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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG JURNAL KESEHATAN
Nurrahman -
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Agriculture, Biological Sciences & Forestry Education Health Professions

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Journal : JURNAL LITBANG

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PENGARUH PENAMBAHAN TAWAS TERHADAP SIFAT MIKROBIOLOGI, FISIK DAN LAMA SIMPAN MIE Nurrahman -; Joko Teguh Isworo
JURNAL LITBANG Vol 3, No 2 (2007): Penelitian, Pengembangan dan Pengabdian
Publisher : JURNAL LITBANG

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Abstract

Boilling noodle by tawas solution was decrease sum of microbes and increaselong time of storeage. Higher concentration of tawas solution had effect decrease sum of microbes and increase long time of storeage. The research result was be analysis by ANOVA on 0.05 significant thas this was effect boiling by concentration of tawas solution on total of microbes and long time of storeage on noodle. Boilling noodle by tawas solution had trend increase noodle elasticity, although the effect was not significant.Key words : tawas, property of microbiologi, property of fisic and long time ofstoreage
PENGARUH LAMA PENDAMPINGAN TENTANG SANITASI DAN HIGIEN TERHADAP TOTAL BAKTERI PADA AIR PENCUCI WARUNG MAKAN DI SEKITAR UNIMUS Nurrahman . .; Setyaningrum . .
JURNAL LITBANG Vol 2, No 3 (2005): Penelitian, Pengembangan, dan Pengabdian
Publisher : JURNAL LITBANG

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Abstract Water is very important in human live for food processing such as in restaurant, but it has effects by health. Water is carrying some of pathogenic bacteria that effect by health. This experiment was carry out with effect of long time of accompany about sanitation and hygiene on total bacteria in restaurant washing water around of UNIMUS. The Research result was long time of accompanies about sanitation and hygiene had effect on total of bacteria. Increasing of long time of accompany to decrease total of bacteria. Keywords: water long tine of accompany, sanitation and hygiene and restaurant
STUDI TENTANG PERUBAHAN KADAR IODIUM DAN SIFAT ORGANOLEPTIK PADA PROSES PEMBUATAN DAN WAKTU SIMPAN TELUR ASIN Wikanastri H; Nurrahman -
JURNAL LITBANG Vol 4, No 3 (2006): Sain dan Teknologi
Publisher : JURNAL LITBANG

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Making of salt egg by iod propouse for preservation or long of storage and properties of organoleptic egg. So effirt, preventive to ill that malnutrition of iod (GAKI) The research propouse to lvtow effectfrom addition of iod in salt on KIO3 concentration and properties of organoleptic on salt egg. The research was done in two leve, the /irst level was making of salt egg by addition KIO3 5.000, 10.000, 15.000 and 20.000 ppm. The tvvice level, the salt eggs was done storage a long of 5, 10, l5 and 20 days.The result of research could to lvtow that effect of interaction between KIO3 concentration and long of storage had been KIO3 concentration in salt egg. Dffirence of KIO3 concentration did not be elfect of organoleptic properties. Long of storage did be effect of organoleptic properties.Keywords: iod, storage and egg
Co-Authors Arsyi Wintaha Umri Ayu Fitria Helmiyati Dewi Purnamasari Joko Teguh Isworo Mifbakhuddin - Ngatemin - Nur Yazid Nurhidajah - Nurhidayah - Nurul Fahmi Retno Murwani Setyaningrum . . Wikanastri H