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Efektivitas Iklan Susu Bubuk Pertumbuhan “Nestle Batita” dalam Mengubah Pengetahuan dan Sikap Ibu Rumah Tangga terhadap Produk (Kasus Ibu Rumah Tangga di Posyandu Rajawali 8, Perumahan Taman Yasmin, Bogor).
(IPB (Bogor Agricultural University), 2009)
In January 2009, Nestle Indonesia corporation broadcasts a new Batitas’ grow up milk advertisement on television. Batitas’ grow up milk advertisement on television effectiveness was determined by the housewives’ knowledge ...
Microbiological Characteristics of Starter Culture of Yoghurt Supplemented with Microencapsulated Sinbiotic in the Form of GranulKarakteristik Mikrobiologis Kultur Starter Yogurt dengan Sinbiotik Terenkapsulasi dalam Bentuk Granul dan Aplikasinya.
(IPB (Bogor Agricultural University), 2009)
The aim of the experiment is to studied the microbiological characteristic of culture starter of yogurt that suplemented with microencapsulated sinbiotic in the form of granule. Microbiological characteristics studied ...
Beef Sausages Physical, Chemical and Sensory Characteristics; By Submersion the Lactobacillus sp. (1A5) Antimicrobial Subtract and Refrigerated Storage.Karakteristik Sifat Fisik, Kimia, Dan Organoleptik Sosis Sapi Dengan Perendaman Dalam Substrat Antimikroba Lactobacillus sp. (1A5) Pada Penyimpanan Suhu Dingin.
(IPB (Bogor Agricultural University), 2009)
Sausages are a food product that has been consumed by many people in the world. Sausages are normally processed with nitrite in order to keep them endure longer before they are consumed. After further study has been ...
Physical and Sensory Properties of Extrusion Snack which Addition with Broiler’s Neck Bone Meat MealSifat Fisik dan Sensori Snack Ekstrusi dengan Penambahan Tepung Daging Tulang Leher Ayam Pedaging.
(IPB (Bogor Agricultural University), 2009)
Extrusion technology is cooking technique in food industry. Extrusion snack is made from starch using cooking extrusion system. To fullfil the adequacy of nutritional snack, improving physical properties snack and consumer’s ...
Microbiological Characteristics of Beef Meatball Preserve with Antimicrobial Substrat from Lactobacillus plantarum 1A5 at Room Temperature.Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Substrat Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Ruang.
(IPB (Bogor Agricultural University), 2009)
The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized ...
Influence Adding of Broiler's Neck Meat-Bone Meal Adding for Chemical Characteristics Wheat Bread with Sweet Potato MealPengaruh Penambahan Tepung Daging-Tulang Leher Ayam Pedaging Terhadap Sifat Kimia Roti Tawar Berbasis Terigu dan Tepung Ubi Jalar.
(IPB (Bogor Agricultural University), 2009)
Broiler's neck meat-bone meal is a by product from the slaughter house which hasn't been optimized. Currently, people still used it only for making soup or chicken broth. Broiler's neck meat-bone can be used as an additive ...
Marketing Communication Mix Effectiveness of Wong Solo Restaurant, Kalimalang, East JakartaEfektivitas Bauran Komunikasi Pemasaran Rumah Makan Wong Solo Kalimalang Jakarta Timur.
(IPB (Bogor Agricultural University), 2009)
Prospect of small industry such as restaurant had enough opportunity. It showed by the progress of total restaurant in town every year. Restaurant‟s marketing strategy should be developing until the goal of the company had ...
Blood Triglyceride and Cholesterol Profile and Physiological Responses of Wistar Rats with Diets Containing Beef Curry and OffalProfil Trigliserida, Kolesterol Darah dan Respon Fisiologis Tikus Wistar yang Diberi Ransum Mengandung Gulai Daging Sapi dan Jeroan.
(IPB (Bogor Agricultural University), 2009)
The objective of this research was to study the effect of diet containing beef curry and offal on profile triglyceride, blood cholesterol and physiological responses of wistar rats. Fourteen male LMR-wistar rats, 50-65 ...
Aplikasi Substrat Antimikroba Lactobacillus plantarum (1A5) sebagai Biopreservatif Terhadap Kualitas Fisik, Kimia dan Organoleptik Sosis Sapi pada Penyimpanan Suhu Ruang
(IPB (Bogor Agricultural University), 2009)
Beef is one of the easy food materials destroy either through physical, chemical and organoleptic attributes. Therefore, it is necessary to do an effort for processing and preserving beef. One method to preserve the beef ...
Microbiological Quality of Probiotic Salami Fermented by Lactobacillus sp 1A5 and Lactobacillus fermentum 2B2 Mixed Culture During Cold Storage.Kualitas Mikrobiologis Salami Probiotik yang Difermentasi oleh Kombinasi Kultur Lactobacillus sp 1A5 dan Lactobacillus fermentum 2B2 Selama Penyimpanan Dingin.
(IPB (Bogor Agricultural University), 2009)
Probiotic Salami is one of functional foods which is made from meat, it is fermented by starter culture of lactic acid bacteria. The lactic acid bacteria were used as starter has potential as probiotic. The probiotic ...