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3.661  Articles
1 of 367 pages  |  10  records  |  more records»
Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological risk assessment. The survival of Salmonella Typhimurium on surfaces of raw shrimps at low temperature was studied, in the presence of sodium metabisulfite... see more

Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke wak... see more

Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke wak... see more

Brown sugar as sucrose is derived from evaporated sugar cane molasses. Evaporation is the foodstuffs’ process which is commonly used during the manufacture of sugar cane. This process evaporates the sugar cane molasses to produce concentrate. This researc... see more

Blush On is a cosmetic preparation that applies color to the cheek with an artistic touch so that it it can enhance the aesthetics of Make up. One of the natural ingridients that can used as a dye is Red Dragon fruit (Hylocereus polyrhizus L.) because the... see more

The leaching process of cobalt using a wide range of experimental variables is described. The treated cobalt samples were from the Kalumbwe Mine in the south of the Democratic Republic of Congo. In this study, a predictive model of cobalt recovery using b... see more

The purpose of this research was to find the effect of pre-treatment on chemical and functional characteristics of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the pre-treatment (P): (soaking in 200 p... see more

The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical, chemical, and functional of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the method of p... see more

The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical of orange flesh sweet potato flour. This research was using randomized design with two factors, namely the method of pre-treatment (P): (sweet p... see more

1 of 367 pages  |  10  records  |  more records»