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Physicochemical and Powder

THE EFFECT OF SUBSTITUTION OF WHITE SHRIMP (Penaeus merguiensis) HEAD AND REBON SHRIMP (Acetes sp) POWDER TO THE PHYSICOCHEMICAL, SENSORY AND SHELF-LIFE CHARACTERISTIC OF NOODLE SNACK

THE EFFECT OF SUBSTITUTION OF WHITE SHRIMP (Penaeus merguiensis) HEAD AND REBON SHRIMP (Acetes sp) POWDER TO THE PHYSICOCHEMICAL, SENSORY AND SHELF-LIFE CHARACTERISTIC OF NOODLE SNACK

... texture and peoples like it, especially kids. White shrimp-head and rebon shrimp powder can be used as a protein source and accepted in taste, aroma, color, and ...shrimp-head ...

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PENGARUH SUBSTITUSI MAIZENA DAN PENAMBAHAN BUBUK CINCAU HIJAU TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS FRESH PASTA EFFECT OF MAIZENA SUBSTITUTION AND THE ADDITION of Cyclea barbata Miers POWDER ON FRESH PASTA PHYSICOCHEMICAL AND SENSORIC CHARACTERISTICS

PENGARUH SUBSTITUSI MAIZENA DAN PENAMBAHAN BUBUK CINCAU HIJAU TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS FRESH PASTA EFFECT OF MAIZENA SUBSTITUTION AND THE ADDITION of Cyclea barbata Miers POWDER ON FRESH PASTA PHYSICOCHEMICAL AND SENSORIC CHARACTERISTICS

... expensive and still depends on ...L.Miers powder was added in the ...substitution and Cyclea barbata L.Miers powder on physicochemical and sensoric properties of fresh ...50%, ...

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PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU THE EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) AND BAKING POWDER ADDITIONON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC

PENGARUH PENAMBAHAN CARBOXYMETHYL CELLULOSE (CMC) DAN BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU THE EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) AND BAKING POWDER ADDITIONON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC

... BAKING POWDER TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING NON TERIGU ” adalah hasil karya saya dan tidak terdapat karya yang pernah diajukan untuk memperoleh gelar kesarjanaan di suatu Perguruan ...

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PHYSICOCHEMICAL CHARACTERISTICS OF RED BEET POWDER (Beta vulgaris L.) PROCESSED BY VARIATION OF DRYING AGENTS AND MALTODEXTRIN AS COATING AGENT

PHYSICOCHEMICAL CHARACTERISTICS OF RED BEET POWDER (Beta vulgaris L.) PROCESSED BY VARIATION OF DRYING AGENTS AND MALTODEXTRIN AS COATING AGENT

... candies, and gelatin ...C) and stopped when the final water content < ...acid and ascorbic acid), and the of using the coating agent (maltodextrin) in different concentration to the ...

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Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf | Pamidighantam | Journal of Food and Pharmaceutical Sciences 7391 13527 1 PB

Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf | Pamidighantam | Journal of Food and Pharmaceutical Sciences 7391 13527 1 PB

... leaf powder (SLP) was prepared and its physicochemical (proxim ate composition, colour, mineral content, EMC-RH, protein solubility, amino acid content and fatty acid profile), functional ...

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EVALUASI METODE PROOFING DAN PENAMBAHAN BAKING POWDER TERHADAP KARAKTERISTIK FISIK ROTI EVALUATION OF PROOFING METHODS AND THE ADDDICTION OF BAKING POWDER ON THE PHYSICAL CHARACTERISTICS OF BREAD

EVALUASI METODE PROOFING DAN PENAMBAHAN BAKING POWDER TERHADAP KARAKTERISTIK FISIK ROTI EVALUATION OF PROOFING METHODS AND THE ADDDICTION OF BAKING POWDER ON THE PHYSICAL CHARACTERISTICS OF BREAD

... BAKING POWDER TERHADAP KARAKTERISTIK FISIK ROTI ” ini tidak terdapat karya yang pernah diajukan untuk memperoleh gelar kesarjanaan di suatu Perguruan Tinggi dan sepanjang pengetahuan saya juga tidak terdapat karya ...

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Submitted to the Faculty of Agricultural Technology as partial fulfillment of the prerequisites for obtaining the Bachelor Degree in Food Technology

Submitted to the Faculty of Agricultural Technology as partial fulfillment of the prerequisites for obtaining the Bachelor Degree in Food Technology

... First of all, the author would like to express the greatest of gratitude to The Lord above. Thank God for His blessings and helps, as well as guidance as the author worked on this thesis. This thesis have had a ...

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PRELIMINARY PLANT DESIGN OF CHLOROFORM FROM ACETONE AND BLEACHING POWDER  Preliminary Plant Design Of Chloroform From Acetone And Bleaching Powder Capacity 40,000 Tonnes Per Year.

PRELIMINARY PLANT DESIGN OF CHLOROFORM FROM ACETONE AND BLEACHING POWDER Preliminary Plant Design Of Chloroform From Acetone And Bleaching Powder Capacity 40,000 Tonnes Per Year.

... before and after tax are 99.95% and 69.97%. POT (Pay OutTime) before and after tax are ...% and. So if this plant will be build so many advantages and very ...

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EFFECT OF LOW AMPLITUDE IRRADIATED ULTRASONIC METHOD OF CHARACTERIZATION MICROALLOYING Fe Cr Y2O3

EFFECT OF LOW AMPLITUDE IRRADIATED ULTRASONIC METHOD OF CHARACTERIZATION MICROALLOYING Fe Cr Y2O3

... figure3, and figure 4, the particle morphology resulting from ultrasonic irradiation have changed from the initial particle ...tension and stretch [14] on powder. These density and stretch can ...

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"Susu Maker"; Exterior Design And Milk Powder Dispenser.

"Susu Maker"; Exterior Design And Milk Powder Dispenser.

... lecturers and staffs for their cooperation and ...Ramlee and my father, Ramlee Abd Wahab for their continued support and encouragement in everything I ...

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HUBUNGAN ANTARA PENGUJIAN SECARA FISIKOKIMIA DAN MIKROBIOLOGI DENGAN PENGUJIAN SECARA SENSORI PADA PRODUK TAHU SELAMA PENYIMPANAN RELATIONSHIP BETWEEN PHYSICOCHEMICAL AND MICROBIOLOGICAL MEASUREMENT AND SENSORY MEASUREMENT OF TOFU DURING STORAGE

HUBUNGAN ANTARA PENGUJIAN SECARA FISIKOKIMIA DAN MIKROBIOLOGI DENGAN PENGUJIAN SECARA SENSORI PADA PRODUK TAHU SELAMA PENYIMPANAN RELATIONSHIP BETWEEN PHYSICOCHEMICAL AND MICROBIOLOGICAL MEASUREMENT AND SENSORY MEASUREMENT OF TOFU DURING STORAGE

... subjective and objective evaluation in determining the deterioration factors of pong tofu during ...parameters and objective evaluation i.e. both phisicochemicall and microbiogicall ...chemical, ...

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Directory UMM :Data Elmu:jurnal:P:Postharvest Biology and Technology:Vol20.Issue3.Nov2000:

Directory UMM :Data Elmu:jurnal:P:Postharvest Biology and Technology:Vol20.Issue3.Nov2000:

... 1977) and field-dried cayenne chilli (Lease and Lease, ...1999) and for spice paprika and Cayenne chilli in the USA (Lease and Lease, ...(Lease and Lease, 1956), as b- carotene ...

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Virtual screening of co-formers for ketoprofen co-crystallization and the molecular properties of the co-crystal.

Virtual screening of co-formers for ketoprofen co-crystallization and the molecular properties of the co-crystal.

... antiinflammatory and analgesic ...optimal physicochemical and structural characteristics, its ability to penetrate into and accumulate in the inflammation centers and compatibility with ...

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IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN | Sofyan | Buletin Peternakan 12980 42780 1 PB

IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN | Sofyan | Buletin Peternakan 12980 42780 1 PB

... conditions and suppress the growth of undesirable microorganisms such as Clostridia and Enterobacteria (McDonald et ...inoculant and soluble carbohydrate fraction were conducted to optimize the ...

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6. DAFTAR PUSTAKA - 10.70.0039 Biondy Adiyoga DAFTAR PUSTAKA

6. DAFTAR PUSTAKA - 10.70.0039 Biondy Adiyoga DAFTAR PUSTAKA

... Toma, A., Omary, M. B., Marquart, L. E., Arndt, E. A., Rosentrater, K. A., Burns- Whitmore, B., Kessler, L., Hwan, K., Sandoval, A., and Sung, A. 2009. Children’s Acceptance, Nutritional, and Instrumental ...

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Sintesis Pati Teroksidasi Dari Pati Sukun (Artocarpus altilis) Menggunakan Natrium Hipoklori

Sintesis Pati Teroksidasi Dari Pati Sukun (Artocarpus altilis) Menggunakan Natrium Hipoklori

... Adebowale, K. O.,Olu-Owolabi, B. I., Olawumia, E. K &Lawal, O. S. 2005. Functional Properties of Native, Physically and Chemically Modified Breadfruit ( Artocarpusartilis) Starch. Industrial Crops and ...

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Using Banana Flour To Replace Wheat Flour In Coffee Cookies - Unika Repository

Using Banana Flour To Replace Wheat Flour In Coffee Cookies - Unika Repository

... analysis and color measurement, the hardest are cookies with banana flour concentration 60% and the lowest is cookies with banana flour concentration ...60% and the lowest is 100%; highest redness ...

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Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

... benefit for brain growth (Zhang et al., 2010). It is inter- esting that the probiotics used in this study displayed the ability to lower cholesterol concentration. Lye et al. (2010) and Wang et al. (2014) reported ...

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Physicochemical and Sensory Characteristics of Green Tea Extract Fortified Steamed Bread during Storage - Unika Repository

Physicochemical and Sensory Characteristics of Green Tea Extract Fortified Steamed Bread during Storage - Unika Repository

... China, and has gained increasing popularity in other parts of ...food and health are directly related, there has been a considerable interest in the possibility of incorporating health-promoting bioactives ...

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Formulation and Physicochemical abstract 2011

Formulation and Physicochemical abstract 2011

... There are two ways of testing the stability, ie stability testing at room temperature (long-term testing) and an accelerated stability testing (accelerated testing) (Agoes, 2001). Method of stability testing at ...

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