Results 91 to 100 of about 2,448 (171)
ANTIMICROBIAL ACTIVITY OF BACTERIOCIN FROM INDIGENOUS Lactobacillus plantarum 2C12 AND ITS APPLICATION ON BEEF MEATBALL AS BIOPRESERVATIVE [PDF]
Journal of the Indonesian Tropical Animal Agriculture, 2012 One purpose of food preservation is to extend the shelf life of foods. Biological preservations can be conducted by adding antimicrobial substances, such as bacteriocin produced by lactic acid bacteria and has been characterized as biopreservatives.
T. Suryati +4 more
doaj
Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage [PDF]
, 2008 Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures.
Pranoto, Y. (Yudi) +1 more
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South African Journal of Chemical EngineeringThis research aimed to evaluate the ability of edible coating from a combination of shrimp shell chitosan and durian skin liquid smoke to extend the shelf life of meatball.
Muhammad Faisal +3 more
doaj +1 more source
INOVASI PRODUK PADA USAHA HOME RUN MEATBALL DI SEMARANG
Penelitian ini bertujuan untuk mengetahui proses inovasi pada menu italian meatball pada usaha home run meatball yang berlokasi di Kota Semarang. Metode yang digunakan dalam penelitian ini adalah pendekatan kualitatif dengan tujuan penelitian riset ...
HANDOJO, KHOE,VINCENT VERTOLICHA
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Firmness and Microstructure Properties of Chicken Meatball Fortified with Eggshell Calcium Powder
, 2014 The effect of eggshell calcium powder fortification on firmness and microstructure of chicken meatball was studied. Preparation of eggshell calcium powder was as follow firstly the eggshell was washed and then dried in the oven at 95oC for 24 hours.
Setiyono, Setiyono +3 more
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, 2016 Meatball is favorite food for Indonesian society. Nowadays, many issues about the food ingredient on meatball were mixed with Lard. Therefore, this study was focused on applications of HPLC UV for the lard detection in meatball.
Mustofa Ahda
core +1 more source
TRANSFORMASI TEMPE MENJADI HIDANGAN MODERN MEATBALL UNTUK MENINGKATKAN KONSUMSI TEMPE DAN GAYA HIDUP SEHAT [PDF]
Tempe, makanan fermentasi tradisional Indonesia, kaya akan protein dan serat, namun popularitasnya di kalangan generasi muda menurun. Konsep inovasi Tempe Meatball adalah produk inovatif yang terbuat dari tempe yang diolah menjadi bola-bola lezat dan ...
Komariah, Kokom, Wong, Marhein Yassar
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Application of Blocplan and Aldep Algorithms for Optimizing Production Layout at Meatball Factory
Jurnal Teknik Industri: Jurnal Hasil Penelitian dan Karya Ilmiah dalam Bidang Teknik IndustriLayout is an element that must be considered in industrial design. A layout that considers the distance and proximity of departments will have better productivity. Facts on the ground show that there are still many industries that have not paid attention
Thabed Tholib Baladraf
doaj +1 more source
Gezi Parkı'nda bir köftecinin maşasıyla ses çıkarmasını ve köftelerin pişerken çıkarttığı cızırtıyı duyuyoruz. / In Gezi Park, we hear the clanking sounds of a meatball seller's cooking tongs and the sizzling of meatballs cooking.This sound was ...
Pınar Çevikayak Yelmi
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Peran Chief Finance dalam Research dan Pengembangan Strategi pada Bisnis Meatball Time [PDF]
Laporan ini berisi tentang proses Pembangunan startup bisnis bakso frozen Meatball Time, dan pekerjaan yang telah dilakukan oleh COO (Chief Operation Officer) Meatball Time, Christopher Nofranto, selama empat belas minggu proses pembentukan bisnis ...
Indra Santoso, Archie
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