Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Wilsa Hermianti"'
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 10, Iss 1, Pp 73-81 (2020)
Gambir mengandung katekin sebagai komponen utama yang merupakan senyawa polifenol berpotensi sebagai antioksidan dan antibakteri. Antioksidan alami gambir dapat diaplikasikan pada pengolahan pangan sebagai pengganti antioksidan sintetis. Senyawa anti
Externí odkaz:
https://doaj.org/article/12331e02d3f44407894cd09901eee20a
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 8, Iss 2, Pp 53-60 (2018)
Tepung bengkuang dapat dimanfaatkan sebagai penyalut tipis (enkapsulan) bahan aktif. Untuk memenuhi spesifikasi produk tersebut tepung bengkuang perlu dilakukan modifikasi. Tujuan dari penelitian ini adalah mempelajari pengaruh hidrolisis asam terhad
Externí odkaz:
https://doaj.org/article/d04a361d2831449e88c6f60b878bbaee
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 7, Iss 2, Pp 137-146 (2017)
Ginger contains gingerol which is very useful in the pharmaceutical and food industries. Gingerol has an ability as an antioxidant and anti-inflammatory. Processing of ginger into instant ginger can make it easy in presentation and the stability of g
Externí odkaz:
https://doaj.org/article/daba9acd105d4c59acfd00ef5dacd299
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 7, Iss 1, Pp 53-60 (2017)
Process of cocoa beans fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry, and physical changes in cocoa seeds. The purpose to improve the chemical content, to develop formation of taste, color, and compound of di
Externí odkaz:
https://doaj.org/article/3555930332854b718179d74c34cd7434
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 7, Iss 1, Pp 19-28 (2017)
Gambier is a potential plant in West Sumatra with production about 17,160 tonnes in 2014. It will be released about 4,290,000 L of unutilized wastewater from that production which is dumped around production area. The wastewater odor is acidic with p
Externí odkaz:
https://doaj.org/article/e72b351235164c478e14bf62ac95000c
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 6, Iss 2, Pp 99-106 (2016)
Chocolate can be made various kinds of chocolate drink products. Chocolate drink is usually mix with milk or coffee and drink with hot water become a refreshing drink. Chocolate can be made into effervescent drinks, these drinks produce gas bubbles w
Externí odkaz:
https://doaj.org/article/7d10a1cd86284aaa8adf9d55eedd18d4
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 6, Iss 2, Pp 117-125 (2016)
Yam contains a high water content ranging from 86-90% therefore when be processed to be a product such as cake will also result a high water content and cause the product is not durable. By the nature characteristics of the yam was then made utilizat
Externí odkaz:
https://doaj.org/article/ecab91372f5743b8ba4b2fcaf3144b21
Autor:
Wilsa Hermianti, Firdausni Firdausni
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 6, Iss 1, Pp 51-60 (2016)
Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In t
Externí odkaz:
https://doaj.org/article/4de7b589c14948b29d6933e58681fb90
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 6, Iss 1, Pp 1-11 (2016)
One of the research result in order to diversify the processed jicama is jicama yoghurt with quality characteristics has largely met the quality requirements of SNI 2981: 2009 about yoghurt, but it is not known how long the jicama yoghurt can be stor
Externí odkaz:
https://doaj.org/article/9eb69ee02ab34eb58061b03c7a706ece
Publikováno v:
JLI: Jurnal Litbang Industri, Vol 4, Iss 2, Pp 123-131 (2014)
Potatoes are one of plant types which consumed the tuber. It has high moisture content about 80% and will be easily demaged if not handled properly. Potatoes also have high content of carbohydrates about 70% therefore can be processed become flour. T
Externí odkaz:
https://doaj.org/article/e3c59ac71b0c4e07ac873de0f2a0c4e6