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Now showing items 31-40 of 81
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 ...
Pengaruh Konsumsi Produk Minyak Sawit Mentah dan Minyak Sawit Merah Tanpa Fraksinasi Terhadap Karakteristik Penerimaan Produk dan Kandungan Retinol Air Susu Ibu (ASI) pada Responden Program SawitA.
(2013)
Crude palm oil is rich in carotenoids, tocopherol, and tocotrienol components. During processing into commercial cooking oil, major functional components of palm oil have degraded drastically. The objective of this study ...
Verifikasi Flushing pada Sistem Transportasi Curd Yogurt dari Tangki Storage ke Mesin Filler
(2013)
Flushing is an urging process to help water or material transportation in pipe. Flushing consisted of initial flushing and end flushing. Verification is a method of flushing efficiency. Industry never verified flushing ...
Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu
(2013)
Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is ...
Pengaruh Penambahan Jenis Susu terhadap Karakteristik Yogurt Kacang Kedelai (Soygurt)
(2013)
Soygurt is fermented soy milk products are made by using lactic acid bacteria, that are Streptococcus thermophilus and Lactobacillus bulgaricus. The aim of this research were to determine the effect of adding kind of milk ...
Formulasi Susu Fermentasi Mengandung Lactobacillus rhamnosus R23 dan Pediococcus Pentosaceus A38 Asal ASI dan Viabilitasnya selama Penyimpanan Dingin
(2013)
Lactic acid bacteria isolated from breast milk, i.e. Lactobacillus rhamnosus R23 and Pediococcus pentosaceus A38 and inulin were used in development of fermented milk product (yoghurt). This research divided into three ...
Viabilitas Lactobacillus acidophilus dan Bifidobacterium bifidum Terenkapsulasi dan Mutu Sensori Yogurt Tepung Pisang Sinbiotik selama Penyimpanan Dingin
(2013)
Two types of probiotic i.e. Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated using alginate (3%) and palm sago starch (20%). Yogurt product were then stored at 4 – 10 oC for 8 weeks. Viabilities of ...
Pengaplikasian Proses Termal dan Pengemasan Vakum untuk Memperpanjang Umur Simpan Produk Wingko Babat
(2013)
Wingko babat is an intermediate moisture food made from grated coconut, glutinous rice flour and sugar baked in an oven. It is well known as an indigenous food from Semarang, Central Java. Unfortunately, its shelf life is ...
Pengembangan Produk Es Yogurt Sinbiotik pada Usaha Kecil dan Menengah Unit Pengolahan Susu Darul Fallah
(2013)
Yogurt is a product of fermented milk using lactic acid bacteria as a starter. Synbiotic yogurt using Lactobacillus acidophilus 2B4 as probiotic and fructooligosaccharide (FOS) 5 % as prebiotic has a good consistency and ...
Analisis Mutu dan Umur Simpan Es Yogurt Sinbiotik dengan Parameter Obyektif dan Subyektif
(2013)
An indigenous probiotic, Lactobacillus acidophilus 2B4, was applied in the making of functional synbiotic ice yogurt with fructo-oligosaccharide 5% as a prebiotic source. The objective of this research was to analyze the ...