Vol. 14 No. 1 (2003): Jurnal Teknologi dan Industri Pangan | Jurnal Teknologi dan Industri Pangan

Published: 2010-05-18

Research Paper

Effect of Red Bean Diet on Blood Glucose Concentration of Alloxan-Induced Diabetic Rats

Y Marsono, Zuheid Noor, Fitri Rahmawati

DOI record not available

1

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The Influence of Solvent Variety and Drying Method on Physical, Chemical and Functional Characteristic of Shark Skin Gelatin

Made Astawan, Tita Aviana

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7

Abstract Views : 2864

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Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat

Pudji Hastuti, Tyas Utami

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14

Abstract Views : 919

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Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose

Nur Wulandari, Soewarno T Soekarto

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21

Abstract Views : 1040

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Antioxidative Activity of Andaliman Fruit Extract (Z. acanthopodium DC.) on Several Food System and its Antioxidative Stability on Temperature and pH Influence

Tensiska ., C Hanny Wijaya, Nuri Andarwulan

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29

Abstract Views : 1055

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Jamu Industry Products Development and Their Instutional Structure Analysis

Kusnandar ., Marimin .

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40

Abstract Views : 650

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Growth Kinetics of Lactobacillus plantarum and Lactobacillus sp. in MRS Medium

Yoyok B Pramono, Eni Harmayani, Tyas Utami

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46

Abstract Views : 1474

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Characterization of Maltodextrin DP 3-9 and Assesment of Its Potential Application as Carbohydrate Source in Sport Drink

Beni Hidayat, Adil Basuki Ahza, Sugiyono .

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51

Abstract Views : 937

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PENGARUH EKSTRAK DIKLOROMETAN JAHE (Zinger officinale Roscoe) TERHADAP PENGIKATAN TOKSIN KOLERA B-SUBUNIT CONJUGASI (FITC) PADA RESEPTOR SEL HIBRIDOMA LV DAN CACO-2

Radiati L E, Nabet P Franck, Nabet B, Capiaumont J, Fardiaz D, Zakaria R F, I Sudirman, Hariyadi R D

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59

Abstract Views : 1879

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Synthesis of Xylitol-Polyester from Palm Fatty Acid Distillate(PFAD)

Suhardi ., Tranggono ., Amanda Hardiyani SN

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68

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Short Communication

PEMANFAATAN HASIL PERIKANAN SEBAGAI PRODUK BERNILAI TAMBAH (VALUE-ADDED) DALAM UPAYA PENGANEKARAGAMAN PANGAN [Utilization of Fishery Products with Added Value to Support Food Diversification] Tri Winarni Agustini 1) , dan Fronthea Swastawati 1) 1) Staf Pengajar Program Studi Teknologi Hasil Perikanan Jurusan Perikanan FAPRIKAN, Universitas Diponegoro – Semarang Diterima 12 Agustus 2002 /Disetujui 8 April 2003 ABSTRACT Utilization of fishery products efficiently and cooperatively is important to improve esthetical value of the products. Diversification of fishery products is possible to be implemented, both vertically and horizontally. Understanding of their processing technology is very important for fish processors in order to produce healthy products and highly accepted by consumers. In accordance to the government policy about National Food Safety Programs, one of which is to improve the production of processed food, the diversification of fishery processing should be pointed to very focus condition. The consumption of fish is still low in Indonesia (± 21.69 kg per capita per year), while the fishery resources are abundance. Therefore, efforts in increasing consumption of fish by the consumer to reach the target of the national program i.e. 26.5 kg/capita/year are needed. Production of “Value-added” by diversification method is aimed not only to improve consumption but also to create appetizing products for the consumers. Some examples of “Value Added” product that are becoming popular nowadays include: fish ball, milk fish pressed-cooked, fish nuggets, fish sausage, ekado fish, aji furai, etc. Some products had been sold by home industries but is still possible to produce in industrial scale. The raw material used can be from marine or cultured fish and also frozen surimi, that are potential to be implemented in Indonesia.

Tri Winarni Agustini, Fronthea Swastawati

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74

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