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Karakerisasi Maltodekstrin DP 3-9 Serta Kajian Potensi Penggunaannya sebagai sumber Karbohidrat pada Minuman Olahraga
(IPB (Bogor Agricultural University), 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 ...
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 ...
Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product
(Bogor Agricultural University (IPB), 2007)
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet ...
Karakterisasi maltodekstrin DP 3-9 serta Kajian Potensi Penggunaannya Sumber Karbohidrat pada Minuman Olahraga
(IPB (Bogor Agricultural University), 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 ...
Arrowroot (Marantha arundinacea) starch modification through autoclaving-cooling cycling treatment to produce resistant starch type iii
(IPB (Bogor Agricultural University), 2009)
The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties. ...
Pengembangan produk mi instan dari tepung hotong (Setaria italica Beauv.) dan pendugaan umur simpannya dengan metode akselerasi
(IPB (Bogor Agricultural University), 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 ...
Study on corn biscuit formulation to subtitute of wheat flour
(IPB (Bogor Agricultural University), 2009)
The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were ...