Karakteristik Fisiko-Kimia Tepung Biji Durian Modifikasi Dengan Metode Fermen…

ABSTRACT Durio seeds are one of the products of durian fruit that has not been utilized optimally. The use of durio seeds to are considered to be able to used as flour considering the chemical properties of the durio seeds. The aim of this research was to obtain the best concentration of Lactiplantibacillus plantarum on the physico-chemical properties of durio seed flour modified by fermentati…

Karakteristik Fisikokimia Dan Sensori Mi Basah Tepung Labu Kuning Dan Tepung …

ABSTRACT Pumpkin flour and durian seed flour can be utilized in the production of wet noodles and support the government's food diversification program by using local food ingredients. The aim of this study was to determine the best ratio of wet noodles made from pumpkin flour and durian seed flour. This research was conducted experimentally using a completely randomized design with five treat…

Karakteristik Fisikokimia Dan Sensori Es Krim Sinbiotik Berbahan Dasar Yoghur…

ABSTRACT Synbiotic yogurt ice cream is an ice cream that uses synbiotic yogurt as the main ingredient in its manufacture. Synbiotic yogurt is yogurt that contains probiotics and prebiotics. Production of synbiotic ice cream requires quality yogurt; additional natural prebiotic sources are needed to improve the quality of yogurt. One of the food ingredients that can be used as a natural prebiot…

Pengaruh Fortifikasi Bubuk Chlorella Vulgaris Terhadap Sediaan Minuman Fungsi…

ABSTRACT Cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa has the potential to be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortificat…

Sifat Fisikokimia Dan Sensori Mi Kering= Pati Ubi Jalar Modifikasi Heat Moist…

ABSTRACT Noodles are a type of food that is popular in Indonesia and favoured by all groups, from children to adults. The main raw material for noodles is flour. Apart from using flour, local food ingredients can be used to make dry noodles, such as sweet potato starch. Sweet potato starch can be used as an alternative to reduce the use of wheat in making dry noodles. The aim of the resear…

Karakteristik Teh Kombucha Daun Salam Dan Rosela Dengan Penambahan Lactobacil…

ABSTRACT Kombucha tea is a fermented tea drink that is low in alcohol, has a sour and slightly sweet flavour. Bay leaves and roselle are ingredients that can be used to make kombucha tea because they contain high flavonoids. Roselle contains anthocyanin and organic acids that can affect the characteristics of kombucha tea. Kombucha tea is fermented by a starter called SCOBY and probiotics, suc…

Kulit Sagu Sebagai Bahan Baku Alternatif Pembuatan Arang Aktif Dengan Aktivat…

This research aims to obtain the best activation time in the making of activated charcoal from sago bark and activator H3PO4 10%. This research was conducted experimentally using a completely randomized design with five treatments and four replications to obtain 20 experimental units. The treatments in this research was charcoal activation time of 24 hours, 26 hours, 28 hours, 30 hours, 32 hour…

Karakteristik Es Krim Berbasis Kefir Dan Alpukat

Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi kefir dan alpukat terbaik dalam pembuatan es krim. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuan yang diberikan adalah KA1 (50 kefir dan 50 pure alpukat), KA2 (60 kefir dan 40 pure alpukat), KA3 (70 kefir dan 30 pure alpukat), dan KA4 …

Karakteristik Minuman Probiotik Jambu Merah Dengan Mikroencapsulasi Lactobaci…

Red guava Probiotic drink is a fruit juice supplemented with Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus microcapsules, which are expected to increase the functional properties of red guava juice. To maintain the quality and freshness of red guava probiotic drink, it is stored at refrigerated temperatures. The study aimed to obtain the properties of red guava probiotic …

Viabilitas Bakteri Asam Laktat Yang Diisolasi Dari Fermentasi Sap Sawit Pada …

Lactic acid bacteria from fermented palm sap can potentially be developed as probiotics. Probiotic LAB candidates should be capable of withstanding the gastrointestinal tract and colonizing the intestinal surface. Probiotic LAB candidates must be able to survive in the presence of acids and bile salts. This study aimed to determine the viability of LAB isolated from fermented palm sap agains…

Fortifikasi Juice Jeruk Dengan Mikroencapsulasi Lactobacillus Plantarum Tmw 1…

One way to increase the functional value of orange juice is by making functional orange juice with microencapsulated fortification of probiotics Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus. The purpose of this study was to determine the characteristics of functional orange juice fortified with probiotic microencapsulation during cold storage. This study used a completely r…

Penambahan Jambu Merah Pada Pembuatan Dodol Dari Tepung Beras Ketan Dan Biji …

Dodol fruit is a food product made from ripe fruit flesh that has been crushed, then cooked and added with sugar, coconut milk and other food ingredients such as glutinous rice flour. The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodo…

Pemanfaatan Jus Tapai Beras Ketan Hitam Dalam Pembuatan Cocoghurt Dengan Tamb…

Cocoghurt is processed coconut milk fermented using lactic acid bacteria (LAB). One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four tre…

Formulasi, Kandungan Gizi Dan Evaluasi Sensori Roti Manis Kaya b-Karoten Berb…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0606113223

Evaluasi Mutu Sabun Padat Vco (Virgin Coconut Oil) Melalui Penambahan Asam St…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0311923

Stabilitas Emulsi Dan Sifat Sensori Mayones Dari Virgin Coconut Oil Dengan Be…

ABSTRACT Mayonnaise is a semi-solid emulsion made by mixing ingredients such as vegetable oil, egg yolks, and other food ingredients with or without adding food additives. One of the vegetable oils commonly used in making mayonnaise is VCO (virgin coconut oil) which contains healthy fats and is suitable as the main ingredient for making mayonnaise. In this study, the treatment was the addi…

Penambahan Sari Buah Jambu Biji Merah Terhadap Karakteristik Mutu Kefir Air K…

ABSTRACT Water kefir is a fermented drink are included in functional food products. Food material that have potential as raw materials for water kefir are coconut water, red guava juice, kefir grains, and sugar. The purpose of this research was to obtain the best and appropriate concentration of red guava juice in the manufacture of good quality coconut water kefir. This research was conduc…

Viabilitas Mikroenkapsulasi Lactobacillus Plantarum Tmw 1.1623 Terhadap Asam …

ABSTRACT This study aimed to determine the viability of the microencapsulated Lactobacillus plantarum TMW 1.1623 bacteria with the ratio of whey protein and sago starch to bile salts and stomach acid. This research was conducted experimentally using a completely randomized design (CRD) with five treatments and four replications. The treatment in this study were the ratio between whey protein a…

Karakteristik Fruit Leather Mangga-Rosella Dengan Konsentrasi Karagenan Berbeda

ABSTRACT Making fruit leather needs to be added hydrocolloids to improve plasticity that often occurs, especially in raw materials that contain low pectin, such as mango and rosella. One solution that can be done is to add ingredients that have good plasticizing properties, such as carrageenan. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather.…

Penggunaan Susu Kedelai Dan Santan Kelapa Dalam Pembuatan Es Krim Bunga Telang

ABSTRACT Ice cream is a semi solid food made from milk, fat, sugar and other additional ingredients. The purpose of this study was to obtain the best ratio of soy milk and coconut milk towards the physicochemical quality and sensory quality of ice cream with the addition of butterfly pea extract as a natural colorant. This study used a completely randomized design with four treatments and four…