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Now showing items 71-80 of 81
Studi Pengaruh Pengkondisian Pada Tepung Jagung Dengan Metode Penggilingan Kering
(2013)
Conditioning is the process of adding water to corn kernel to facilitate loose of germ and pericarp, mellow the endosperm of the kernel thus the milling process becomes easier. Conditioning process was conducted with adding ...
Produksi Enzim Pektinase oleh Aspergillus ustus pada Media Fermentasi Semi Padat Mengunakan Limbah Pertanian sebagai Substrat
(2013)
Many types of enzyme are used in food manufacturing process, and pectinase is one of enzyme that is frequently used by many food industries. Pectinase can be fabricated by microorganism through fermentation process using ...
Validasi Porcine Detection Kit pada Analisis Cemaran Babi dalam Produk Daging Sapi
(2013)
Addition of pork into beef meatball mix and mixing pork with fresh beef have become common adulterations although the demand of halal food product has increased rapidly. A test kit for detection of pork meat in food products ...
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
(2013)
Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...
Development and Implementation of Good Jamu Gendong Production Practice to Improve Its Microbiological Quality and Safety
(2013)
Jamu gendong is a traditional Indonesian herbal beverage that can be considered as functional beverages because of their flavonoid content and essential oils from its herbs and spices. Although they are believed to help ...
Program Minimalisasi Cacat (Grade B) Produk Marinasi A dan Peningkatan Quality Awareness di PT Belfoods Indonesia
(2013)
Controlling program of production process for product marinated A that applied in PT Belfoods Indonesia still should be improved. This can be seen from the value of defect that has been result. The objectives of this ...
Validasi Sekunder Metode Analisa Kapang dan Khamir pada Saos
(2013)
Food are frequentlycontaminated by mold and yeast. The method used for analysis of mold on food in Indonesia set by BSN (Badan Standarisasi Nasional) was using potato dextrose agar (PDA) media. Problems are sometimes occured ...
Analisis dan Perbaikan Sistem Kerja Berdasarkan Metode Studi Gerak dan Waktu Pada Lini Produksi Squash Orange di PT. Buanasari
(2013)
Assessment of work productivity should be done routinely by a company. Achieving high productivity required special attention to efficiency and effectiveness of work. For that reason, there was a need to analyze working ...
Analisis Produksi Chicken Nugget dan Evaluasi Tata Cara Penyajian Terhadap Tingkat Kesukaan Konsumen di PT Charoen Pokphand Indonesia, Salatiga
(2013)
Chicken nugget is a processed meat products which formed, cooked, and freezed, made of ground beef mixed with allowed food additive and covered with coating material. Efforts to improve the efficiency and quality of product ...
Optimasi Bahan Emulsi dari Minyak Sawit dengan Tiga Jenis Stabilizer dan Uji Mutu Minuman Emulsinya
(2013)
The objective of this research was to obtain the optimal of emulsified palm oil with three types of stabilizers and to test the quality of emulsion beverage that include hedonic test, physical, and chemical. There were ...