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Now showing items 21-30 of 33
Process Optimization of Tempeh Protein Isolate from Soybean (Glycine max Merr) and Cowpea (Vigna unguiculata) Mixture
(2016-09-05)
Production of ‘tempeh’ (fermented soybean) protein isolates in Indonesia is still very low. It is necessary to increase the
production with the alternative materials which is make by soybean and cowpea mixture. The ...
MODIFIKASI HURDLE TECHNOLOGY DENGAN PENAMBAHAN EKSTRAK KUNYIT DAN PENYIMPANAN SUHU DINGIN PADA INDUSTRI RUMAH TANGGA MIE BASAH
(2016-09-05)
Insersi teknologi hurdle pada industri rumah tangga pengolahan mie basah telah
dilakukan, demikian juga analisa kelayakan ekonominya. Insersi teknologi hurdle pada
industri rumah tangga pengolahan mie basah dengan ...
PREPARASI DAN EVALUASI EKSIPIEN KO-PROSES PATI SINGKONG-KITOSAN YANG DIBUAT SECARA SPRAY DRYING
(2016-09-09)
Pati singkong adalah eksipien farmasi untuk pengisi tablet dengan sifat alir dan
kompaktibilitas tidak baik. Kitosan adalah polimer biodegradabel dan telah digunakan secara
luas untuk eksipien farmasi. Kitosan mempunyai ...
Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate
(2016-08-31)
“Bibisan” fish can be developed into a food flavor using enzymatic hydrolysis. The combination of
“Biduri” protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived
products ...
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 ...
Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
(2016-09-05)
This study aimed to product and characterize the physico-chemical and functional properties of protein
hydrolysate bibisan fish by enzymatic hydrolysis using enzyme of biduri and papain. The results of physical analysis
show ...
HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI
(2016-09-09)
Hidrolisat protein ikan merupakan produk yang dihasilkan dar i penguraian protein ikan menjadi senyawa-senyawa berantai pendek karena adanya proses hidrolisis baik oleh enzim, asam, maupun basa. Tujuan penelitian ini adalah ...
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. ...
THE PARTIAL CHARATERS OF CHEMICALLY MODIFIED BANANA HUMP STARCH
(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, ...