None in Jakarta, Endonezya
Jurusan Teknologi Pangan, FTIP, USAHID, Jl. Prof. Dr. Soepomo No. 84, Tebet, Jakarta Selatan, DKI Jakarta 12870, Indonesia
Catalogue
1–20 of 1040 results.
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Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning Download• 2018
English
This experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with diffe... -
Temperature and Air Velocity Simulation on Sago Starch Pneumatic Conveying Recirculated Dryer Using Ansys Fluent Download• 2018
English
Pneumatic Conveying Recirculated Dryer (PCRD) is one of many driers used for drying wet sago starch. The most important components of this PCRD machine are the vertical pipe and the u-bend. The vertic...
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Karakteristik Sifat Fisiko-Kimia dan Fungsional Pati Sagu Ihur (Metroxylon Sylvestre) Dimodifikasi dengan Hidrolisis Asam Download• 2018
Bahasa Indonesia
No abstract available. -
• 2018
Bahasa Indonesia
Analysis of calcium content in fresh milk generally uses Atomic Absorption Spectroscopy (AAS). Alternatively, it could be analyzed using complexometric titration. The study aimed to validate the metho...
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Evaluasi Kesesuaian Lahan Komoditas Pangan Utama di Kecamatan Umbu Ratu Nggay Barat Kabupaten Sumba Tengah Download• 2018
Bahasa Indonesia
This research was conducted in West Umbu Ratu Nggay district of Central Sumba Region in January–March 2017. The method of analysis used was LQ (Location Quotient) method, matching method and overlay m...
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Kinetika Reaksi Penurunan Kafein dan Asam Klorogenat Biji Kopi Robusta melalui Pengukusan Sistem Tertutup Download• 2018
Bahasa Indonesia
This study was aimed to examine the correlation between temperature and duration of steaming on caffeine and chlorogenic acid reduction as well as to determine energy activation (Ea) according to Arrh...
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Pengembangan Edible Film Komposit Berbasis Pati Jagung dengan Penambahan Minyak Sawit dan Tween 20 Download• 2018
Bahasa Indonesia
The aim of this research was to determine the characteristics of composite edible film based on corn starch with the addition of palm oil and Tween 20. This study used a Factorial Randomized Completel...
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Kondisi Penyimpanan Kacang Tanah dan Potensi Cemaran Aspergillus Flavus pada Pedagang Pengecer Pasar Tradisional di Wilayah Jakarta Download• 2018 Endonezya
Bahasa Indonesia
Factors affecting contamination on peanut kernel marketed in Jakarta has not been investigated yet. The purpose of the research was to investigate and evaluate the storage condition and the behavior o...
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Initial Moisture Content of Corncobs Plays an Important Role in Maintaining Its Quality During Storage Download• 2018 Endonezya
English
Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for ...
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Formulasi Bubuk Minuman Berbahan Dasar Beras Hitam (Oryza Sativa L. Indica) untuk Lansia Penyandang Diabetes Mellitus Tipe 2 Download• 2018
Bahasa Indonesia
The aim of this research was to get a formula of powder beverage made from black rice for elderly with type 2 diabetes mellitus (T2DM). Formulation was done by mixing gelatinized black rice powder, bl...
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• 2018
Bahasa Indonesia
The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh...
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Efek Antioksidatif dan Akseptabilitas Bakso Daging Ayam Ras dengan Penambahan Gel Lidah Buaya Download• 2018
Bahasa Indonesia
Currently, the consumption of broiler-chicken meat increases up to 3.7510 kg/cap/year. This condition is due to the increasing of population growth and food businesses which use chicken meat. On the o...
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Karakteristik Fisikokimia Gelatin Tulang Ikan Patin (Pangasius Sutchi) Hasil Ekstraksi Menggunakan Limbah Buah Nanas (Ananas Comosus) Download• 2018
Bahasa Indonesia
Fish bones are the most potential as an alternative source for gelatin production. Pangasius catfish bone is the one of the most promising source due to its high yield of gelatin. It has similar gel s...
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Model Matematis Hubungan antara Kadar Air Akhir Bahan dengan Variabel Proses Pengeringan pada Pneumatic Conveying Recirculated Dryer Download• 2018
Bahasa Indonesia
Flour drying can be done by using pneumatic conveying dryer (PCD) or flash dryer, but generally required a vertical pipe that is high enough. High vertical pipe can be replaced with a recirculation pr...
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• 2018
Bahasa Indonesia
Tapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides...
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• 2018 Endonezya
Bahasa Indonesia
The perforated solar collector technology is a highly potential solution to take advantage of renewable energy in tropical countries such as Indonesia. This technology can be applied as a simple techn...
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• 2018
Bahasa Indonesia
Mount Merapi eruption in 2010 that discharged more than 130 million m3 of landfill material brought impact on the thickness and height of caused damage to the yard and agricultural land. After mining ...
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Karakteristik Fisikokimia Yogurt tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan Download• 2018
Bahasa Indonesia
Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate...
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Study of Beef Availability Potential in YOGYAKARTA Special Province (DIY) Through Multi Criteria Analysis (MCA) Model by Spatial Geographic Information System Download• 2018 Endonezya
English
The increasing human population and income per capita in Indonesia have many impacts to the demand of food, not only staple food but also the secondary food too, including meat and beef demand. Based ...
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• 2018
English
Fikosianin merupakan sumber pewarna biru alami yang dapat diekstrak dari Spirulina sp. Karakteristik dari fikosianin adalah tidak stabil oleh cahaya, suhu, dan pH selama proses pengolahan dan penyimpa...