classified by the International Agency for Research on Cancer (IARC) as group 2A: probably carcinogenic to humans. It is potentially formed in significant amount when a food product containing sugar and ...