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Now showing items 21-28 of 28
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, ...
Industrialization of Modified Cassava Flour (MOCAL/MOCAF) through Cluster industrial Concept: from Opportunity Identification to Market Development
(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)
(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
(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). ...