Search
Now showing items 1-8 of 8
Mempelajari suhu optimal dan pola penurunan kadar oksigen ruang kemasan pada transportasi udang dan ikan sistem kering
(IPB (Bogor Agricultural University), 2003)
Tujuan penelitian dengan judul di atas antara lain: (1) memperoleh suhu ruang kemasan selama transportasi yang menghasilkan tingkat kelulusan hidup yang tinggi untuk berbagai jenis ikan, (2) mengetahui kadar oksigen pada ...
Rheological And Microbiological Aspects Of Uht Processed Chickpea Liquid Meal Models
(IPB (Bogor Agricultural University), 2003)
The effects of chickpea flour concentration and ultra high temperature (UHT) processing conditions on the rheological properties and microbial lethality of chickpea liquid meals were investigated. The models were made of ...
Produksi Karet Alam Berprotein Rendah dari Lateks menggunakan Papain sebagai Penghidrolisis Protein
(Jurnal Iptek Material, 2003)
Dynamic properties of natural rubber with protein content that has been made lower will increase, more lower adsorb a water that influenced curing characteristics, and more easier to be modified That natural rubber known ...
Karakterisasi Maltodeksin DP 3-9 serta Kajian Potensi Penggunaannya sebagai Sumber Karbohidrat pada Minuman Olahraga [Characterization of Maltodextrin DP 3-9 and Assesrnent of Its Potential
(IPB (Bogor Agricultural University), 2003)
This research was ehned & cherecterRation of meRodexfrin DP 3-9 (produced by enzymdic hyddysis and membrane separation process) as campared to commercia/ meltodeMn and glucose and assessment of its potentid typkatjon es ...
Country Investment Plan for Food Fortification in Indonesia
(IPB (Bogor Agricultural University), 2003)
Country Investment Plan for Food Fortification in Indonesia. 2002. Bogor Agricultural University, National Fortification Commission, Directorate General of Public Health of MOH, Directorate General of Chemical, Agro and ...
Perkembangan industri pangan dan peranannya dalam pendidikan teknologi pangan
(Bogor Agricultural University (IPB), 2003)
Era millennium ketiga, diwarnai dengan perubahan-perubahan lingkungan eksternal industri maupun penyelenggara pendidikan tinggi teknologi pangan, yang berlangsung demikian cepat, turbulen dan terkadang sukar ditebak. Peran ...
Air panas atau dingin untuk menghilangkan rasa haus?
(KOMPAS, 2003)
Utilization of ripe nutmeg husk (Myristica sp.) as the main ingredient on spice blend powder
(Agriculture Publishing House, 2003-10)
Nutmeg’s kernel and mace has been known widely as spices. Nutmeg husk that is the largest part of nutmeg fruit, however, is almost remaining as waste. Nutmeg husk has a different character of flavor comparing to nutmeg ...
