Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Dedin F Rosida"'
Publikováno v:
Jurnal Teknologi Pangan, Vol 11, Iss 2, Pp 81-84 (2018)
Abstrak Penyuluhan dan pelatihan dari Program Abdimas ini merupakan aplikasi dari hasil penelitian untuk menjadikan aneka produk pangan yang berbasis ikan sebagai alternatif produk pangan bergizi tinggi dan berpeluang untuk dikembangkan pada warga G
Externí odkaz:
https://doaj.org/article/ee2ef54ceadb4a55a8dbf6f8c07026e6
Publikováno v:
Jurnal Teknologi Pangan, Vol 9, Iss 1 (2015)
ABSTRACT The sausage is a product of emulsion system, emulsion stability can be achieved when the fat globules dispersed in the emulsion enveloped by emulsifier stabilized by binder and filler. The binder is a non-meat ingredients are added to the em
Externí odkaz:
https://doaj.org/article/b20029a36a504e3cbabdc5f3d19bd581
Publikováno v:
Jurnal Teknologi Pangan, Vol 4, Iss 2 (2013)
Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able to delay or prevent the occurrence of autooksidasi reaction of free radicals in lipid. Compounds that act as antioxidants in moromi and soy sauce is mainly caus
Externí odkaz:
https://doaj.org/article/15c7087920434ef59c59302281d9e399
Publikováno v:
Jurnal Teknologi Pangan, Vol 5, Iss 1 (2013)
The oxidative browning is considered to have a contribute to the flavor, antioxidative activity and color of food. As a result of this Maillard reaction, a variety of by products, intermediates and brown pigmens (melanoidins) are produced. The object
Externí odkaz:
https://doaj.org/article/0fcd0515aea641fe98219fa8a2622e8f
Autor:
Dedin F Rosida
Publikováno v:
Jurnal Teknologi Pangan, Vol 3, Iss 1 (2013)
The development of a brown colour during the thermal treatment of many foods, such as coffee, roasted beef, soysauce or evaporated milk, mainly originates from interaction between reducing carbohydrates and amino acids, known as the Maillard reaction
Externí odkaz:
https://doaj.org/article/3810d58a60174532bac86ffe25739920
Publikováno v:
Jurnal Teknologi Pangan, Vol 5, Iss 2 (2013)
Tofu is a soy protein product with a protein coagulation process at its soelektric point. Soy protein precipitation was range between pH 4.5 which is the point isoelektris soybean globulin. In efforts to reduce the use of soy in the making tofu, cowp
Externí odkaz:
https://doaj.org/article/b9f4aa4db0d64cc7b07a527e1c0f8e04
Publikováno v:
Jurnal Teknologi Pangan, Vol 6, Iss 1 (2013)
In general, people use soy as an ingredient of making tempeh, tempeh increased demand resulted in a growing number of imported soybeans.The efforted can be done to overcome this is by replacing or mixing of raw materials (soybeans) with other materia
Externí odkaz:
https://doaj.org/article/807626e7f43c41ddaf59c55cb90b4779
Publikováno v:
Jurnal Teknologi Pangan, Vol 4, Iss 1 (2013)
The oxidative browning is considered to have a contribute to the flavor, antioxidative activity and color of food. As a result of this Maillard reaction, a variety of by products, intermediates and brown pigmens (melanoidins) are produced. The object
Externí odkaz:
https://doaj.org/article/c7f101ee794643339f3b359626f10d5b
Publikováno v:
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment). 6:34-41
Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation condit
Publikováno v:
Jurnal Nasional Pengabdian Masyarakat. 2:73-84
Digital marketing is currently growing rapidly. The COVID-19 pandemic has increasingly triggered the acceleration of digital marketing, especially for SME (Small and Medium Entreprise). The growth of social media users and marketplace users both as b