JURNAL ILMU DAN TEKNOLOGI PANGAN UNSRAT

Mango (Mangifera Indica) Jam Production Technology

mango fuit jam is a semi-wet food products made of mango pulp processing and sucrose with or without the addition of permitted food additives. mango fruit as other horticultural products is a food tha...


Nata Cellulose Production Development as a Health Product From Coconut Wastewater Using Acetobacter Xylinum Bacterium

the objective of the study was to develop the cellulose nata/dietary fiber production from coconut water using bacterium, acetobacter xylinum, as health product containing natural fibers. the study us...


The Application Concentration Addition of Skim Milk to Soy Milk Kefir

soy milk is a product processed soybean extract that resembles cow's milk. high protein content makes soy milk as highly nutritious vegetable milk. but the beany flavor of the resulting lead soy milk ...


Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari)

potato (solanum tuberosum l.), corn (zea mays l.) and sago (arenga microcarpa beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. this st...


Liquid Sugar Production From Cellulosic Waste as an Alternative for IV Fluids

the objective of the study was to utilize the cellulose garbages in north minahasa regency, north sulawesi province and detect the liquid sugar through acidic hydrolysis. after liquid sugar production...


Extraction of Pectin From Cui Lemon (Citrus Microcarpa) and Its Application in Pineapple Jam

cui lemon (citrus microcarpa bunge) is a type of small citrus variety that is widely available in north sulawesi. it is very popular as a preservative and deodorizing agent of fishy odor in fish produ...


Study of the Extent of Damage the Traditional Coconut Oil Used Repeatedly to Organoleptic Goroho Banana Chips (Musa Acuminate, SP.

banana chips are one of the fried snacks which preparation are very simple and have been made by most housewives, fried foods cottage level industries or even restaurant's owners. the goroho banana ch...


Chemical Characteristics and Antioxidant Activity of Instant Drink Lemon Kalamansi (Citrus Microcarpa) with Addition of Clove Leaf (Eugenia Carryophyllus) and Nutmeg Meat (Myristica Fragrans) Extracts

lemon kalamansi, clove leaf and meat nutmeg have bioactive compounds that have potential as antioxidants so it can serve as raw material for made of instant drink. this study aims to analyze the chemi...


Organoleptic Test and Chemical Characteristics of Klappertaart Products of Manado During Storage

klappertaart cakes are easily to deteriorate, therefore, it is necessary to do a research to analyze the composition of the products related to food safety. the purposes of this study were : 1) to de...


Physicochemical and Sensory Characteristics of Sausage Made of Spent Hen Meat Fortified with Carrot (Daucus Carota L) Paste

sausage spent hen meat is one of processed protein product alternatives of animal origin. the purposes of this study were to find out the best formulation of culled laying hens sausage using mixture ...


Effectivity Comparison of Black Rice Extract and Red Rice Extract Induced on Lipid Profile Changes in Wistar Rats (Rattus Novergicus

the objectives of this studies to compare the effectiveness of black rice extract and red rice extract on lipid profile in wistar rats (rattus novergicus). this study used a randomized experimental de...


Study of Chemical Analysis of Formaldehyde in the Melamine Tableware Visible Spectrophotometry

formaldehyde in melamine can appear at events depolymerization, formaldehyde particles appear as monomers and produce toxins that are harmful to health. in the manufacture of melamine tableware, manuf...


Influence of Adding Goroho's (Musa SP) Banana on Nutrient Content and Organoleptic Tuna Shredded (Katsuwonus Pelamis)

this shredded protein nutritional value 28.18 %; fat 19.16 %; ash 3.45% and crude fiber 1.28%. tuna shredded processingwith the addition of goroho'sbanana expected gets sufficiency animal protein and...


The Development of Bio-Briquettes From Agricultural Waste as an Alternative Fuel of Gas and Kerosene

this study was aimed to utilize rice husk and corn cob and skin to produce biobricket as an alternative to kerosene and gas through examination of caloric value and ash content of the rice husk, corn ...


Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) with the Addition of Flour Composites

sago baruk (arenga microcarpa) is one food that can be eaten as a source of carbohydrate. this study aims to get the right formulation and the best analogue for the manufacture of composite flour rice...


The Relationship Between Characteristics of Raw Water, Treatment Procedure, Hygiene and Sanitation of the Station, and Bacteriological Characteristics of the Treated Water of the Filling Stations in Manado

refillable bottled water has become an important alternative for the communities in manado as the water characteristics of residential wells worsen and the local water company, pdam, is in limited cap...


Estimation of Shelf Life “Halua Kenari” Using Accelerated Shelf Life Testing (ASLT) Method Arrhenius Model at Small and Medium Enterprises at Sitaro Archipelago

the halua kenari is one of the signature product from north sulawesi especially minahasa and siau. fat and oil oxidation processes lead to taste and flavor dislike and degradation of nutrition and fun...


Production of Analog Rice From Cassava, "Goroho" Banana and Sago

various diversification of food has been done to substitute rice with other staple ingredients. one of them is subtitute rice with analog rice from flour material. local food ingredients at north sula...


Relationship Between Parents Education Level and Mother's Knowledge with Nutritional Status of Children Aged 6 - 24 Months at Tareran Community Health Center Working Area at Tareran Sub-District, South Minahasa Regency

consequency of low birth weight (lbw) have a greater risk of death than babies of normal weight. some findings indicate that in developing countries and developed countries there is a link between low...


Microbial Composition in Association with Cayenne Pepper (Capsicum Frutescens) Freshness and the Level of Spiciness During Storage at Room Temperature

the purpose of this study was to analyze the composition of microbes in total microbial aspects and types of microbes are associated with the level of spiciness and freshness cayenne (capsicum frutesc...


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