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Now showing items 31-36 of 36

IDENTIFIKASI POTENSI HURDLE PADA PROSES PENGOLAHAN TAHU

Witono, Yuli; Tamtarini; Giyarto (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. ...

THE PARTIAL CHARATERS OF CHEMICALLY MODIFIED BANANA HUMP STARCH

Rudito; Syauqi, Anis; Obet, Ernita; Witono, Yuli (2016-09-05)

The study of partial characterization of chemically modified banana tuber starch (cross-linking and esterification) has been done. The result showed that the main characters of banana tuber starch are oval-shaped granule, ...

Industrialization of Modified Cassava Flour (MOCAL/MOCAF) through Cluster industrial Concept: from Opportunity Identification to Market Development

Subagio, Achmad; Windrati, Wiwik Siti; Witono, Yuli (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 ...

Amino Acids Identification of Over Fermented Tempeh, The Hydrolysate and The Seasoning Product Hydrolysed by Calotropin from Crown Flower (Calotropis gigantea)

Witono, Yuli; Widjanarko, Simon Bambang; Mujianto; Rachmawati, Dessy Tri (2016-09-05)

The aims of this study was to investigate the amino acid (AAs) composition of over fermented tempeh (OFT), the hydrolysates and the seasoning product that hydrolyzed by calotropin from Calotropis gigantea. OFT was hydrolyzed ...

Savory Salt Production and Characterization from Mixed Fishes Protein Hydrolysates

Witono, Yuli; Mananda, Afan Bagus; Windrati, Wiwik Siti; Woo-Won Kang (2016-09-05)

The aims of the research was to study the production of savory salt from mixed fishes protein hydrolysates (FPH). Savory salt were prepared by adding salt in different concentration (2; 4; and 6 % (g/ml) from mixed FPH). ...

Physical and Chemical Characteristics of Fermented ‘Dayak’ Wild Yam (Dioscorea hispida Dennst), Purple Yam (Dioscorea alata var. purpurea) and Air Potato (Dioscorea bulbifera L.) Flour as Food Ingredient

Rudito, Rudito; Naibaho, Netty Maria; Suwarto, Suwarto; Jayus, Jayus; Witono, Yuli; Saragih, Barnatal; Arung, Enos Tangke (International Journal of ChemTech Research, 2018,11(11): 369-378, 2018-11-01)

Indonesia has many kinds of tuber, especially in the Kalimantan. The kinds of tuber are Dayakwild yam(DioscoreahispidaDennst), purple yam (Dioscoreaalata var. purpurea) and air potato (Dioscoreabulbivera L). However, all ...