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PENYIMPANAN TAOGE KACANG HIJAU (Vigna radiata (L.) Wilczek)
(UNEJ, 2015)
Taoge kacang hijau yang sering kita konsumsi mengandung banyak gizi yang bermanfaat bagi tubuh kita, tapi termasuk jenis sayuran yang mudah rusak.
Untuk meminimalisir tingkat kerusakan dilakukan percobaan menggunakan ...
Kualitas Fisik Tepung Sukun Hasil Pengeringan
(UNEJ, 2014)
Breadfruit is a kind of fruit in Indonesia that consisting of high carbohydrate. This fruit can used as an alternative source for food,
because it contains higher carbohydrate than wheat flour. In the present work, the ...
Laju Pengeringan Pisang Klutuk (Musa balbisiana) pada Unit Fluidized Bed
(UNEJ, 2015)
Klutuk banana is one of banana types in Indonesia has a short shelf life and low economic value. One of the best ways to have a long
saving life of Klutuk banana is using fluidized bed drying method, because the air speed ...
KAJIAN JENIS KEMASAN DAN SUHU PENYIMPANAN TERHADAP MUTU JAMUR
(UNEJ, 2014)
Oyster Mushrooms (Pleorotus, sp) is a food fungus which easily damaged and rot if not properly handle. To prevent the Oyster Mushrooms quality,
packaging and drying are needed. The purpose of this study were to determine ...
LAJU PENGERINGAN WORTEL PADA BERBAGAI DENSITAS CURAH BAHAN DAN
(UNEJ, 2015)
Carrots is a perishable foodstuff that need the post-harvest treatment. i.e. drying, to extend its shelf life. The drying rate is an important
parameter that indicating the performance of drying process for various food ...
Kajian Sifat Fisik Tepung Kecambah Kacang Hijau
(UNEJ, 2015)
Mungbean is one of the Indonesian most important legumes. Germination of mungbean could result in sprouts that consisting of
improved nutrition content such as proteins, fat, fiber, phosphorus, calcium and vitamins C. In ...
Studi Kualitas Susu Kedelai dari Beragam Varietas Biji
(UNEJ, 2015)
Soybean is one of the Indonesian most important vegetable protein sources that utilized as a functional food to prevent the
degenerative diseases. Soymilk is a soybean beverages that consumed widely in Asian countries and ...
REOLOGI PUREE BUAH JAMBU BIJI MERAH (Psidium guajava L.)
(UNEJ, 2014)
Red Guava is a tropical plant that classified as a perishable fruit. Puree is a kind of mashed food that has been blended and filtered.
The purpose of this research was to determine red guava’s rheology which measured by ...
Perubahan Sifat Fisik Biji Kedelai (Glycine max (L.) Merill) Varietas Baluran Selama Proses
(UNEJ, 2015)
The Baluran variety is a newly developed soybean seed that their growth performance ability has been examined in several areas of
Indonesia, especially in the East Java province. Since a difference in planting locations ...
Karakteristik Pengeringan Daun Jeruk Purut (Cytrus hystrix DC) Menggunakan Oven
(UNEJ, 2015)
Kaffir lime leaves is one of the useful agricultural commodities that has a good potential for agribusiness. However, a short life time
of this product has made a critical problem for agribusiness development. The present ...