2008. Sifat kimia dan nilai biologis konsentrat protein bungkil inti sawit hasil extraksi kombinasi fisik-kimia. Med. Pet. 31:178-185.Yatno, Ramli N., P. Hardjosworo, T. Purwadaria dan A. Setiyono. 2008. Sifat kimia dan nilai biologi konsentrat protein bungkil inti sawit hasil ...
SIFAT FISIK, KIMIA, DAN FUNGSIONAL DAMAR [Brief Review on: Physical, Chemical and Functional Properties of Dammar]N. MulyonoA. ApriyantonoJurnal Teknologi dan Industri Pangan
SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch]liquid sugardetoxicated yamα-amylasereducing sugarThe objective of this research was to determine chemical and physical ...
KERAGAMAN MAKROFAUNA TANAH RAWA LEBAK DAN KORELASINYA DENGAN BEBERAPA SIFAT KIMIA DAN FISIK TANAHThe aim of this research was to: 1) evaluate the variability and population of macro flora on different land use types of swamp area at Ogan Ilir Regency in dry, and...
Karakteristik Sifat Fisik dan Kimia Edible Film Pati Sagu Rumbia (Metroxylon sagu Rottb) untuk Bahan Baku Cangkang Kapsul (Characteristics of Physical and Chemical Properties of Edible Film of Rumbia Sago Starch for Capsule Shell Material)
The levels of protein, fat, and carbohydrates were 1.14±0.271 g/100g, 12.18±0.017 g/100g, dan 35.80±0.023 g/100g. The levels of Ca, Mg, and Fe were 274.047±7.42 mg/100g, 17.3±0.31 mg/100g, dan 4.59±0.26 mg/100g. The cyanide level decreased to 2.602±0.00 m...
Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan BekatulThe instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance...
Pengaruh Penambahan Iota Karagenan Terhadap Sifat Fisik, Kimia, dan Hedonik pada Kulit Pangsit Siomaydoi:10.20473/jmcs.v13i2.49916Dumpling skin is a processed food that is commonly used as a wrapper in the process of making dumplings or other processed foods. Generally,...
PENGARUH JENIS LARUTAN PERENDAM SERTA METODE PENGERINGAN TERHADAP SIFAT FISIK, KIMIA, DAN FUNGSIONAL GELATIN DARI KULIT CUCUT [The Influence of Solvent Variety and Drying Method on Physical, Chemical and Functional Characteristic of Shark Skin Gelatin]...
Pengaruh Dekstrin dan Gum Arab terhadap Sifat Kimia dan Fisik Bubuk Sari Jagung Manis (Zea mays saccharata). Jurnal Teknologi Dan Industri Pangan. 2010;21(2):102-7.Sutardi, Suwedo H, Constansia R N M. 2010. Pengaruh Dekstrin dan Gum Arab terhadap Sifat Kimia dan Fisik Bubuk Sari ...