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Now showing items 41-50 of 113
Karakterisasi Tepung Tempe dari Empat Varietas Kedelai Impor dan Aplikasinya Menjadi Minuman
(2013)
Tempeh is one of processed soy product obtained by fermenting boiled soybean with Rhizopus oligosporus. Tempeh has been known have many advantages such as good nutritional value and organic compound which contributes to ...
Formulasi Chocolate Filling dan Pengaruhnya terhadap Perubahan Mutu Roti Manis
(2013)
Sweetbread filled with chocolate is the most popular but this bread’s crumb generally becomes hard (staling) faster. Lower water activity of filling than crumb could drive water movement from the crumb into the filling ...
Pengembangan Teknologi Pembuatan Mi Sagu (Metroxylon sagu)
(2013)
Sago (Metroxylon sagu) is one of local food in Indonesia which has the potency to be further developed as raw material for gluten-free noodle (non-wheat noodle). The purpose of this research is to develop an extrusion-based ...
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 ...
Masa Simpan Tempe Segar Berbumbu dengan Metode Vakum dan Suhu Penyimpanan
(2013)
Tempe merupakan salah satu warisan budaya bangsa Indonesia. Improvisasi pengolahan tempe diperlukan untuk meningkatkan nilai tempe sebagai komoditas ekspor. Salah satu caranya ialah membuat tempe segar berbumbu. Tempe segar ...
Formulasi Permen Keras Bandrek dan Minuman Instan Bandrek dengan Substitusi Gula Semut Kelapa di Posdaya Mekarsari Desa Sinarsari Dramaga, Kabupaten Bogor
(2013)
Bandrek is one of Indonesia traditional beverages. Bandrek is made from red ginger (Zingiber officinale var rubrum) and other spices such as cinnamon (Cinnamomum burmanii), clove (Eugenia aromaticum), nutmeg (Myristica ...
Rice Bran Protein Hydrolysate and Its Antioxidant Activity
(2013)
Rice bran was generally used as animal feed, while it contains many potential compounds. With hydrolysis reaction, small peptides can be obtained from rice bran protein, in which it showed higher antioxidative activity. ...
Kajian Kesadaran dan Perilaku Ibu Rumah Tangga Terhadap Keamanan Pangan di Kota dan Kabupaten Bogor
(2013)
Housewife played an important role as household food safety gate keeper therefore study of food safety risk awareness as well as food safety behaviors and opinion to food regulatory system is needed as a basis for developing ...
Pengaruh Suhu Produksi terhadap Aktivitas Ekstrak Kasar Bakteriosin dari Berbagai Galur Lactobacillus sp dalam Menghambat Escherichia coli dan Staphylococcus aureus
(2013)
The interest of biopreservation systems in foods are increasing in industries and consumers lately. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered as GRAS (generally recognize as ...
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 ...