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Karakteristik Fisikokimia Dan Organoleptik Minuman Fungsional Sari Buah Nanas…
Functional drinks are processed food products that contain certain nutrients or ingredients that can improve health status and prevent disease. Pineapples have a combination of sweet, sour and fresh flavors. Fruit juice drinks are pineapple products. To increase its functional value, pineapple juice product can be added with green betel leaf extract. The aim of this research was determine the e…
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- Deskripsi Fisik
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- Judul Seri
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- 2006114045
Pemanfaatan Ekstrak Bunga Telang Dalam Pembuatan Kefir Susu Kedelai
Soy milk is one of the raw material choices in making kefir. Soy milk kefir has a white color so it is necessary to add coloring to increase the attractiveness of kefirproducts. Oneof thesources of natural coloringthat can beutilized is butterfly pea flowers which contain anthocyanins. The purpose of this research was to obtain the best ratio of butterfly pea flower extract in makin soymilk kef…
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- 1806124668
Karakteristik Fisikokimia Dan Sensori Effervescent Jambu Biji Merah Dengan Pe…
Red guava is a fruit that can be processed into effervescent to increase added value. Stevia is a natural sweetener that has low calories and high sweetness. This study aimed to obtain the best concentration of stevia sweetener on the physicochemical and sensory characteristics of red guava effervescent. The treatments in this study were S1 (2% stevia powder addition), S2 (4% stevia powder addi…
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- 1906124259
Karakteristik Mutu Sirup Buah Kelubi Dengan Beberapa Pewarna Alami
Syrup is a sugar solution that is cooked until thick. Syrup is generally made from real fresh fruit juice. Kelubi has a sour taste which gives the syrup a distinctive taste, but has an unattractive color. The addition of c such as dragon fruit, eagle flower, and roselle flower is expected to increase the panelist liked for kelubi syrup. The purpose of this research was to obtain the characteris…
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- 1906155351
Kombinasi Bakteri Asam Laktat Dalam Starter Soyghurt Sebagai Bahan Baku Pembu…
Functional ice cream is a product that contains probiotics. Probiotics are generally classified as lactic acid bacteria (LAB). Lactic acid bacteria can be used as a starter in fermentation products, one of which is soyghurt. Bacteria commonly used as starter soyghurt are Lactobacillus bulgaricus and Streptococcus thermophillus. This study used three mixed cultures: Lactiplantibacillus plantarum…
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- Deskripsi Fisik
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- Judul Seri
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- 2006114041
Sifat Fisikokimia Dan Organoleptik Selai Nanas Lembaran Dengan Variasi Tepung…
Jam slice is the result of modifying jam from a semi-solid form into a compact, plastic, and non-sticky sheet. The purpose of this study was to determine the concentration of flour on its physicochemical and organoleptic properties and to obtain the best concentration of porang flour in making jam slice. The research were carried out experimentally using a completely randomized design (CRD) wit…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 1906196338
Aplikasi Edible Coating Pati Talas Untuk Mempertahankan Sifat Fisik Dan Kimia…
ABSTRACT Crystal guava is a type of climacteric fruit. Currently, crystal guava is widely sold on the market, providing fresh cut fruit. Cut fruit has a short shelf life and is generally only packaged in plastic, therefore an edible coating is provided to extend the shelf life of cut crystal guava fruit during storage at room temperature. The aim of this research was to obtain the best c…
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- 1806124905
Penggunaan Mandai Dan Kacang Merah Dalam Pembuatan Patty Vegetarian
ABSTRACT Patty is a fast food made from meat. People on a vegetarian diet do not consume meat. One of the meat substitutes that has the potential to be a vegetarian patty is mandai. Mandai is a typical Kalimantan food made from cempedak fruit skin. Red beans are a type of bean that contains protein and does not affect the color of the patty when used as a filling. The purpose of this study…
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- 1806111623
Karakteristik Fisikokimia Dan Mikrobiologi Pada Yoghurt Susu Uht Menggunakan …
ABSTRACT Yoghurt is a semisolid fermented milk product such as ultra high temperature (UHT) milk that is processed with the help of lactic acid bacteria (LAB). The lactic acid bacteria used in this research were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophillus which have the characteristics of probiotic bacteria. These bacteria were used in the manufacture of yoghurt starte…
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- No. Panggil
- 2006110188
Variasi Ukuran Arang Dalam Pembuatan Arang Aktif Dari Tempurung Kemiri
RINGKASAN Tempurung kemiri berdasarkan komposisi kimia dalam kerangka bioindustri dapat dimanfaatkan menjadi produk bernilai tambah seperti arang aktif. Arang aktif merupakan suatu karbon yang mempunyai kemampuan daya serap yang baik sebagai adsorben. Secara umum, terdapat beberapa faktor yang mempengaruhi karakteristik arang aktif salah satunya yaitu ukuran partikel. Ukuran partikel akan …
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- 1906155143
Karakteristik Fisikokimia Dan Organoleptik Marshmallow Dengan Penambahan Baya…
Marshmallow are soft sugar blooms made with the main ingredient of gelatin. The addition of a natural dye from red spinach to marshmallow can be an alternative to reducing the use of synthetic dyes on food products. The purpose of this research was to get the best concentration of red spinach porridge on producing good quality marshmallow and meet SNI 3547.02 ‒ 2008 regarding soft sugar …
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- 1906113463
Pemanfaatan Pati Ubi Kayu Sebagai Edible Coating Pada Buah Pepaya
Papaya fruit has a climacteric type of respiration, so papaya fruit has a high respiration rate that causing rotten. An effort to reduce fruit damage is by applying an edible coating from cassava starch. The purpose of this study was to obtain the best concentration of cassava starch as an edible coating on papaya fruit. This research used an experimental method by using a completely randomized…
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- 2006112396
Karakteristik Es Krim Fungsional Berbasis Susu Ultra High Temperature Dengan …
Ice cream is a semi-solid food that is liked by all age groups and has the potential to be used as a functional food, so it is called functional ice cream, which can be added with probiotics. This study aimed to determine physical, chemical, microbiological, and sensory qualities of functional ice cream by adding single or combination strain probiotics in the same amount (3% w/w). This research…
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- 2006124967
Sifat Kimia Dan Sensori Selai Daging Buah Kelapa Muda Dan Buah Nanas
Jam is a processed food produced by cooking crushed fruit mixed with sugar or without adding water which has a soft and creamy texture. Jam requires fiber and pectin components in its manufacture, and young coconut meat contains fiber. Coconut fruit has several weaknesses, including in terms of color, which can be overcome by using pineapple to improve the jam. The added pineapple fruit also ha…
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- 1906124796
Pendugaan Umur Simpan Dodol Nanas Dengan Kemasan Aluminium Foil Dan Polipropi…
Pineapple dodol is one type of dodol that is categorized as semi-moist food and is consumed as a snack. This study aimed to determine the shelf life of pineapple dodol packed with aluminium foil (K0) and polypropylene (K1) packaging using the Arrhenius model acceleration method. Observations made were rancidity sensory assessment and thiobarbituric acid (TBA) analysis. Shelf life estimation res…
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- 2006112389
Pemanfaatan Pati Talas Beneng Sebagai Edible Coating Pada Pisang Barangan
Barangan banana is one of the climacteric fruits that still experiences respiration rate after being picked. Post-harvest handling using edible coating made from beneng taro starch needs to be done to maintain freshness and inhibit damage that occurs to climacteric fruits during storage. The purpose of this study was to obtain the best concentration of beneng taro starch as edible coating in ma…
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- 1806113194
Karakteristik Mutu Sirup Bunga Telang Dengan Penambahan Beberapa Konsentrasi …
Syrup is a thick beverage product that has a high sucrose content. The fructose liquid sugar can be used as a sweetener butterfly pea flower syrup. The purpose of this research is to get the right concentration of fructose liquid sugar and good quality and fulfill SNI 3544: 2013 about syrup. This research was conducted experimentally by using a completely randomized design with four treatments …
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- 1906111603
Evaluasi Keamanan Probiotik Dan Aktivitas Antioksidan Lactobacillus Fermentum…
Live microorganisms that have potential as probiotics need to be evaluated for their safety and antioxidant activity to qualify as probiotics. The purpose of this studywas to evaluatethe safety and antioxidant activity of Lactobacillus fermentum InaCC B1295 encapsulated in cellulose microfiber (CMF) hydrogel from oil palm trunk during storage. This study was conducted experimentally, consisting…
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- 1906124675
Karakteristik Pati Aren Modifikasi Autoclaving-Cooling
Arenga starch is one source of starch obtained from extraction the pith of nonproductive sugar palm. The use of natural arenga starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Physical modification by autoclaving-cooling method was carried out on arenga starch which has limitations in physicochemical characteristics. …
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- 2006112390
Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Dengan Edible Coatin…
Smoked catfish is a method of fish processing involving smoking to reduce water content and enhance flavor. This study aims to estimate the shelf life of smoked catfish coated with chitosan edible coating infused with red galangal essential oil using an accelerated method. Acceleration method was conducted using the Arrhenius approach, where smoked catfish was stored for 30 days at three differ…
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- 1906113882
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