Search
Now showing items 61-70 of 114
Kloning dan Karakterisasi Gen Penyandi α-amilase (amyA) Aspergillus niger serta Konstruksi Ekspresi dengan Teknologi Gateway
(2010)
Cloning of the a-amylase gene of Aspergillus niger chromosomal DNA on pDEST 24 plasmid to increase the enzyme activity has been investigated. The transformation was conducted with several steps, including isolation of the ...
Pengujian Salmonella spp. pada Beberapa Produk Pangan Kering dan Uji Ketahanannya terhadap Proses Pengeringan
(2010)
Some cases of salmonellosis because of consume fresh food products have been widely reported. Conditions of neutral pH, water content and nutrients in the food product are a suitable environment for growth of pathogenic ...
Formulasi Tepung Bumbu dari Tepung Jagung dan Penentuan Umur Simpannya dengan Pendekatan Kadar Air Kritis
(2010)
The amylogram of corn flour showed a high setback viscosity (570 BU). This property gave hard texture in fried products after 30 minutes of cooling. High setback viscosity in corn flour was due to high amylose content. ...
Produksi Bahan Baku Spreads Kaya β-karoten Berbasis Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch
(2010)
Interesterification of red palm oil (red palm olein/RPO and red palm stearin/RPS) and coconut oil (CNO) blends of varying proportions using a nonspecific immobilized Candida antartica lipase (Novozyme 435) was studied for ...
Survival dan pertumbuhan Cronobacter sakazakii dan Lactobacillus selama rekonstitusi susu formula
(Bogor Agricultural University (IPB), 2010)
Cronobactersakazakii (Enterobacter sakazakii) is an emerging foodborne pathogenassociated with powdered infant formula(PIF). The bacterium has been known to cause necrotizing enterocolitis(NEC), meningitis, and sepsis in ...
Metabolisme prebiotik oleh kandidat probiotik isolat asi sebagai dasar pengembangan produk sinbiotik
(Bogor Agricultural University (IPB), 2010)
Seven Lactobacillus strains isolated from breast milk were evaluated for their ability to metabolite oligosaccharide known as prebiotics, i. e. inulin, FOS, GOS, FOS:GOS (1:9), and inulin:GOS (1:9). The result shows that ...
Formulasi dan Karakterisasi Flake Berbasis Sorgum (Sorghum bicolor L.) dan Ubi Jalar Ungu (Ipomoea batatas L.)
(2010)
Flake is one of type ready to eat breakfast cereals which is very popular due to its convenience and practicality. Sorghum and purple sweet potato can be used as food ingredient to increase the utilization of local food ...
Pemurnian dan Karakterisasi Enzim Keratinase dari Bacillus sp. BE-1
(2010)
The keratinase studied in this research is an extracellular protease produced by Bacillus sp. BE-1. Feather meal substrates were prepared from native chicken feather, treated by sodium hydroxide at temperature of 1000C for ...
Formulasi dan Analisis Nilai Gizi Produk Mi Berbasis Sorgum (Sorghum Bicolor (L.) Moench.)
(2010)
Sorghum as cerealia has many advantages over rice, including phenolic compound that have health potential in human body. This grain has good adaptation to dry and tropical climate that is suitable to grow in Indonesia. The ...
Pengaruh Kecepatan Agitasi dan Lama Reaksi terhadap Karakteristik Bahan Baku Spreads Hasil Interesterifikasi Enzimatik Minyak Sawit Merah
(2010)
A blend of red palm olein (RPO)/red palm stearin (RPS) and coconut oil (CNO) (82.5:17.7, wt%) was modified by enzymatic interesterification using immobilized lipase from Candida antartica (Novozyme 435) to produce spreads ...