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142.935  Articles
1 of 14.295 pages  |  10  records  |  more records»
The development of food and beverage products increases over the years. The high level of food consumption led to the presence of new food and beverage brands produced in Salatiga. In accordance with this fact, Organoleptic Tests or in other words evaluat... see more

The purpose of this study was to use barlin banana peel waste (Musa acuminata AA) with flour made together as well as the banana fruit. Barlin banana flour with skin is made into a cake. The results of these cookies are tested in the laboratory to determi... see more

Intensive aquaculture on catfish (Clarias sp.) has been getting problem due to pathogenic bacteria such as Aeromonas hydrophila. Fish infected by A. hydrophila would bear various symptoms, including hemorrhagic on the skin, gills, ulcers, and pale skin co... see more

The research was made on 30 samples of carp and refrigerated mackerel for 3 days at 0 – 4 °C and on 30 samples of frozen saurel, sardine and mackerel which was stored at -18 °C for 2, 4 and 6 months. It was noticed that the alteration organoleptic changes... see more

AbstractSoymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods tha... see more

Eggs are livestock products that have a big contribution in overcoming nutritional problems in society. Generally, eggs only last for two weeks if stored at room temperature. Therefore preservation efforts are very important to maintain the quality of the... see more

Ginger as a functional ingredient has been shown to have an antiulserogenic effect because it contains Gingerol, Zingerone, Flavonoids, Acetone, Methanol and essential oils. Gingerol and zingerone can inhibit the secretion of gastric acid. Flavonoids have... see more

ABSTRAK Latar belakang: Nilai zat gizi makro yang terdapat pada kecambah kacang hijau pada usia kecambah 24 jam yaitu protein 30,47%, lemak 0,44%, karbohidrat 65,97%. Kecambah atau toge zat gizinya lebih mudah diserap tubuh.Tujuan: Untuk menganalisis mutu... see more

The purpose of this study was to determine the physical and organoleptic qualities of milk-based caramel with variations in the use of pineapple (Ananas comosus (L) Merr.). The design of this study used a completely randomized design (CRD) with five treat... see more

1 of 14.295 pages  |  10  records  |  more records»