Results 71 to 80 of about 47,765 (159)

Pelilinan Efektif Memperpanjang Masa Simpan Buah Jambu Biji (Psidium guajava L.) ‘Kristal’

Jurnal Hortikultura Indonesia, 2018
ABSTRACT‘Kristal’ guava fruit can easily be deteriorated during storage. The objective of this experiment was to study the effect of the waxing on the shelflife and quality of the ‘Kristal’ guava fruit. Experiment was conducted at the Postharvest Laboratory of Departemen of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural ...
Slamet Susanto, Delys Inkorisa, Dadang Hermansyah   +2 more
openaire   +2 more sources

Total Mikroba dan Masa Simpan Tahu dengan Perendaman Ekstrak Kunyit

Jurnal Ilmu Kesehatan dan Gizi
Background: Tofu is a food which has high protein content but it is quickly damaged, so natural ingredients are needed to extend the shelf life and minimize microbial growth. Objective: The study aims to analyze the total microbial and tofu storage period by immersing turmeric extract.
null Ravi Masitah, null Agus Wijanarka, null Devillya Puspita Dewi   +2 more
openaire   +1 more source

Kajian Masa Simpan Sate Pusut dengan Asap Cair yang Disimpan dengan Beberapa Jenis Kemasan pada Suhu Ruang [PDF]

, 2016
  Penelitian bertujuan untuk mengetahui pengaruh jenis kemasan terhadap beberapa komponen mutu Sate Pusut selama penyimpanan pada suhu ruang. Metode penelitian yang digunakan adalah metode eksperimental dengan Rancangan Acak Lengkap (RAL) dengan ...
Ansori, R. (Rudi), Nazaruddin, N. (Nazaruddin), Werdiningsih, W. (Wiharyani)   +2 more
core  

Penggunaan Natrium Tripolifosfat untuk Meningkatkan Masa Simpan Daging Ayam

Agritech, 2012
The aim of the study was to know the storage period of chicken on the usage of sodium tripolyphosphate ). The study was carried on two stages. The first stage, the Post Test Only Control Group Design, was to find the variation of sodium tripolyphosphate concentration and the length time of soaking to meet the requirement of P2O5 content and the quality
Yuanita, Leny, Wikandari, Prima Retno, Poedjiastoeti, Sri, Tjahyani, Siti   +3 more
openaire   +1 more source

PENGARUH MASA SIMPAN TERHADAP KUALITAS TEH BAJAKAH (Uncaria acida Roxb)

Jurnal Sylva Scienteae
Bajakah (Uncaria acida Roxb) has been widely circulated in the market both in whole and processed form such as Bajakah tea. Many studies have also been carried out on bajakah, but until now there has been no specific research on the effect of shelf life on the quality of tea, especially water content, total plate number, and organoleptic tests.
Ihza Syahputra, Siti Hamidah, Kurdiansyah Kurdiansyah   +2 more
openaire   +1 more source

ANALISIS MASA SIMPAN PRODUK SAMBAL TEMPOYAK BERPOTENSI SEBAGAI PRODUK OLEH-OLEH BARU

Jurnal Akademika Baiturrahim Jambi, 2019
Tempoyak is one of traditional food from Jambi Province. The innovation product of tempoyak that commonly consumption in community is Sambal Tempoyak. The processing of tempoyak into sambal is intended to improve the taste, but the shelf life is short. Vacuum packaging is expected to be able to maintain the quality of Sambal Tempoyak. This quantitative
Dini Junita, Maryam Novitasari
openaire   +2 more sources

Penggunaan Asap Cair terhadap Masa Simpan Ikan Cakalang (Katsuwonus Pelamis) [PDF]

, 2016
This study aimed to determine the effect of period immersion in liquid smoke to water content, protein content and total microbes, and the shelf life of skipjack.
Akilie, M. S. (Muh), Xyzquolyna, D. (Deyvie)   +1 more
core  

Effects of Decontamination Using Organic Acids on Total Microbial Number and Qualities of Poultry Carcasses

Animal Production: Indonesian Journal of Animal Production, 2008
Tujuan Penelitian adalah mempelajari pengaruh dekontaminasi menggunakan asam terhadap jumlah mikroorganisme dan kualitas pada karkas ayam selama penyimpanan sehingga dapat digunakan untuk menentukan metode dekontaminasi karkas yang dapat diterapkan pada ...
Juni Sumarmono, AHD Rahardjo
doaj  

Formulasi Pupuk Hayati Serbuk Menggunakan Bakteri Pelarut Fosfat Indigenus Asal Tanah Gambut Riau Dalam Berbagai Bahan Pembawa [PDF]

, 2014
Peat soil has been known for its low content in phosphor (P). On the other hand, P solubilizing process is naturally slow. Inoculation of phosphate solubilizing bacteria (PSB) could increase this process.
Fibriarti, B. L. (Bernadeta), Haryanti, D. (Dewi), Zul, D. (Delita)   +2 more
core  

Pengaruh Pelapisan Kitosan dan Suhu Penyimpanan terhadap Karakter Fisik Buah Sawo (Manilkara achras (Mill.) Fosberg) Selama Pematangan

Agritech, 2018
Sapodilla (Manilkara achras (Mill.) Fosberg) is a climacteric and highly perishable fruit with thin peel. The objectives of this study were: (1) to examine the effect of chitosan coating concentrations and storage temperature on the physical and chemical
Widya Mudyantini, Santosa Santosa, Kumala Dewi, Nursigit Bintoro   +3 more
doaj   +1 more source