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Pemanfaatan Tampilan Sagu Dan Tepung Kacang Hijau Dalam Produksi Serpihan
Flakes are ordinary flat shaped cereal products used for breakfast made from various cereal flours such as wheat, corn, and rice that are consumed with the addition of milk or without milk. Sago starch and mung bean flour can be used as an alternative to wheat flour. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the physicochemical, o…
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- Deskripsi Fisik
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- 1906111445
Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva
Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juic…
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- 1906113609
Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit …
Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory c…
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- 1906113526
Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu
Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. T…
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- 1806124861
Pemanfaatan Tepung Kulit Buah Merah Dan Tepung Kacang Merah Dalam Pembuatan C…
Cookies are baked snack that is typically small and sweet. Red dragon fruit peel flour and red bean flour can be used as substitutes for wheat flour. This research aimed to determine the effect of red bean flour on the nutritional content and sensory quality of red dragon fruit skin flour cookies, and to obtain the best formulation for making red dragon fruit skin flour and red bean flour cook…
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- 1806111409
Pemanfaatan Lactobacillus plantarum 1 RN2-53 Dalam Produksi Jus Kentang Ungu …
Purple sweet potato is a source of prebiotics that can be used in making synbiotic drinks by adding probiotics in the form of lactic acid bacteria (LAB), one of which is Lactobacillus plantarum 1 RN2-53. The purpose of this study was to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-53 in the manufacture of purple sweet potato extract synbiotic drink. This study was cond…
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- 1906113650
Pengaruh Penstabil Terhadap Stabilitas Emulsi Dan Karakteristik Sensori Reduc…
Mayones merupakan produk olahan berbentuk emulsi semi padat yang terbuat dari minyak nabati, kuning telur, dan bahan tambahan yang diizinkan. Prinsip pembuatan mayones rendah lemak adalah mengganti kuning telur dengan susu kedelai untuk mengurangi kandungan lemaknya. Penambahan susu kedelai dapat menyebabkan sistem emulsi menjadi kurang stabil sehingga diperlukan bahan penstabil. Penelitian ini…
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- 1906124524
Kajian Berbeda Pengencuran Neraca Kelapa Terhadap Kualitas Air Kefir Sebagai …
One of the raw materials that can be used in making water kefir is palm sap. Palm sap contains high sugar, which is around 10‒15%. The high sugar content can inhibit microbial growth, so dilution is necessary. The purpose of this study was to obtain the selected dilution proportion of palm sap in making palm sap water kefir. This study was conducted experimentally using a completely randomi…
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- 1906113838
Pemanfaatan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Merah Dalam Pemb…
Biscuits are products made through a dough baking process which generally comes from wheat and other flours, with the addition of other ingredients and food additives. The purpose of this study was to obtain the best ratio of MOCAF and red bean flour to the physicochemical and sensory characteristics of the biscuits produced and in accordance with SNI 2973:2011. This research was conducted expe…
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- 1706111326
Karakteristik Fisikokimia dan Sensori Nugget Jamur Gerigit dan Ampas Kelapa
Nugget is a food product that has a delicious taste with a crunchy texture on the outside and chewy on the inside and is practical in serving. The main ingredient for making nuggets usually comes from animal protein. The study aimed to obtain the best ratio of split gill mushroom and coconut dregs for the physicochemical and sensory characteristics of the nuggets. The research had been experi…
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- 1706122780
Analisis Saluran Pemasaran Agroindustri Gula Coklat Di Desa Lawang Kecamatan …
This research aims to analyze the most efficient marketing channels in Brown Sugar Cane Agroindustry. This research was conducted in Lawang Village Agam District, West Sumatra. The method used in this research is observation with qualitative descriptive, and quantitative descriptive approaches and descriptive methods are used to analyze marketing channels and analyze SWOT. Quantitative descript…
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- 1906112701
Aplikasi Metode Freeze Drying Pada Lactobacillus Plantarum TMW 1.1623 Dan Str…
Yogurt merupakan minuman probiotik yang terbuat dari susu fermentasi hasil kultur tunggal atau campuran dari bakteri asam laktat (BAL). Kultur starter BAL yang digunakan untuk fermentasi yoghurt umumnya berbentuk cair sehingga memerlukan perlakuan khusus untuk menjaga kualitasnya dari kontaminasi yang tinggi. Penerapan metode pengeringan beku pada kultur starter merupakan salah satu alternatif …
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- 1806125093
Karakteristik Fisikokimia Dan Sensori Serbuk Effervescent Buah Kelubi Dengan …
Stevia sugar has potential to be used in the product of effervescent powders to remove the concentrated sour taste of effervescent kelubi. This study aimed to obtain the best concentration of stevia sweeteners in the produce of effervescent kelubi. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments, with treatment F1 (addition o…
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- 1806113512
Karakteristik Kualitas Juice Mangga Segar Yang Difortifikasi Dengan Probiotik…
Mango juice needs to be innovated by making it a functional drink. Mango juice can be added microencapsulated probiotics. Probiotics microencapsulated by freeze drying method produce probiotics in dry form. The purpose of this research was to determine the quality characteristics of fresh mango juice fortified with microencapsulated probiotics stored at cold temperature at every storage time a…
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- 1906111641
Evaluasi Keamanan Probiotik dan Aktivitas Antioksidan Lactobacillus Fermentum…
Probiotics are living microorganisms that are capable of providing beneficial effects on health when consumed in sufficient quantities. This study aimed to evaluate the safety and antioxidant activity of Lactobacillus fermentum InaCC B1295 encapsulated by cellulose microfiber (CMF) from oil palm leaves (OPL) at different temperatures and storage times. This research was carried out experimental…
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- 1906111320
Karakteristik Arang Aktif Cangkang Kelapa Sawit Dengan Aktivasi Secara Kimia …
Activated charcoal is charcoal that is further processed at high temperatures using carbon dioxide gas, water vapor or chemicals as activators to open the pores of the charcoal, so that it can be used as an adsorbent. One of the materials that can be used in making activated charcoal is a by-product of palm oil processing, namely palm oil shells which have a composition of 26.27% cellulose, 12.…
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- 1806114438
Analisis Rantai Pasokan Dan Nilai Tambah Agroindustri Sagu Di Kecamatan Tebin…
This research aimed to identified the supply chain and added value of sago and determined the priority of supply chain strategies at sago agro-industry at Tebing Tinggi Timur subdistrict. This study was conducted at Tebing Tinggi Timur District, Kepulauan Meranti Regency, Riau Province. The research methods used were qualitative descriptive and quantitative descriptive. The number of respondent…
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- 1906113468
Karakteristik Starter Bubuk Yoghurt Mikroenkapsulasi Dalam Kemasan Polietilen…
Kultur starter yogurt bubuk dapat diproduksi melalui metode mikroenkapsulasi dan pengeringan beku. Bubuk starter lebih mudah digunakan. Kandungan probiotik pada yoghurt starter memerlukan kemasan yang dapat melindungi sel bakteri selama penyimpanan. Plastik polietilen dapat menyimpan starter karena memiliki stabilitas kimia yang baik, elastisitas tinggi, dan kepadatan rendah. Penelitian ini ber…
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- 1906124815
Mutu Starter Kering Yoghurt Dalam Kemasan Aluminium Foil Selama Penyimpanan
Starter yoghurt dapat diproduksi dengan metode pengeringan beku. Penelitian ini bertujuan untuk melihat bagaimana suhu dan waktu penyimpanan dapat mempengaruhi kandungan mikrobiologi dan sifat fisik starter selama penyimpanan serta kualitas yoghurt yang dihasilkan. Penelitian ini terdiri dari dua tahap, tahap pertama menganalisis starter yoghurt kering yang disimpan menggunakan rancangan acak l…
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- 1906113279
Pemanfaatan Tepung Kulit Singkong Sebagai Edible Coating Pada Alpukat
The purpose of this research was to get the best starch concentration of cassava peel in the manufacture of edible coatings and the effect of edible coating on the quality of avocado. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were P1 (concentration of starch cassava peel 1%), P2 …
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- 1906110043
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