Pembuatan Kerupuk Ikan Gabus Dengan Substitusi Tepung Ubi Jalar Ungu

Fish crackers are a snack that is well known to the public. Snakehead fish was chosen as the main ingredient in making crackers because snakehead fish has a high protein content. Purple sweet potato flour is used as a substitute ingredient for making crackers because it contains amylopectin which affects the crunchiness of the crackers produced. This research aims to obtain treatment with the b…

Modifikasi Media Pertumbuhan Bal Dengan Pengayaan Pepton Ikan Patin Dan Empul…

Bacterial growth media that are commonly used are still not guaranteed to be halal. This research aims to produce halal enrichment media from patin fish using pineapple pith and obtain the best treatment from using halal enrichment media that has been modified by looking at the growth characteristics of LAB and compared with commercial media. The research treatments were commercial MRS broth (M…

Karakteristik Fungsional Dan Sensoris Yoghurt Yang Diperkaya Mikroenkapsulasi…

Yoghurt is a fermented milk product that is fermented using lactic acid bacteria (LAB). Yoghurt diversification needs to be done to increase its functional value as a functional food, namely by adding butterfly pea flowers (Clitoria ternatea L.). The purpose of this study was to get the right microencapsulated concentration of butterfly pea flower extract to produce the best quality yoghurt. Th…

Karakteristik Kimia Dan Sensori Teh Herbal Daun Alpukat Dengan Penambahan Dau…

Herbal tea is a tea beverage product that can be either single or blended. The raw materials used are herbs or medicinal plants that naturally have properties. The addition of natural ingredients including peppermint leaves can increase efficiency and improve organoleptic properties in tea. Herbal tea in this study was made from avocado leaves and the addition of peppermint leaf. The purpose of…

Karakteristik Sirup Bonggol Nanas Dengan Pemanis Alami Sari Daun Stevia

Syrup is a beverage product made from a mixture of water and sugar with or without other food ingredients and/or food additives that are permitted in accordance with applicable regulations. The sugar content in stevia leaves can be used as a natural sweetener in pineapple hump syrup. The aim of this research was to obtain the concentration of selected stevia leaf extract in making pineapple wee…

Karakteristik Mutu Tempe Dari Biji Ketapang Dan Kacang Merah

Tempeh is the product of fermented grains using Rhizopus oligosporus. Ketapang’s high protein allows it to be processed into tempeh and red beans can be added to diversify the nutritional content of the resulting tempeh. This research aims to determine the best ratio of ketapang seeds and red beans in making tempeh that meets SNI 3144:2015 concerning tempeh. This research was conducted experi…

Pengendalian Kualitas Kopi Sangrai Pada Koperasi Xyz Dengan Metode Six Sigma

This research aims to examine the quality control of roasted coffee in one of the businesses engaged in coffee processing, namely Koperasi XYZ. Controlling the quality of roasted coffee uses the six sigma method which includes define, measure, analyze, improve and control. Through the define stage using the SIPOC diagram, it is known that defects in roasted coffee production occur during the ro…

Karakterisasi Arang Aktif Dari Tongkol Jagung Dengan Variasi Konsentrasi Akti…

The research aims to obtain the best concentration of sodium chloride (NaCl) activator for making activated charcoal from corn cobs. This research was carried out experimentally using a completely randomized design. The research aims to obtain the best concentration of sodium chloride (NaCl) activator for making activated charcoal from corn cobs. This research was carried out experimentally us…

Efek Berbagai Kompos Sisa Proses Produksi Tanaman Perkebunan Terhadap Kadar H…

Sweet corn (Zea mays L.) is the second main food producer after rice. The increase in production is estimated to occur due to an increase in harvested area of 160.48 thousand hectares and an increase in productivity of 2.16 quintals/hectare. Indonesia has an extensive area of Inseptisol covering 70.52 million hectares. Inseptisol exhibits relatively low soil fertility and poor soil physical pro…

Pengaruh Berbagai Jarak dari Saluran Land Application (LA) terhadap Sifat Fis…

Oil palm plantations in Indonesia are experiencing development, this can be seen from the area of oil palm plantations in 2018 amounting to 14.33 million hectares with production reaching 42.9 million tons of CPO and increasing the area to 14.60 million hectares with an increase in production of 48.42 million tons. In addition to producing CPO, palm oil also produces solid, liquid, and gaseous …

Pembuatan Plastik Biodegradable Dengan Pati Biji Durian Dan Selulosa Jerami Padi

Durian seed starch proves valuable as a filler in composites and biodegradable plastics, with studies exploring its effects on mechanical properties and biodegradation. The research findings indicate that durian seed starch has the potential as an alternative plastic material, owing to its sufficiently high starch content. Cellulose a natural polymer with high strength and elasticity, contribut…

Pemanfaatan Jambu Merah Dalam Pembuatan Salak Pondoh Velva

Salak pondoh’s shelf life at room temperature is 6 days and will easily deteriorate afterwards. To increase the shelf life and diversification of processed products, salak pondoh can be processed into velva. To make salak pondoh velva look appetizing, red guava is considered to improve the product quality. The aim of this research was to obtain the right ratio between salak pondoh pulp and re…

Karakteristik Briket Arang Ampas Tebu Dan Arang Cangkang Buah Karet

Sugarcane bagasse and rubber fruit shells are agricultural industrial waste that contain biomass as an alternative energy source. Sugarcane bagasse and rubber fruit shells contain a lot of lignin and cellulose which can be used as material for making charcoal briquettes. The aim of this research was to obtain the best charcoal ratio from a mixture of bagasse charcoal and rubber fruit shells to …

Strategi Peningkatan Dayasaing Pedagang Pengecer Buah Jambu Kristaldi Desakuo…

This research aimed to identify the strategy to increase the competitiveness of crystal guava fruit retailers in Kuok Village. This study was conducted at Kuok Village, Kuok District, Kampar Regency, Riau. The research methods used were qualitative descriptive. The respondents for this study consisted of 5 farmers, 10 retailers, 1 employee of the agricultural extension center at Kuok subdistric…

Karakteristik Fisiko Kimia Dan Sensori Minuman Jeli Sari Bayam Merah Dengan P…

Jelly drink is a food product development using gelling agents to form a jelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The use of red spinach and pineapple in making jelly drink can increase its nutritional content. The purpose of this study was to obtain the best formulation of red spinach juice and pineapple juice in …

Karakteristik Fisikokimia Dan Sensori Kerupuk Pati Sagu Dengan Penambahan Jam…

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1906113748

Karakteristik Kefir Air Semangka Dengan Variasi Konsentrasi Starter Dan Lam…

Water kefir is a probiotic drink fermented from kefir grains with a mixture of water, fruits, and sugar. Watermelon is one fruit that could be used as a raw material for water kefir. The purpose of this study was to determine the interaction between starter concentration and fermentation time on the characteristics of watermelon water kefir. The research was conducted experimentally using a fac…

Karakteristik Kerupuk Pati Sagu Pregelatinisasi Dengan Penambahan Tepung Ikan…

Crackers are snacks that are generally made from starch such as tapioca, sweet potato, rice, taro, flour, and sago. Pregelatinized sago starch and jengki anchovy flour can be used as diversified ingredients in the manufacture of crackers. The advantage of pregelatinized sago starch can reduce oil absorption in products fried with submerged oil. The purpose of this study was to determine the eff…

Sifat Fisikokimia Dan Sensori Mi Basah Pati Sagu Dan Tepung Kacang Hijau

Sago starch can be developed into processed food in the form of wet noodles. Due to the low protein content in sago starch, it is necessary to add mung bean flour as a protein source. The purpose of this study was to determine the effect of ratio of sago starch and mung bean flour on the physicochemical and sensory properties of wet noodles and to obtain the selected ratio. The research was con…

Sifat Fisikokimia Dan Sensori Mi Kering Pati Sagu Modifikasi Heat Moisture Tr…

Noodles are one of the food products which are very popular and contain high carbohydrates. The main ingredient of noodles is wheat flour. Besides using wheat flour, dry noodles can also be made by using local ingredients, such as sago starch. Heat moisture treatment (HMT) modification sago starch and mung bean flour can be used as alternatives to reduce the use of wheat in making dry n…