Ditapis dengan
Karakteristik Velva Buah Alpukat Dengan Penambahan Gula Aren Sebagai Penambah…
ABSTRACT Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products. Usually, velva avocado has a less sweet taste. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with t…
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- Judul Seri
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- 1506111946
Pengaruh Suhu Deodorisasi Selama Pemurnian Minyak Sawit Merah Dalam Pembuatan…
ABSTRACT Deodorization is a distillation process of separating odor by using steam in a vacuum so that the odor components are easily evaporated. This study aims to determine the appropriate deodorization temperature for the chemical quality of red palm oil and the sensory of the mayonnaise. Treatments in this study were deodorization temperature of the red palm oil, namely MSD1 (120℃), MSD2…
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- 1606123675
Pemanfaatan Modified Cassava Flour (Mocaf) Dan Tepung Kacang Tunggak Dalam Pe…
ABSTRACT Crackers are a type of snack that are favored by people of all ages and is widely sold in the market in various shapes and flavors. Crackers have a crunchy texture, flat shape, and are made from flour with other additional ingredients, namely margarine, sugar, salt, powdered milk, and yeast. The purpose of this research was to get the best formulation of modified cassava flour (MOCAF)…
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- 1606111984
Kombinasi Buah Kuini Dan Umbi Bit Dalam Pembuatan Fruit Leather
ABSTRACT The purpose of this research was to obtain the best combination of kuini fruit and beetroot in the making of fruit leather. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research was the ratio of kuini fruit and beetroot pulp, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (6…
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- 1606112093
Nugget Ikan Kembung Dengan Pemanfaatan Tepung Wortel
ABSTRACT The purpose of this study was to obtain the best formulation of the use of carrot flour in the making of mackerel fish nuggets based on SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour …
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- 1606122550
Karakteristik Yoghurt Menggunakan Lactobacillus Plantarum Idy L-20 Dan Strept…
ABSTRACT Yogurt is the product of milk fermentation using lactic acid bacteria (LAB) and produces a sour taste. Lactic acid bacteria were used to product yogurt were Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus. The purpose of this research is to get the best time of using Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus as starter that met the standard as a p…
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- 1606114752
Mayones Minyak Kedelai Dan Pasta Biji Ketapang
Ketapang seeds are local food ingredients whose utilization is not optimal. The high fat and protein content in ketapang seeds allows it to be used in an ingredient to make mayonnaise in an effort to increase food diversification. The commonly oil are used to make mayonnaise is a soybean oil. The purpose of this research was to obtain the best formulation of soybean oil mayonnaise with the addi…
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- 1706111437
Komparasi Sifat Fisik Dan Kimia Tanah Serta Produktivitas Kelapa Sawit (Elaei…
The area of oil palm plantations in Riau Province is 2,323,831 ha with production reaching 7,136,648 tons. The main problem in land use for agriculture and especially plantations is the low fertility rate of soil caused by a number of chemical constraints that limit crop growth such as problems of health, nutrient availability and low content of soil organic matter. During the process of p…
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- 1810246771
Aplikasi Kitosan Sebagai Edible Coating Pada Jeruk Lemon Lokal
ABSTRACT The aims of this research were to study the effect of chitosan coating on local lemon during storage and to obtain the appropriate chitosan concentration to extend the shelf life of lemon. The research was conducted experimentally using a completely randomized design method with six treatments and three replications in order to obtain 18 experimental units. The treatment in this study …
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- 1706114161
Karakteristik Briket Arang Berbahan Baku Jerami Padi Dan Daun Kelapa Sawit De…
ABSTRACT The purpose of this study was to obtain the best characteristics of charcoal briquettes made from rice straw and palm oil leaves with tapioca adhesive. The study used Completely Randomized Design with five treatments and three replications. The treatments were a ratio of straw rice charcoal and palm oil leaves charcoal 50:50, 40:60, 30:70, 20:80, 10:90. Data obtained were analyzed usi…
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- 1506115130
Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Starter Lactobacillus…
ABSTRACT This study aimed to determine the best concentration of starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040 to produce cocoghurt. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments used were R1 (0.75% Lactobacillus casei s…
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- 1506115592
Aplikasi Enkapsulasi Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus The…
ABSTRACT Yoghurt is milk fermented using lactic acid bacteria. In this study, lactic acid bacteria (LAB) used in making yoghurt were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starters encapsulated by freeze drying method. This study aimed to obtain yoghurt quality that complies with National Standard Indonesia requirements by using the best concentration of yoghurt s…
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- 1706113877
Penggunaan Sari Kacang Tanah Dan Pure Buah Kelubi Dalam Pembuatan Es Krim
ABSTRACT The purpose of this research was to get the best ratio of peanut juice and kelubi puree on the chemical, physical and sensory characteristics of ice cream based on Indonesian National Standard about ice cream. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of …
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- 1706122779
Pemanfaatan Bubur Kelopak Bunga Rosela Dalam Pembuatan Velva Bengkuang
ABSTRACT Velva is a frozen dessert that has high fiber and low fat. Velva can be made of fruits, vegetables, and tubers. This research aimed to get the best formulation of roselle puree in making velva jicama. This study used a random design (CRD) with four treatments and four replications to obtain 16 experimental units. The research consisted of jicama puree and roselle puree, namely BR1 (95…
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- 1606111988
Uji Efek Bioherbisida Kiambang (Salvinia Molesta) Terhadap Pertumbuhan Tanama…
The main problem in rice cultivation is the presence of weeds which cause a decrease in the quantity and quality of crop yields. Generally, farmers use synthetic herbicides to control weeds. One way to reduce the use of synthetic pesticides is the use of bioherbicides. The use of a dose of 60% kiambang extract bioherbicide applied to babadotan weed is the best dose. However, it is not known…
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- 1810246221
Pengaruh Naungan Terhadap Produksi Biomassa Dan Kadar N Berbagai Legume Cover…
The use of legume cover crops for erosion control and to provide additional N to the soil is well established. An experiment was conducted in the shade house to study the effect of different shade levels on the growth and biomass production potential of LCC. This experiment was started to determine the effect of four different shade treatments N1 (0%, control) N2 (55%) N3 (65%) N4 (75%) on…
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- 1910247864
Karakteristik Plastik Biodegradable Berbahan Baku Pati Sagu Dengan Penambahan…
ABSTRACT This study aims to obtain the best characteristics of biodegradable plastic made from sago starch with the addition of pineapple leaf fiber cellulose as a filler. This research was conducted experimentally using Completely Randomized Method (CRD) with four treatments and four replications. The treatments in this study was the addition of cellulose fiber from pineapple leaves 15%, 20%,…
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- 1706114163
Pemanfaatan Buah Pedada Dan Buah Cempedak Dalam Pembuatan Fruit Leather
ABSTRACT This research aimed to get the best ratio of crabapple mangrove fruit puree and cempedak fruit puree in the making of fruit leather. This research used a complete randomized design (CRD) which consists of four treatments and four replications. The treatments in this research were the ratio of crabapple mangrove fruit puree and cempedak fruit puree, were PC1 (100:0), PC2 (75:25), PC3 (…
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- 1506110776
Variasi Suhu Ekstraksi Pektin Limbah Cempedak (Artocarpus Integer)
ABSTRACT Chempedak peel wastes can be used as a source pectin raw materials. Pectin is an additional component needed in the food industry because it can change the functional properties of the product. The research aimed to get the best extraction of temperature on the quality of pectin from chempedak waste. This study used a non-factorial completely randomized design (CRD) consisting of five…
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- 1506115125
Penggunaan Edible Coating Kitosan Sebagai Pelapis Buah Jambu Air Madu
ABSTRACT The addition of chitosan in the manufacture of edible coating can be used honey guava coating. This study aims to get a concentration of chitosan in the manufacture of edible coatings for honey guava coating. The treatment in this study was the concentration of chitosan in edible coatings, such as without coating (k0), the concentration of chitosan 1% (k1), 2% (k2), 3% (k3). Samples w…
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- 1506121579
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