Formulasi Tepung Pelapis (Batter) Popcorn Chicken Berbasis Pati Sagu Dengan P…

The purpose of this research was to obtain the best formulation of batter with the concentration of gum xanthan in making of popcorn chicken. The research design was factorial complete random sampling with six combination treatments and three replications, total of 18 trial units. The treatments consist of T1G1 (sago starch 50 : rice flour 50, 0,5% concentration gum xanthan), T1G2 (sago starch …

Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Sukrosa Menggunakan S…

Cocoghurt is one type of fermented milk from raw coconut milk produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040. The purpose of this study was to obtain the best sucrose concentration on the quality of cocoghurt. This study used a Completely Randomized Design (CDR) with five treatments and three replications. The treatments performed we…

Pembuatan Cocoghurt Dengan Variasi Susu Skim Menggunakan Starter Streptococcu…

Cocoghurt is one type of fermented milk made from raw coconut milk which is produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus. The purpose of this study was to obtained the best concentration of skim milk in making cocoghurt by using a starter combination of Streptococcus thermophilus and Lactobacillus casei subsp. casei R-68. The research was co…

Penggunaan Carboxymetyhl Celullose Dan Karagenan Sebagai Penstabil Dalam Pemb…

The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 (CMC: carrageenan 0: 1), CK2 (CMC: carrageenan 1: 0), CK3 (CMC: carrageenan 1: 1), CK4 (CMC: …

Mayones Dari Minyak Ikan Patin Dengan Penambahan Minyak Sawit Merah Dan Olein

The purpose of this study was to get the best combination of of red palm oil and olein in a mixture of patin fish oil to the quality and sensory mayonnaise produced according to the Indonesian National Standard. The research used experimental method by using a completely randomized design (CRD) with five treatments and three replications. The treatments were MIS0: 100% patin fish oil control), …

Mutu Saus Dengan Bahan Dasar Tomat, Wortel Dan Minyak Sawit Merah

ABSTRACT Sauce is a processed food made from vegetables which used for food flavorings. The purpose of this study was to obtain the best comparison between tomato paste and carrot extract in order to obtain sauce quality in accordance to SNI. This research was conducted using a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 experimental units. The…

Aplikasi Edible Coating Dari Pati Ubi Jalar Putih Pada Buah Jambu Air

ABSTRACT This study aims to obtain the best concentration white sweet potato starch in the manufacture of edible coatings and the effect of edible coating on the quality and storage time of water apple. This research method used an experimental method, using a completely randomized design (CRD) consisting of six treatments and three replications to obtain 18 experimental units. The treatment…

Karakteristik Selai Lembaran Kolang-Kaling Dengan Penambahan Buah Naga Merah

ABSTRACT The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% a…

Pemanfaatan Sirsak Dan Nanas Dalam Pembuatan Velva

ABSTRACT Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment research were SN1: soursop pur…

Pemanfaatan Tepung Biji Nangka Dan Sale Pisang Ambon Dalam Pembuatan Snack Bar

ABSTRACT Snack bar is a solid rodshaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be used as one of the alternative of practical food. Related to this point, the snack bar in this research was made from the combination of jackfruit seed flour and dried slice of ambon banana. The purpose of this research was to obtain a snack bar with…

Karakteristik Bika Ambon Tapioka Dengan Puree Ubi Jalar Ungu

ABSTRACT Bika ambon is one of the typical cakes from Indonesia. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. If F count equal or bigger than F table, the analysis was continued with the Duncan New Multiple Ran…

Aktivitas Antimikroba Isolat Bakteri Asam Laktat Dari Kulit Ari Kacang Kedela…

ABSTRACT This study aims to determine the antimicrobial activity of lactic acid bacteria isolate from soybean epiderm against pathogens Escherichia coli 0157 and Staphylococcus aureus ATCC-25329. The experiment was conducted experimentally using Randomized Complete Design (RAL) with three treatments and five replications to obtain 15 experimental units. The treatment used lactic acid bacteria …

Pengeringan asam gelusur secara hidryd dengan kolektor surya dan potovoltaik …

Edisi

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ISBN/ISSN

0853-0203

Deskripsi Fisik

11 hlm.: 25 cm.; hal. 3855-3866

Judul Seri

Volume 27 Nomor 1 Februari 2019

No. Panggil

Maj-Vis-Feb. 2019

Minuman Instan Dari Estrak Buah Nanas Dan Ekstrak Kulit Buah Manggis

Pineapple and mangosteen peel can be used as ingredients in making instant drinks. This research aims to get the best ratio of pineapple extract and mangosteen peel extract to instant drinks product, and measure the level of preference of panelists. Research method was Completely Randomized Designed which consisted of five treatments and each treatment was repeated three times. Treatments of NM…

Pemanfaatan Ekstrak Wortel Dan Ekstrak Jahe Merah Dalam Pembuatan Minuman Bub…

The purpose of this study was to determine the best ratio between carrot extract and red ginger to making instant powder drinking. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatment used for carrot extract and red ginger extract is P1 = (80% : 20%), P2 = (70% : 30%), P3 = (60% : 40%), P4 = (50% : 50%). The data obtained were an…

Pemanfaatan Buah Pala Dan Buah Lemon Dalam Pembuatan Minuman Bubuk Instan

Instant drink is a processed food product in powder form, easily soluble in water, practical in its presentation, and has a large surface area. Instant drinks can be made from spices, fruits, grains and plants which generally can provide functional effects for health because they contain compounds that are good for the body, one of which is an antioxidant compound. The problem faced in the prod…

Variasi Lama Waktu Perendaman Kulit Pisang Tanduk Dalam Larutan Natrium Metab…

This research was aimed to obtain the best soaking time of banana peel in sodium metabisulfite for making of edible film from banana horn peel starch. This research is conducted by experiment which is carried out using the method of Complete Random Design (CRD) with four treatments and four replications. Data were statistically analyzed by analysis of variance (ANOVA) and continued with duncan…

Pemanfaatan Tongkol Jagung Dan Cangkang Biji Karet Pada Pembuatan Briket

This study aims to get the best ratio between corncobs and rubber seed shells in making of charcoal briquettes. The study was carried out experimentally using a completely randomized design method which consisting of 5 treatments and 3 replications to obtain 15 experimental units. The treatments in the study were ratio of corncob charcoal and rubber seed shell charcoal as follows: P1 (90:10), P…

Pemanfaatan Buah Pisang Mas Dan Nanas Dalam Pembuatan Selai

The purpose of this study was to obtain the best formulation of banana mas and pineapple fruit mixture in making jam. This research was used Completely Randomized Design (CRD) with five treatments and three replications in order to the obtain fifteen experiment units. The treatments were mixture of banana mas and pineapple fruit such as PN1 (80:20), PN2 (65:35), PN3 (50:50), PN4 (35:65), and P…

Pemanfaatan Leuconostoc Mesenteroides Dan Lactobacillus Plantarum 1 Dalam Pem…

This reseach aimed to get a good quality of sauerkraut by combining Leuconostoc mesenteroides and Lactobacillus plantarum 1. The research was experimentally conducted with four treatments and four replications. The treatments used in this study were S1 (Leuconostoc mesenteroides FNCC 0023), S2 (Leuconostoc mesenteroides FNCC 0023 + L. plantarum 1 RN1-23121), S3 (Leuconostoc mesenteroides FNCC 0…