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Antibacterial activity of water lily seed extract toward diarrhea-causing pathogenic bacteria
(IPB (Bogor Agricultural University), 2008)
The objectives of this study was to observe antibacterial activities of water lily seed, against diarrhea-causing pathogenic bacteria as well as lactic acid bacteria; phytochemistry components in water lily seed and to ...
Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
(IPB (Bogor Agricultural University), 2010)
Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. ...
The effect of 1-mcp in maintaining the quality of tomato slices
(IPB (Bogor Agricultural University), 2010)
Maintenance of quality traits is important during storage of fresh-cut produce. Changes in firmness, in tomato for instance, are ethylene-mediated. The objective of this study was to determine the suitability of the ...
Determination of the Rate Constant on the Decrease of Iodate Content in Iodized Salt Vol 17, No 1, 2006
(Bogor Agricultural University (IPB), 2006)
Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodide and iodine during processing and storage. The objective of this research was determination of the rate constant on the ...
Pengaruh fraksi nonprotein kacang komak (Lablab purpureus (L.) Sweet) terhadap kadar glukosa darah dan malonaldehida tikus diabetes
(IPB (Bogor Agricultural University), 2010)
The hypoglycemic response to Lablab nonprotein fraction (NPK) was evaluated in alloxan-induced diabetic rats. The objectives of this research were to evaluate the effect of Lablab nonprotein fraction diet on the blood ...
Processing of Artificial Fragrant Rice The Method and Aroma Retention Vol 17, No 1, 2006
(Bogor Agricultural University (IPB), 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 ...
Effects of pre-treatments prior drying on Young Corn Kernel Instant (YCKI)
(IPB (Bogor Agricultural University), 2008)
The objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow ...
Fermentasi Sufu Rendah Garam Dengan Menggunakan Beberapa Kapang Indigenus Dan Lactobacillu S Plantarum Kik
(Perhimpunan Ahli Teknologi Pangan lndonesia (PATPI), 2010)
Sufu ls a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product, lt is made by fungatso/rd-stafe 'etqentation of tofu (called pizi) followed by aging in saturated brine solution. ...
Oxidative stability of canarium nut (canarium indicum and canarium vulgare) oil during storage at 30 and 40 0 c
(IPB (Bogor Agricultural University), 2008)
The aims of this research were to study the effect of temperature and storage on the oxidative stability of crude and refined canarium nut oil extracted from the seeds of Canarium indicum and Canarium vulgare. The experiment ...
Penambahan susu bubuk full cream pada pembuatan produk minuman fermentasi dari bahan baku ekstrak jagung manis
(IPB (Bogor Agricultural University), 2009)
The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, ...