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Karakteristik kerupuk ikan dengan substitusi tepung tulang ikan gabus (Channa striata) sebagai fortifikasi kalsium
(Jurnal Pengolahan Hasil Perikanan Indonesia, 2018)
Kerupuk ikan gabus telah dikenal luas namun biasanya terbuat dari bagian dagingnya saja. Limbah berupa tulang ikan belum dimanfaatkan secara optimal, oleh karena itu dijadikan sebagai bahan substitusi pada pembuatan produk ...
Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction
(Perhimpunan Mikrobiologi Indonesia, 2018-09-30)
Traditionally fermented foods can be improved by introducing starter and hygienic production. The study
observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity
of ...
Pengaruh berat bahan baku dalam proses penggorengan vakum terhadap mutu sensoris kripik nanas (Ananas comosus (L) Merr)
(Jurnal Teknologi Pertanian Universitas Mulawarman, 2018)
The crispness of chips product is depend on its water content, which is around 5%. The purpose of this research was to obtain appropriate vacuum frying method to produce crispy fruit chips. Single factor experiment (weight ...
Observation of Bitterness Reducing Ability of Melastomataceae Leaf Extracts on Caffeine and Coffee Powder
(Foundation for Environmental Protection and Research (FEPR), 2019-12-30)
Abstract: Aim: The research aims to measure the reduction of bitterness of coffee by Melastomataceae leaf (DM)
extracts measured by caffeine and polyphenol concentrations and changes in covalent bonds observed with ...