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Now showing items 61-70 of 113
Formulasi dan Karakterisasi Nasi Dalam Kemasan Kaleng sebagai Alternatif Pangan Darurat.
(2013)
An ideal emergency food must be able to fulfill the basic energy requirement of human which is equal to 2100 kcal per day, convenient and easy to distribute. This research aimed at contributing to the creation of healthy, ...
Kinetika Oksidasi Termal Minyak Goreng Sawit Curah dengan Fortifikasi Minyak Sawit Merah
(2013)
Minyak sawit merah (MSM) yang mengandung 500 ppm β-karoten berpeluang mensubstitusi penggunaan vitamin A sebagai fortifikan minyak goreng sawit untuk memenuhi persyaratan pemerintah dalam SNI 7709-2012. Stabilitas β-karoten ...
Polyphenol Extraction from Mangosteen Pericarp (Garcinia mangostana L.) and Its Application in Tea Product
(2013)
Mangosteen pericarp has high polyphenol content that have disease preventive properties. The objective of this research was to utilize mangosteen pericarp from waste into added value and to evaluate stability on polyphenol ...
Karakter Fisikokimia dan Kadar Pati Resisten Tapioka Hasil Modifikasi Heat Moisture Treatment (HMT) Menggunakan Oven
(2013)
Tapioka dimodifikasi dengan heat-moisture treatment (HMT) pada suhu 120ºC dan 140ºC selama 16 dan 24 jam dengan kadar air 20% . Selama HMT, terjadi penurunan kadar air sekitar 73,38 - 85,95 %, sehingga kadar air HMT aktual ...
Optimasi Proses Pembuatan Mi Sorgum Kering dengan Menggunakan Ekstruder Ulir Ganda
(2013)
The Objective of this research was to optimize two processing variable i.e. extruder temperature (80, 85, and 90 oC) and screw speed (10, 15, and 20 Hz). The optimum process was chosen using Response Surface Method (RSM) ...
Formulasi Pembuatan dan Pendugaan Umur Simpan Beras Aruk (Beras Singkong) dengan Substitusi Kacang Merah
(2013)
Diversification program to anticipate a reduction in the consumption of rice in the future in this country need to be done include replacing the consumption of rice with other staple foods. One area that has been done ...
Pengaruh Heat Moisture Treatment terhadap Laju Retrogradasi pada Gel Pati Sagu (Metroxylon sp.) dan Pati Aren (Arenga pinnata)
(2013)
Starch is a carbohydrate reserves that are found in various plants and is the second largest source of carbohydrates after cellulose. One starch derived from palm. As for example of the palm starch sources is sago (Metroxylon ...
Formulasi dan Penentuan Umur Simpan Minuman Fungsional Campuran Sirih Merah, Jahe, Kayu Manis, dan Jeruk Nipis
(2013)
There were many studies about potential of red betel leaves in case of diabetes prevention. One study showed the potential of red betel as antihyperglicemic either alone or in a mixture with other materials. This study ...
Pengeringan dan Formulasi Serbuk Minuman Berbasis Sayuran dengan Pengeringan Semprot.
(2013)
Demand of healthy and natural food products are increasing as people awareness of health and food consumption arise. This condition promotes emerging trend in healthy food such as vegetable juices and beverages. The general ...
Analisis dan Desain Bangunan Hidrolika dengan Konsep Zero Runoff di Perumahan Taman Sari Persada, Bogor
(2013)
Nowdays flooding is not only experienced by residential area located on the lower plains, but also experienced by residential located on the plateau. Taman Sari Persada, Bogor, is one of the luxury residential that was not ...