Browsing Buletin Teknologi & Industri Pangan by Author "Fardiaz, Srikandi"
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Pengaruh Jenis Kapang dan Lama Fermentasi terhadap Mutu Ikan Kayu (Katsuobushi) Cakalang
Giyatmi | Basmal, Jamal | Wijaya, C. Hanny | Fardiaz, Srikandi (2000)Study on the effect of fungi and fermentation duringprocessing of dried fish stick (katsuobushi) has been carried out. Dried fish stick (Katsuobushi) is aJapanese traditional fishproduct used for flavourant. One of ... -
Perlunya Perbalkan Sistem Pelaporan dan Penyelidikan Kasus Keracunan
Fardiaz, Srikandi (1997) -
Produksi Konsentrat dan Bubuk Pigmen Angkak darl Monascus purpureus serta Stabilitasnya selama Penyimpanan
Jenie, Betty Sri Laksmi | Mitrajanti, K. Dharma | Fardiaz, Srikandi (1997)Angkak pigment was produced by Monascus purpureus using the waste-water of tapioca processing containing 4% rice flour, 0,15% NH4NO, 0.25% KH2PO4 and 0.10% MgSO4,7H2O as fermentation medium. The angkak produced was then ...