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Now showing items 11-20 of 25
Potensi Aktivitas Antiagregasi Platelet Dari Seberapa Lalapan Khas Jawa Sarat
(2001)
Beberapa bahan pangan nabati seperti dedaunan yang biasa dikonsumsi dalam bentuk lalap atau sayuran, secara tradisional diyakini memiliki khasiat dalam menyembuhkan penyakit-penyakit tertentu, diantaranya penyakit penyumbatan ...
Identifikasi Antosianin Buah Duwet (Syzygium cumini) Menggunakan Kromatografi Cair Kinerja Tinggi - Diode Array Detection
(IPB (Bogor Agricultural University), 2009)
The aim of this study was to determine the content of total monomeric anthocyanins and to identify the anthocyanin composition of jambolan fruit (Syzygium cumini) growing in Indonesia. Anthocyanins were extracted with ...
Physiologically-Activie Potencies of Tropical Food Ingredients
(IPB (Bogor Agricultural University), 2006)
Indonesia is the biggest archipelago tropical country in the world, therefore this country is rich of tropical natural resources which can be developed as various foods. Moreover, Indonesia has a dense population with ...
Prospek Pengembangan Flavor Fungsional Berbasis Bahan Baku Indigenous Indonesia
(Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2010)
Banyak senyawa favor yang tidak saja berperan sebagai pemberi cita rasa pada produk pangan tetapi juga mempunyai kemampuan fisiologis aktif bagi kebugaran lubuh. Flavor kolompok ini dikenal sebagai fIavor fungsional. ...
Identification of Potent Odorants in Different Cultivars of Snake Fruit [Salacca zalacca (Gaert.) Voss] Using Gas Chromatography−Olfactometry
(IPB (Bogor Agricultural University), 2005)
Three cultivars of snake fruits, Pondoh Hitam, Pondoh Super, and Gading, were freshly extracted using liquid−liquid extraction. The aroma compounds of the three samples were analyzed by GC-MS and GC−olfactometry using the ...
Oriental natural flavor: Liquid and spray—dried flavor of “Jeruk purut” (Citrus hystrix DC) leaves
(IPB (Bogor Agricultural University), 2007)
A processing method is needed in order to produce a C. hystrix leaves' flavor which is easy to use as well as easy to be stored and distributed. In the present study, the effect of leaves fermentation on aroma improving, ...
Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan
(IPB (Bogor Agricultural University), 2007)
“Panjang” rice is an ethnic rice strain found in a tidal peat swamp Aluh-Aluh, South Kalimantan. A series of analyses on its sensory and physico-chemical properties included proximates, mineral content, amylose content, ...
Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene
(Indonesian Society for Microbiology, 2008-04)
Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously. In this study, the ...
Air panas atau dingin untuk menghilangkan rasa haus?
(KOMPAS, 2003)
Biofuel Vs Kecukupan Pangan Vs Gaya Konsumsi Pangan
(Konsorsium Pengembangan Pemberdayaan Pastoral Sosial Ekonomi, 2010)