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Ditemukan 6 dari pencarian Anda melalui kata kunci: subject="food preservation"

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Pengawetan Dengan Asam SitratEkstrak Daun Jeruk Purut (Citrus Hystrix D. C)Un…

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Muryoto Indah Werdiningsih Jantri Nyama Yanti

ABSTRACT Chicken meat is one of perishable foods because of its high protein and water content. There-fore, the addition of food preserving ingredient to extend the preservation time become fre¬quent. In this context, the use of natural ingredient is more advised, one of which is the leaves of citrus hystric or jeruk purut (indonesien). The study was aimed to understand the effect of the a…

Edisi: -
ISBN/ISSN: 1978-5763
Deskripsi Fisik: 8p
Judul Seri: -
No. Panggil: SANITASI, 4 (3) 2013: 109-116

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Unduh MARC Sitasi

Pemanfaatan Chitosan Sebagai Pengganti Formalin Terhadap Masa Simpan Dan Sifa…

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Tuntas Bagyono Lilik Hendrarini Ringga Risdiana

Wet noodle is a food product with high water level which can reach 52 %. Eventhough, formaline is a harmful chemical which is prohibited for food, nonetheless it is often used for preserving ingredient in wet noodle production. Chitosan is a by-product of shrimp and crab processing which can be utilized as a substitution of formaline. The study was aimed to understand whether the preserving tim…

Edisi: -
ISBN/ISSN: 1978-5763
Deskripsi Fisik: 9p
Judul Seri: -
No. Panggil: SANITASI: Jurnal Kesehatan Lingkungan, 4 (1) 2012

Ketersediaan1

Tambahkan ke dalam keranjang

Unduh MARC Sitasi