Ditapis dengan
Pemanfaatan Wortel (Daucus Carota L.) Dalam Pembuatan Es Krim Dengan Penambah…
Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal or vegetable fat, with or without other food additives permitted. The purpose of this study was to determine the effect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making ice cream on the quality and sensory properties of ice cream in accord…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0017)
Pemanfaatan Kacang Merah (Phaseolus Vulgaris L.) Dan Jamur Tiram Putih (Pleut…
The purpose of this study was to get best formulation of red bean and oyster mushroom in making vegetable meatballs. This research used experimental method by using a complete randomized design (RAL) with five treatments and three replication. The treatments were KJ1 = red beans 100%, KJ2 = red beans 90% and oyster mushrooms 10%, KJ3 = red beans 80% and oyster mushrooms 20%, KJ4 = red beans 70%…
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0016)
Pembuatan Es Krim Dengan Penambahan Teh Kombucha Sebagai Sumber Antioksidan
The research aimed to know the characteristics of physical, chemical, and sensory ice cream with the addition of different concentration of kombucha tea, as well as to know the best formulation. The research was conducted with five treatments and three replications. The treatments in this study were kombucha tea addition of 0, 10, 20, 30, and 40%. Data were statistically analyzed by using analy…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0015)
Pemanfaatkan tepung biji nangka dan tepung ampas tahu dalam pembuatan mi basah
Tujuan penelitian ini untuk mengetahui karakteristik darn perlakukan terbaik mi basah dari tepung terigu dengan penambahan kombinasi biji nangka dan tepung ampas tahu. hasil analisisnya menunjukan rasio tepung terigu dengan penambahan kompinas tepung biji nangka dan tepung ampas tahun berpengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar lemak, kadar protein, dan kadar karb…
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm. ;29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Aplikasi edible coating lidah buaya (aloevera L0 dengan penambahan karagenan …
Tujuan penelitian bertujuan untuk mengetahui konsentarai karaginan pada larutan pelapis lidah buaya terahdap kualitas buah jambu biji selam penyimpanan. hasilnya sidik ragam menunjukan ada pengaruh nyata terhadap susut bobot, kekerasan, total padatan terlarut, vitamin c, dan warn akulit buah jambu biji, namun tidak berpengaruh nyata terhadap warna daging dan rasa buah jambu biji secara hedonik.
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.;29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Pemanfaatan tepung talas dan tepung kacang hijau dalam pembuatan flakes
Tujuan penelitian untuk mendapatkan rasio tepung talas dan tepung kacang hijau yang terbaik untuk membuat flakes. hasilnya menunjukan bahwa rasio tepung talas dan tepung kacang hijau berpengaruh nyata terhadap kadar air, abu, protein, lemak, kadar karbohidrat, dan serat kasar.
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.;29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Perbedaan Konsentrasi gelatin terhadap kualitas permen Marshmallow buah naga …
Tujuan penelitian untuk mendapatkan konsentrasi gelatin terbaik sesuai SNI. hasilnya menunjukan penambahan gelatin berpengaruh nyata terhadap kadar air, kadar abu, kadar sukrosa, vitasmin C, densitas. dan uji organoleptik.
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm.; 29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Pemanfaatan Tepung Talas Dan Tepung Kacang Hijau Dalam Pembuatan Flakes
The purpose of this research was to determine and obtain the bestratio between the taro flour and mung bean flour for making flakes. Thisresearch useda Completely Randomized Design (CRD) with 5treatments and 3 replications. The ratio of taro flourand mung bean flour 90:10, 80:20,70:30, 60:40,and 50:50. Data were statistically analyzed using Analysis of Variance (ANOVA) and followed by Duncan’…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- x, 78 hlm.: ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 118 (0020)
Evaluasi mutu sosis analog jantung pisang dan tempe
Tujuan penelitian untuk mendapatkan formulas sosis analog jantung pisang dan tempe yang memenuhi standar mutu sosis. hasilnya menunjukan rasio jantung pisang dan tempe pada masing-masing perlakukan berpengaruh nyata terhadap kadar airi, protein, lemak dan serat kasar.
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 9 hlm.; 29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Perbedaan Konsentrasi gelatin terhadap kualitas permesn Marshmallow buah naga…
Tujuan penelitian untuk mendapatkan konsentrasi gelatin terbaik sesuai SNI. hasilnya menunjukan penambahan gelatin berpengaruh nyata terhadap kadar air, kadar abu, kadar sukrosa, vitasmin C, densitas. dan uji organoleptik.
- Edisi
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- ISBN/ISSN
- 1412-4424
- Deskripsi Fisik
- 8 hlm, 29 cm
- Judul Seri
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- No. Panggil
- JUR-SAG, MARET 2018
Evaluasi Mutu Dodol Yang Dibuat Dari Tepung Beras Ketan Dan Buah Nipah (Nypa …
The research were to determine the best ratio of sticky rice and nipa palm suitable into a made of dodol and to evaluate the preference acceptance of dodol by the panelists. This research was conducted by using a completely randomized designed experiments, with four treatments and four repetitions. The treatments were KN1 (sticky rice and nipa palm were 90% and 10%), KN2 (sticky rice and nipa p…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0014)
Formulasi Tepung Pelapis (Batter) Berbasis Pati Sagu Terhadap Sifat Fisiko-Ki…
This research aimed to gain the best formulation of batter on the physico-chemical and organoleptic properties of popcorn chicken. The research was conducted with five treatments and three replications. The treatments in this study were the type of formulation of batter: 100% sago starch (BS0); 50% sago starch:50% tapioca (BS1); 50% sago starch:50% glutinous flour (BS2); 50% sago starch:50% cor…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0013)
Kajian Sifat Fisiko-Kimia Tepung Ampas Tahu Ditinjau Dari Lama Perendaman Dal…
The purpose of this research is to obtain the best combination of treatments between the soaking time of sodium metabisulfite (Na2S2O5) and the drying time of the physico-chemical of tofu pulp flour. This research was conducted with nine treatment combinations and three replications. The treatment used was L1P1 (15 minutes soaking, 3 hours drying), L1P2 (15 minutes soaking, 4 hours drying), L1P…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0012)
Pemanfaatan Tepung Pisang Kepok Dan Buah Nangka Kering Dalam Pembuatan Snack Bar
The purpose of this study was to get the best combination of kepok banana flour and dried jackfruit in a snack bar. The research used experimental method by using a complete randomized design (RAL) with five treatments and three replications. The treatments were TN1 (kepok banana flour 80% and dried jackfruit 20%), TN2 (kepok banana flour 70% and dried jackfruit 30%), TN3 (kepok banana flour 60…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0011)
Pengaruh Konsentrasi Starter Lactobacillus Plantarum Dalam Pembuatan Minuman …
Fermented milk is a probiotic drink that uses lactic acid bacteria (BAL) in soy milk. In general, the cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study uses culture, namely Lactobacillus plantarum that has been isolated from solid waste from soy, so it is believed that it has good growth to produce good quality milk fermented milk. The aim of this study is to…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0010)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dalam Pembuatan Min…
Functional beverages are fresh or processed products that are beneficial for health and reduce the risk of disease for consumers. One of the functional beverages is kombucha tea. Red dragon fruit rind can be processed into functional beverage namely herbal tea. The purpose of this research was to know the fermentation time and best quality of tea kombucha from the dragon fruit. Research carried…
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0009)
Uji Ketahanan Bakteri Asam Laktat Yang Diisolasi Dari Limbah Padat Pengolahan…
This research aimed to determine the growing resistance of isolates of lactic acid bacteria isolated from the processing of solid waste of soy milk against antibiotics and salt. This study was experimentally conducted to test the resilience of LAB isolates L. pentosous strain Lac.18, L. plantarum strain SRCMC, L. plantarum strain VP_1.1, L. plantarum strain VP_3.3, L. casei strain IMAU.5165, an…
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0008)
Karakteristik Briket Bioarang Kombinasi Pelepah Dan Tandan Kosong Kelapa Sawi…
The aim of this research study was to obtain the best combination of midribs and oil palm empty fruit bunches on the characteristics of bioarang briquettes produced. The study was conducted experimentally using a completely randomized design (RAL) with five treatments and three replications, in order to obtain 15 units. The treatment in this study is the difference of percentage midribs and oil…
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- ISBN/ISSN
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- Deskripsi Fisik
- xv, 52 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0007)
Pemanfaatan Biji Alpukat (Persea Americana Mill.) Dengan Penambahan Lilin Leb…
Avocado seeds contain amylose that can be a raw material in making edible film. However, the edible film produced has a low water resistance. Therefore, it is necessary to add hydrophobic materials that will increase the durability of edible films against water, one of them is beeswax. This research was conducted experimentally using a Completely Randomized Design (CRD) with five treatments and…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- vi, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0006)
Karakteristik Beberapa Sifat Fisikokimia Dan Sifat Pasta Pati Sagu Yang Dimod…
Research has been conducted on microbiological modification of sago starch using lactic acid bacteria (LAB) obtained from sago starch processing industry. The aim of this research was to compare some physicochemical and pasting properties of modified sago starch to native sago starch. The treatment in this study were modification by combination of LAB isolates which had different amylolitic abi…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xiv, 71 hlm.; ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 119 (0005)
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