Ditapis dengan
Pembuatan Minuman Probiotik Halal Menggunakan Lactobacillus Plantarum Tmw 1.1…
ABSTRACT This study aims to get the best concentration of halal yogurt starter using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus grown using a halal starter. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications.. The treatments in this study produced fermented milk using in oculum concentrations o…
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- Judul Seri
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- 1606115898
Karakteristik Briket Arang Batang Kelapa Sawit Dengan Penambahan Arang Tempu…
ABSTRACT Oil palm trunks and coconut shells are biomass waste that can be utilized in as form of charcoal briquettes as an alternative energy source because they contain lignin and cellulose. The purpose of this study was to obtain the best briquette character from the combination of oil palm trunk charcoal and coconut shell charcoal. This study used a completely randomized design (CRD) consis…
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- 1606137081
Lama Fermentasi Terhadap Kualitas Bioetanol Berbahan Baku Buah Mangrove Api-Api
ABSTRACT This research aimed to get the best fermentation time for the quality of bioethanol produced from the api-api mangrove. This research was conducted by using experiment of completely randomized design (CRD) and consisting of five treatments with variations in the length of fermentation (4, 5, 6, 7, and 8 days) and three replications to obtain 15 units of the research experiment. The pa…
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- 1706110926
Penambahan Ekstrak Temu Putih Dalam Pembuatan Edible Film Pati Sagu Sebagai K…
ABSTRACT This study aim was to get the best concentration of white turmeric extract in making edible film of sago starch as lempok durian packaging. This research method used an experimental method, using a completely randomized design (CRD) which consisted of four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 = without the addition …
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- 1706114282
Peningkatan Produktivitas Kedelai (Glycine Max (L.) Merrill) Pada Tanah Podso…
Soybean is one of the most popular agricultural commodities in Indonesia, but soybean production in Riau is still low, therefore it is necessary to make efforts to extend agriculture in the form of developing marginal land. This study aims to study and determine the interaction of Arbuscular Mycorrhizal Fungi (AMF) and coal fly ash (FA) zeolite and the main effect of each of these treatment…
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- 2010241853
Analisis Rantai Pasok Kopra Di Kecamatan Kempas Kabupaten Indragiri Hilir
ABSTRACT This research aims to analyze supply chain flows, marketing channels, marketing margins, marketing share, marketing efficiency and find out the most efficient marketing network for copra commodities in Kempas District, Indragiri Hilir Regency. The research method used is descriptive qualitative including supply chain flow analysis and quantitative descriptive by calculating marketing …
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- xiv, 74 hlm.: ill.: 29 cm
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- 06 03. 121 (0055)
Analisis Rantai Pasok Dan Nilai Tambah Agroindustri Gula Merah Aren Di Desa R…
ABSTRACT Palm plants grow evenly in Indonesia, one of which is in Rokan Hulu Regency, Riau. Especially in Rambah District which has the largest area and the highest palm production. Palm sap is widely used for palm sugar processing, but the agro-industry is experiencing difficulties in information and technology so that it does not run effectively and efficiently which results in a lack of…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0058)
Penambahan Ekstrak Kayu Manis Dalam Pembuatan Edible Film Pati Sagu Sebagai K…
ABSTRACT The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without c…
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- 1706114319
Penambahan Ekstrak Jahe Merah Dalam Pembuatan Edible Film Pati Sagu Sebagai K…
ABSTRACT The purpose of this study is to get the best treatment for the addition of red ginger extract in making edible packaging of sago starch film as a packaging material for bolu kemojo. This study was conducted experimentally using a complete random design (CRD) consisting of five treatments and three replications. The treatments in this study were J0 = without the addition of red ginger …
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- 1706114307
Variasi Konsentrasi Bakteriosin Dari Pediococcus Pentosaceus Strain 2397 Terh…
ABSTRACT Fish meatball is perishable food because of their complete nutrient and suitable place for microbial growth. Bacteriocin can be added as a natural preservative for catfish meatball. The study aimed to obtain the proper concentration of bacteriocin to maintain quality and extend the self life of fish meatball. The research was conducted experimentally using a completely randomized desi…
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- 1806124916
Inovasi Pembuatan Kerupuk Bawang Dari Tepung Ampas Kacang Kedelai Dan Tepung …
ABSTRACT Onion crackers is an crackers made from tapioca and garlic with the addition of wheat flour. Onion crackers have low nutritional content, so it’s necessary to substitution other ingredients to improve the chemical and physical quality of crackers. This study aims to obtain the best ratio between soybean dregs flour and mung bean flour accordance with physical, chemical and sensory p…
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- 1706111197
Pengaruh Kondisi Penyimpanan Terhadap Mutu Mayones Minyak Sawit Yang Ditambah…
ABSTRACT The purpose of this study was to obtain proper storage conditions for palm oil mayonnaise added with beetroot powder for 14 days of storage. This research was carried out experimentally using a factorial completely randomized design consisting of two factors with each treatment having three replications. The first factor was the condition of the bottle, namely the bottle without coate…
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- 1606112307
Edible Coating Pati Sagu Dengan Penambahan Minyak Atsiri Jahe Merah Terhadap …
ABSTRACT The purpose of this research was to get the optimal concentration of red ginger essential oil in edible coating of sago starch on the physico-chemical and sensory of fresh-cut crystal guava during storage. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P0 (0% red ginge…
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- 1706122553
Pemanfaatan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuata…
ABSTRACT Mayonnaise is a processed food product consisting of 60–80% vegetable oil. This study aims to determine the effect of adding red dragon fruit peel extract and sensory characteristics of virgin coconut oil (VCO) mayonnaise. Treatment in this research was the addition of red dragon fruit peel extract, namely SK1 (0%), SK2 (5%), SK3 (10%), and SK4 (15%). Data obtained were statisticall…
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- 1606123368
Pengaruh Lama Penyulingan Terhadap Rendemen Dan Mutu Minyak Nilam Menggunakan…
ABSTRACT Patchouli oil can be obtained by distillation. The purpose of this study was to determine the effect of distillation time on the yield and quality of patchouli oil using steam and water methods. This research is experimental using steam and water distillation methods. The treatments in this study were W1 (distillation time 4 hours), W2 (distillation time 6 hours), W3 (distillation tim…
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- 1606136951
Karakteristik Teh Herbal Kombinasi Daun Kelor Dan Daun Jahe Merah
ABSTRACT This study aim was to get the best ratio for moringa leaves and red ginger leaves in making herbal tea. This research method used an experimental method, using completely randomized design (CRD) which consist of six treatments and three replications to obtain 18 experimental units. The treatments in this study were ratio of moringa and red ginger leaves, K1 (100:0), K2 (90:10), K3 (80…
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- 1706114772
Karakteristik Briket Arang Berbahan Baku Ampas Tebu Dan Kulit Batang Sagu Den…
ABSTRACT Bagasse and sago bark are biomass waste that can be used as an alternative energy source in the form of charcoal briquettes. The purpose of this study was to obtain the best ratio bagasse and sago bark to produce quality charcoal briquettes made from bagasse and sago bark based on SNI No. 01-6235-2000. The study was conducted experimentally using a Completely Randomized Design (CRD) c…
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- 1706111472
Lama Waktu Fermentasi Terhadap Sifat Fisiko˗kimia Teh Kombucha Dari Daun Kelor
ABSTRACT Moringa leaves contain phytochemicals such as flavonoids, tannins and terpenoids which are natural sources of antioxidants. This content is commonly found in tea leaves, so that moringa leaves can be used as a substitute for tea. Kombucha tea is a traditional-healthy drink from black tea which is fermented by symbiotic culture of bacteria and yeast/scoby. Kombucha drinks have high anti…
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- 18061224853
Aktivitas Antioksidan Dan Mutu Teh Herbal Daun Mangga Berdasarkan Letak Daun …
ABSTRACT This study aims to obtain antioxidant activity and the best quality of mango leaf herbal tea based on the location of the leaves on branches. The research has been experimentally using a completely randomized design (CRD) with 4 treatments and 4 replications, so that 16 experimental units obtained. The treatments used were P1: Leaf shoots, P2: Young mango leaves (numbers 1-3 after the…
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- 1706111536
Karakteristik Briket Arang Sabut Kelapa Dengan Arang Cangkang Kelapa Sawit
ABSTRACT Briquettes is solid fuels made from waste biomass by the carbonization method. Coconut coir and palm shell are biomass wastes that are not used optimally. Coconut coir and palm shell contain a lot of lignin and cellulose which can be used as an energy source in the form of charcoal briquettes. The aims of this research were to get the best ratio of charcoal from a mixture of coconut c…
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- 1706114536
Karya Umum 
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Geografi dan Sejarah