Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung

Wahyuningsih Wahyuningsih; Pudjihastuti Isti; Arifan Fahmi; Amalia Rizka; Rama Devara Hafiz

doi:10.1051/e3sconf/20187306011

All issues

Volume 73 (2018)

E3S Web Conf., 73 (2018) 06011

References

Open Access

Issue		E3S Web Conf. Volume 73, 2018 The 3^rd International Conference on Energy, Environmental and Information System (ICENIS 2018)


Article Number		06011
Number of page(s)		4
Section		Environmental Health, Toxicology and Epidemiology
DOI		https://doi.org/10.1051/e3sconf/20187306011
Published online		21 December 2018

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[1] Ibrahim, H, Awang .k, Ali NAM., Malek, SNA.,Jantan, Syamsir DR., 2008, Selected Malaysian aromatic plant and their essential oil Components, Malaysia (MY): University of Malaya [Google Scholar]

[2] Meilgaard M., Civille GV.,and Carr BT., 2007, Sensory Evaluation Techniques 3rd Edition, Boca Raton (US), CRC,Press [Google Scholar]

[3] Koswara, 2012, Jahe dan olahannya, Jakarta (ID); Pustaka Sinar Harapan [Google Scholar]

[4] Larsen, K, Ibrahim H, Khaw SH., Saw LG., 2009, Ginger Of Peninsular Malaysia and Singapore, kota Kinibalu, Natural History Publications (Borneo);135 pp [Google Scholar]

[5] Sabulai B.John aJ.,R Kurup,Pradeep NS.,Valsamma ,K.,2006, Caryophylenne-rich rhizome of zingiber nimmoni from South India;Chemical Characterization and antimicrobial activity, Phytochemistry :67(22) 2469–2473 [CrossRef] [PubMed] [Google Scholar]

[6] Nielsen, SS.,2013 Food Analysis, New York (US) [Google Scholar]

[7] Bennion M, Scheule B, 2011, Introductory Foods Mishawaka (US), Prentice Hall [Google Scholar]

[8] Antara, NT, 2007, Aplikasi teknik kokristalisasi dalam pengembangan produk minuman sehat, Prosiding seminar Teknologi Pangan, 323–333 [Google Scholar]

[9] BPOM (Badan Pengawas Obat dan Makanan), 2003 Pedoman Sertifikasi Produk Pangan Industri Rumah Tangga, Jakarta (ID) BPOM RI [Google Scholar]