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Now showing items 51-60 of 114
Mempelajari Stabilitas Kandungan Pati Resistan Bihun Sagu Termodifikasi Heat-Moisture Treatment dan Aspek Tekno-Ekonomi dari Usaha Kecil Bihun Sagu
(2010)
The objectives of this research were: (a) to study the resistant starch stability of processed bihon prepared from HMT (Heat-Moisture Treatment) modified sago starch upon cooking process which were boiling and frying, (b) ...
Peningkatan Umur Simpan Produk Santan Kelapa (Cocos nucifera l.) dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi
(2010)
Coconut (Cocos nucifera L.) milk is very useful in Indonesian food consumption. There is a demand from the small industry to preserve coconut milk product by simple technology. The purpose of this research is to choose the ...
Kajian Resistensi Lima Jenis Beras Varietas Lokal Terhadap Serangan Sitophilus zeamais Motsch.
(2010)
The present study was conducted to evaluate resistance of local rice varieties i.e. Batutegi, Silugonggo, Ciherang, Mamberamo and Indragiri from the attack of post harvest pest Sitophilus zeamais Motsch. The research was ...
Mutu dan potensi brownies kukus sebagai pangan fungsional dengan substitusi tepung pisang modifikasi
(2010)
Banana (Musa Paradisiaca) is a good source of starch to modified into type III resistant starch (RS). One of the banana plantain types is uli variety which is found abundant in Bogor. The RS content in banana could be ...
Kajian Pengolahan Mi Substitusi Sorgum Instan Berantioksidan Tinggi
(2010)
Instant sorghum substitution noodle is a food product alternative as source of carbohydrate with high antioxidant content. Research methodology was divided into 3 stages: sorghum flour processing, instant sorghum noodles ...
Pembuatan Tepung Ubi Jalar Ungu (Ipomoea batatas varietas Ayamurasaki) dan Aplikasinya dalam Pembuatan Roti Tawar
(2010)
Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) contains high amount of anthocyanin. Purple sweet potato flour will be more available to be used in bakery products and more effective in storage condition. This ...
Pengembangan Edible Film Komposit Pektin/Kitosan dengan Polietilen Glikol (PEG) sebagai Plasticizer
(2010)
Interest in maintaining food quality while reducing packaging waste has encouraged further research on edible films. Considerable attention has been given to pectin because it is widely available from underutilized ...
Penggunaan pati sagu termodifikasi dengan heat moisture treatment (HMT) untuk meningkatkan kualitas tekstur bakso daging sapi
(2010)
Meatball is a common food in Indonesia. It usually uses sodium tripolyphosphate (STPP) as its plasticizer. Unfortunately, STPP is a food additive which is strictly regulated by the government because of its chemical hazard. ...
Perubahan Warna Tepung Kentang Atlantik Selama Penyimpanan Dan Pendugaan Umur Simpannya
(2010)
The effect of packaging and temperature storage on color quality attribute of potato fluor was investigated. Color quality is measured by the value of brightness (L*) using Chromameter Minolta CR-200, browning index, ...
Pembuatan dan Karakterisasi Film Biodegradabel dari Kitosan/PLA (Poly Lactic Acid) dengan Pemlastis Polietilen Glikol (PEG)
(2010)
Plastic has many advantages such as good mechanical and barrier characteristics, cheap, easy to form, and flexible in application, so it becomes the most used material as food packaging. Unfortunately, plastic waste is ...