The objective of this research was to asses the optimal chitosan concentration as wet noodle preservative. The study conducted two stage 1) . to know the best concentration and storage duration of wet noodle. The first factor was chitosan concentration (K) K0 (0 ppm), K1 (50 ppm), K2 (100 ppm), K3 (150 ppm), K4 (200 ppm) and the second factor was storage duration H0 (0 hour), H1( 24 hours), H2 (48 houurs) and H3 (72 hours). 2). To know the best chitosan concentration’s compared with using of formalin. The result shows that higher chitosan concentration will give higher quality wet noodle which was showed by parameter microba total account, texture, rancidity, and overall acceptance. Optimal chitosan concentration was 150 ppm with o...
The aim of this work was to obtain the minimal concentration of chitosan which possess antibacterial...
Abstract: Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny subst...
Chitosan is a substance contained in shellfish that is the most biopolymer after cellulose. The stud...
The objective of this research was to asses the optimal chitosan concentration as wet noodle preserv...
Wet noodle is a food product with high water level which can reach 52 %. Eventhough, formaline is a ...
Noodles is a food product with raw wheat flour is very popular among the people of Indonesia. Noodle...
Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has ...
Many advantages of burden wastes which adversely impact to the environment in the form of solid wast...
Many advantages of burden wastes which adversely impact to the environment in the form of solid wast...
Chitosan is the potential to serve as a food preservative, because chitosan has polikation positivel...
Chitosan has been widely used in industrial, food, pharmaceuticals and agriculture. Chitosan is a na...
Chitosan are artless product that constitutes derivat polisakarida chitin one that its existence so ...
Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in c...
Modifications for chitosan production continue to be done so as to produce various forms of chitosan...
Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in c...
The aim of this work was to obtain the minimal concentration of chitosan which possess antibacterial...
Abstract: Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny subst...
Chitosan is a substance contained in shellfish that is the most biopolymer after cellulose. The stud...
The objective of this research was to asses the optimal chitosan concentration as wet noodle preserv...
Wet noodle is a food product with high water level which can reach 52 %. Eventhough, formaline is a ...
Noodles is a food product with raw wheat flour is very popular among the people of Indonesia. Noodle...
Soup noodle is one kind of the noodle that prevered by a lot of Indonesian people. Sunch noodle has ...
Many advantages of burden wastes which adversely impact to the environment in the form of solid wast...
Many advantages of burden wastes which adversely impact to the environment in the form of solid wast...
Chitosan is the potential to serve as a food preservative, because chitosan has polikation positivel...
Chitosan has been widely used in industrial, food, pharmaceuticals and agriculture. Chitosan is a na...
Chitosan are artless product that constitutes derivat polisakarida chitin one that its existence so ...
Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in c...
Modifications for chitosan production continue to be done so as to produce various forms of chitosan...
Abstract: Effectiveness Of Rice Straw Waste As Wet Tiaw Noodle Preservative. One of common food in c...
The aim of this work was to obtain the minimal concentration of chitosan which possess antibacterial...
Abstract: Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny subst...
Chitosan is a substance contained in shellfish that is the most biopolymer after cellulose. The stud...