Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 124-143 of 154
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Pengempukan Daging dengan Enzim Protease Tanaman Biduri (Calotropis gigantea)
(2003)Tenderness is the main affribute quality of meat, Mich influences consumer acceptability. Protease enzyme (like papain, bromelin and ficin) are known to be used for improving tenderness of meat trough degradation of the ... -
Pengeringan kemoreaksi dengan kapur api (CaO) untuk mencegah kehilangan minyak atsiri pada jahe
(2010)Ginger (Zingiber officinalis Rosc) has been widely used in various pharmaceuticals, cosmetics, foods and beverages. Harvesting time, handling and drying methods are important factors in producing best quality of dried ... -
Penggunaan berbagai jenis bahan pelindung untuk mempertahankan viabilitas bakteri asam laktat yang di isolasi dari air susu ibu pada proses pengeringan beku
(2010)Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of ... -
Penggunaan GUM Xanthan pada Substitusi Parsial Terigu dengan Tepung Jagung dalam Pembuatan Roti
(2001)The d#ech of this aKperimenf was to exmine the cqdMies of campdte hu fie. cam fkw and wheat h@ and xanthen gun In aeedmaking. Breads wereprodUCBd(singmbdumof~andmWaurdvariolff~~~ofxentmgundGUlRsrentM(O.O% to0.7!%). The ... -
Penggunaan Xilanase Streptomyces Sp. 45 1·3 Amobil Untuk Hiorolisis Xilan Tongkoljagung
(2009)Xylan extraction from corncob is done by using alkaline as solvent. Xylan extraction from comcob could give the yields as 10.9%. One percent of corncob xylan is useti as substrate to produce the xylanase, compared to ... -
Penghambatan oksidasi LDL dan akumulasi kolesterol pada makrofag oleh ekstrak temulawak (Curcuma xanthorriza Roxb)
(2006)Coronary heart disease is caused among others by atherosclerosis, which is the result of oxidized low density lipoprotein (LDlj and cholesterol accumulation on the macrophage. This were reporfed to be inhibited bv temulawak ... -
Pengukuran Rendemen Tebu Menggunakan Gelombang Ultrasonik
(2001)The measurement of swrose content of sugar cane is usually cm'ed out by using polanineter and Brix Wager scale. These two qparafus are operated manually so that the accuracy of the measurement results is depended on the ... -
Perubahan komponen volatil selama fermentasi kecap
(2004)A study has been conducted to investigate changes of volatile components during soy sauce fermentation During the fermentation, many volatile components produced may contribute to soy sauce flavor. The volatile components ... -
Perubahan Komponen Volatil Selama Fermentasi Kecap [Changes of Volatile Components During Soy Sauce Fermentation] Vol XV, No 2, 2004
(2004)A study has been conducted to investigate changes of volatile components during soy sauce fermentation During the fermentation, many volatile components produced may contribute to soy sauce flavor. The volatile components ... -
Physical and Chemical Characteristics of Mangos (Mangifera indica L.) during Storage with Various Methods of Packaging Vol 17, No 1, 2006
(2006)The research was aimed to determine the physical and chemical characteristics of mangos in various packing methods during storage. Factorial Completely Randomized Design with four treatments and three replications were ... -
Physico-Chemical Properties Of Rice And Its Glycemic Index Vol 18, No 1, 2007
(2007)In the present study, several different rice were evaluated for their physicochemical properties and glycemic index. They were IR 36, Batang Piaman, Mekongga, X rice (unidentified varieties), Taj Mahal, parboiled rice of ... -
Pola Perubahan Mono dan Diasilgliserol dalam Reaksi Etanolisis Minyak Sawit Mentah
(2003)The changing pattern of mono and diacylglycerol concentration as ~sponto reaction time dun'ng ethanolysis of c ~ dpea lm oil was influenced by the ratio of elhanoVCP0. By using the ratio of0.25-0.5, the changing pattem of ... -
Potensi Anti-Hiperkolesterolemia ekstrak cassia vera (Cinnamomum burmanni Nees ex Blume)
(2004)There has been limited report on the phytochemical content of cassia Vera bark extract, and its potency as antihyperchdesterolemic in rabbit is nd known yet The d,#x-tties of this reseamh was to determine the phytochemical ... -
Processing of Artificial Fragrant Rice The Method and Aroma Retention Vol 17, No 1, 2006
(2006)Processing of artificial fragrant rice in which one or more aroma compounds were introduced into raw milled rice were studied. The end product, which is potentially marketable, showed no visible difference in appearance ... -
The Production of Wheat Pollard Protein Concentrate, a Wheat Milling Byproduct Utilization
(2001)One of protein resources which is not used maximally in Indonesia is wheat pollard. Wheat pollard is a by-product from wheat millings that contains (protein) higher than wheat "our (17.68% compared to 12-13"~). Protein ... -
Produksi Astaxanthin oleh Kamir Merah (Phaffia Rhodozyma) Ditumbuhkan dalam Air Kelapa yang Ditambahkan Ekstrak Kamir
(2003)This experiment was conducted to evaluate the effect of yeast extract addition in fresh green coconut water medium during the batch growth and astaxanthin production of Phaffia rhodozyma MUCL 31142. The addition of yeast ... -
Produksi dan Aplikasi Produk Monoasilgliserol dari Minyak Kelapa dalam Pengolahan Santan Awet
(2003)Production of monoacylglycerol (MAG) from coconut oil was carried out in a reaction system consisting of coconut oil /glycedrice bmhxane in the ratio of 2 : 0.8 : 10 : 40 ( w/w/w/v) and agitated at 300 ~pmfo r 90 hours. ... -
Produksi Pigmen Angkak oleh Monascus
(2004)Monascus is one of the important molds for producing food colorants. Monascus produces non polar, semi polar, as well as polar food colorants and brown, red or yellow poliketide pigments. The production is usually done ... -
Produksi Yoghurt Shitake (Yoshitake) sebagai Pangan Kesehatan Berbasis Susu
(2004)The objective of this project was to produce shiitake-containing yoghurts as nutraceutical food. Preliminary analysis was conducted to measure nutrient contents of shiitake followed by evaluation of shiitake’s addition on ... -
Purification and Partial Characterization of Protease from Biduri (Calotropis gigantea) Latex Vol 18, No 1, 2007
(2007)The main objectives of this research we to purify protease from biduri (Calotropis gigantean) latex and its partial characterization in relation with this application in the food processing. Protease was extracted from ...