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Now showing items 71-80 of 91
Kajian potensi asetat, natrium benzoat, dan kalium sorbat sebagai pengawet pada tahu
(Bogor Agricultural University (IPB), 2011)
Tofu is one of Indonesian traditional food which is made from soybeans (Glycine max). Tofu stored in the refrigerator has shelf life for about 2 days and only a half day when it stored at ambient temperature. This is the ...
Kajian pembuatan yoghurt susu kambing dan diversifikasi rasa dengan penambahan sirup rempah-rempah
(IPB (Bogor Agricultural University), 2011)
The research aims to make a set of goat milk yogurt and diversification taste of the best formula with syrup made from spices through the test characteristics of sensory, physical, chemical, and microbiological. Formulation ...
Analisis Alasan Penolakan Produk Pangan Ekspor Indonesia Oleh Amerika Serikat Dan Eropa Selama Tahun 2002-2010
(2011)
Many detention and refusal case of food-product in foreign countries was occurring on each year. Indonesia as one of the country which exporting food-product to the overseas, often having detention and refusal case of ...
Analisis Proses Sertifikasi Halal dan Kajian Ilmiah Alkohol sebagai Substansi dalam Khamr di Lembaga Pengkajian Pangan, Obat-Obatan, dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI)
(2011)
Halal aspect is being developed today which are showed by the advancement of halal certification process, especially in Indonesia, and scientific study based on Islamic literature. The analysis of halal certification process ...
Short chain fatty acid (SCFA) profile produced by Clostridium butyricum grown on medium containing type 3 resistant starch (RS3) of sweet potato
(IPB (Bogor Agricultural University), 2011)
Gastrointestines is an important part of body metabolism which affects human health. One of the deseases which attack gastrointestines is colorectal cancer (CRC) which can be prevented by proper lifestyle and consumption ...
Analisis Oligosakarida pada Dua Puluh Produk Minuman Bubuk Komersial Berbasis Kedelai
(2011)
Soy products such as powder drinks have superior nutritional characteristics in terms of high protein contents and serve as a low cost substitute to dairy milk and as a nutritive supplement for the lactose intolerance ...
Praktik magang di LPPOM MUI dan tinjauan ilmiah keharaman daging bangkai dan produk darah dalam islam
(IPB (Bogor Agricultural University), 2011)
Kegiatan magang di Lembaga Pengkajian Pangan, Obat-obatan, dan Kosmetika (LPPOM MUI) dilakukan selama empat bulan dibagi menjadi dua, yaitu kegiatan magang umum dan penulisan topik khusus mengenai tinjauan ilmiah keharaman ...
Profil sensori deskriptif kecap manis komersial Indonesia
(IPB (Bogor Agricultural University), 2011)
Sweet soy sauce is a popular flavoring agent from Indonesia which is produced by the fermentation of soybean by Aspergillus oryzae with a combination of palm sugar, wheat flour, and salt. Many comercial sweet soy sauces ...
Pengaruh ekstrak tepung jewawut terhadap proliferasi sel limfosit manusia secara in vitro
(IPB (Bogor Agricultural University), 2011)
Tanaman jewawut memiliki potensi sebagai sumber karbohidrat, antioksidan, senyawa bioaktif, dan serat yang penting bagi kesehatan. Selain itu, tanaman ini dapat pula dijadikan sebagai bahan pangan substitusi beras dan ...
Pemanfaatan ampas tahu sebagai bahan baku pembuatan kecap manis dengan penambahan tepung tapioka
(Bogor Agricultural University (IPB), 2011)
Soy sauce is a fermented soybean product that is consumed as a seasoning or a condiment. Traditional soy sauces made of soybeans and grain with cultures such as Aspergillus oryzae and other related microorganisms and yeasts. ...