Artikel (250)
The effects of the addition of mixed inoculums consisted of Saccharomyces cerevisiae, Lactobacillus lactis and Acetobacter aceti on the chemical and microbial changes during cacao fermentation were investigated. The fermentation conditions were designed as natural fermentation (without any inoculum ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 13 No. 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian; 73 - 84 | 2012
Cassava (Manihot esculenta) is the third primary food in Indonesia after rice and corn. Cassava doesn’t have distinctive harvest period, therefore the harvesting period can be varied and resulting differences physical and chemical properties. Production rate and physical and chemical properties wi...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 13 No. 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian; 59 - 72 | 2012
The objective of this research was to measure antibacterial activities of ethanolysis products that produced through ethanolysis reaction of mixture of palm kernel oil (PKO) and Morinda seeds oil (25:1 and 50:1, w/w) in ethanol solution contained 1% NaOH (v/w based on oil weight) at ratio of 5 : 6 (...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 13 No. 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian; 47 - 58 | 2012
This work was conducted to develop a new measuring system for nondestructive dry matter prediction in sawo fruit using short wavelength near infrared (SW-NIR) spectroscopy. In this research, a number of 100 sawo fruits were used as samples. Spectra were acquired using a portable spectrometer (VIS-NI...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 13 No. 2 (2008): Jurnal Teknologi & Industri Hasil Pertanian; 37 - 46 | 2012
Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 173 - 177 | 2012
The objectives of this research were to obtain the optimum condition for processing of MES from methyl ester of jatropha oil, and to characterize MES processed at its optimum condition. The experiment was designed in a factorial 24 with four free variables: temperatures of sulfphonation (X1) con...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 160 - 172 | 2012
This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control. The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to ...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 148 - 159 | 2012
Rice bran has been known to contain bioactive components, namely oryzanol which has some effects of improving human health, one of these effects is to lower cholesterol content. The use of rice bran flour as subtitued ingredient on cereal products with 50% rice bran flour, 50% sweet potato flour...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 142 - 147 | 2012
Dietary fiber with a high fermentability can be considered as prebiotic. Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contain...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 129 - 141 | 2012
This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sens...
Jurnal Teknologi & Industri Hasil Pertanian; Vol. 14 No. 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian; 120 - 128 | 2012