Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Imam Thohari"'
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 2, Pp 120-129 (2023)
The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgari
Externí odkaz:
https://doaj.org/article/2d2fa56ea5394eba9b8e369b0e3daaaf
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 18, Iss 1 (2023)
Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on mayonnaise have to decrease as reduced fat mayonnaise (RFM). Virgi
Externí odkaz:
https://doaj.org/article/5ce33537ecc64571961e5a73852b4b03
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 1, Pp 19-26 (2022)
Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Â Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while
Externí odkaz:
https://doaj.org/article/15b7842e8c0a4489afc97ee1f01dd463
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 1, Pp 34-40 (2022)
Mayonnaise is an oil-in-water emulsion product that uses egg yolk as a stabilizer agent. Low-fat mayonnaise is made as a product modification to make it healthier by reducing fat. whey protein concentrate is given as a natural emulsifier. The objecti
Externí odkaz:
https://doaj.org/article/46acc0fe0c944b1e9456e05f38c623d1
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 3, Pp 166-173 (2021)
Batting is the process of removing globular and non-collagen proteins. Bromelain can be found in all parts of the pineapple plant (Ananas comosus L.) with different amounts and properties. Bromelain can be used as a batting agent in the tanning proce
Externí odkaz:
https://doaj.org/article/2e25e756d1584384b1e7b6bd7132c897
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 2, Pp 132-143 (2021)
This study aims to determine the antimicrobial activity of red fruit paste against Staphylococcus aureus FNCC-0047 and Eschericia coli FNCC-0091 by using ethanol and n-hexane as well as the total plate count value of the patty with red fruit paste ad
Externí odkaz:
https://doaj.org/article/84d34b0ced5548a199d46ca63631f7bf
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 2, Pp 125-131 (2021)
The purpose of this research was to determine the characteristic of physical properties and emulsifying activity index with different concentrations (0%, 1%, 3%, and 5% (v/v)) on the viscosity, solubility, turbidity, emulsifying activity index, and m
Externí odkaz:
https://doaj.org/article/c25f5263968248a59e9f0427df00adc3
Publikováno v:
Jurnal Kesehatan Lingkungan, Vol 12, Iss 4, Pp 254-261 (2020)
Introduction: The increase in medical waste in health service facilities in Indonesia is linearly consistent. The quantity of medical waste that causes a complex problem is a high cost of processing clinical waste. Legislation requires medical or cli
Externí odkaz:
https://doaj.org/article/d9f76662a4fe49918bc245360a405f80
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 14, Iss 2, Pp 126-135 (2019)
Casein is one of the major protein components in milk. Its functional properties allow casein to be preferred by the consumers. In addition, casein could be collected as bioactive compositions to be added to food. The purpose of this study was to obs
Externí odkaz:
https://doaj.org/article/fb0d6a125a2f412f8f79126f2a67e5e7
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 14, Iss 2, Pp 90-98 (2019)
The aims of this study were to investigate the potential of local ginger for natural antioxidants on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white pepper, salt, sugar, mustard, and local ginger extract. The stud
Externí odkaz:
https://doaj.org/article/3aedccf400d44b34a882a624c0c7505c