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Now showing items 11-20 of 57
Sistem informasi luas tanam dan perkiraan produksi cabai merah (Capsicum annuum L.) di Liwa, Lampung Barat
(2014)
Red chili is one of the agricultural commodities that are needed in daily life for flavoring food. Lack of information on the planting and harvesting in production area of red chili on monthly basis which will have significant ...
Pra Peningkatan Skala Proses Nanoemulsifikasi Minyak Sawit dengan High Pressure Homogenizer
(2014)
Palm oil is the most widely produced and traded edible oil in the world. Compared to other vegetable oils, palm oil has a superior nutrient content, such as carotenoids, which is contained 400-1000 ppm in crude palm oil. ...
Penyimpanan Suhu Rendah untuk Mempertahankan Mutu Daun Pohpohan (Pilea melastomoides (Poir.) Wedd.)
(2014)
“Pohpohan” leaf is one of leafy vegetables generally used for salads. “Pohpohan” is leafy vegetable belonging to easily damaged. Cold storage is one of the methods to maintain the freshness of “Pohpohan” leaf. The objective ...
Pengaturan Laju Oksigenasi untuk Meningkatkan Ketahanan Sel Rekombinan Escherichia coli pada Kultivasi Etanol Tinggi
(2015)
The cell tenacity improvement of Escherichia coli recombinant under high ethanol culture conditions by arrangement oxygenation rate was investigated in this study. Dry cell weight, glucose, and acetate production were ...
Perbaikan Aliran Proses Produksi dari Aspek Tata Cara Kerja dan Tata Letak Pabrik dengan Metode Value Stream Mapping (Studi Kasus PT. X)
(2015)
Effectivity and efficiency of production flow can be achieved by eliminating identified waste in the flow process. Value stream mapping is a fundamental tool in lean manufacturing system to identify and eliminate waste. ...
Kajian Metode Pengambilan Sampel Air dalam Rangka Analisis Mutu Mikrobiologi Air Baku Industri di PT MNO Gunung Sindur, Nama NIM Bogor
(2015)
Water is one of the most important needs in human life. In the food industry, water can be used for various activities such as sanitation, production process or even used as raw material for production. Therefore, water ...
Penentuan model pendugaan umur simpan dengan pendekatan Arrhenius pada minuman mengandung susu kemasan kantong di PT DDI
(2015)
Food safety and food quality need to be guaranteed by the manufacturer as a protection for consumer safety. The guarantees can be provided through the determination of shelf life using the model of shelf life prediction. ...
Penentuan Titik Kritis Risiko Keamanan Mikrobiologi dalam Rantai Penyediaan Es Batu dan Minuman Es (Studi Kasus Sekolah Dasar di Jakarta)
(2014)
Ice and iced beverages are frequently consumed by Indonesian, including elementary school students. Ironically, ice and iced beverages have a potential to carry on microbial hazards. The entry point for the microbes in ...
Kajian Pengeringan Gabah pada Proses Pengolahan Beras Pratanak
(2014)
Parboiled rice is rice that is produced through the 5 stages of the process of cleaning, soaking, steaming, drying and milling. Parboiled process is intended to preserve the grain because the grain has been parboiled can ...
Pengaruh Saponifikasi pada Pemurnian Mono-Diasilgliserol Hasil Reaksi Gliserol dan PFAD
(2014)
Mono-diacylglycerol is produced by esterification reaction between glycerol and PFAD. Esterification reaction produce a mixture of MDAG, free fatty acid (FFA), and triacylglycerol (TAG). FFA and TAG can decrease performance ...