Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 70-89 of 154
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Kajian Sifat Fisikokimia dan Organoleptik Hidrolisat Tempe Hasil Hidrolisis Protease
(2002)Physicochemical and organoleptic properties of tempeh hydrolysate produced by protease were studied. The tempeh hydrolysate had different properties comparing with thase of the unhydrolyzed ternpeh powder. Hydrolysis of ... -
Kajian Sifat Spesifitas Beberapa Jenis Lipase Terhadap Asam Lemak Omega-3
(2001)Several lipases from mkrobial end planf, i.e Rhizomu~xm M ,P seudomonas sp., C-a &&a rice bran, and C&a Dapaya latex (CPL) were examined for synthesis of mega3 (R3) PUFA* &ce& by hydroljrsls and W S reaction. Tuna d was ... -
Kajian Strategi Peningkatan Kualitas Produk Industri Sayuran Segar ( Studi Kasus di Sebuah Agroindustri Sayuran Segar)
(2002)This paper discusses strategy formulation for improving the quality of fresh vegetables agroindustry. The quality improvement strategy was formulated based on the customer expectation, key attribute process control and the ... -
Kandungan antosianin dan antosianidin dari jantung pisang klutuk (Musa brachycarpa Back ) dan pisang ambon (Musa acuminata Colla)
(2009)The aims of this research were to determine total anthocyanin content and to explore the type of anthocyanidin of banana bract klutuk variety and ambon variety. The total anthocyanin content was determined with pH differential ... -
Karakerisasi Maltodekstrin DP 3-9 Serta Kajian Potensi Penggunaannya sebagai sumber Karbohidrat pada Minuman Olahraga
(2003)This research was aimed at characterization of maltodextrin DP 3-9 (procuced by enzymatic hydrolysis and membrane separation process) as compared to commercial maltodextrin and glucose and asseesment of its potential ... -
Karakterisasi Edible Film Komposit Protein Biji Kecipir dan Tapioka
(2003)The advantageous winged bean seeds and tapioca as edible film ingredients are due to its relative abundance, inexpettsh, biodegradable and their renewable nature. Research objectives were to isolate protein of winged bean ... -
Karakterisasi Komposit Film Edible Pektin Daging Buah Pala (Myristica fragrans Houtt) dan Tapioka
(2002)The objective of the research was to investigate the properties of pectin derived from mesocarp of nutmeg (Mysristica fragrans Houtt) and edible film made from the pectin and added tapioca. Pectin was extracted from mesocarp ... -
Karakterisasi maltodekstrin DP 3-9 serta Kajian Potensi Penggunaannya Sumber Karbohidrat pada Minuman Olahraga
(2003)This research was ehned & cherecterRation of meRodexfrin DP 3-9 (produced by enzymdic hyddysis and membrane s e p c u ~ process) as campared to commercia/ meltodeMn and glucose and assessment of its potentid typkatjon es ... -
Karakteristik fisiko-kimia tepung ubi jalar (Ipomoea batatas) varietas sukuh dengan variasi proses penepungan
(2009)Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing methods in the flour processing show great effect on alteration of the physicochemical ... -
Karakteristik produk fermentasi dari bahan baku kombinasi susu kambing Dengan ekstrak kedelai, ekstrak jagung, atau santan kelapa
(2009)The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic ... -
Karakteristik produk fermentasi dari bahan baku kombinasi susu kambing Dengan ekstrak kedelai, ekstrak jagung, atau santan kelapa
(2010)The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic ... -
Karakteristik Spektroskopi Isolat Komponen Antibakteri Biji Atung (Parinarium glaberrimum Hassk)
(2004)Relative purity assay on antibacterial components (isolates) of “atung” seeds using HPLC system (linier gradient of water-methanol, detection on UV at 280/254 nm) showed that the isolate-9 had the highest purity (94%), ... -
Kinetika Fermentasi Asam Asetat (Vinegar) oleh Bakteri Acetobacter aceti B 127 dari Etanol Hasil Fermentasi Limbah Cair Pulp Kakao
(2002)Acetic acid concentration is one of vinegar's quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria. This research studied the kinetics of anaerobic fermentation of ... -
Kinetika Pertumbuhan lactobacillus plantarum dan Lactobacillus sp. pada Media MRS Cair
(2003)Lactobdius prantm FNCC 250 and LectMus sp. FNCC 401 were isdated from traditional fended lbod which had p o i ~ ~ a s ~ a g e n t tsommdmdch okteml. Thedmof themecrchwcstostuajfthe g o w t n ~ o f j#&arum FNCC250endLacWxhsp. ... -
Kombucha from different coconut sugar concentration as a carbon source
(2008)Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of ... -
Komponen Volatil dan Karakterisasi Komponen Kunci Aroma Buah Andaliman (Zanthoxylum acanthopodium DC.)
(2001)Andaliman, a wild spice well known in northem Sumatera has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyze potent odorant from andaliman maceration extract using GC-MS, GC/O and aroma ... -
Komposisi MInyak Biji Mengkudu (Morinda Citrifolia L)
(2003)Mengkudu (Morinda citiffolia L.) seeds were macerated or Soxhlet-extracted with various extractants (MeOH, EtAc, Chl : MeOH (2:1, vh), hexane, and petroleum ether). Fafty acid profile was determined by using GC-MS. The ... -
Mathematical Modelling Heat and Mass Transfer in Frying Process of Starchy Food Vol 17, No 1, 2006
(2006)Simultaneous heat and mass (moisture and oil) transfer process that occured during the frying process is modeled mathematically using the basic principal heat and mass transfer processes. Heat transfer within material was ... -
Mechanism and Kinetic of Antiphotooxidation of Bixin in Metil Linoleat System Vol 17, No 3, 2006
(2006)Bixin belongs to the carotenoid group, present in Bixa orellana tree. It has conjugated double bonds which plays a role as an antiphotooxidant. The objectives of this study were to analyze the quenching mechanisms and ... -
Mempelajari Karakteristik Sari Buah dari Mengkudu (Morinda citrifolia Linn) yang Dihasilkan Melalui Fermentasi
(2003)Fermentation is one of the methods to get noni juice. In this research, noni is fermented in hanged system and submerged system for 1, 2, 3, and 4 weeks. The result showed the longer fermentation increased pH, alcohol ...