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Kajian Paparan Campylobacter jejuni pada Konsumsi Ayam Panggang
(2011)
Campylobacter jejuni is a bacterial pathogen that can cause food borne disease in humans. Generally, Campylobacter jejuni are found in chicken carcasses and can cause infections in the gut (gastrointestinal) or outside the ...
Karakterisasi Flavor Buah Naga Putih (Hylocereus undatus) dan Buah Naga Merah (Hylocereus polyrhizus)
(2011)
Pitaya is one of newcomers on market. It is also one genus of the cactus family that is unique and interesting to be more deeply explored. Pitaya market demand increases every year. This is correlated with consumer demand ...
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 ...
Analisis sistem supply chain management (scm) di kebun dan pabrik minyak sawit gunung meliau, ptpn xiii, Kalimantan Barat, dalam rangka pengingkatan kualitas dan produktivitas crude palm oil (cpo) dan inti sawit
(IPB (Bogor Agricultural University), 2011)
Nowadays, supply chain management becomes one of popular systems that are used by companies for increasing profits and costumer trusts. The designing Supply chain management’s case study is implemented at palm oil factory ...
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 ...
Optimasi Formula Minuman Fungsional Berbasis Kunyit (Curcuma domestica Val.), Asam Jawa (Tamarindus indica Linn.), dan Jahe (Zingiber officinale var. Amarum) dengan Metode Desain Campuran (Mixture Design).
(IPB (Bogor Agricultural University), 2011)
Turmeric, tamarind, and ginger have been widely used as Indonesian traditional beverage called “jamu”. “Jamu” is known for its functional characteristics, such as high antioxidant capacity. This beneficial factor makes ...
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 ...
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. ...