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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. ...
Studi Pengaruh Lama Penyimpanan, Waktu Pencampuran, dan Penambahan Solvent pada Key Component Terhadap Flavor Release pada Minuman Ringan di PT. Tudung Putra Putri Jaya
(2011)
Flavor is a sensation that comes and is caused by chemical components of volatile or non-volatile, which originated from natural or synthetic, and occur during eating or drinking. Now, flavor more rapidly adopted by food ...
Pengaruh Suhu dan Lama Penyeduhan Teh Hitam (Camellia sinensis) serta Proses Pencernaan secara In Vitro terhadap Penghambatan Aktivitas Enzim Alfa Amilase dan Alfa Glukosidase secara In Vitro
(2011)
Diabetes is a chronic disease that occurs either when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin. Natural alpha amylase and alpha glucosidase inhibitors from food-grade ...
Pengembangan dan Validasi Metode Analisis Penghambatan Aktivitas Enzim Alfa Amilase oleh Phaseolamin dari Ekstrak White Kidney Bean (Phaseolus vulgaris) di PT Nutrifood Indonesia
(2011)
Phaseolamin is an α-amylase inhibitor extracted from white kidney bean (Phaseolus vulgaris). Some researches show that phaseolamin has several functional effects such as enhancing weight loss, decreasing body fat mass, ...
Proses pembuatan produk emulsi kaya β-karoten dari minyak sawit merah dengan high pressure homogonizer
(Bogor Agricultural University (IPB), 2011)
Research on emulsion making from red palm oil was undertaken by optimizing the mixing process and pressure homogenization. Objective of this research was to find a best processing condition in the emulsion product making. ...
Aktivitas antimikroba ekstrak jahe (Zingiber officinale Roscoe) terhadap beberapa bakteri patogen
(2011)
hazards to the human health. Ginger (Zingiber officinale Roscoe) is commonly used as traditional medicine. It has a potential as antimicrobial agent by inhibit or kill microbes in dose dependent manner. The principle ...
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 ...
Daya cerna protein in vitro dua puluh minuman bubuk komersial berbasis kedelai di indonesia
(IPB (Bogor Agricultural University), 2011)
One factor of protein quality is the digestibility. This study aims to analyze protein digestibility of twenty commercial soy-based powder drinks by in vitro method. Twenty commercial products were sampled and grouped by ...
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 ...