Pemanfaatan daun jati (tectona grandis l. f.) dan daun jambu biji (psidium guajava l.) dalam pembuatan telur pindang
| ctrlnum |
1397 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.uph.edu/1397/</relation><title>Pemanfaatan daun jati (tectona grandis l. f.) dan daun jambu biji (psidium guajava l.) dalam pembuatan telur pindang</title><creator>Nathan, Marsal</creator><subject>TP368-456 Food processing and manufacture</subject><description>The increase of egg production from 2009 to 2012 indicates the increase of egg
consumption in Indonesia. Pemindangan of egg can be an attempt to increase the
shelf life of boiled egg and diversity of food in Indonesia. Telur pindang was made
with five levels of teak leaves and guava leaves (100:0, 75:25, 50:50, 25:75, and
0:100). Samples are then analyzed for its physicochemical (tannin content, color,
protein content, and fat content), total plate count during storage, and sensory
analyses (color, aroma, taste, and overall acceptance). The results show that the
different of teak leaves and guava leaves ratio affected total microorganism in
egg during 24 hours storage, and oHue of telur pindang. The best formula based
on total plate count and sensory analysis was telur pindang that had been boiled
with 2% leaves which consisted of 50 : 50 teak leaves : guava leaves ratio and
soaked for 12 hours.</description><date>2017-01</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/1/Title.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/2/Abstract.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/3/ToC.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/4/Chapter%201.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/5/Chapter%202.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/6/Chapter%203.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/7/Chapter%204.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/8/Chapter%205.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/9/Bibliography.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/10/Appendices.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.uph.edu/1397/11/Publication%20Agreement.pdf</identifier><identifier> Nathan, Marsal (2017) Pemanfaatan daun jati (tectona grandis l. f.) dan daun jambu biji (psidium guajava l.) dalam pembuatan telur pindang. Bachelor thesis, Universitas Pelita Harapan. </identifier><relation>00000000428</relation><recordID>1397</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
Nathan, Marsal |
| title |
Pemanfaatan daun jati (tectona grandis l. f.) dan daun jambu biji (psidium guajava l.) dalam pembuatan telur pindang |
| publishDate |
2017 |
| topic |
TP368-456 Food processing and manufacture |
| url |
http://repository.uph.edu/1397/1/Title.pdf http://repository.uph.edu/1397/2/Abstract.pdf http://repository.uph.edu/1397/3/ToC.pdf http://repository.uph.edu/1397/4/Chapter%201.pdf http://repository.uph.edu/1397/5/Chapter%202.pdf http://repository.uph.edu/1397/6/Chapter%203.pdf http://repository.uph.edu/1397/7/Chapter%204.pdf http://repository.uph.edu/1397/8/Chapter%205.pdf http://repository.uph.edu/1397/9/Bibliography.pdf http://repository.uph.edu/1397/10/Appendices.pdf http://repository.uph.edu/1397/11/Publication%20Agreement.pdf http://repository.uph.edu/1397/ |
| contents |
The increase of egg production from 2009 to 2012 indicates the increase of egg
consumption in Indonesia. Pemindangan of egg can be an attempt to increase the
shelf life of boiled egg and diversity of food in Indonesia. Telur pindang was made
with five levels of teak leaves and guava leaves (100:0, 75:25, 50:50, 25:75, and
0:100). Samples are then analyzed for its physicochemical (tannin content, color,
protein content, and fat content), total plate count during storage, and sensory
analyses (color, aroma, taste, and overall acceptance). The results show that the
different of teak leaves and guava leaves ratio affected total microorganism in
egg during 24 hours storage, and oHue of telur pindang. The best formula based
on total plate count and sensory analysis was telur pindang that had been boiled
with 2% leaves which consisted of 50 : 50 teak leaves : guava leaves ratio and
soaked for 12 hours. |
| id |
IOS6381.1397 |
| institution |
Universitas Pelita Harapan |
| institution_id |
405 |
| institution_type |
library:university library |
| library |
The Johannes Oentoro Library |
| library_id |
1054 |
| collection |
Repository UPH |
| repository_id |
6381 |
| subject_area |
Generalities(Karya Umum) |
| city |
KOTA TANGERANG |
| province |
BANTEN |
| repoId |
IOS6381 |
| first_indexed |
2018-11-08T09:34:59Z |
| last_indexed |
2018-11-08T09:34:59Z |
| recordtype |
dc |
| _version_ |
1686420978883624960 |
| score |
17.538404 |