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KARAKTERISTIK ORGANOLEPTIK HASIL BLENDING DARI BERBAGAI TINGKAT SANGRAI KOPI LUWAK IN VITRO
(2017-03-23)
Kopi merupakan minuman ketiga yang paling banyak dikonsumsi setelah air putih dan teh. Meminum kopi bukan hanya
sekedar tuntutan selera tetapi sudah menjadi bagian dari gaya hidup hingga kebiasaan bagi masyarakat pecinta ...
Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties
(2017-03-23)
Considerable the amounts of Wader (Rasbora jacobsoni) are abundant in Indonesia for all year and also have a low economic
value. By using Biduri (Calotropis gigantea) protease, production of wader protein hydrolysate (WPH) ...
Pengintegrasian Technopreneurship Spirit dalam Implementasi Kurikulum Berbasis Kompetensi Pada Jurusan THP - FTP Universitas Jember
(2017-03-29)
Pengintegrasian technopreneurship spirit dalam kurikulum pada Jurusan
Teknologi Hasil Pertanian (THP) Fakultas Teknologi Pertanian (FTP) Universitas Jember
berimplikasi pada perubahan profil alumni, struktur dan isi mata ...
Physical, Chemical, and Functional Characteristic of ‘Wader’(Rasbora jacobsoni), ‘Bader’(Puintius javanicus), and ‘Patin’(Pangasius hypophthalmus) Fillet
(2017-03-29)
Common water fish are abundant in Indonesia, but has low economic value due to its strong
smell and softening of its flesh as well as ‘wader’ (Rasbora jacobsoni), ‘bader’ (Puintius
javanicus), and ‘patin’ (Pangasius ...
Physicochemical and Functional Properties of Mixed Fishes Hydrolysates Obtained Enzymaticly from Apogon albimaculosus, Platycephalidae cymbacephalus and Cynoglossus lingua
(2016-09-05)
Fish Protein Hydrolysates (FPH) have a good nutritional properties and used widely in
the food industry for various purpose, protein supplement, surimi production, beverage
stabilizer, and flavor enhancers. The aim of ...
TELAAH TEKNOLOGI PEMBUATAN GARAM SEDAP HASIL HIDROLISIS DARI IKAN KUWE BERBASIS TEKNIK HIDROLISIS ENZIMATIS MENGGUNAKAN PROTEASE BIDURI
(2016-09-05)
Teknologi pembuatan garam sedap hasil hidrolisis dari ikan kuwe berbasis teknik
hidrolisis enzimatis menggunakan protease biduri telah dipelajari. Tahap penelitian utama
dilakukan menggunakan variasi konsentrasi protease ...
Processing Black Tea by CTC System: An Overview and Report of Black Tea Processing in Kertowono Plantation, East Java, Indonesia
(2016-09-05)
The processing of black tea in Indonesia generally consists of the ortodox rotarvane and CTC
(Crushing, Tearing and Curling) system. However, recently CTC system in tea processing is the most
successful and most popular ...
HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI
(2016-09-05)
Enzymatic hydrolysis of “biduri” protease for local chicken substrate as
reference to produce flavor enhancer was studied. The research was carried out on the
variation of biduri protease concentration (0.05; 0.10 and ...
IDENTIFIKASI POTENSI HURDLE PADA PROSES PENGOLAHAN TAHU
(2016-09-05)
Tahu merupakan salah satu produk pangan basah hasil home industry yang cukup
diminati oleh konsumen. Karena tahu bersifat sangat mudah rusak, sering kali mengundang
produsen untuk melakukan praktek pengawetan yang salah. ...
Industrialization of Modified Cassava Flour (MOCAL/MOCAF) through Cluster industrial Concept: from Opportunity Identification to Market Development
(2016-09-09)
One of the best potential crops for food diversification is cassava with carbohydrate, especially starch as the major component. We have successfully developed original modified cassava flour, called MOCAL or MOCAF which ...