PERSEPSI KONSUMEN TERHADAP KUKIS DENGAN SUBSTITUSI TEPUNG TEMPE BEKATUL

Fermentasi tempe bekatul dilakukan menggunakan bahan utama kedelai dan bekatul, dan menambahkan Glucono Delta-Lactone (GDL), kitosan, bubuk kakao atau sari kurma. Inokulum yang digunakan yaitu ragi raprima yang mengandung kapang spesies R. oligosporus. Formulasi tempe bekatul yang digunakan yaitu F1 (kedelai dan bekatul), F2 (kedelai dan bekatul dengan penambahan bubuk kakao), F3 (kedelai dan b…

SIFAT KIMIA DAN UJI SENSORI KERIPIK SIMULASI BERBASIS TEPUNG TEMPE BEKATUL

Keripik merupakan makanan ringan yang dapat memberikan asupan energi ke dalam tubuh. Penambahan tepung tempe bekatul dapat digunakan sebagai subtitusi tepung dalam pengolahan keripik simulasi dan bahan tersebut berpotensi memiliki kandungan gizi yang tinggi. Penelitian ini bertujuan untuk mengetahui sifat kimia dan uji sensori terhadap keripik simulasi dengan penambahan tepung tempe bekatul. Fo…

PENDUGAAN UMUR SIMPAN BERAS PECAH KULIT VARIETAS INPARI 24 DENGAN ANALISIS SE…

Penelitian ini bertujuan untuk menduga umur simpan beras pecah kulit varietas Inpari 24 kemasan polietilen dan kemasan polietilen vakum dengan metode evaluasi sensori. Selama proses penyimpanan, produk yang disimpan akan mengalami perubahan-perubahan fisik, kimia dan biologis yang berdampak pada kualitas produk. Pendugaan umur simpan dilakukan untuk mengamati kelayakan produk yang masih dapat d…

Brown rice

Annamalai Manickavasagan.

PERUBAHAN TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN BEKATUL (SINTANUR DAN INPARI …

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UB/TIK-ITP/16/005

Foods: experimental perspectives

For courses in experimental foods, food science, and related topics Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition — beckoning today’s readers to an exciting career in this essential industry. Foods: …

The language of food: a linguist reads the menu

Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanf…

Food preservation and biodeterioration

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of ''Food Preservation and Biodeterioration'' is fully updated and reorganised through…

Chemesthesis: chemical touch in food and eating

Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiolog…

Food safety in the seafood industry: a practical guide for ISO 22000 and FSSC…

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to…