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Now showing items 41-47 of 47
Kajian Model Pemajanan Asap Rokok terhadap Kadar Logam Berat Produk Pangan Gorengan Berlapis Tepung
(2011)
Fried food (gorengan) is a kind of food that processed by frying. These foods are the most preferred snack in Indonesia. Factor that increase the risk of fried foods to be consumed is the presence of contaminants. Heavy ...
Praktik Kerja Magang di Lembaga Pengkajian Pangan Obat-Obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) dengan Topik Khusus : Kajian Ilmiah Istiĥālah (Transformasi ) Babi
(2011)
The development of industry and food technology can not be avoided. The problem then arises when the products resulting from technological developments and the food industry is changing the food component that involves the ...
Eksplorasi tekstur dan protein tahu komersialExploration of Texture and Protein of Commercial Tofu
(2011)
Protein coagulation often plays an important role in producing many food products. The most well known example is tofu from soybean. Soy milk which has been made in the beginning is coagulated by coagulant to produce soy ...
Analisis Alasan Penolakan Produk Pangan Ekspor Indonesia Oleh Amerika Serikat Dan Eropa Selama Tahun 2002-2010
(2011)
Many detention and refusal case of food-product in foreign countries was occurring on each year. Indonesia as one of the country which exporting food-product to the overseas, often having detention and refusal case of ...
Analisis Proses Sertifikasi Halal dan Kajian Ilmiah Alkohol sebagai Substansi dalam Khamr di Lembaga Pengkajian Pangan, Obat-Obatan, dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI)
(2011)
Halal aspect is being developed today which are showed by the advancement of halal certification process, especially in Indonesia, and scientific study based on Islamic literature. The analysis of halal certification process ...
Analisis Oligosakarida pada Dua Puluh Produk Minuman Bubuk Komersial Berbasis Kedelai
(2011)
Soy products such as powder drinks have superior nutritional characteristics in terms of high protein contents and serve as a low cost substitute to dairy milk and as a nutritive supplement for the lactose intolerance ...
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 ...