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Pemanfaatan ubi jalar ungu (Ipomoea batatas L. Poir) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar
(IPB (Bogor Agricultural University), 2010)
Purple sweet potato (Ipomoea batatas L. Poir) is potential for functional food, especially as antioxidant source due to its purple color and other nutrient content. The objective of this research was to produce plain ...
Suplementasi sterol lembaga gandum (Triticum sp.) pada margarin
(IPB (Bogor Agricultural University), 2010)
Margarine is a water in oil (w/o) emulsion product which is widely used for household cooking and baking industry. Consuming of margarine, which contains trans fatty acid may cause health problem due to the increase of LDL ...
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 ...
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 ...
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. ...
Application of mixing index (ip) for the evaluation of gel-forming ability in myofibril-protein gels of fish pastes
(IPB (Bogor Agricultural University), 2010)
This study was aimed to evaluate the mixing process effectiveness of fish meat using a mixing index (Ip). Samples used were Tilapia, Oreochromis niloticus, Walleye pollack surimi, and a mixture of both. The ability of ...
Penggunaan berbagai jenis bahan pelindung untuk mempertahankan viabilitas bakteri asam laktat yang di isolasi dari air susu ibu pada proses pengeringan beku
(IPB (Bogor Agricultural University), 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 ...
Efek suplementasi ekstrak protein kecambah kedelai terhadap Kadar il-1beta penderita diabetes tipe-2
(IPB (Bogor Agricultural University), 2010)
The research was conducted to determine the effect of soy germ protein extract supplementation on the IL-1beta level of type-2 diabetic women. Research subjects were 32 type-2 diabetic women, outpatients of Diabetic Clinics ...
Pengeringan kemoreaksi dengan kapur api (CaO) untuk mencegah kehilangan minyak atsiri pada jahe
(IPB (Bogor Agricultural University), 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 ...