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Pengaruh Jenis dan Konsentrasi Emulsifier terhadap Kestabilan dan Sifat Reologi Emulsi Oil in Water Minyak Sawit Merah
(2010)
Oil in water (o/w) emulsion are a system where an oil is dispersed in an aqueous phase. Preliminary study was fractionation of red palm oil. This process was hold at 60°C for 10 minutes to obtain olein which used as raw ...
Karakterisasi Fisikokimia Tepung Sorgum Fermentasi dan Aplikasinya sebagai Bahan Substitusi Roti Tawar
(2010)
Bread as an energy-producing food are widely consumed and generally made with wheat flour. Sorghum is local resources that can be used as a replacement or substitution of wheat flour to reduce dependence on imported wheat. ...
Karakterisasi Sifat Fisikokimia Dan Nilai Gizi Produk Ekstrusi Berbahan Dasar Sorgum (Sorgum bicolor (L.) Moench.)
(2010)
Ketergantungan Indonesia terhadap komoditi serelia beras sangat tinggi. Hal tersebut dapat membuat ketahanan pangan nasional menjadi sangat rapuh. Diversifikasi pangan dengan memanfaatkan pangan lokal diharapkan dapat ...
Optimasi Formulasi Yogurt Kedelai pada Skala Laboratorium
(2010)
Functional food trend progress is very rapidly and the majority of the growing functional food claims are intended to create a healthy digestive tract. Therefore, probiotic food products ranked second most popular after ...
Pengaruh Tingkat Sterilitas, Medium Dan Ketebalan Tempe Terhadap Sifat Fisik Dan Nilai Gizi Tempe Kaleng
(2010)
Tempeh is a traditional Indonesian food product derived from fermented soybeans using Rhizopus oligosporus. Tempeh has many advantages, such as nutrients and organic compounds in which a fairly complete as well as health ...
Optimasi Proses Pengeringan Semprot dan Formulasi Minuman Instan Fungsional Ekstrak Kulit Buah Manggis (Garcinia mangostana L.) dengan Teknologi Effervescent.
(2010)
Mangosteen (Garcinia mangostana L.) is one of world most famous tropical fruits by its unique flavors and aromas. Newest researches reveal that within the extract of mangosteen pericarp contains many kinds of bioactive ...
Mutu dan potensi kukis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
(2010)
Spontaneous fermentation followed with autoclaving cooking can increase resistant starch (RS) content in uli banana flour from 6,17% (db) to 9,19%(db). The objective of this study is to obtain appropriate substitution of ...
Pengaruh Pemberian Bubuk Daun Cincau Hijau (Premna oblongifolia Merr) Terhadap Gambaran Histopatologis Jaringan Hati Mencit C3H yang Ditransplantasi Sel Tumor Kelenjar Susu
(2010)
Being the second of the biggest killer machine in the world, cancer still has a possibility to be prevented. Cancer curing usually involves radiotherapy and chemotherapy which have cytotoxic effects not only for the cancer ...
Penghambatan Reaksi Pencoklatan Enzimatis dan Nonenzimatis pada Pembuatan Tepung Kentang
(2010)
Potatoes are a good source of carbohydrate that can improve the nutrient status. In the fresh condition, the potatoes will easily damaged and require further processing. During the milling process, potatoes can undergo ...
Formulasi Cookies Jagung dan Pendugaan Umur Simpan Produk dengan Pendekatan Kadar Air Kritis
(2010)
The best corn cookies resulted from a formula of 80:20 ratio of corn flour to wheat and 18 % of egg, without water addition. The best corn cookies had 4.09 % moisture, 1.06 % ash, 19.76 % fat, 6.19 % protein, 68.91 % ...