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…

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0606113223

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

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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…

Viabilitas Probiotik Yang Dienkapsulasi Dengan Cellulose Microfiber Dari Tand…

ABSTRACT Encapsulation aimed to protect bacteria from adverse enviromental conditions and increase bacterial resistance. The purpose of this study was to determine the viability of probiotics encapsulated with cellulose microfiber from empty oil palm fruit bunches at different temperatures during storage. This research was conducted experimentally using a completely randomized design consistin…

Pemanfaatan Kacang Merah Dan Jamur Merang Dalam Pembuatan Sosis Analog

ABSTRACT Analog sausage is a sausage made using vegetable ingredient. The purpose of this research was to obtain the best sausage formulation of red beans and straw mushroom using the SNI 3820:2015 meat sausage. This research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications. Data obtained were statistically analyzed using analysis…

Pemanfaatan Labu Kuning Dan Rumput Laut Dalam Pembuatan Dodol

ABSTRACT Dodol 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 obtain the best ratio between pumpkin and seaweed flour on the quality of dodol produced. This research was conducted experimentally using a completely randomized design (CR…

Pembuatan Nugget Ikan Kembung Dengan Penambahan Rebung

ABSTRACT Nugget is one of the most popular processed food. The purpose of this study was to obtain the best nuggets selected of mackerel fish and bamboo shoot using SNI 7758-2013 fish nuggets. The research method used completely randomized design with four treatments and four replications, follow DMRT test at 5% level. The treatment in this study was the ratio between mackerel fish and bamboo …

Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Edible Coating Kitos…

ABSTRACT Smoked catfish can be damaged due to the oxidation process which causes rancid flavor during storage. Therefore, applying an edible coating with the addition of red galangal essential oil is necessary. Red galangal contain antioxidant compounds that can be added into edible coating. The purpose of this research was to estimate the shelf life of smoked catfish coated with chitosan edib…

Karakteristik Kimia Dan Sensori Brownies Ubi Jalar Putih Dengan Penambahan Te…

ABSTRACT Brownies are a type of cake that belongs to the cake group that is dark brown in color, has a soft texture, distinctive flavor, and does not require baking powder. The main component in making brownies is flour. The purpose of this research was to determine the ratio effect of white sweet potato flour and mung bean flour on the chemical and sensory characteristics of brownies and …

Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Edible Coating Kitos…

ABSTRACT Smoked fish is the result of the processing of fresh fish through the stages of weeding, washing, soaking in or without salt solution, draining, and smoking. This study aims to estimate the shelf life of smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil. Estimation of shelf life using the acceleration method by storing the smoked catfish fo…

Variasi Konsentrasi Bakteriosin Dari Pediococcus Pentosaceus Strain 2397 Terh…

ABSTRACT Fish meatball is perishable food because of their complete nutritional content. Bacteriocin from Pediococcus pentosaceus strain 2397 is potentially to be used as preservatives because of their broad inhibitory spectrum and resistance to processing and storage temperatures. The study aimed to determine the bacteriocin concentration of Pediococcus pentosaceus strain 2397 that was approp…

Karakteristik Fisiko-Kimia Dan Sensori Mayones Dari Minyak Sawit Merah Dengan…

ABSTRACT Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains antioxidants. The purpose of this study was to get the selected mayonnaise of red palm oil with extract ginger var. Rubr…

Evaluasi Mutu Bakso Ikan Patin Menggunakan Beberapa Jenis Pengawet Selama Pen…

ABSTRACT Fish meatballs are perishable food ingredients because they contain complete nutrients for spoilage microbes to grow. The addition of preservatives is one way to minimize the growth of spoilage bacteria. The purpose of this study was to preserve the quality of catfish meatballs according to SNI 01-7266-2017 during cold storage. This research was conducted experimentally using a comple…