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Kapasitas Antioksidan Bawang Dayak (Eleutherine palmifolia) dalam Bentuk Segar,Simplisia dan Keripik, pada Pelarut Nonpolar, Semipolar dan Polar
(2011)
Bawang dayak (Eleutherine palmifolia) is a red bulb plant from Central Kalimantan, which has bioactive compounds such as phenols, flavonoids, alkaloids, glycosides and tannins. The existence of bioactive compounds become ...
Kajian resistensi beras pecah kulit dan beras sosoh dari lima varietas padi unggul terhadap serangan hama beras Sitophilus oryzae (l.)The relative resistance of brown rice and milled rice from five rice varieties of superior paddy from the attack of rice weevil sitophilus oryzae (l.)
(2011)
In the storage stage, weight loss of grains such as paddy and rice was caused by storage pests such asSitophilusoryzae. This reseacrh was conducted to evaluate theresistance of rice of the so called superior paddy from the ...
Pengembangan Produk Sereal Sarapan Siap Santap Berbasis Sorgum (Sorghum bicolor L.) Dengan Metode Ekstrusi
(2011)
Nutritious, easy and fast to serve breakfast cereal is becoming a solution for urban people which has less time in the morning due to early business. Endogenous cereal, such as sorgum, would become an alternative to flour ...
Kajian mutu minyak sawit kasar dan analisis karakterisrik olein serta stearin sebagai hasil fraksinasinya
(2011)
Crude Palm Oil (CPO) is a vegetable oil obtained from oil palm fruit extraction process (Elais guinneensis) with reddish orange colour. Standards applicable in Indonesia for CPO released by the National Standardization ...
Audit proses produksi roti manis isi di PT Nippon Indosari Corpindo Tbk. Cikarang, Bekasi
(2011)
Nippon Indosari Corpindo Co. Ltd. is a company engaged in the manufacturing industry produced bread "Sari Roti". To maintain the quality of bakery products in order to remain in accordance with quality standards set by the ...
Perbaikan Proses untuk Peningkatan Umur Simpan Dodol Talas
(2011)
There are six main steps in this research, which is surveying UKM Sawargi, preparing the taro flour and grated taro, making the taro dodol, storaging the taro dodol in room temperature, analyzing the sample, and settling ...
Pengaruh Suhu dan Transparansi Kemasan terhadap Stabilitas Kapasitas Antioksidan sebagai Parameter Umur Simpan Bir Pletok
(2011)
Bir Pletok is a Betawi traditional beverage product made from spices and herbs. Bir Pletok has many advantages, such as to keep body warm and to prevent cold . Bir pletok’s key benefit is related to its antioxidant capacity. ...
Studi Pengaruh Lama Penyimpanan, Waktu Pencampuran, dan Penambahan Solvent pada Key Component Terhadap Flavor Release pada Minuman Ringan di PT. Tudung Putra Putri Jaya
(2011)
Flavor is a sensation that comes and is caused by chemical components of volatile or non-volatile, which originated from natural or synthetic, and occur during eating or drinking. Now, flavor more rapidly adopted by food ...
Pengaruh Suhu dan Lama Penyeduhan Teh Hitam (Camellia sinensis) serta Proses Pencernaan secara In Vitro terhadap Penghambatan Aktivitas Enzim Alfa Amilase dan Alfa Glukosidase secara In Vitro
(2011)
Diabetes is a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin. Natural alpha amylase and alpha glucosidase inhibitors from food-grade ...
Pengembangan dan Validasi Metode Analisis Penghambatan Aktivitas Enzim Alfa Amilase oleh Phaseolamin dari Ekstrak White Kidney Bean (Phaseolus vulgaris) di PT Nutrifood Indonesia
(2011)
Phaseolamin is an α-amylase inhibitor extracted from white kidney bean (Phaseolus vulgaris). Some researches show that phaseolamin has several functional effects such as enhancing weight loss, decreasing body fat mass, ...