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Vol 4, No 1 (1999): Buletin Penelitian Ilmu Teknologi Pangan

Processing and maintenance of culture of Lactobacillus brevis and Lactobacillus plantarum were studied in this study. The initial study indicated that after incubation for 8 hour at 37°C both L. brevis and L. plantarurn were in the end of log phase. The optimum pH for L. brevis fluctuated between 6.5- 7.5 and for L. plantarum fluctuated betweert 5.0 - 6.0. From the first stage in the main study it was showed that the best medium for L. brevis and L. plantarum growth was Tomato Juice Yeast Extract Milk Irt the second stage it was shown that the specific growth rate of L. brevis and L. plantarum were decreased during storage. The difference of storage temperature was not determined for L. brevis growth but for L. plantarum was better stored in 10°C. The longer starter culture was stored, the higher the pH (its lactic acid become lower). Moreover, the soluble solid becante lower artd the pickle becante harder. It was obtained that by using starter culture in girtger pickle process, the pH of brine became lower artd the lactic acid contained in ginger pickle becarrte higher than tftose parameters irt ginger pickle which was made spontarteously. By using dry culture starter, the lactid acid was lower than it was in ginger pickle which made by using liquid culture starter.

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Winiati P Rahayu, Suliantari ., Tjatur B Lestijaman
 
Vol 4, No 1 (1999): Buletin Penelitian Ilmu Teknologi Pangan

The aim of this research was to study detail usages of palm sugars in industry and food processing. Three types of the user were identified i.e. houssehold, street food and food industry.

Quantitative data were obtained from observation, interviews and literature studies.

The percentage of palm sugars used in many different foods were as follows: in soup (1 -1 0%), sate/lauk pauk (1 -5%), urapan/ oseng-oseng and semldry vegetables (1 -1 0%), porridge (5-40%) and sum bal (1 - 15%), dry moist cake (20-40%), moist cake (3-30%), intermediate moist cake (8-20%), softdrink (1 0-30%) and rujak (10-90). For the food products in food industry, the percentage were soysauce (30-60%), tauco (1 0- 15%) and dodo1 (27%).

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Soewarno T Soekarto, C Hanny Wijaya, Agus Sulaeman, Soesarsono Wijandi
 
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