Teaching Industry Unhas :: File Repository
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Ilmu dan Teknologi Pangan
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Folder ini berisi Abstrak hasil penelitian, artikel jurnal, atau bahan seminar nasional/internasional yang dihasilkan oleh dosen Ilmu dan Teknologi Pangan Unhas. Untuk mendapatkan file lengkapnya silahkan menghubungi author.
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Order By : ID | File Title | Downloads | Submit Date | Submitter | Author | RatingEXPLOITING STUDY OF LANGUE CACAO SEED COAT WASTE (forastero SP) BECOMES BROWN FLAVOR POWDER
- Short Description:
- Result of organoleptic examination covers colour and texture taken a fancy to by panelist at treatment....
- Author (email):
- Jumriah Langkong, Mulyati M.Tahir dan Tuflikha Primi Putri
- Submitted On:
- 03 Feb 2015
- File Size:
- 8.13 Kb
- Downloads:
- 11
- Rating:
-
Total Votes:0
Stability of Frying Oils in Dependence of Fried Goods
- Short Description:
- The results showed that a dependence not only of the types of oils but also on the goods in different that are fried in it....
- Author (email):
- Zainal and Isengard
- Submitted On:
- 03 Feb 2015
- File Size:
- 5.90 Kb
- Downloads:
- 9
- Rating:
-
Total Votes:0
Determination of Total Polar Material in Frying Oil by Using Accelerated Solvent Extractor (ASE)
- Short Description:
- The main principle of ASE is almost the same as for the big column method. The method was evaluated for refined higholeic sunflower oil....
- Author (email):
- Zainal and Isengard
- Submitted On:
- 03 Feb 2015
- File Size:
- 6.78 Kb
- Downloads:
- 8
- Rating:
-
Total Votes:0
THE CORRELATION BETWEEN DIELECTRICITY METHOD AND MICRO COLUMN CHROMATOGRAPHY IN DETERMINING THE TOTAL POLAR MATERIAL IN SOME FRYING MEDIA
- Short Description:
- The results show that there was a good correlation between the dielectricity method and the micro column chromatography method for all the oil/product combination....
- Author (email):
- Zainal, Z. and Isengard, H.-D.
- Submitted On:
- 03 Feb 2015
- File Size:
- 6.87 Kb
- Downloads:
- 8
- Rating:
-
Total Votes:0
Analysis Methods in Measuring the Quality of Frying Oils and Fried Foods
- Short Description:
- Some methods have been developed in determining the compounds. TPM is measured by coloumn chromatography, High....
- Author (email):
- Zainal (zainal_burhan@yahoo.com)
- Submitted On:
- 03 Feb 2015
- File Size:
- 6.16 Kb
- Downloads:
- 7
- Rating:
-
Total Votes:0
MENGGALI DAN MENGEMBANGKAN POTENSI PANGAN LOKAL BERBASIS IKAN SEBAGAI BUMBU PENYEDAP MASAKAN (Flavor enhancer) UNTUK MEMPERKAYA KHASANAH BUMBU NUSANTARA
- Short Description:
- Draft paten untuk penyedap rasa berbasis terasi telah pula disiapkan untuk diajukan ke Dirjen HKI....
- Author (email):
- Meta Mahendradatta (meta_mahendradatta@yahoo.com)
- Submitted On:
- 03 Feb 2015
- File Size:
- 107.09 Kb
- Downloads:
- 4
- Rating:
-
Total Votes:0
DAYA TERIMA DAN KANDUNGAN ZAT GIZI FORMULA TEPUNG TEMPE
- Short Description:
- Pembuatan formula tepung tempe merupakan salah satu pengolahan dari produk tempe. Formula tepung tempe ini dapat dijadikan sebagai minuman yang kaya akan protein dengan daya cernah yang lebih tinggi. Tujuan dari penelitian ini yaitu unutk mengetaui berapa penambahan semi refined carrageenan (SRC) terbaik untuk menghasilkan minuman formula tepung tempe yang memiliki konsistensi kestabilan larutan yang baik.
- Author (email):
- februadi@gmail.com
- Submitted On:
- 30 Jan 2015
- File Size:
- 105.04 Kb
- Downloads:
- 3
- Rating:
-
Total Votes:0