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Grecia Maharani
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Hasil Analisa Beberapa Unsur Kimia Dalam Makanan Indonesia (Lanjutan) Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.10 APRIL 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4889

Abstract

In addition of the study "Trace element in Indonesia foodstuff", chlorinated hydrocarbon pestisides and poly chlorinated biphenyls (PCB) were determined . All productra were low in total D.D.T., lindane, and PCB.
Hasil Analisa Beberapa Unsur Kimia Dalam Makanan Indonesia Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.8 OKTOBER 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4871

Abstract

A screening study was conducted on the contents of the major elements, calcium, mgnesium, potassium and sodium, and the trace elements, arsenic, cadmi­um, cobalt, copper, iron, lead, manganese, selenium and zinc in eleven commonly consumed dried or canned seafoods and two terrestrial products available on the market in Jakarta.
Pengaruh Fermentasi Dan Kondisi Penggarangan Terhadap Rendemen Lemak Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XIX NO. 2 AGUSTUS 1997
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2512.108 KB) | DOI: 10.24817/jkk.v0i0.5107

Abstract

Cocoa butter is a vegetable fat obtained from cocoa beans, by hydraulic or expeller pressing, and by solvent extraction. This research studies the influence of the fermented and unfermented cocoa beans, and the effect of the fermented and the contents of fat. The conclussion of this research has shown that the fermentation process of cocoa beans doesn't influence fat content, and tempering at 7 5 °C withinn 24 hours shows a good result. Stan.dar Nasional Indonesia (SN!) N0.01-3748-1995 was used as a guideline to test quality of the fat.
Hasil Analisa Beberapa Unsur Kimia Dalam Makanan Indonesia (Lanjutan) Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.10 APRIL 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (923.697 KB) | DOI: 10.24817/jkk.v0i0.4889

Abstract

In addition of the study "Trace element in Indonesia foodstuff", chlorinated hydrocarbon pestisides and poly chlorinated biphenyls (PCB) were determined . All productra were low in total D.D.T., lindane, and PCB.
Hasil Analisa Beberapa Unsur Kimia Dalam Makanan Indonesia Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.8 OKTOBER 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3512.132 KB) | DOI: 10.24817/jkk.v0i0.4871

Abstract

A screening study was conducted on the contents of the major elements, calcium, mgnesium, potassium and sodium, and the trace elements, arsenic, cadmi­um, cobalt, copper, iron, lead, manganese, selenium and zinc in eleven commonly consumed dried or canned seafoods and two terrestrial products available on the market in Jakarta.
Pengaruh Fermentasi Dan Kondisi Penggarangan Terhadap Rendemen Lemak Grecia Maharani
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XIX NO. 2 AGUSTUS 1997
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.5107

Abstract

Cocoa butter is a vegetable fat obtained from cocoa beans, by hydraulic or expeller pressing, and by solvent extraction. This research studies the influence of the fermented and unfermented cocoa beans, and the effect of the fermented and the contents of fat. The conclussion of this research has shown that the fermentation process of cocoa beans doesn't influence fat content, and tempering at 7 5 °C withinn 24 hours shows a good result. Stan.dar Nasional Indonesia (SN!) N0.01-3748-1995 was used as a guideline to test quality of the fat.
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