Results 61 to 70 of about 926 (135)
LogicManual meatball production in small and medium enterprises often results in inconsistent product mass and low production efficiency. This study aims to analyze the effect of screw conveyor speed and cutter diameter on the production performance of an ...
Siti Duratun Nasiqiati Rosady +5 more
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Media Ilmiah Kesehatan IndonesiaMeatballs are a very popular dish among indonesians. The quality of the meatballs depends heavily on the quality of the ingredients used in their preparation.
Rahmayani Rahmayani +4 more
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MANAS: Journal of Engineering, 2019 In this research, theeffect of dried galangal powder addition (% 0,01, % 0,25, % 0,5 w/w) onoxidative stability as measured by thiobarbituric acid-reactive substances(TBA) and conjugated diene of meatballs were investigated at different days(Day 0, 3, 7).
Cemal Kasnak, Recep Palamutoğlu
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Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts [PDF]
Egyptian Journal of Animal HealthThe study was conducted to assess the quality of beef meatballs influenced by adding of fresh broccoli sprouts (BS) at different concentrations (5, 10 and 15%) of total formula of beef meatballs.
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Meatball properties as affected by substitution of tapioca with purple sweet potato
Теория и практика переработки мясаThis research investigated the effects of substituting tapioca flour with purple sweet potato flour (PSPF) on the physicochemical properties, antioxidant activity, and microstructure of chicken meatballs during cold storage.
H. Hajrawati +5 more
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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
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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
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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
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International Journal of Bio-Resource and Stress Management, 2019 Guava (Psidium guajava) powder was added to chevon meatball mixture at the rate of 1.0%, 1.5% and 2.0% on w/w basis to evaluate the storage stability, textural parameters, physico-chemical properties of cooked chevon meatballs. The products were stored
G. Mahapatra +3 more
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Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs. [PDF]
FoodsAbdel-Moatamed BR, Roby MHH, Shaban MM.
europepmc +1 more source