JURNAL PANGAN DAN GIZI (JPDG)

Sifat Fisik Dan Kimia Tepung Umbi Suweg (Amorphophallus Campamulatus BI) Di Jawa Tengah

diversification of food sources can be improved by using local comodities in indonesia. the aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obt...


Karakteristik Fisik Dan Organoleptik Sereal Berbasis Kecambah Jagung-Kedelai

the corn and soybean germination process were known to increase vitamin and mineral bioavailibility, there are not many food products were based on corn and soybean sprouts. the good nutrients content...


Peran Tepung Mocaf Yang Diperkaya Tepung Cangkang Telur Terhadap Kadar Kalsium, Densitas, Dan Panjang Tulang Tikus Sprague Dawley

the mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. the aim of the researt was to find out the effect of consuming the mocaf flour with egg shell p...


Analisis Faktor-faktor Yang Mempengaruhi Pangsa Pengeluaran Pangan Rumah Tangga Petani Di Kecamatan Suruh Kabupaten Semarang

the aim of research to determine the factors that affect household food expenditure share of farmers in subdistrict suruh regency semarang. the research was conducted from november to december 2016 in...


Evaluasi Sensori, Nilai Gizi, Dan Sifat Fisik Cookies Kedelai Hitam Untuk Ibu Menyusui

the purpose of this study was to get sensory attributes and determine the nutrient composition and physical property of black soybean cookies for breastfeeding mothers. cookies were made from 5 ratio ...


Kadar Protein, Tensile Strength, Dan Sifat Organoleptik Mie Basah Dengan Substitusi Tepung Mocaf

the main ingredient to make a noodle is wheat flour, it affects the wheat flour import number in indonesia, making it significantly increased. to overcome that issue, the wheat flour has to be substit...


Karakterisasi Sifat Fisiko-Kimia Dan Organoleptik Produk Cookies Tersubstitusi Tepung Suweg (Amorphophallus Campanulatus BI)

the adding of stabilizer substance into the formula will make some effect on physicochemical characteristic of suweg's substitute cookies. the aims of this research was to know the influence of suweg'...


Perlakuan Panas Mendidih Pada Pembuatan Milk-tea Dalam Kemasan (Kajian Pada Industri Skala Kecil)

heating until boiling temperature has been a food safety standard for many indonesian. the purpose of this study was to evaluate the effect of several heat treatment profiles towards the thermal death...


Peningkatan Derajat Putih Tepung Umbi Suweg (Amorpophalus Oncophilus) Dengan Kombinasi Proses Blanching Dan Bleaching Menggunakan Larutan Sodium Metabisulfit

suweg is one of carbohydrate source that has low glycemic index. this kind of tuber can be made into a flour that has some specific physicochemical characteristic and used in bakery, cake, and bread p...


Mutu Fisik, Kadar Serat Dan Sifat Organoleptik Nata De Cassava Berdasarkan Lama Fermentasi

nata de cassava are product from cassava extract with fermentation bacteria species acetobacter xylinum. nata constitutes one of components in nutrients as a source of dietary fiber. period of fermen...


Pengaruh Lama Fermentasi Pada Produksi Minyak Kelapa Murni (Virgin Coconut Oil) Terhadap Sifat Fisik, Kimia, Dan Organoleptik

virgin coconut oil virgin coconut oil (vco) is obtained from fresh coconuts (non-copra) and processed without high-temperature and chemicals. the purpose of the study was to determine the effect of fe...


Pengaruh Pengolahan Terhadap Kandungan Poliphenol Dan Antosianin Beras Wulung Yang Berpotensi Sebagai Makanan Diet Penderita Diabetes Mellitus

wulung rice called black rice in java, it was believed the functional food for diabetes mellitus. the purpose studies was to determine the chemical content of rice like the moisture content, carbohydr...


Total Asam, Total Yeast, Dan Profil Protein Kefir Susu Kambing Dengan Penambahan Jenis Dan Konsentrasi Gula Yang Berbeda

research goat milk kefir with the addition of the type and concentration of sugar in different level have been conducted in order to analyze the effect and interaction of the two treatments on total a...


Kadar Protein, Kadar Kalsium, Dan Kesukaan Terhadap Cita Rasa Chicken Nugget Hasil Substitusi Terigu Dengan Mocaf Dan Penambahan Tepung Tulang Rawan

this study aims to determine the levels of protein, calcium levels, and preferences chicken nuggets were made ​​by substituting the use of modified cassava flour (mocaf) and the addition of bone flour.


Efek Penambahan Minyak Kedelai Terhadap Karakteristik Organoleptik Dan Kandungan Omega-6susu Pasteurisasi

the purpose of the study to determine the effect of the addition of soybean oil with different levels of the organoleptic characteristics and the effect of increased omega-6 content of pasteurized mil...


Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Sirsak (Annona Muricata Linn.) Berdasarkan Variasi Lama Pengeringan

soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. the research objective to be achieved is to measure and analyze the activity...


Aktivitas Antioksidan, Karakteristik Kimia, Dan Sifat Organoleptik Susu Kecambah Kedelai Hitam Berdasarkan Variasi Waktu Perkecambahan

utilization of black soybean (glycinesoja) received less attention are not as popular of the color yellow soybeans because it less attractive. black soybeans contain phenolic compounds that function ...


Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour

the purpose of this research was produce a product with the chemical properties and acceptability as well as having health benefits. the research was conducted from july to september 20 12. the variab...


Total Bakteri, Ph, Dan Kadar Air Daging Ayam Broiler Setelah Direndam Dengan Ekstrak Daun Senduduk (Melastoma Malabathricum L.) Selama Masa Simpan

the purpose of this study was to determine the number of bacteria, ph, and water content in broiler carcass with soaking senduduk leaf extract at 12 hours of storage at room temperature. the experimen...


Perilaku Higiene Pengolah Makanan Berdasarkan Pengetahuan Tentang Higiene Mengolah Makanan Dalam Penyelenggaraan Makanan Di Pusat Pendidikan Dan Latihan Olahraga Pelajar Jawa Tengah

the implementation of food hygiene and healthy food into basic principles of operation of the institution. chef has an important role in the smooth running of the production process because workers ar...


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