Browsing Jurnal Teknologi dan Industri Pangan by Title
Now showing items 115-134 of 154
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Pengaruh Jenis Larutan Perendam serta Metode Pengeringan Terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit Cucut
(2003)Gelatin is a denduration product of collagen and has been wide UtiI'zed fw foods. photqqhy uses, medical meletiak, end cutture materiak for mkmoganisms. Recently, gelatin's uses has expanded to new tqyhcations such as heath ... -
Pengaruh Jenis Larutan Perendam serta Metode Pengeringan terhadap Sifat Fisik, Kimia, dan Fungsional Gelatin dari Kulit Cucut
(2003)Gelatin is a denaturation product of collagen and has been wide Utilized for foods. photqraphy uses, medical materials, and culture material for microorganisms. Recently, gelatin's uses has expanded to new properties such ... -
Pengaruh Jenis Pengemas dan Penambahan Anticaking Terhadap Mutu Bubuk Bawang Putih (Allium sativum L) Selama Penyimpanan
(1994)The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown wlor formation. The rate 4 deterioration based on water ... -
Pengaruh pemberian tepung kedelai kaya isoflavon terhadap kadar malonaldehid (mda), aktivitas superoksida dismutase (sod) testis dan profil Cu,Zn-SOD tubuli seminiferi testis tikus jantan
(2009)The objectives of this experiment were to evaluate the effects of isoflavone-riched soybean flour with different treatment level of isoflavone on MDA level, SOD activity, and profile of Cu,Zn-superoxide dismutase (Cu,Zn-SOD) ... -
Pengaruh Pemupukan Fosfor dan Varietas terhadap Pertumbuhan dan Produksi Kedelai (Glycine max (L) Merr) pada Budidaya Jenuh Air
(2003)The objective of this expaiment was to study the effect of phosphorus fertilization on the growth and production of Americana and Lokon under saturated soil culture. The experiment was conducted at the Cikarawang Experimental ... -
Pengaruh perlindungan ekstrak rimpang Bangle (Zingiber cassumunar ROXB) terhadap kerusakan hati tikus yang diinduksi CCL4
(2004)Zingiber cassumunar Roxb known as Bangle, has antioxidative and antiinflammatoty activities. It has been used for medicinal purposes traditionally. The aim of this study was to investigate whether administration of Z. ... -
Pengembanan Produk Agroindustri Jamu dan Analisis Struktur Kelembagaannya
(2003)Indonesia k e tkh country for many kmds of medicinal phts which become impoffant raw mzterial for jmu industry develqnnent. This pqm discusses jmu industry products selection end instit1Aiond structure enafysis for the ... -
Pengembangan produk mi instan dari tepung hotong (Setaria italica Beauv.) dan pendugaan umur simpannya dengan metode akselerasi
(2010)The objective of this research was to develop instant noodle products made from foxtail millet flour and to predict their shelf life using acceleration method. The instant noodle was produced using 30, 35, 40% water, and ... -
Pengembangan Produk Agroindustri Jamu dan Analisis Struktur Kelembagaannya
(2003)Indonesia is a rich country for many kinds of medicinal plants which become important raw mlierial for jamu industry development. This paper discusses jEllTlu industTY products selection and institutional structure analysis ... -
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 ...