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Perubahan Komponen Volatil Selama Fermentasi Kecap [Changes of Volatile Components During Soy Sauce Fermentation] Vol XV, No 2, 2004
(Bogor Agricultural University, 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 ...
Aktivitas antioksidan dan hipokolesterolemik ekstrak teh hijau dan teh wangi pada tikus yang diberi ransum kaya asam lemak tidak jenuh ganda
(IPB (Bogor Agricultural University), 2002)
The aim of this study was to evaluate in vivo the antioxidative and hipocholesterolemic activity of green tea and jasmine green tea extracts in 3.5 month old sprague dawley male rats given high PUFA diet for 4 weeks. in ...
Kajian Sifat Spesifitas Beberapa Jenis Lipase Terhadap Asam Lemak Omega-3
(IPB (Bogor Agricultural University), 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 ...
Karakterisasi Komposit Film Edible Pektin Daging Buah Pala (Myristica fragrans Houtt) dan Tapioka
(IPB (Bogor Agricultural University), 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 Edible Film Komposit Protein Biji Kecipir dan Tapioka
(IPB (Bogor Agricultural University), 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 ...
Penerapan Teknik Penyusunan Menu di Restoran Bengawan Solo Hotel Sahid Jaya, Jakarta
(IPB (Bogor Agricultural University), 2001)
Menu engineem (ME) is a step-by-step process which is designed to help management in evaluating the current and Mure menu pricing, menu composition and to set deckions abouf price and menu. The main objectives of ME am to ...
Produksi Astaxanthin oleh Kamir Merah (Phaffia Rhodozyma) Ditumbuhkan dalam Air Kelapa yang Ditambahkan Ekstrak Kamir
(IPB (Bogor Agricultural University), 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 ...
Pengembanan Produk Agroindustri Jamu dan Analisis Struktur Kelembagaannya
(IPB (Bogor Agricultural University), 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 ...
Pola Perubahan Mono dan Diasilgliserol dalam Reaksi Etanolisis Minyak Sawit Mentah
(IPB (Bogor Agricultural University), 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 ...
Efek susu skim yang disuplementasi Isoflavon kedelai dan Zn (Susumeno terhadap Sindrom Menopause pada wanita premenopause)
(IPB (Bogor Agricultural University), 2004)
Premenopause is pad of natural aging process in women indicated by the decrease of ovarial estrogen production, and usually followed by development of menopausal syndrome. Susumeno, skim milk fotfified with 100 mg of soy ...