Showing 1 - 20 results of 20 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.63s Refine Results
  1. 1
    PERLINDUNGAN HUKUM TERHADAP KONSUMEN ATAS PENGGUNAAN BAHAN FORMALIN PADA MAKANAN DALAM PERSPEKTIF HUKUM ISLAM
    by Gibtiah
    Published 2019-06-01
    Subjects: “...halal food...”
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    Article
  2. 2
    Animal Models with Metabolic Syndrome Markers Induced by High Fat Diet and Fructose
    “...Medical Laboratory Technology Journal...”
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    Article
  3. 3
    KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN
    “...Journal of Research and Technology...”
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    Article
  4. 4
    Konsep Aplikasi Masak Yuk! dengan Menggunakan Prinsip Design Thinking
    by Charity Latanza Indahsari, Iwan Sukoco
    Published 2020-06-01
    “... tutorials, tips about cooking and selling food ingredients packages. By using design thinking...”
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    Article
  5. 5
    Swiftlet’s Nest as Potential Prebiotic Compound for the Gut Beneficial Bacteria
    by Abdul Salam Babji, Nur 'Aliah Daud
    Published 2021-03-01
    “...Swiftlet’s clean and edible nest has been consumed for centuries as health food. The benefits...”
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    Article
  6. 6
    Pembuatan tablet effervescent berbahan aktif sediaan kering ekstrak daun senduduk dan bakteri asam laktat asal dadih Sijunjung sebagai minuman fungsional
    by Yulia Helmi Diza, Alfi Asben, Tuty Anggraini
    Published 2019-06-01
    “... with active ingredients of dried extracts of senduduk leaves and dried preparations of lactic acid bacteria...”
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    Article
  7. 7
    PENINGKATAN KINERJA PADA PROSES PRODUKSI KERIPIK PARU DAN UNTHUK YUYU
    “... technology in food processing After introduction of meat slicer and high pressure stove in beef lungs chips...”
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    Article
  8. 8
    EKSTRAKSI SENYAWA FENOL DAN AKTIVITAS ANTIOKSIDAN DARI BUAH CABAI RAWIT DENGAN METODE MICROWAVE ASSISTED EXTRACTION
    “... extraction of active ingredients decrease the extraction time and minimize the solvent compared...”
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    Article
  9. 9
    KONTAMINASI MIKROBA PADA TERASI YANG BEREDAR DI PASAR WILAYAH SURABAYA TIMUR (Microbial Contamination on the shrimp paste distributed in the traditional market of East Surabaya)
    “... or shrimp-shaped solid and red which is known serves as flavoring ingredients and cuisine of the condiment...”
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    Article
  10. 10
    PEMBUATAN BAKSO VEGETARIAN YANG MENYEHATKAN
    “... protein.<br />This study was added gluten, soy flour and sesame oil with other ingredients to improve...”
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    Article
  11. 11
    KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment)
    “... product which has high fat and made from main ingredients such as flour, sugar, egg and fat. The good...”
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    Article
  12. 12
    KARAKTERISTIK FISIKO KIMIA SOSIS AYAM DENGAN PENGGUNAAN KONSENTRAT PROTEIN BIJI LAMTORO GUNG (Leucaena leucocephala) SEBAGAI EMULSIFIER
    “.... The binder is a non-meat ingredients are added to the emulsion sausages with the aim to increase the water...”
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    Article
  13. 13
    Antioxidant Activity From Water Extract Of Kecombrang Flower (Etlingera elatior) Leading To Jelly Candy Formulation
    “... ofkecombrang flower as a functional food ingredient. Antioxidant activity of the kecombrang flowerwater extract...”
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    Article
  14. 14
    KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN
    by Luluk Edahwati, Kalimatus S, Dian Nuraini
    Published 2013-02-01
    “...  for making good quality flour is white, and dry.   Pyrophospat  Sodium  is  an  ingredient  that  can  serve...”
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    Article
  15. 15
    KAJIAN PERAN ANGKAK PADA KUALITAS TEMPE KEDELAI-LAMTORO GUNG (Leucaena leucocephala)
    by Dedin F Rosida, Sudaryati HP, Fenny Constantia
    Published 2013-02-01
    “...<p>In  general,  people  use  soy  as  an  ingredient  of  making tempeh,  tempeh  increased...”
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    Article
  16. 16
    PEMANFAATAN LIMBAH KEPALA UDANG WINDU ( Penaeus monodon ) UNTUK PEMBUATAN TERASI DENGAN KAJIAN PENAMBAHAN GARAM DAN LAMA FERMENTASI (The use of Penaeus monodon shrimp head waste for Terasi product The study of salt addition and fermentation time)
    by Ulya Sarofa, Latifah rekapangan, Ria DS
    Published 2017-03-01
    “... in traditional food. One of ingredient in terasi production is salt which has function as desired microorganism...”
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    Article
  17. 17
    MIE KAYA SERAT SEBAGAI PRODUK UNGGULAN DAN UPAYA EKSPLORASI UMBI-UMBIAN UNTUK PENINGKATAN SUMBER DAYA ALAM LOKAL (Fiber Rich Noodles Products As A Industrial Leading and Exploration Natural Resources For Local Improvement)
    “...="font-family: Times New Roman,serif;"><span style="font-size: x-small;"><em>Noodles is one food...”
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    Article
  18. 18
    PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN ROTI MANIS SEBAGAI UPAYA PENGURANGAN PENGGUNAAN TEPUNG TERIGU (Utilization Of Brown Rice Flour in the Making of Sweet Bread to Reduction using of Wheat Flour )
    by Ulya Sarofa Ratna Yulistiani Wijaya
    Published 2017-03-01
    “... been<br />fermented with the main ingredient wheat flour. The wheat flour is obtained from wheat flour...”
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    Article
  19. 19
    KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PRODUK PATISERI BERBASIS MOCAF (Physicochemical and Sensory Characteristics of Patisseries Made from Mocaf)
    “... wheat flour as a main ingredient. However, because of the availability of main material is wheat flour...”
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    Article
  20. 20
    KAJIAN KUALITAS FISIKO KIMIA DAN MIKROBIOLOGI TEMPURA IKAN MUJAIR MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE (quality assessment of microbiology, physical and chemical oftilapia fish tempura using sodium tripolyphosphate)
    “..., ingredient mixing, making and frying. Problems tempura product is the save relatively short, therefore...”
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    Article
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