Ditapis dengan
Edible Coating Pati Jagung Dengan Penambahan Ekstrak Jahe Merah Untuk Memperp…
ABSTRACT This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, using a completely randomized design (CRD) which consisted of five treatments and three replications, to obtain 15 experimental units. The treatments used include P0 (without addition of red ginger ex…
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- 1706114970
Lama Aktivasi Secara Fisika Terhadap Karakteristik Arang Aktif Tunggul Batang…
This study aims to obtain the best long physical activation for the characteristics of activated charcoal made from coconut stumps. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a long activation 2, 3, 4, 5, 6 hours. Observations were made on the yield, moisture content, ash content, volatile ma…
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- 1706111133
Karakteristik Mutu Nuget Tempe Dengan Fortifikasi Tepung Cangkang Telur Ayam Ras
Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly…
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- 1906113425
Karakteristik Mi Basah Dari Pati Ubi Jalar Putih Dengan Substitusi Tepung Kac…
Sweet potato starch and mung beans have potential to be used for making wet noodles because of the high content of amylose, amylopectin, and protein, so that it can improve the quality characteristics of wet noodles. The purpose of this research was to get the best ratio of wet noodles from sweet potato starch and mung bean. This research was conducted experimentally using a completely randomiz…
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- 1906113071
Penggunaan Tepung Komposit Dari Terigu, Pati Sagu Dan Tepung Jagung Dalam Pem…
The purpose of this study was to obtain best combination composite flour (wheat flour, sago starch, corn flour) on the quality of white bread produced. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications in order obtain twenty experiment units. The treatments in this study were TSJ0 (100% wheat flour), TSJ1 (70% wheat …
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- v, 54 hlm.: ill.; 29 cm
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- 06 03. 116 (0076)
Penambahan Tepung Biji Durian (Durio Zibethinus Murr) Dalam Pembuatan Roti Tawar
The purpose of this study was to obtain the best ratio of durian seed flour and wheat flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design (CRD) with five treatments and four replications in order to obtain twenty experiments unit. Analysis of variance showed that the ratio of the addition of durian seed flour and wheat …
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- x, 47 hlm.: ill.; 29 cm
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- 06 03. 116 (0048)
Karakteristik Mie Basah Dengan Substitusi Tepung Porang Yang Dimodifikasi Den…
Noodles are one of the food products that contain high carbohydrates. The mai ingredient used to make noodles is wheat. One of the efforts to reduce the use of wheat flour by diversify foods by use local ingredients, namely porang flour. Porang flour still has weaknesses that can be overcome by modified heat moisture treatment (HMT) to improve it is properties The purposed of this study was…
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- 1906111478
Karakteristik Mutu Ikan Patin Asap Dengan Aplikasi Edible Coating Berbasis Ki…
Red galangal and red ginger are plants that contain bioactive compounds with antioxidant and antimicrobial properties. This study aims to determine the effect of edible coating with the addition of red galangal and red ginger essential oils on the quality characteristics of smoked catfish packed using vacuum aluminum foil. The treatments in this study were P0 (without chitosan edible coating…
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- 1906113850
Karakteristik Baksa Sayuran Jamur Tiram Putih Dengan Penambahan Bahan Daun Kelor
Meatballs are round-shaped food products obtained from a mixture of beef or chicken and other food additives. The use of vegetable ingredients is expected to improve the quality of the meatballs produced so that in addition to containing protein, there are also fibers and minerals in meatballs. The meatballs in this study were made from white oyster mushrooms and moringa leaf puree. The aim o…
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- 1706111373
Karakteristik Velva Buah Naga Merah Dan Pisang Dengan Konsentrasi Yang Bervar…
Velva is a dessert made from fruits or vegetables, sugar, water and stabilizers that are frozen. Making velva requires a stabilizer with the right concentration in order to produce velva that is soft in texture and has a long melting power. The purpose of this study was to determine the effect of variations in carboxymethyl cellulose (CMC) concentration on the physical properties and sensory …
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- 1906113281
Perbedaan Jumlah Buah Buah Tandan Terhadap Hasil Dan Kualitas Minyak Kelapa S…
Palm oil produces two main products, namely palm oil (CPO) and palm kernel oil (PKO). The level of yield and quality of palm oil produced is determined by the maturity level of the bunches. This research aims to obtain the best level of bunch maturity for the yield and quality of palm oil produced in accordance with the company's quality targets. This research was carried out experimentally usi…
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- 1906113809
Variasi Ukuran Partikel Terhadap Kualitas Arang Aktif Serat Kelapa Dengan Akt…
This study aims to obtain selected characteristics of activated charcoal made from areca palm fiber with the help of natrium carbonate as an activator. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a particles size variation U1 (100 mesh particle size), U2 (110 mesh particle size), U3 (120 mesh p…
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- 1706111377
Ukuran Partikel Terhadap Kualitas Arang Aktif Kulit Kayu Kayu Dengan Aktivasi…
Eucalyptus bark based on its chemical composition within a bio-industrial framework can be used to make value products such as activated charcoal. Activated charcoal is a carbon that has good absorption capacity as an adsorbent. In general, several factors influence the characteristics of activated charcoal, one of which is particle size. The particle size will affect the surface area and abs…
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- 1706111234
Ketahanan Lactobacillus fermentum InaCC B1295 yang Dienkapsulasi dengan Cellu…
Encapsulation aims to protect bacteria from adverse environmental conditions to increase bacterial resistance. This study aims to evaluate the resistance of probiotic bacteria encapsulated with cellulose microfiber (CMF) from empty palm oil patches to bile salts at different temperatures and storage times. This research was carried out experimentally using a factorial, completely randomized des…
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- 1706122852
Karakteristik Es Krim Dengan Tambahan Kentang Ungu Dan Tepung Biji Durian
Durian seed flour is a food that contains glucomannan which can be used as a stabilizer in purple sweet potato ice cream. The purpose of this study was to determine the effect of adding durian seed flour on the physical, chemical and sensory properties of ice cream and to obtain best concentrations. This study was conducted experimentally using a completely randomized design with six treatmen…
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- 1906155230
Pemanfaatan Tampilan Sagu Dan Tepung Kacang Hijau Dalam Produksi Serpihan
Flakes are ordinary flat shaped cereal products used for breakfast made from various cereal flours such as wheat, corn, and rice that are consumed with the addition of milk or without milk. Sago starch and mung bean flour can be used as an alternative to wheat flour. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the physicochemical, o…
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- 1906111445
Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva
Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juic…
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- 1906113609
Pertumbuhan Dan Produksi Jagung Manis (Zea Mays Saccharata Sturt.) Sebagai T…
Land utilization can be done by planting other crops in between oil palm plantations during the TBM 2 period. Intercrops that can be cultivated are sweet corn. Sweet corn production has decreased due to land conversion, so efforts are needed to increase production, both land use and provision of plant nutrients. Another obstacle is that the available land is marginal land such as Dystrudepts. E…
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- 1910247870
Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit …
Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory c…
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- 1906113526
Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu
Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. T…
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- 1806124861
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah