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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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- 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
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- 06 03. 122 (0002)
Karakteristik Kimiawi Dan Mikrobiologi Kefir Susu Sapi Dengan Penambahan Susu…
The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow mi…
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- v, 38 hlm.:ill.; 29 cm
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- 06 03. 115 (0047)
Isolasi Dan Identifikasi Bakteri Asam Laktat Amilolitik Dari Industri Pengola…
Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation …
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- vii, 51 hlm.:ill.; 29 cm
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- 06 03. 115 (0046)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Bahan Tamba…
Red dragon fruit peel has red colour that it can be used as natural dyes. The aims of study to set the best formulations of red dragon fruit peel in physical properties and organoleptic. This research used a Completely Randomized Design (CRD) with in four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red …
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- vi, 45 hlm.:ill.; 29 cm
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- 06 03. 115 (0045)
Aktivitas Antioksidan Dan Penerimaan Panelis Teh Bubuk Daun Alpukat (Persea A…
The purpose of this research was to find out the effect of leaf age toward the antioxidant activity and acceptance of avocado leaves herbal tea by panelists. This research used a Completely Randomized Design Experiment with four treatments and four repetitions. The treatments applied toward the avocado leaves herbal tea were P1 : shoots (the first leaves appeared on the top of the branches), P2…
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- x, 75 hlm.: ill.; 29 cm
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- 06 03. 117 (0091)
Mutu Manisan Kering Bonggol Nanas (Ananas Comosus L. Merr.) Dengan Perlakuan …
The aim of this research was to study the best quality of dried sweetened pineapple core with treatment of citric acid concentration and soaking time. A complete random design with two factors and three replications was applied in this research. The first factor was citric acid concentration (0.10%, 0.15%, and 0.20%) and second factor soaking time (36 hours, 45 hours, and 54 hours). The design …
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- x, 93 hlm.: ill.; 29 cm
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- 06 03. 117 (0066)
Penambahan Ekstrak Jahe Merah Dalam Pembuatan Minuman Bubuk Instan Daun Sukun
Indonesia are a tropical country which has a very high rate of vegetation diversity. An example of a vegetarion type which can grow luxuriantly in any season are breadfruit. One of utilizable parts of breadfruit is leaf. The utilization of breadfruit leaf as raw material in making of instant drink is one of the diversification efforts which may ease the consumers to consume the breadfruit leaf.…
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- xiv, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0086)
Kombinasi Buah Nipah Dan Buah Nanas Dengan Penambahan Gum Arab Terhadap Mutu …
The purpose of this research was to get the best treatment from combination of nipa and pineapple fruit with gum arabic addition on the quality and sensory character of fruit leather. This research used experimental method by using a complete rendomized design (RAL) factorial with three repetitions. The first treatment factor was ratio of nipa and pineapple pulp such as B1 (75% : 25%), B2 (50% …
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- vi, 71 hlm.; ill.; 29 cm
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- 06 03. 118 (0085)
Pembuatan Fruit Leather Dari Campuran Buah Sirsak (Annoma Muricata L.) Dan Bu…
The study was purpose to get the best combination of red dragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a Complete Randomized Design (CRD) with 6 treatments and 3 replications. The treatments were SM1 (Red dragon fruit 100% : mango 0%), SM2 (Red dragon fruit 80% : mango 20%), SM3 (Red dragon fruit 60% : mango 40%), SM4 (Red dragon fruit 40% : mango 60%…
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- x, 62 hlm.; ill.; 29 cm
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- 06 03. 117 (0083)
Penambahan Kacang Merah Dalam Pembuatan Nugget Ikan Gabus
The purpose of this research was to get the best combination of red beans and snake head in making of nuggets. A completely randomized design was used with four treatments and four replications. The treatments consist of KG1 = snake head fish : red beans (70:30), KG2 = snake head fish : red beans (60:40), KG3 = snake head fish : red beans (50:50), and KG4 snake head fish : red beans (40:60). Da…
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- xv, 52 hlm.; ill.; 29 cm
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- 06 03. 120 (0003)
Pemanfaatan Buah Nanas (Ananas Comosus L.) Dengan Penambahan Tepung Tapioka D…
The purpose of this study was to get the best ratio between tapioca starch and pineapples puree in the making of crackers. The research conducted using a complately randomize design consists of five treatments and each was repeated three times. The treatments performed were PN1 (pineapple puree 20% : 80% starch), PN2 (pineapple puree 30% : 70% starch), PN3 (pineapple puree 40% : 60% starch), PN…
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- vi, 71 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 119 (0029)
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