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Denaturasi Protein Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN I NO.4 OKTOBER 1976
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4853

Abstract

Protein denaturation is a decomposition process which is followed by chemical physical and biologgical changes of protein properties. Changes in chemical properties cause decreasing of solubility. while changes in physical and biological properties will cause increasing of concen­tration and increasing of divestibility by proteolitic enzymes, respectively Protein denaturation can occur either through physical or chemical processes.
Pengaruh Suhu Pengukusan Pada Pengepresan Biji Bunga Matahari Terhadap Rendemen Dan Mutu Minyak Yang dihasilkan (Bagian KeDua)) Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.11 & 12 JULI & OKTOBER 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4907

Abstract

The effect of steaming temperatures of husked sunflower seed on the yield and quality of the oil have been studied using a Iocal varaety "Rembang". The oil was extracted by pressing at 18,00 psi for 10 minutes. The results show that higher steaming temperatures increased the peroxide number, saponfication number and free fatty acid, and decreased the moisture content. The steaming temperature of 95° C produced the optimurn yield and quality.
Pengaruh Suhu Pengukusan Pada Pengepresan Biji Bunga Matahari Terhadap Rendemen Dan Mutu Minyak Yang dihasilkan (Bagian Pertama) Anang Lukmana
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.v0i0.4891

Abstract

The effect of steaming temperatures of husked sunflower seed on the yield and quality of the oil have been studied using a Iocal varaety "Rembang". The oil was extracted by pressing at 18,00 psi for 10 minutes. The results show that higher steaming temperatures increased the peroxide number, saponfication number and free fatty acid, and decreased the moisture content. The steaming temperature of 95° C produced the optimurn yield and quality.
Plastik Sebagai Wadah Garam Beiodium Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN IV NO.15 & 16 JULI & OKTOBER 1979
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4924

Abstract

The utilization of plastic as packaging material in the form of bag has indicated that it was the most economic and practical container, and it has widely used for salt packaging in order to avoid the salt being damaged.The hygroscopics characteristic of the iodized salt could be tolerate by polypropylene and polyetylene plastics container
Denaturasi Protein Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN I NO.4 OKTOBER 1976
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3527.112 KB) | DOI: 10.24817/jkk.v0i0.4853

Abstract

Protein denaturation is a decomposition process which is followed by chemical physical and biologgical changes of protein properties. Changes in chemical properties cause decreasing of solubility. while changes in physical and biological properties will cause increasing of concen­tration and increasing of divestibility by proteolitic enzymes, respectively Protein denaturation can occur either through physical or chemical processes.
Pengaruh Suhu Pengukusan Pada Pengepresan Biji Bunga Matahari Terhadap Rendemen Dan Mutu Minyak Yang dihasilkan (Bagian KeDua)) Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.11 & 12 JULI & OKTOBER 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5289.266 KB) | DOI: 10.24817/jkk.v0i0.4907

Abstract

The effect of steaming temperatures of husked sunflower seed on the yield and quality of the oil have been studied using a Iocal varaety "Rembang". The oil was extracted by pressing at 18,00 psi for 10 minutes. The results show that higher steaming temperatures increased the peroxide number, saponfication number and free fatty acid, and decreased the moisture content. The steaming temperature of 95° C produced the optimurn yield and quality.
Pengaruh Suhu Pengukusan Pada Pengepresan Biji Bunga Matahari Terhadap Rendemen Dan Mutu Minyak Yang dihasilkan (Bagian Pertama) Anang Lukmana
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 (7056.678 KB) | DOI: 10.24817/jkk.v0i0.4891

Abstract

The effect of steaming temperatures of husked sunflower seed on the yield and quality of the oil have been studied using a Iocal varaety "Rembang". The oil was extracted by pressing at 18,00 psi for 10 minutes. The results show that higher steaming temperatures increased the peroxide number, saponfication number and free fatty acid, and decreased the moisture content. The steaming temperature of 95° C produced the optimurn yield and quality.
Plastik Sebagai Wadah Garam Beiodium Anang Lukmana
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN IV NO.15 & 16 JULI & OKTOBER 1979
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2606.823 KB) | DOI: 10.24817/jkk.v0i0.4924

Abstract

The utilization of plastic as packaging material in the form of bag has indicated that it was the most economic and practical container, and it has widely used for salt packaging in order to avoid the salt being damaged.The hygroscopics characteristic of the iodized salt could be tolerate by polypropylene and polyetylene plastics container