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Foodchem Studio | foodchem-studio.com Reviews

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Foodchem Studio, kumpulan artikel dan jurnal seputar kimia pangan dan reaksinya.

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Foodchem Studio, kumpulan artikel dan jurnal seputar kimia pangan dan reaksinya.

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1

Asam Benzoat - Foodchem Studio

http://www.foodchem-studio.com/2014/06/asam-benzoat.html

Kumpulan artikel dan jurnal ilmiah kimia pangan. Tuesday, 24 June 2014. Asam benzoat/ asam benzene karboksilat/ asam phenil karboksilat. COOH) merupakan suatu senyawa kimia yang umum digunakan sebagai bahan pengawet yang dianggap GRAS oleh FDA, dan secara kimia dapat dihasilkan melalui oksidasi fase cair dari toluena (Srour, 1989; WHO, 2000). Asam benzoat. Dan bilberry (V. macrocarpon. Natrium Benzoat (kiri) dan Asam Benzoat (kanan). MgBr HCl → C. Benzoat Sebagai Bahan Pengawet. T akan efektif apabila di...

2

Fat Replacer - Olestra - Foodchem Studio

http://www.foodchem-studio.com/2014/06/fat-replacer-olestra.html

Kumpulan artikel dan jurnal ilmiah kimia pangan. Fat Replacer - Olestra. Tuesday, 24 June 2014. Merupakan salah satu kelompok yang termasuk pada golongan lipid, yaitu senyawa organik yang terdapat di alam serta tidak larut dalam air, tetapi dapat larut dalam pelarut organic non-polar, misalnya dietil eter (C. Cl), benzene dan hidrokarbon lainnya. Minyak dapat larut dalam pelarut yang telah disebutkan karena lemak dan minyak memiliki polaritas yang sama dengan pelarut tersebut. Yang dapat digunakan sebaga...

3

Pencoklatan Pada Buah Apel - Foodchem Studio

http://www.foodchem-studio.com/2014/05/pencoklatan-pada-buah-apel.html

Kumpulan artikel dan jurnal ilmiah kimia pangan. Pencoklatan Pada Buah Apel. Monday, 12 May 2014. Mengapa Apel Berwarna Coklat Setelah dikupas? Dalam kehidupan sehari-hari seringkali kita melihat bahwa buah apel yang baru saja di kupas atau dipotong lama kelamaan daging buah akan berubah menjadi coklat. Apa yang sebenarnya terjadi di balik peristiwa tersebut? Apakah gejala tersebut menguntungkan atau sebaliknya, justru merugikan? Peristiwa apakah yang sebenarnya terjadi? Ketika buah apel dikupas atau dip...

4

Daftar Isi - Foodchem Studio

http://www.foodchem-studio.com/2014/03/daftar-isi-foodchem-studio.html

Kumpulan artikel dan jurnal ilmiah kimia pangan. Sunday, 23 March 2014. Latar Belakang Foodchem Studio. Proses Gelatinasi Dari Tepung Pati. Reaksi Maillard Pada Susu. Lemak Tidak Jenuh Pada Seafood (Ikan). Kristalisasi Lemak Pada Coklat Batang. Hidrogenasi Pada Pembuatan Margarin. Ketengikan Minyak Kedelai Oleh Aldehid. Denaturasi Protein Pada Daging. Protein Sebagai Emulsifier - Betalaktoglobulin. Gluten Dan Peranannya Dalam Produk Bakery. Kasein Sebagai Emulsifier Dalam Pembuatan Keju.

5

Pektin - Foodchem Studio

http://www.foodchem-studio.com/2014/06/pektin.html

Kumpulan artikel dan jurnal ilmiah kimia pangan. Monday, 23 June 2014. Secara umum, yang disebut sebagai pektin adalah substansi pektat yang terdiri atas 3 unsur, yaitu protopektin, asam pektinat dan asam pektat. Protopektin. Adalah induk dari zat pektat yang tidak larut dalam air dan jika dihidrolisis menghasilkan asam pektinat. Asam pektinat. Adalah istilah yang digunakan bagi asam poligalakturonat yang mengandung gugus metil ester dalam jumlah yang cukup banyak. Asam pektat. Dalam jumlah yang beragam ...

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Kumpulan artikel dan jurnal ilmiah kimia pangan. Tuesday, 24 June 2014. Asam benzoat/ asam benzene karboksilat/ asam phenil karboksilat. COOH) merupakan suatu senyawa kimia yang umum digunakan sebagai bahan pengawet yang dianggap GRAS oleh FDA, dan secara kimia dapat dihasilkan melalui oksidasi fase cair dari toluena (Srour, 1989; WHO, 2000). Asam benzoat. Dan bilberry (V. macrocarpon. Natrium Benzoat (kiri) dan Asam Benzoat (kanan). MgBr HCl → C. Benzoat Sebagai Bahan Pengawet. T akan efektif apabila di...

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