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Production of Functional Beverages Purple Sweet Potato (lpomoea batatas Blackie) with Lactic Acid Bacteria
(2014-01-16)
Purple sweet potato is a food rich in energy resources that have a high anthocyanin. Anthocyanin that are stored on a purple sweet potato that is beneficial to health can serve as antioxidants. Excellence of the purple ...
Characterization of Physicochemical and Functional of Water Soluble Polysaccharides form Pulp Coffea Robusta
(2014-01-16)
Water-soluble polysaccharides production form pulp coffea robusta was carried out. The Effect of extraction temperature (60,70,80 and 90C), was optimized by using descriptive analysis and each treatment was replicated 4 times.
POTENSI POLISAKARIDA DARI PULP BUAH KOPI SEbAGAI ADITIF mAKANAN
(2014-01-16)
Dalam rangka meningkatkan nilai tambah industri kopi, polisakarida dari pulp buah kopi telah dipelajari untuk
memanfaatkannya sebagai aditif makanan. Polisakarida diekstraksi menggunakan metode stepwise, difraksinasi
menggunakan ...
PRODUKSI MINUMAN FUNGSIONAL ROSELLA (Hibiscus sabdariffa Linn) DENGAN CARA FERMENTASI BAKTERI ASAM LAKTAT
(2014-01-16)
Rosella has the most important components of the pigment anthocyanin. Anthocyanins are flavonoid compounds that function as
primary antioxidants. At low pH tends to stabilize anthocyanin so necessary to the proper handling ...