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375  Articles
1 of 39 pages  |  10  records  |  more records»
ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk... see more

ABSTRAK. Dangke merupakan makanan khas Enrekang, Sulawesi Selatan. Dangke menghasilkan hasil sampingan yang disebut whey. Komponen nutrisi yang terkandung dalam whey dapat digunakan oleh bakteri asam laktat (BAL) untuk pertumbuhannya. Salah satu BAL ... see more

Indonesia is one of the largest cassava producers in the world. Cassava can be processed into modified cassava flour (MOCAF) which has many functions. A lot of studies about MOCAF have been conducted to know the potency of replacing wheat flour. One of th... see more

The aim of this study was to reveal the effect of whey powder (WP) supplementation on chemical composition, silage fermentation, in vivo digestibility and net energy lactation (NEL) value of high dry matter (DM) alfalfa silage (Haylage). Alfalfa treated w... see more

The objective was to evaluate the fermentative, chemical characteristics and aerobic stability of corn grain silages rehydrated with whey fluid (WF) or whey powder (WP) and water, with or without the addition of inoculant (I). The corn grain was ground an... see more

People with autism have an allergic reaction to foods containing gluten and casein. Food processing innovation is needed. Whey powder, the by-product of cheese, have a high protein but can be consumed by people with autism safely. The objectives of this r... see more

Latar Belakang: Whey merupakan cairan yang tersisa setelah proses presipitasi dan penghilangan kasein susu selama pembuatan keju. Whey dapat dimanfaatkan sebagai produk minuman namun memiliki rasa hambar sehingga kurang diminati. Maka dari itu perlu penam... see more

This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required substan... see more

The aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface. A description of the experimental set and processing metho... see more

1 of 39 pages  |  10  records  |  more records»