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Showing posts with label Analisis Pangan. Show all posts
Showing posts with label Analisis Pangan. Show all posts
Tuesday, May 1, 2012

Pendugaan Umur Simpan Produk Pangan dengan Metode Accelerated Shelf-life Testing (ASLT)

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Oleh Feri Kusnandar (artikel asli dalam Food Review Indonesia) Keterangan umur simpan (masa kadaluarsa) produk pangan merupakan salah ...
Friday, July 25, 2008

Finger Test for Doneness

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With a little practice you can tell when your meat is done with the to...
Sunday, May 4, 2008

Perspectives of Starch Functionality and Methods of Analysis in Food Systems

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Dr. Ralph D. Waniska, Professor Cereal Quality Laboratory Department of Soil & Crop Sciences Texas A&M University Introduction ...

Warner-Bratzler Shear Force Measurement

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Dave McKenna The tenderness of meat is one of the most important factors influencing palatability. Considerable research over the past cent...
Saturday, May 3, 2008

Scanning Electron Microscope (SEM)

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What is a SEM? SEM stands for scanning electron microscope. The SEM is a microscope that uses electrons instead of light to form an image. ...
Thursday, May 1, 2008

Limiting Growth: Microbial Shelf-Life Testing

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By: Michael S. Curiale, Ph.D., 1988 Just about every consumer has encountered spoiled food, whether it was moldy bread, soured milk, bad f...

Sensory Analysis and Shelf-Life Testing

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Lynn A. Kuntz, 1993 If there is one thing everyone agrees on regarding the use of sensory analysis in shelf life testing, it's that sen...