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Proceedings of the Conference on Natural Resources and Life Sciences 2022 (NRLS-BIO 2022)
This is an open access book.Molecular biology has given a great impact in life science investigation. The advances in molecular biology over the last several decades have boosted research and product development in many disciplines of life science, including Biotechnology and Pharmacy. This advances comprise: (1) the progression of more sophisticated techniques in molecular biology with a broad, interdisciplinary applications; (2) the expanding flow of information of technical novelties and scientific discoveries across scientific community; and (3) the development of more sophisticated software and continuously updated databases. This has changed the rationale and approach of experimentatio...
Pengolahan Kakao dan Perdagangannya
n-butiran biji kokoa yang telah dipanggang dan dapat dicampur pada berbagai olahan pangan lainnya), minuman cokelat, dan berbagai agrowaste dari industri kokoa yang dapat diolah sebagai produk pangan seperti nata de cacao, pektin, bahan pewarna, bahan perasa cokelat dan lain-lain. Banyak tantangan yang dihadapi kakao Indonesia di masa depan terutama dalam hal peningkatan produksi secara kuantitas maupun kualitasnya untuk memenuhi standar industri maupun standar internasional dengan harga yang lebih baik. Dengan penulisan buku ini, diharapkan petani kakao Indonesia memiliki apresiasi tinggi atas komoditas yang dibudidayakannya, lebih passionate dalam mendukung keberlanjutan industri pangan sehingga upaya-upaya untuk menghadapi tantangan industri kakao di masa depan dapat dijalani lebih solid dan optimis. Selain memberi wawasan kepada para petani atau pekebun, buku ini juga bermanfaat untuk para peneliti, pengajar maupun pelajar dan mahasiswa supaya perhatian dan riset di bidang kakao dan cokelat semakin berkembang. Harapannya, kakao Indonesia d
Resep Istimewa Kuliner Surabaya Disertai Kandungan Gizi
Buku ini bukan sekadar kumpulan resep masakan khas Surabaya. Ini adalah upaya sungguh-sungguh dari PATPI Cabang Surabaya untuk mengumpulkan data kuliner Surabaya, mengemas dengan tulisan semi ilmiah, dan menyajikan kepada pembaca informasi yang sangat penting mengenai kuliner Surabaya yang menjadi makanan sehari-hari. Setiap resep disertai potensi gizi yang yang diperoleh apabila menikmati hidangan tersebut. Terlebih buku ini diterbitkan untuk berkontribusi terhadap upaya-upaya pelestarian budaya makan dan kuliner khas daerah yang dipercaya akan membawa dampak positif terhadap ketahanan pangan nasional.
Majalah Trubus Edisi Oktober 2022
Deni Tardiana menyulap lahan pekarangan seluas 3.500m2 menjadi kebun cabai keriting pada 2019. Pria asal Kota Cimahi, Jawa Barat, itu menanam cabai keriting dengan jarak tanam 60cm x 60cm. Populasi kebun mencapai sekitar 9.500 tanaman. Pada bulan ke-4 mulai panen perdana. Deni menjual hasil panen kepada pengepul dengan hagra paling murah Rp20,000 perkg. 'Saya juga pernah menjual dengan harga Rp50,000 per kg" kata Deni. 'Pasar Cabai : Menjaga harga, mencegah inflasi' Perkebunan cabai di Sukabumi, Jawa barat, Asep Zunaidi menuturkan, pasokan cabai rawit baru memenuhi 30% dari total permintaan. Asep bahkan harus menolak tawaran kerja sama dari perusahaan makanan besar di tanah air lantaran kekurangan pasokan.
Proceedings of the International Conference on Sports Science and Health (ICSSH 2022)
This is an open access book. The year 2022 is the year when people begin to rise from the impact of the Covid 19 pandemic that occurred for approximately 2 years before this. During the pandemic there was a lot of weakening of activities in various sectors. The weakening led to the community's economy. The sports sector is also feeling the impact. Where all sports activities encounter obstacles such as sports competition activities, sports training, sports education and sports health services to the community. These obstacles have an impact on the economic decline of sports players. However, in 2022, all sporting activities are slowly restarting but still with due observance of health and sa...
Biskuit BIPUS
Biskuit merupakan salah satu jenis makanan yang populer bagi masyarakat Indonesia. Biskuit menjadi salah satu produk yang digemari masyarakat, karena praktis, mudah dibawa, ringan serta harganya terjangkau. Namun bahan baku biskuit yakni tepung terigu masih diimpor. Oleh karena itu, ketergantungan yang sangat tinggi terhadap tepung terigu, membuat pemerintah menggalakkan diversifikasi pangan dengan memanfaatkan pangan lokal, seperti labu kuning dan daun katuk. Upaya ini dilakukan untuk meningkatkan kualitas dari biskuit. Biskuit dengan substitusi labu kuning dan daun katuk, yang diberi nama Biskuit BIPUS diharapkan memiliki kadar zat gizi makro dan mikro dengan antioksidan yang berkualitas. ...
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Interreligious Hermeneutics
Catherine Cornille, Boston CollegeDavid Tracy, University of Chicago Divinity SchoolWerner Jeanrond, University of GlasgowMarianne Moyaert, University of LeuvenJohn Maraldo, University of North FloridaReza Shah-Kazemi, Institute of Ismaili StudiesMalcolm David Eckel, Boston UniversityJoseph S. O'Leary, Sophia UniversityJohn P. Keenan, Middlebury CollegeHendrik Vroom, VU University AmsterdamLaurie Patton, Emory University
Water Activity and Food
Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews the literature and provides numerous examples demonstrating the use of water activity to predict the reactions of microorganisms or the stability of food components. It also highlights cases where water activity is not a reliable predictor of events and considers some interesting interactions with other environmental parameters. Comprised of 11 chapters, this volume begins with an overview of water in foods and solutions, water activity values for foods, and water relations of enzyme activity. It then discusses lipid oxidation, enzyme...
Water Relations of Foods
Water Relations of Foods consists of proceedings of an international symposium on "Water Relations of Foods held in Glasgow, in September 1974. Organized into seven sections, the book presents the various papers delivered in the symposium. It describes the physical chemistry of water in simple systems as well as in the more complex food component systems (carbohydrates, lipids, and proteins), with emphasis on the nature of the intermolecular forces involved. It also reports the various techniques used to measure the state of water in food and in model systems made up of food components. Furthermore, the book discusses water activity and the growth of food spoilage and pathogenic organism; water relations of enzymic and non-enzymic deteriorative reactions in food; effects of freezing and thawing of water in food systems; and the significant aspects of food quality as affected by water in the system. Lastly, the modification of the state of water in foods is addressed. This publication will indeed help advance the understanding on this field of interest.
