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Fresh Milk Quality Testing Methods

1) Check the specific gravity using the tool Laktodensimeter ditera at a temperature of 27.5 o C. The principle of this test is that solid object which is inserted into a fluid will get upward pressure weighing the displaced liquid volume. Density measured between 20 ° – 30 ° C adjustable at: 2) The level of fat by Gerber method ...

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Washing Method Materials

Broadly speaking, the method of washing can be divided into two parts, namely the method of soaking and spraying. 1) Immersion Method The material to be washed soaked in water with a certain time to remove impurities attached to the material. To get the maximum laundering, on this treatment can be helped by brushing or rubbing carefully so that the ...

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Stacking Pattern and Strength

Loading products into containers must be such that the products are not in direct contact with the walls and floor of the transport vehicle. This is done to reduce the occurrence of perpidahan heat from the outside environment. The use of cardboard box pallet guard is not in direct contact with the floor, while setting the load by putting them ...

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Composition Testing Water

The degree of acidity (pH), temperature / temperature, dissolved solids and suspended solids, color and Ammonia (NH3) Tool (1) pH meter (2) glass measuring 50 ml (3) Rod stirrer (4) Funnel glass (5) Balance analytical (6) glass measuring 100 mL (7) Penjempit test tube (8) Pipette drops (9) Funnels volume pipette 5 ml (10) Thermometers (11) The gas stove (12) ...

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Ubi Kayu (Manihot Esculenta Crantz)

1). Sifat fisis-morfologis Ubi kayu atau sering dikenal dengan nama popular singkong, merupakan tanaman yang multi guna, dari ubi sampai daunnya dapat dimanfaatkan. Ubinya sebagai sumber utama karbohidrat dan daunnya sebagai sayuran. Secara umum ubi kayu berbentuk seperti silinder yang ujungnya mengecil dengan diameter rata-rata sekitar 2 – 5 cm dan panjang sekitar 20-30 cm. Umbinya mempunyai kulit yang terdiri ...

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Principles and Methods Quality Chip

a) Examination of the situation by way of organoleptic color, smell, taste and texture. b) Determination of water content with the oven method, the principle of weight loss on heating to 105oC regarded as the water content contained in the sample. Distillation method with the principle of separation of water with organic solvents azeotrapik c) Determination of ash content with ...

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