Ditapis dengan
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…
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- Judul Seri
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- 1606112508
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…
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- 1706114103
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…
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- 1706113862
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 …
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- 1606123459
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…
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- 1706110313
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 …
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- 1706113626
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…
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- 1706122595
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…
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- 1806111046
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…
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- 1606112734
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…
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- 1806125032
Evaluasi Mutu Bakso Ikan Patin Menggunakan Beberapa Jenis Pengawet Selama Pen…
ABSTRACT Fish meatballs are one of the processed food products that have high water content and are easily damaged. The addition of several types of preservatives can be used as an effort to extend the shelf life of fish meatballs. Preservatives used are natural preservatives (bacteriocin and chitosan) or chemical preservatives (sodium nitrite, sodium benzoate, sodium nitrate and sorbat acid).…
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- 1806113062
Pembuatan Minuman Probiotik Halal Menggunakan Lactobacillus Plantarum Tmw 1.1…
ABSTRACT This study aims to get the best concentration of halal yogurt starter using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus grown using a halal starter. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications.. The treatments in this study produced fermented milk using in oculum concentrations o…
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- 1606115898
Karakteristik Briket Arang Batang Kelapa Sawit Dengan Penambahan Arang Tempu…
ABSTRACT Oil palm trunks and coconut shells are biomass waste that can be utilized in as form of charcoal briquettes as an alternative energy source because they contain lignin and cellulose. The purpose of this study was to obtain the best briquette character from the combination of oil palm trunk charcoal and coconut shell charcoal. This study used a completely randomized design (CRD) consis…
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- 1606137081
Variasi Konsentrasi Bakteriosin Dari Pediococcus Pentosaceus Strain 2397 Terh…
ABSTRACT Fish meatball is perishable food because of their complete nutrient and suitable place for microbial growth. Bacteriocin can be added as a natural preservative for catfish meatball. The study aimed to obtain the proper concentration of bacteriocin to maintain quality and extend the self life of fish meatball. The research was conducted experimentally using a completely randomized desi…
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- 1806124916
Inovasi Pembuatan Kerupuk Bawang Dari Tepung Ampas Kacang Kedelai Dan Tepung …
ABSTRACT Onion crackers is an crackers made from tapioca and garlic with the addition of wheat flour. Onion crackers have low nutritional content, so it’s necessary to substitution other ingredients to improve the chemical and physical quality of crackers. This study aims to obtain the best ratio between soybean dregs flour and mung bean flour accordance with physical, chemical and sensory p…
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- 1706111197
Pengaruh Kondisi Penyimpanan Terhadap Mutu Mayones Minyak Sawit Yang Ditambah…
ABSTRACT The purpose of this study was to obtain proper storage conditions for palm oil mayonnaise added with beetroot powder for 14 days of storage. This research was carried out experimentally using a factorial completely randomized design consisting of two factors with each treatment having three replications. The first factor was the condition of the bottle, namely the bottle without coate…
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- 1606112307
Edible Coating Pati Sagu Dengan Penambahan Minyak Atsiri Jahe Merah Terhadap …
ABSTRACT The purpose of this research was to get the optimal concentration of red ginger essential oil in edible coating of sago starch on the physico-chemical and sensory of fresh-cut crystal guava during storage. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P0 (0% red ginge…
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- 1706122553
Pemanfaatan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuata…
ABSTRACT Mayonnaise is a processed food product consisting of 60–80% vegetable oil. This study aims to determine the effect of adding red dragon fruit peel extract and sensory characteristics of virgin coconut oil (VCO) mayonnaise. Treatment in this research was the addition of red dragon fruit peel extract, namely SK1 (0%), SK2 (5%), SK3 (10%), and SK4 (15%). Data obtained were statisticall…
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- 1606123368
Variasi Waktu Aktivasi Terhadap Kualitas Karbon Aktif Tempurung Kelapa
The purpose of this research was to obtain the right activation time in making coconut shell activated carbon. This research used a Completely Randomized Design with five treatments and four replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were KA1 (20 hours activation time), KA2 (22 hours activation time), KA3 (24 hours activation t…
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- xii, 48 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 118 (0012)
Pembuatan Velva Probiotik Berbasis Daging Kelapa Muda Dan Nanas Dengan Penamb…
ABSTRACT Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of young coconut flesh and pineapple puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research …
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 122 (0002)
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