Ditapis dengan
Penambahan Karagenan Dalam Edible Coating Aloe Vera Terhadap Kualitas Tomat S…
Tomat tergolong komoditas yang mudah rusak dengan kadar air sebesar 95%, oleh karena itu memerlukan upaya penanganan berupa pelapisan yang dapat dimakan. Tujuan dari penelitian ini adalah untuk mendapatkan konsentrasi karagenan pada bahan Edible Coating Aloe Vera yang terbaik terhadap mutu buah tomat selama penyimpanan. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan …
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- 1906111537
Isolasi Selulosa Tandan Kosong Kelapa Sawit (TKKS) Dengan Menggunakan Metode …
Oil palm empty fruit bunches are solid waste from the palm oil processing process that contain a significant amount of lignin and cellulose. Oil palm empty fruit bunches are widely found in Indonesia, especially in Riau Province. The processing of oil palm empty fruit bunches has not been effectively utilized. Therefore, the author isolated cellulose from oil palm empty fruit bunches using the …
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- 1806125176
Penambahan Ekstrak Kasar Bonggol Buah Nanas Terhadap Karakteristik Green Coff…
ABSTRACT Robusta green coffee bean has a higher caffeine content than other types of coffee beans. High levels of caffeine in robusta coffee beans are referred to as second-class coffee beans after arabica coffee beans and can threaten health. Efforts to reduce this impact can be done by enzymatic decaffeination process using proteolytic compounds from pineapple fruit hump crude extract. …
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- 1706123022
Pengaruh Kompetensi Sdm, Budaya Organisasi, Keunggulan Bersaing Dan Digital P…
ABSTRACT This study aims to analyze: (1) the influence of HR competence, (2) the influence of organizational culture (3) the effect of competitive advantage and (4) digital marketing on MSME performance. The population in this study are SMEs in Kampar district. In this study, the samples obtained were 277 people obtained using the Simple Random Sampling method. This study used primary data obt…
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- 1806113323
Analisis Pengembangan Desain Kemasan Beras Sagu Dengan Pendekatan Kansei Engi…
ABSTRACT The purpose of this research is to produce a sago rice packaging design that is in accordance with consumer desires using the kansei engineering method and survey method and quantitative analysis. Based on this research, 15 kansei words were selected including communicative, transparent, informative, practical, safe, light-colored, attractive, innovative, appropriate size, unique, st…
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- 1806111626
Potensi Pemanfaatan Pati Biji Nangka Dengan Penambahan Selulosa Jerami Padi T…
ABSTRACT Biodegradable plastic is an environmentally friendly plastic, most of the components come from renewable raw materials. Biodegradable plastic can be made from starch derived from waste such as jackfruit seeds. Biodegradable plastics made only from starch have poor physical and mechanical properties, so it is necessary to add reinforcement such as cellulose. One of the wastes that cont…
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- 1906113264
Formulasi Bakso Nabati Tepung Kacang Merah Dan Jamur Tiram Putih Terhadap Sif…
ABSTRACT Vegetable meatballs are products made from vegetable protein but similar to the properties of real meat. The purpose of this study was to obtain selected formulation of vegetable meatballs from red bean flour and oyster mushrooms to chemical and sensory qualities according to SNI 3818−2014 concerning combination meat balls. The researched method used a complete randomized desig…
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- 1906113781
Sifat Fisikokimia Dan Organoleptik Crackers Tepung Sukun Alami Dan Modifikasi…
ABSTRACT Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical …
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- 1806111296
Evaluasi Keamanan Probiotik Dan Aktivitas Antioksidan Lactobacillus Fermentum…
ABSTRACT Live microorganisms that have the potential as probiotics need to be evaluated for their safety and antioxidant activity to qualify as probiotics. The purpose of this study was to evaluate the safety and antioxidant activity of cellulose microfiber (CMF)-encapsulated probiotics from oil palm empty fruit bunches (OPEFB) during storage. This study was carried out experimentally consi…
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- 1906111716
Lama Penyimpanan Pepton Halal Dari Limbah Filet Ikan Patin Pada Suhu Refriger…
ABSTRACT Peptone is a protein hydrolysate that is easily damaged when stored at room temperature. This situation underlies the need for storage in the refrigerator to extend the storage length. The study aimed to obtain the optimal shelf life of halal peptones from catfish waste at a temperature refrigerator by looking at the growth characteristics of lactic acid and pathogenic bacteria inocul…
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- 1806111665
Pengaruh Rasio Daging Ikan Patin Dan Pati Jagung Terhadap Karakteristik Fisik…
ABSTRACT Burger patty is one of the fast food that is favored by the public, both children and adults. The purpose of this study was to obtain the best ratio of catfish and corn starch in making burger patty on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a completely randomized design (RAL) with four treatments and four …
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- 1906111525
Aktivitas Antimikroba Isolat Bakteri Asam Laktat Dari Nira Aren Terhadap List…
ABSTRACT Lactic acid bacteria have been found in spontaneously fermented palm sap, but their ability to inhibit the growth of pathogenic bacteria to be categorized as probiotics is unknown.. Listeria monocytogenes and Salmonella typhimurium are pathogenic bacteria that often contaminate food and put human health at risk. The purpose of this study was to determine the antimicrobial activity of …
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- 1906113198
Penggunaan Pati Sagu Pregelatinisasi Pada Model Pangan Yang Digoreng
ABSTRACT Starch pregelatinization is a modification process of raw starch by cooking with complete gelatinization and drying process. Pregelatinized sago starch it could reduce the absorption of oil in food products by submerged oil frying. The purpose of this study was to identify the optimal combination of pregelatinized sago starch and wheat for the physical-chemical properties, sensory pro…
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- 1706111112
Penggunaan Tepung Komposit Dari Pisang Kepok, Ampas Kedelai Dan Ampas Kelapa …
ABSTRACT The purpose of this study was to obtain the best formulation of a combination of kepok banana flour, soybean pulp flour and coconut pulp flour on the chemical content and sensory quality of snack bars. This research was carried out experimentally using a complete randomized design (CRD) with five treatments and four replications so that 20 experimental units were obtained. The treatme…
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- 1806111331
Karakteristik Sensori Dan Aktivitas Antioksidan Teh Herbal Daun Sirsak Dengan…
ABSTRACT Herbal tea is one of the functional drinks made from ingredients that can provide benefits because it contains phenol group compounds as antioxidants that play a role in warding off free radicals. The study aimed to obtain the best additional mint leaves on sensory characteristics and antioxidant activity of soursop leaves herbal tea. The research was conducted experimentally using a …
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- 1706113903
Evaluasi Keamanan Probiotik Dan Aktivitas Antioksidan Lactobacillus Fermentum…
ABSTRACT Evaluation of the safety and properties of probiotics needs to be carried out on new strains before they are declared as probiotics. The purpose of this study was to evaluate the safety and antioxidant activity of CMF-encapsulated probiotics from oil palm fronds during storage at different temperatures. This study was carried out experimentally consisting of safety evaluations analyze…
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- 1906113366
Karakteristik Fisikokimia Dan Sensori Fruit Leather Buah Sirsak Dengan Buah N…
ABSTRACT Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jack…
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- 1906112294
Karakteristik Fruit Leather Dari Umbi Bengkuang Dan Labu Kuning
ABSTRACT Keywords: fruit leather, jicama, pumpkin CHARACTERISTICS OF FRUIT LEATHER FROM JICAMA AND PUMPKIN The purpose of this study was to determine the effect of the ratio of jicama and pumpkin on sensory chemical characteristics and to get the best ratio of jicama and pumpkin in the manufacture of fruit leather. This study used a completely randomized design with four treatments and four r…
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- 1606123114
Pertumbuhan Pediococcus Pentosaceus Strain 2397 Pada Berbagai Sumber Nutrisi …
ABSTRACT The additional nutrient sources could increase the growth and antimicrobial activity of lactic acid bacteria (LAB) against pathogenic and spoilage bacteria by producing antimicrobial compounds. Pediococcus pentosaceus strain 2397 is one of the LAB that can produce bacteriocin as an antimicrobial compound. The purpose of this study was to evaluate the growth of Pediococcus pentosaceus …
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- 1606197502
Pembuatan Nuget Nabati Dari Kacang Merah Dan Jantung Pisang
ABSTRACT The purpose of this study was to obtain the effect of ratio of red beans and banana flowers on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DNMRT test at 5% level. The treatment in this study was the ratio between red bean a…
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- 1606110842
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