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Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan
(2013)
Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- ...
Pengembangan e-Notifikasi Pangan Jajanan Anak Sekolah (PJAS) Untuk Siswa Sekolah Sebagai Perwujudan Pengawasan Keamanan Pangan Mandiri
(2013)
Street foods is one of the types of foods that are known in the public, especially students. Street Foods for Students (SFFS) sampling results by National Agency for Drug and Food Control RI period 2008-2010 shows that ...
Teknologi Pengolahan Air dan Potensi Penggunaan Air Ledeng Laik Minum Kota Praha pada Industri Pangan
(2013)
Prague, Czech Republic, has 3 different water treatment facilities, which are Káraný, Želivka, and Podoli. Each facility uses different source of water as well as water treatment technology. Water produced must be in ...
Optimasi Pembuatan Mi Sorgum Menggunakan Ekstruder Pemasak-Pencetak Ulir Tungga
(2013)
The objectives of this research were optimization of sorghum noodle process using single screw cooking-forming extruder and analyze its consumer acceptance in hedonic test. Variable process in this research were extruder ...
Memperpanjang Umur Simpan Bakso Sapi dengan Pelapisan Tapioka dan Pati Sagu
(2013)
Meatball is a perishable food. Its shelf life is only about 12 hours to 1 day. Many small meatball manufacturers use prohibited chemicals to extend shelf life of meatball at room temperature. At this research, the shelf ...
Perencanaan Proses Pembuatan Flakes Kacang Hijau (Vigna radiata) di PT Garudafood Putra Putri Jaya
(2013)
Many crops are not utilized fully because their limited characteristics, such as short self-life. Therefore, food industry prepares intermediate products which can be easily stored and used whenever needed. Flake is one ...
Improvement of Green Grass (Premna oblongifolia Merr.) Jelly’s Production Process and Its Effects on Physical and Functional Properties
(2013)
Green grass jelly known to have functional efficacies of good health. Unfortunately, production process of green grass jelly is still relatively simple and it can be easily damaged if stored longer because it shall have ...
Kajian Pembuatan Maizena dari Jagung Kuning dan Sintas Mutan Cronobacter spp. (Enterobacter Sakazakii) selama Pembuatan Maizena
(2013)
Cronobacter spp. (previously known as Enterobacter sakazakii) is an emerging pathogen that can cause diseases with high mortality for several infant groups. This bacteria has been isolated from various sources, such as ...
Analisis Pemenuhan Klausul Integrated Management System di PT Tirta Investama Plant Ciherang
(2013)
Integrated Management System (IMS) is a management system consists of some management systems which implemented simultaneously. The objectives of the internship were to identify the integrated system and fulfillment of the ...
Evaluasi Mutu Fisik, Mikrobiologi, dan Sifat Fungsional Gel Cincau Hijau (Premna Oblongifolia Merr.) dalam Kemasan dengan Perlakuan Pasteurisasi
(2013)
Green grass (Premna oblongifolia Merr.) jelly is one of functional food, that has been widely studied for it’s beneficial effect. The purposes of this study are to design pasteurization condition of green grass jelly and ...