Artikel (19)
This research was aimed to find the most preferred fruit to be mixed with carrot juice, to determine the formulation of carrot and the chosen fruit that give the best mixed juice, and to elucidate the physical and chemical characteristics of the chosen juice stored at 10°C for 6 days. The fru...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 101 - 113 | 2013
The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time,...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 78 - 90 | 2013
A standard operating procedure (SOP) is a procedure or a sequence of steps which is standardized and must be passed to complete a particular work process (U.S. EPA., 2007). Arranging SOP draft is based on a review of Good Manufacture Practice. SOP is made for a guide line in doing process in an indu...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 62 - 77 | 2013
The objectives of this research were to investigate the effect of tempeh yeast concentration and fermentation time of corn on organoleptic and physicochemical properties of complementary feeding formula with tempeh flour. The other objective was to obtain the concentration of tempeh yeast and fermen...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 52 - 61 | 2013
The objective of this research was to investigate the influence of salt concentration during fermentation towards color stability of purple swee tpotato pickle. This experiment was arranged as a factorial design in completely randomized group design with two factors and three replications. The first...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 42 - 51 | 2013
This research was aimed to obtain the optimum condition and characteristics of dextrin processed from tapioca(cassava starch) by using partial gelatinization using drum dryer. This experiment was arranged in randomized compelete block design with three factors and three replications. The fir...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 28 - 41 | 2013
The objectives of this study were to determine the concentration of NaOH and ethanol containing NaOH to the weight of the media on level two ethanolysis reaction CPO-PKO mixture that produces the highest of antimicrobial activity, emulsifying properties and to investigate the distribution patterns...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 13 - 27 | 2013
The aim of the research was to determine the formulation of pumpkin flour and wheat flour for producing the best of dough improvement and organoleptic properties of sweet bread. The research was carried out in a complete randomized block design, single factor with 8 treatments and 3 replications. Th...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 1 - 12 | 2013
Free fatty acid and microbial activity of weaning food from bread fruit (Atocarpus communis) and surly bean (Mucuna pruriens L) during storage was evaluated in this research. Variables of research were consisted of duration of storage on 2, 4, 6 and 8 weeks and also the using of polyetylene and alum...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 18 No. 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian; 91 - 100 | 2013