Results 41 to 50 of about 19,688 (144)
ANALISIS KADAR PENGAWET NATRIUM BENZOAT PADA PRODUK MINUMAN BERKARBONASI DENGAN METODE HPLC [PDF]
Jurnal Ilmiah As-Syifaa, 2014 It has been worked a research about the analysis of sodium benzoate content of carbonated beverages which is in Makassar market using High Performance Liquid Chromatography (HPLC) reverse phase. In this research, the analysis was conducted on four brands of carbonated beverages products.
Rahmawati Rahmawati +3 more
openaire +1 more source
Jurnal Sains dan Kesehatan, 2021 Sodium benzoate is an organic preservative chemical compound which use is permitted if the amount is below the maximum threshold. This research aims to validate the UV-Vis Spectrophotometry method which will be used to determine sodium benzoate levels in
S. Rohmah, Afidatul Muadifah, R. Martha
semanticscholar +1 more source
JLI: Jurnal Litbang Industri, 2012 Concentrations of benzoic acid, sodium saccharin and caffeine in soft drink samples were determined by using Reverse Phase High Performance Liquid Chromatography (HPLC).
Arief Yandra Putra +3 more
doaj +1 more source
Ekstrak Daun Cocor Bebek (Bryophyllum Pinnatum) Sebagai Pengawet Alami Pada Sediaan Sirup Herbal Tomat (Solanum Lycopersicum) [PDF]
, 2013 Synthetic preservatives application in foods continuously, such as formalin can cause a variety of diseases. Alternatives of antimicrobials and preservatives which have less negative impact on health becomes necessary.
Dhiani, B. A. (Binar) +2 more
core +2 more sources
KETERTARIKAN LALAT BUAH BACTROCERA PADA EKSTRAK OLAHAN LIMBAH KAKAO BERPENGAWET
Biosaintifika: Journal of Biology & Biology Education, 2012 Lalat buah Bactrocera spp. (Diptera: Tephritidae) merupakan salah satu hama pen ting menyerang tanaman buah-buahan dan sayuran. B. carambolae di laboratorium tertarik pada olahan limbah kakao.
Dyah Rini Indriyanti +2 more
doaj +1 more source
Pengaruh Penambahan Tepung Tempe Terhadap Mutu Kecap Air Kelapa
JLI: Jurnal Litbang Industri, 2011 It had been done the research on effect of tempe flour addition to the quality of coconut water sauce with the aim of reducing dependence on soybean as a raw material of soy sauce and potential use of coconut water waste. The study was conducted with the
Sifia Silfia
doaj +1 more source
Penggunaan Pengawet Dan Pemanis Buatan Pada Pangan Jajanan Anak Sekolah (PJAS) Di Wilayah Kabupaten Kulon Progo-DIY [PDF]
, 2013 School-food (SF) is processed-foods sold by vendor in the elementary school. Recently, many SF has been found to contain excessive food additives and used hazardous substances those are prohibited i.e. formalin, boric acid and rhodamin.
Candra Dewi, Sri Hartati +1 more
core +4 more sources
Jurnal Teknologi Pangan, 2013 This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating.
Endang Nur Hartati +2 more
doaj +1 more source
, 2021 One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes.
Orchidosia Zukhruffin Jannah +2 more
semanticscholar +1 more source
STUDI PENGAWETAN LARUTAN ENZIM BROMELIN KASAR SECARA FILTRASI DAN PENAMBAHAN NATRIUM BENZOAT
Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 2018 (Ananas comosus (L) Merr) is a plant that contains enzyme bromelin in the fruit, leaf and skin but more in the stem. In general, enzymes are produced and marketed in powder form. However, producing enzymes in powder form requires high process technology and very expensive cost. The purpose of this research were to know how to prepare bromelin enzyme in
Try Permata Siade +2 more
openaire +2 more sources