Ditapis dengan
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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- Judul Seri
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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
Variasi Penggunaan Sukrosa Pada Medium Nata De Banana Skin Terhadap Kinetika …
ABSTRACT This study aims to determine the best sucrose formulation and the maximum velocity (Vmax) and Michaelis-Menten constant (KM) on the resulting microbial cellulose. This research was conducted experimentally using a completely randomized design with four treatments and four replications to obtain 16 experimental units. The treatments in this study were P1 (5% sucrose), P2 (7% sucrose), …
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- 1606115143
Pembuatan Velva Probiotik Berbasis Buah Pepaya Dan Nanas Dengan Penambahan La…
ABSTRACT The purpose of this study was to determine the ratio of papaya pulp and pineapple pulp in the manufacture of probiotic velva with LAB viability and good quality. This research was conducted experimentally using a completely randomized design, five treatments, and three replications in order to obtain 15 experimental units. The treatments used were the ratio of pineapple pulp and papay…
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- 1606123404
Pembuatan Nugget Ikan Patin Dengan Penambahan Bayam Merah
ABSTRACT Catfish is a source of protein which is used as raw material in making nuggets. These food products are high protein and fat but low in fiber. The purpose of this study was to obtain the best nuggets formulation of catfish and red spinach using SNI 7758-2013 fish nuggets. The research method used completely with four treatments and four replications and followed DMRT test at 5% level.…
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- 1606111929
Karakteristik Mutu Kimia Dan Sensori Fruit Leather Jambu Kristal Dengan Ubi J…
ABSTRACT The purpose of the study was to obtain the best ratio of crystal guava pulp and purple sweet potato pulp in making fruit leather according to SNI 3747‒2008 on fruit jam. The treatments of fruit leather in this study were the ratio of crystal guava fruit pulp and purple sweet potato pulp including JU1 (90:10), JU2 (80:20), JU3 (70:30), JU4 (60:40), and JU5 (50:50). The parameters obs…
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- 1606112063
Optimasi Lama Penyangraian Terhadap Karakteristik Kawa Daun Arabika (Coffea A…
ABSTRACT The research aims to determine the effect of the selected roasting time on the physico-chemical and sensory characteristics of arabica leaf kawa. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications, resulting in 16 experimental
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- 1606111878
Pertumbuhan Pediococcus Pentosaceus Strain 2397 Pada Berbagai Sumber Nutrisi …
ABSTRACT The addition of nutrient sources could increase lactic acid bacteria growth and antimicrobial activity against pathogenic bacteria. Pediococcus pentosaceus strain 2397 produced bacteriocin with a molecular weight of 14.4 kDa. The purpose of this study was to determine the best carbon and nitrogen sources that increase the growth and antimicrobial activity of Pediococcus pentosaceus st…
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- 1606115969
Penambahan Ekstrak Jahe Dalam Pembuatan Edible Coating Pada Aplikasi Alpukat
ABSTRACT The purpose of this study was to obtain the best treatment of cassava starch edible coating with the addition of ginger extract on the physico-chemical and sensory properties of avocado during storage. This research method was carried out experimentally using a completely randomized design (CRD) with five treatments and three replications to obtain 15 experimental units. The treatment…
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- 1606114883
Penggunaan Santan Kelapa Dan Whipping Cream Dalam Pembuatan Es Krim Terong Be…
ABSTRACT Ice cream is a frozen food made from cow's milk which is very popular with the public. This study aims to get the best formulation using coconut milk and whipping cream for the quality of Dutch eggplant ice cream which refers to SNI No. 01=3713-1995. This study used a completely randomized design with five treatments and four replications resulting in 20 experimental units. The treatm…
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- 1606112568
Pemanfaatan Limbah Pengolahan Filet Ikan Patin Dan Empulur Nanas Sebagai Pept…
ABSTRACT Peptone is an essential product in biotechnology and functional food. Commercial peptone needs consideration to use because not proven in halal aspects and could contain components prohibited by Islamic law considerations. This study aims to obtain the best interaction between the ratio of pangasius filet waste and pineapple core with hydrolysis time to produce halal peptone as an alt…
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- 1706122554
Analisis Keselamatan Dan Kesehatan Kerja (K3) Terhadap Produktivitas Kerja Ka…
ABSTRACT PT Perkebunan Nusantara V Sei Galuh is a work unit managed by PTPN V Riau, under the Ministry of BUMN which operates oil palm plantations as its main business. The main work activities carried out on oil palm plantations are maintenance and harvesting. This study aims to identify indicators on occupational safety and health and work productivity, as well as the influence of occupation…
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- 1606136683
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