Proceedings: Recent submissions
Now showing items 921-940 of 2793
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Effect of time temperature and amylose content of rice on the color and texture of rice-based emergency canned food
(2007)Rice-Based Emergency Canned Food (RB-ECF) was made from rice and chicken as the main ingredients. The product was made to meet the required daily energy level of 2100 kcal to be able to be consumed directly in emergency ... -
Hubungan cara mati ikan patin (Pangasius hypopthalmus) terhadap kemunduran mutu kesegarannya pada penyimpanan suhu ruang
(2007)Kemunduran mutu ikan segar sebenarnya merupakan faktor alami mengingat pembusukan terjadi akibat pengaruh enzim dan bakteri. Berdasarkan hasil ang didapal, cara mati tidak mempengaruhi nilai pH, tetapi secara umum terlihat ... -
HACCP plan for green tea product of pt gt and its implementation
(2007)HACCP plan for green tea product of PT GT is established in this research. The scope of the study covers the production process starting from receiving raw material at the factory until the packaging step. Determination ... -
Bioakumulasi mercury (Hg) pada ikan baung (Mystus nemurus) di Sungai Cikaniki, Bogor
(2007)Penelitian ini bertujuan untuk mengetahui kadar merkuri dalam air sungai, sedimen, daging ikan dan organ tubuh ikan (insang, hatr. ginjali serta mengetahui tingkat kerusakan organ tubuh ikan (insang, hati, ginjat) secara ... -
The occurrence of Pseudomonas sp in grouper fish fillets (Plectropoma leopordus) at Bone Pante
(2007)Study on the occurrence of Pseudomonas sp., associated with grouper fish (Plectropoma leopardus) was done. The research aimed to know the occurrence of Pseudomonas sp iti fresh grouper fish [P. leopardus) fillets chilled ...
