Search
Now showing items 1-3 of 3
Pengaruh pH dan Lama Fermentasi Spontan terhadap Sifat Kimia dan Fungsional Tepung Koro Komak
(2017-10-27)
Koro komak merupakan jenis polong-polongan potensial yang mengandung protein tinggi. Untuk meningkatkan karakteristiknya tepung koro komak
dimodifikasi dengan fermentasi secara spontan. Pengaruh pH fermentasi (4,5; 5; ...
The Influence of Extremely Low Frequency (ELF) Magnetic Field Exposure on The Process of Making Cream Cheese
(2017-12-07)
Extremely Low Frequency (ELF) Magnetic field exposure in bacteria can impact the proliferation process.
Cheese is one of the milk products produced by the process of fermentation using mesophilic and thermophilic ...
Prevalence of Salmonella Typhimurium on Gado-Gado Seasoning By Treatment of Extremely Low Frequency (ELF) Magnetic Field
(2017-12-07)
Extremely Low Frequency Magnetic Field (ELF-MF) is non-ionizing radiation with the
process uses magnetic field, through methods of ELF-MF can prevent food from contamination
of Salmonella Typhimurium. The purpose of the ...