Food Science and Technology: Recent submissions
Now showing items 301-320 of 391
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Penentuan Umur Simpan Produk Ekstrusi dari Hasil Samping Penggilingan Padi (Menir dan Bekatul) dengan Menggunakan Metode Konvensional, Kinetika Arrhenius dan Sorpsi Isothermis
(2000)Rice bran and broken rice are by products of rice milling, that can be easily experience a reduction in quality caused by rancidity in a rate of three hours, so a treatment to increase its shelf-life value is required. ... -
Analisis Sifat Fisiokimia Produk Ekstrusi Basil Samping Penggilingan Padi (Menir dan Bekatul)
(2000)Extrudates were produced by double screw extrusion cooking under four barrel temperatures (29· as>c. 29·aS>C. a4·a!f'C. and 121·142°C) .• feeder speed of 16· 17 rpm speed of knife of 425·71a rpm and ten formulations of ... -
Komposisi Kimia Biji dan Sifat Fungsional Pati Gayam (Inocarpus edulis Forst.)
(2002)Basic information on physical and chemical properlies of Gayan (Inocarpus edulis Forst), one of the domestic commodities, is still vety limited. The objectives of this research were to investigate chemical composition of ... -
Identifikasi Komponen Volatil Daging Itik Lokal Jawa
(2001)Volatile components identified on duck's meat wer~ mainly lipid degradation products. They include aldehydes, alcohols, ketons, carboxylic acids and hydrocarbons. The volatile extract obtained by Silmutaneous Distillation ... -
Aktivitas antimikroba pada susu kuda sumbawa
(2004)The research objectives were to verify the antimicrobial activity of mare milk from Sumbawa island and to further study the characteristics of the antimicrobial compound. The experiments were conducted involving 115 milk ... -
The Effect of Ginger (Zingiber officinale Roscoe) Consumption on Plasma Malonaldehyde and Vitamin E Concentration of Students From Bogor
(2000)Extracts ofginger contain agreat number of substances having antoxidant activity. This reaserch was conducted to study the effect ofginger on malonaldehyde (MDA) as indicator of free radical and vitamin E as one of the ... -
The Effect of Commercial " Jamu : Extracts on Natural Killer Cell Activity in lysing Leukemic Cell Line (K-562) in Vitro
(2002)Natural killer (NK) cell consitutes white blood cells which specificelly functions in lysing tumor and virus invected cells. In this meamh, a commercial "Jamu" was tested to observe h effect on NK cells act@ against leukemic ... -
Streetfoods : An Asian Perspective with Special Reference to Indonesia
(1991)The Regional Workshop on Streetfoods in A s i a , which was conducted in Yogyakarta, Indonesia (Anonymous, 1986) agreed to define streetfoods are as follows. lgStreetfoods are ready to eat foods and beverages prepared ... -
Kelapa Kopyor Beku Potensi Usaha Industri Keluarga
(1981)Bagi kita, menikmati lezatnya es kopyor atau es kelapa muda adalah hal yang biasa. Tetapi, jika kita dapat menikmatinya pada musim panas (sommer) di negara Belanda adalah suatu peristiwa yang luar biasa bagi penulis. Di ... -
Pembuatan Prototipe dan Aplikasi Alat Pengolahan Limbah Kelapa
(1991)Untuk menhgkatkan ekspor hasil-hasil perkebunan , pemerintah Indonesia, dalam ha1 ini Departemen Pertanian, telah menempuh empat macam usaha yaitu intensif ikasi, rehadilitasi, diversifikasi dan perluasan areal perkebunan. ... -
Peptone Production From Soybean Press Cake and Yeast Bby Papain Enzyme For The Bacterial Growth Media
(2002)Peptone can be produced from soybean press cake and yeast by enzymatic hydrolysis with papain. The acfivily of papain used in this experiment against casein is indicaled by Vm (2000 unitj and Km (0.8%). The process condition ... -
Sendawa dalam Makanan
(1982)Sendawa merupakan bahan kimia yang digunakan sebagai bumbu dalam pembuatan korned, sosis, ham dan "meat tenderizer". Di pasaran, sendawa juga disebut salpeter dan chili - salpeter. Bahasa Kimianya dikenal sebagai garam ... -
Penganekaragaman Pangan Melalui Makanan Bekelan (Lunch Box)
(1990)Penganekaragaman pangan sangat diperlukan di Indonesia karena menu rnasyarakat relatif masih sangat tergantung pada hasil tanaman, khususnya beras. Setiap tahwn manusia dewasa (berat 60 kg) Indonesia mengkonsumsi makanan ... -
Pembuatan Sirup Jahe
(1981) -
Pembuatan Tahu Sutera
(1989) -
Pembuatan Sari Buah Jambu Biji
(1981) -
Nata De Coco
(1983) -
Proses Pembuatan Tenteng Kacang
(1981) -
Kajian Formulasi dan Proses Pemanggangan Roti Manis Kaya Karotenoida dengan Substitusi Tepung Ubi Jalar (Ipomoea batatas L.) dan Minyak Sawit
(2001)Sweet Bread is a kind of food which is very popular food in many area of Indonesia. The substitu~ tion of wheat flour and shortening with sweet potato flour and palm oil respectively is believed to give contribution to the ...