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Pengujian Aktivitas Antibakteri Ekstrak Tempe Koro Pedang (Canavalia ensiformis L.) terhadap Escherichia coli dan Staphylococcus aureus
(2013)
Tempeh is a fermented food product usually made from soybean fermented by Rhizopus sp. The objectives of this study were to compare jack bean tempeh characteristics against soybean tempeh and to determine antibacterial ...
Pengaruh Varietas dan Umur Panen terhadap Sifat Fisikokimia Tepung Ubi Kayu (Manihot esculenta)
(2013)
Cassava is one of the potential sources of carbohydrate that can be processed into cassava flour. The purpose of this research was to study the effect of age at harvest and cassava varieties on physicochemical properties ...
Aktivitas Hemaglutinin Olahan Koro Pedang (Canavalia ensiformis L.)
(2013)
Nowadays, the most utilization of legumes as food product and the research activity of the health effect are still focused on soybean. Invention of soybean substitute alternative is needed to decrease soybean import and ...
Korelasi Metode Spektroskopi FTIR dengan Metode Konvensional dalam Pengujian Stabilitas Pemanasan Minyak Sawit Komersial
(2013)
Stability assay of palm cooking oil usually uses conventional method such as acid value, peroxide value, and TBA value. But nowadays, has developed an emerging technology in measuring the quality of cooking oil. FTIR method ...
Reformulasi Mikroenkapsulasi Minyak Sawit dengan Teknik Koaservasi, Pengeringan Lapis Tipis, dan Penyerapan SiO2
(2013)
Cases of vitamin A deficiency (VAD) are often found in Indonesia. On the other hand, Indonesia is the largest palm oil producer in the world. The content of β-carotene, which is a provitamin A, in palm oil is relatively ...
Formulasi Beras Analog Putih Berbasis Pati Sagu (Metroxylon sagu R.), Singkong (Manihot esculentas Crantz), dan Ampas Kelapa (Cocos nucifera L.)
(2013)
White analogue rice formulated in this research was made of several nonrice local carbohydrate sources: sago starch (Metroxylon sagu R), cassava (Manihot esculenta Crantz), and coconut pulp (Cocos nucifera L.). The purpose ...
Pengaruh Perlakuan Panas sebelum Penggorengan terhadap Kerenyahan
(2013)
Cassava is one of the local commodities of Indonesia that can be found easily at many places. Cassava chip is one of the popular snacks in Indonesia and crispness becomes one of the important factors to measure cassava ...
Pemanfaatan Tepung Asia sebagai Bahan Pengisi dalam Pembuatan Saus Cabai
(2013)
Sweet potato‟s pulp obtained from extraction of its starch that has been dried and milled known as asia flour. This flour still contains starch that is 78.29%, so it can be used as filler in chili sauce. The objectives of ...
Pemanasan Buras dalam Kemasan Retort Pouch sebagai Alternatif Produk Pangan Darurat
(2013)
Many natural disasters in Indonesia cause many victims who have to stay in temporary camps. One of the problems related to this situation is providing nutritious foods for the victims to maintain their health status in ...
Validasi dan verifikasi metode analisis bakteri asam laktat pada produk susu
(2013)
Lactic acid bacteria (LAB) is a group of bacteria that capable converting carbohydrates (glucose) into lactic acid and mostly grow at facultatif anaerobic condition. At present, the most widely method used to enumerate LAB ...