Ditapis dengan
Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Dadih Asal Kabupaten Kampar…
ABSTRACT Lactic acid bacteria (LAB) have become the object of extensive research, both nationally and internationally, because this bacterium has a critical role in most fermented foods. This research aims to isolate and identify the presence of LAB in dadih from Limau Manis Village. The research was conducted by isolating LAB from two tubes of dadih using the serial dilution method. Each …
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- Judul Seri
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- 2106113467
Pembuatan Roti Tawar Berbasis Terigu Dan Pati Sagu Termodifikasi Heat Moistur…
ABSTRACT White bread is a widely consumed carbohydrate-rich product, usually made from wheat flour. Besides using wheat flour, white bread can also be substituted with local ingredients, such as sago starch. Heat moisture treatment (HMT) modification sago starch can be used as alternatives to reduce of the use of wheat flour in making white bread. The purpose was to determine the effect of…
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- Judul Seri
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- 2006110208
Karakteristik Mutu Yoghurt Buah Naga Merah (Hylocereus Polyrhizus) Selama Pen…
ABSTRACT Yogurt is a beverage product processed through milk fermentation using Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit puree in yogurt is expected to increase the shelf life of …
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- 1906110345
Karakteristik Mi Kering Pati Ubi Jalar Termodifikasi Heat Moisture Treatment …
ABSTRACT Dry noodles are defined as products made from wheat. Gluten-free noodles are noodles which main ingredients do not contain gluten, one of which is sweet potato starch. Heat moisture treatment (HMT) modification can affect the characteristics of sweet potato starch, with these changes influenced by processing conditions, such as moisture content. The purpose was to determine the ef…
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- 2106125774
Karakteristik Nuget Analog Dengan Menggunakan Rasio Tempe Dan Nangka Muda
ABSTRACT Nuggets are a type of fast food with high protein that can be consumed by everyone. The purpose of study was to obtain the ratio of selected tempeh and young jackfruit in making nuggets tempeh according to SNI 6683-2014. The study was conducted experimentally using a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatment in this study used…
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- Judul Seri
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- 1906113194
Karakteristik Fisikokimia Dan Sensori Velva Terung Belanda Dengan Kombinasi C…
ABSTRACT Velva is a frozen dessert made from fruit or vegetables, sugar, water, and stabilizers. Making velva requires a combination of stabilizers with the optimum concentration to produce velva with a soft texture and long melting power. This research aims to obtain the best concentration ratio of Carboxymethyl cellulose (CMC) and gum Arabic in making Dutch eggplant Velva. This research …
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- 1906124730
Karakteristik Fisikokimia Pati Sagu Modifikasi Ganda Fermentasi Dan Autoclavi…
ABSTRACT Sago plants are a type of palm that can serve as a carbohydrate source due to their high starch production. However, using natural sago starch in food products and its processed derivatives remains limited. Natural sago starch has certain limitations in its physicochemical characteristics. These limitations can be addressed through dual modification, specifically fermentation and auto…
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- 2106113461
Rasio Ubi Jalar Ungu Dan Sari Buah Mangga Terhadap Karakteristik Mutu Permen …
ABSTRACT Tubers in Indonesia are a source of carbohydrates after cereals, and have many types, one of which is purple sweet potato. Purple sweet potato has a complex nutritional content so that it has the potential to be made into various forms of processed food, one of which is jelly candy. Jelly candy generally adds fruit juice or essense in adding aroma, color, and distinctive taste and…
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- 1906113327
Aktivitas Dekonjugasi Garam Empedu Dan Penghambatan Bakteri Patogen Oleh Limo…
ABSTRACT Probiotics are live microorganisms that confer health benefits to the host if consumed in sufficient quantities. The activity of bile salt deconjugation and inhibition of pathogenic bacteria needs to be carried out on Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 with and without CMF hydrogel encapsulation from oil palm fronds. This study was ca…
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- 2106110296
Variasi Kadar Air Pada Modifikasi Heat Moisture Treatment (Hmt) Terhadap Kara…
ABSTRACT Dry noodles are popular in Indonesia and primarily made from wheat flour. In recent years, there has been increasing interest in using sago starch as a glutenfree food alternative. Heat moisture treatment (HMT) can modify sago starch properties, depending on processing conditions like moisture content. This study aimed to evaluate the effect of varying moisture content during HMT …
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- 2106113470
Karakteristik Sifat Fisikokimia Dan Sensori Marshmallow Dengan Penambahan Eks…
ABSTRACT Marshmallow is a soft candy with a soft, chewy texture and a distinctive sweet taste. Natural coloring, such as rosella flower petal extract, is expected to provide good marshmallow characteristics. This research aimed to determine the best marshmallow treatment by adding rosella flower petal extract to its physicochemical and sensory characteristics. This research was carried out…
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- Judul Seri
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- 2006110178
Karakteristik Kulit Pai Dari Modified Cassava Flour (Mocaf) Dantepung Kacang …
ABSTRACT The development of bakery products has increased the demand for alternatives to wheat flour, particularly for individuals with dietary restrictions. This study aimed to investigate the characteristics of pie crust made from Modified Cassava Flour (MOCAF) and red bean flour at various ratios. The experimental method used a completely randomized design (CRD) with four treatments: MK…
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- 1906113459
Evaluasi Sifat-Sifat Probiotik Lactiplantibacillus Plantarum Dan Lavilactobac…
ABSTRACT Probiotics are live microorganisms that can benefit the health of their host when consumed in sufficient quantities. The abilities of cell surface hydrophobicity, autoaggregation, and coaggregation are important properties for probiotics that indicated the ability of bacteria to adhere and multiply in the digestive tract. The study aimed to evaluate the properties of cell surface hydr…
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- 2106135473
Optimasi Penurunan Kadar Tanin Pada Minuman Herbal Kulit Pisang Raja Dengan P…
ABSTRACT Banana peel waste remains underutilized. An alternative to maximize the processing of banana peel waste is to make food products that are useful as health drinks such as herbal drinks, but the main problem with herbal drinks is the bitter taste. Tannin, which causes the bitter taste in herbal drinks, can be reduced in raja banana peel herbal drinks by adding activated carbon. One meth…
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- 2006112383
Pengolahan Nuget Ikan Lele Dengan Penambahan Tepung Kulit Pisang Kepok
ABSTRACT Nuggets are high-protein fast food products that are popular among consumers. However, most nuggets available on the market have low dietary fiber content. This study aimed to determine the best formulation based on the ratio of catfish to kepok banana peel flour in nugget production, focusing on fiber content and compliance with the Indonesian National Standard (SNI 7758-2013) fo…
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- 1806111607
Pembuatan Teh Kombucha Daun Gambir Dengan Penambahan Beberapa Konsentrasi Madu
ABSTRACT Kombucha tea is a fermented drink that has a sour and slightly sweet taste. Gambir leaf tea has high antioxidants that can be used as a basic ingredient for making kombucha tea. Gambir leaf tea has a bitter and astringent taste, therefore efforts are needed to reduce this by fermenting it and adding honey as a source of sugar. This study aims to determine the appropriate concentration …
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- 1806113384
Biosintesis Asam Amino Dan Aktivitas Antioksidan Enterococcus Faecalis Inacc …
ABSTRACT Indonesia is known as an agricultural country that relies heavily on the agricultural sector, one of which is oil palm plantations. Oil palm plants produce oil palm trunk waste which can be used as a substrate for the growth of lactic acid bacteria (LAB). One of the LAB strains that can produce amino acids and antioxidants is Enterococcus faecalis. The purpose of the research was to d…
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- 2006126460
Perubahan Karakteristik Kimia, Mikrobiologi, Dan Sensori Lemang Bambu Selama …
ABSTRACT Lemang bamboo is classified as a semi-wet food product with moisture content ranging from 10-40%, and water activity (Aw) ranging from 0.65-0.90 so that it can be used as a medium for the growth of microorganisms that can cause damage. This study aims to determine changes in chemical, microbiological and sensory characteristics of bamboo lemang in various types of packaging (banana l…
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- 1906111544
Karakteristik Fisiko-Kimia Dan Sensori Marshmallow Sari Bunga Telang Dengan P…
Universitas Riau ABSTRACT Marshmallow is a type of candy that has a soft foam like texture and melts in the mouth when eaten. The use of natural dyes such as butterfly pea flower extract and the addition of gelatin concentration in making marshmallows is expected to produce good marshmallow characteristics. The study aims to obtain the right gelatin concentration in making butterfly pea flowe…
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- 2006110176
Evaluasi Sifat-Sifat Probiotik Regenerasi Sumber Daya Manusia Pertanian Di Ke…
ABSTRACT Regeneration of human resources in agriculture by younger farmers who are living with social media, called digital humanities, is one of the steps of its sustainability. This research aims to analyse regeneration of agricultural human resources model in Rumbai District of Pekanbaru City. The research used a survey method where 60 young farmers were taken as the samples. The data were …
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- 2106125552
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah