Ilmu Dan Teknologi Pengolahan Madu Bubuk
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Ilmu Dan Teknologi Pengolahan Madu Bubuk
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Author : Firman Jaya
language : id
Publisher: Universitas Brawijaya Press
Release Date : 2023-09-30
Ilmu Dan Teknologi Pengolahan Madu Bubuk written by Firman Jaya and has been published by Universitas Brawijaya Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-30 with Technology & Engineering categories.
Buku ini membahas mengenai ilmu dan teknologi pembuatan madu bubuk dimulai dengan menjelaskan mengenai karakteristik madu dan teknologi pascapanen madu sebagai persiapan bahan baku. Pembahasan mengenai madu bubuk dimulai dengan pemaparan dan permasalahan yang dihadapi dalam industri madu bubuk, teknologi pengolahan madu bubuk, transisi gelas pada madu bubuk, serta aplikasi madu bubuk dalam industri pangan. Selama ini beberapa buku yang terbit hanya membahas mengenai lebah dan produk madu saja, sedangkan olahan madu yang dibahas masih sebatas diversifikasi produk yang belum menyentuh teknologi yang secara detil menjelaskan seperti pada pembuatan madu bubuk ini. Hal inilah yang akan menjadi keistimewaan buku referensi berjudul “Ilmu dan Teknologi Pengolahan Madu Bubuk” karena memberikan informasi yang mendalam berdasarkan hasil-hasil penelitian dan jurnal nasional maupun internasional kepada para pembaca khususnya bagi mahasiswa, peneliti para peternak lebah madu di Indonesia, serta industri madu skala kecil atau besar.
Hydrocolloids In Food Processing
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Author : Thomas R. Laaman
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-09
Hydrocolloids In Food Processing written by Thomas R. Laaman and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-09 with Technology & Engineering categories.
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Pemingsanan Pada Penyembelihan Hewan Halal
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Author : Djalal Rosyidi
language : id
Publisher: Universitas Brawijaya Press
Release Date : 2022-08-31
Pemingsanan Pada Penyembelihan Hewan Halal written by Djalal Rosyidi and has been published by Universitas Brawijaya Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-31 with Technology & Engineering categories.
Populasi Muslim dunia telah melebihi dua miliar jiwa, persyaratan dan ketentuan daging halal bagi komunitas Muslim adalah sangat penting baik secara etika maupun ekonomi. Proses penyembelihan halal berlangsung dalam tempo sangat singkat tetapi sangat kritis dan sangat krusial untuk menyatakan status kehalalan daging, oval (jeroan), tulang (bahan kaldu) dan produk olahannya (bakso, sosis, patties burger, abon, dendeng, soto, rawon, kaldu, selongsong sosis, kapsul farmasi, dsb.). Proses penyembelihan halal di rumah potong hewan (RPH) ruminansia atau unggas (RPH-RN) modem telah dilengkapi seperangkat peralatan pemingsanan prapenyembelihan halal. Sejak tahun 1976, Majelis Ulama Indonesia (MUI) telah menghalalkan metode pemingsanan prapenyembelihan hewan halal melalui sebuah Fatwa MUI tanggal 18 Oktober 1976. Fatwa tersebut menegaskan bahwa pemingsanan (stunning) adalah berbuat ihsan kepada hewan yang akan disembelih sesuai dengan ajaran Rasulullah saw. yang dimodernisasi dan memenuhi persyaratan ketentuan syariat dan hukumnya halal dan sah. Diharapkan kaum Muslimin tidak meragukan kehalalannya. Buku ini telah melengkapi Fatwa MUI tersebut, yakni membahas berbagai persyaratan, metode dan alas pemingsanan prapenyembelihan halal yang telah diizinkan oleh otoritas Islam untuk berbagai hewan halal, seperti kambing/domba, sapi/kerbau, unggas/ayam dan kalkun/burung unta. Buku ini disusun berdasarkan tinjauan literatur yang mendalam, penulis melakukan analisis konten pada 58 artikel jurnal peer-review berbahasa Inggris yang memiliki impact factor. Buku ini sangat direkomendasikan dibaca oleh para pihak yang terlibat dalam tata kelola RPH-R/U. Pimpinan, petugas stunning, juru sembelih halal, penyelia halal, asesor/auditor halal, asesor kompetensi profesi dan masyarakat pemerhati halal sangat direkomendasikan untuk memiliki dan memahami isi buku ini. “Sesungguhnya Allah mewajibkan berbuat ihsan (baik) dalam segala hal. Jika kalian membunuh, maka bunuhlah dengan cara ihsan, jika kalian menyembelih (hewan), lakukan dengan ihsan. Hendaknya kalian mempertajam pisaunya dan menyenangkan sembelihannya.” (HR. Muslim).
Improving The Safety And Quality Of Eggs And Egg Products
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Author : F Van Immerseel
language : en
Publisher: Elsevier
Release Date : 2011-08-19
Improving The Safety And Quality Of Eggs And Egg Products written by F Van Immerseel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-19 with Technology & Engineering categories.
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
Handbook Of Probiotics And Prebiotics
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Author : Yuan Kun Lee
language : en
Publisher: John Wiley & Sons
Release Date : 2009-02-17
Handbook Of Probiotics And Prebiotics written by Yuan Kun Lee and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-17 with Technology & Engineering categories.
Since the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and it also includes material topics not previously discussed in the first edition, including methods protocols, cell line and animal models, and coverage of prebiotics. The editors supplement their expertise by bringing in international experts to contribute chapters. This second edition brings together the information needed for the successful development of a pro- or prebiotic product from laboratory to market.
De Re Coquinaria
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Author : Apicius
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-04-30
De Re Coquinaria written by Apicius and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-30 with categories.
Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to [email protected] This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via [email protected]
Milk And Dairy Products As Functional Foods
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Author : Ara Kanekanian
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-09
Milk And Dairy Products As Functional Foods written by Ara Kanekanian and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-09 with Technology & Engineering categories.
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
The Control Of Quality In Manufacturing
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Author : George Stanley Radford
language : en
Publisher: Sagwan Press
Release Date : 2018-02-05
The Control Of Quality In Manufacturing written by George Stanley Radford and has been published by Sagwan Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-05 with History categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food Packaging And Shelf Life
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Author : Gordon L. Robertson
language : en
Publisher: CRC Press
Release Date : 2009-12-21
Food Packaging And Shelf Life written by Gordon L. Robertson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-21 with Technology & Engineering categories.
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Food Texture Measurement And Perception
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Author : Andrew J. Rosenthal
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1999-02-28
Food Texture Measurement And Perception written by Andrew J. Rosenthal and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-02-28 with Technology & Engineering categories.
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.