Browsing by Author "Pardede, Erika"

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    • Analisis Tata Cara Higiene Yang Baik Pada Pengolahan dan Penjualan Tipatipa 

      Pardede, Erika; Pardede, Tuty R. (The 2nd International Conference On Life sciences and Biotechnology (ICOLIB), 2017-08-07)
      Tipatipa, adalah pangan olahan berupa keping beras sangrai, yang diolah dari bahan baku padi. Populer sebagai pangan lokal Toba, tipatipa diolah dan dipasarkan di daerah kecamatan Uluan, Silaen dan Porsea, Kabupaten ...

    • Bahan Bakar Nabati vs Ketahanan Pangan 

      Pardede, Erika (Kerja sama Perhimpunan Alumni Jerman (PAJ) Aceh The German Academic Exchange Service (DAAD) 2013, 2013-09-21)
      Populasi dunia diprediksi akan mengalami kenaikan hingga sembilan milyar pada tahun 2050. Hal ini berarti kebutuhan akan pangan semakin meningkat. Saat ini juga dunia sedang dihadapkan dengan masalah yang serius yakni ...

    • BIODIVERSITY LOSS IN LAKE TOBA ECOSYSTEM 

      Pardede, Erika (UPT Penerbitan Universitas Jember, 2017-08-07)
      Lake Toba, like other lakes in the world, provided services to people live in surrounding area. It provided plants from which people utilised food, herbs, wood, as well as types of fish from the lake. In addition to this ...

    • BUAH DAN SAYUR OLAHAN SECARA MINIMALIS 

      Pardede, Erika (Jurnal Visi Universitas HKBP Nommensen, 2009-10-01)
      Minimally processed fruits and vegetables are fresh and ready-to-use products, which have been undergone some preservation and processing methods, include: micro flora removal/desinfectation, removal of water content, ...

    • Control of Browning During the Thawing of Custard Apple Pulp 

      Pardede, Erika; Buckle, K. A; Srzednicki, G (Food Australia Formerly Food Technology in Australia, 1994-05-01)
      Pulp from custard apple (Annona atemoya Hort.) was treated with 0.1% ascorbic acid and stored in plastic nylon/LDPE bags at -16.3oC. After 2 weeks, 1 month and 3 months, colour and total ascorbic acid were assessed during ...

    • Growth and Yield of Potato (Solanum tuberosum L.) cv. Granola as response to calcium supplementation 

      Pardede, Erika; Siahaan, Ferlist Rio (Department Of Agrotechnology Faculty Of Agriculture Universitas Muhammadiyah Yokyakarta, 2017-01-17)
      A number of studies have provided evidence that calcium (Ca) involved in tuberization process of potato (Solanum tuberosum L.). The purpose of the present study was to determine the effect of calcium application on several ...

    • Investigation on Selected Minerals Content of Potato Tubers (Solanum tuberosum L.) during Storage at 7oC as Effected by Application of calcium, Magnesium, Phosphorus Fertilizer 

      Pardede, Erika (2006-09-01)
      Recently, there is a growing interest on calcium application on potato drops especially among researches and the farmers. However, to anticpate the interaction of calcium with other nutrients, which may suppress the effect ...

    • KAJIAN PEMBUATAN MI RASA ANDALIMAN 

      Pardede, Erika; Manik, Johan B (Perhimbunan Ahli Teknologi Pangan Indonesia Cabang Sumatera Utara, 2017)
      Andaliman (Zanthozylum acanthopodium DC.) merupakan komoditi hasil pertanian berupa rempah khas Toba. Digunakan sebagai bumbu untuk makanan, andaliman memberi citarasa pedas-getir ditambah aroma yang khas oleh komponen ...

    • MANGROVE UNTUK MENDUKUNG LINGKUNGAN HIDUP, KEANEKARAGAMAN HAYATI DAN KETAHANAN PANGAN 

      Pardede, Erika (Program Pascasarjana Ilmu Pertanian Fakultas Pertanian USU dengan Serikat Perusahaan Pers Cabang Sumatera Utara, 2013-02-21)
      Many studies have been performed investigating mangrove potential benefits with regard to sustainability of environment and food security. Essensial role of mangroves ecosystem provides ecological benefit and economical ...

    • PELAPIS YANG DAPAT DIMAKAN UNTUK MEMPERPANJANG MASA SIMPAN BUAH DAN SAYUR 

      Pardede, Erika (Kopertis Wilayah I Nanggroe Aceh Darussalam (NAD) - Sumatera Utara, 2009-08-04)
      Pelapis yang dapat dimakan telah mendapat perhatian pada tahun-tahun terakhir. Fungsinya sebagai penghalang yang baik bagi uap air dan gas-gas, fungsi perlindungan terhadap invasi mikroorganisma serta kemampuannya sebagai ...

    • PENANGANAN REAKSI PENCOKLATAN ENZIMATIK PADA BUAH DAN SAYUR SERTA PRODUK OLAHANNYA 

      Pardede, Erika (Jurnal Visi Universitas HKBP Nommensen, 2017-06-01)
      Color plays an important role in appearance and acceptability of fruits and vegetables. Changes in color of fruits and vegetables take place through enzymatic mechanism in which polyphenol oxidases (PPOs) catalyze the ...

    • Tinjauan Komposisi Kimia Buah dan Sayur: Peranan Sebagai Nutrisi dan Kaitannya dengan Teknologi Pengawetan dan Pengolahan 

      Pardede, Erika (Jurnal Visi Universitas HKBP Nommensen, 2013-10-01)
      Tulisan ini mendiskusikan komposisi kimia buah dan sayur sebagai sumber senyawa kimia yang berkontribusi bukan hanya sebagai zat nutrisi bagi manusia tetapi juga memiliki pengaruh positif terhadap kesehatan. Serat pangan, ...