Results 71 to 80 of about 307 (104)
Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants. [PDF]
J Microbiol Biol Educ, 2019 Agustinah W, Warjoto RE, Canti M.
europepmc +1 more source
PENGAWETAN SEBELAS JENIS KAYU DENGAN METODE RENDAMAN PANAS-DINGIN
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2017 A study on the treatability of eleven wood species was carried out using hot and cold soaking treatment methods with Koppers Formula 7 as preservative. Specimens measuring 50 cm x 5 cm x 5 cm were soaked in five and ten percent preservative solution for a duration of one, two, and three hours and then allowed to cool while the timber is still ...
Barly Barly, Pipin Permadi
openaire +1 more source
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN
Jurnal Riset Industri Hasil Hutan, 2014 To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood
openaire +2 more sources
Inovasi Tepat Guna: Teknologi Pengawetan Telur Asin Aromatik Otomatis
Media Kontak Tani TernakKabupaten Lampung Selatan merupakan salah satu wilayah sentra peternakan ayam petelur yang berkontribusi signifikan terhadap produksi telur ayam ras nasional. Peternak di Desa Rejomulyo umumnya masih bergantung pada penjualan telur segar sebagai sumber pendapatan utama, yang sangat dipengaruhi oleh fluktuasi harga pasar.
Mareli Telaumbanua +3 more
openaire +1 more source
E-DimasKetersediaan pakan hijauan berkualitas secara kontinyu merupakan masalah yang dihadapi oleh anggota Kelompok Tani Ternak Bangun Jaya II Desa Binangun, Kecamatan Banyumas, Kabupaten Banyumas.
Triat Adi Yuwono +2 more
doaj +1 more source
PENGAWETAN LIMA JENIS KAYU MENURUT METODE RENDAMAN PANAS-DINGIN
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2017 The degree of protection offerd by a wood preservative depends upon the quality of preservative retained by the timber, the depth penetration, and the permanence of preservative in the wood. On the hot and cold bath process, the timber is immersed in cold preservative and the bath and timber are heated up together to around 70 ...
Barly Barly, Pipin Permadi
openaire +1 more source
RETENSI DALAM PENGAWETAN KAYU KURANG DIKENAL UNTUK BAHAN BAKU KAPAL TRADISIONAL
Jurnal Riset Industri Hasil Hutan, 2014 The wood stock nowdays is limited, so it is needed the effect to develop the making of boat wood using lesser known wood. In addressing the limited number of wood supply include wood from forest plantations as well as the people that potential is quite large for a variety of purposes.
openaire +2 more sources
Jurnal Pangan dan Agroindustri, 2015 Iradiasi merupakan teknologi non termal yang dapat mereduksi bakteri pembusuk dan pathogen pada bahan pangan seperti Eschericia coli, Salmonella, Staphylococcus aureus, Coliform dan Camphylobacter jejuni pada daging ayam. Efektifitas iradiasi gamma dalam
Vindy Irmanita +2 more
doaj
Ulasan Kritis: Kemajuan Nanoformulasi Minyak Atsiri untuk Pengawetan Pangan
Jurnal AgritechnoMinyak atsiri memiliki potensi besar sebagai agen antimikroba dan antioksidan untuk pengawetan pangan, namun efektivitasnya dipengaruhi oleh faktor seperti konsentrasi dan interaksi dengan komponen pangan. Desain nanoformulasi dapat meningkatkan stabilitas dan bioavailabilitas minyak atsiri, mengatasi masalah volatilitas dan degradasi, meskipun ...
openaire +1 more source
PENGARUH SIFAT FISIK DAN MEKANIK BAMBU PETUNG SETELAH PENGAWETAN
Spektrum Sipil, 2021 Aryani Rofaida +4 more
openaire +1 more source