Ditapis dengan
Pengaruh Suhu Deodorisasi Selama Pemurnian Minyak Sawit Merah Dalam Pembuatan…
ABSTRACT Deodorization is a distillation process of separating odor by using steam in a vacuum so that the odor components are easily evaporated. This study aims to determine the appropriate deodorization temperature for the chemical quality of red palm oil and the sensory of the mayonnaise. Treatments in this study were deodorization temperature of the red palm oil, namely MSD1 (120℃), MSD2…
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- Judul Seri
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- 1606123675
Pemanfaatan Modified Cassava Flour (Mocaf) Dan Tepung Kacang Tunggak Dalam Pe…
ABSTRACT Crackers are a type of snack that are favored by people of all ages and is widely sold in the market in various shapes and flavors. Crackers have a crunchy texture, flat shape, and are made from flour with other additional ingredients, namely margarine, sugar, salt, powdered milk, and yeast. The purpose of this research was to get the best formulation of modified cassava flour (MOCAF)…
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- 1606111984
Kombinasi Buah Kuini Dan Umbi Bit Dalam Pembuatan Fruit Leather
ABSTRACT The purpose of this research was to obtain the best combination of kuini fruit and beetroot in the making of fruit leather. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research was the ratio of kuini fruit and beetroot pulp, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (6…
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- 1606112093
Nugget Ikan Kembung Dengan Pemanfaatan Tepung Wortel
ABSTRACT The purpose of this study was to obtain the best formulation of the use of carrot flour in the making of mackerel fish nuggets based on SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour …
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- 1606122550
Karakteristik Yoghurt Menggunakan Lactobacillus Plantarum Idy L-20 Dan Strept…
ABSTRACT Yogurt is the product of milk fermentation using lactic acid bacteria (LAB) and produces a sour taste. Lactic acid bacteria were used to product yogurt were Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus. The purpose of this research is to get the best time of using Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus as starter that met the standard as a p…
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- 1606114752
Mayones Minyak Kedelai Dan Pasta Biji Ketapang
Ketapang seeds are local food ingredients whose utilization is not optimal. The high fat and protein content in ketapang seeds allows it to be used in an ingredient to make mayonnaise in an effort to increase food diversification. The commonly oil are used to make mayonnaise is a soybean oil. The purpose of this research was to obtain the best formulation of soybean oil mayonnaise with the addi…
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- 1706111437
Karakteristik Briket Arang Berbahan Baku Jerami Padi Dan Daun Kelapa Sawit De…
ABSTRACT The purpose of this study was to obtain the best characteristics of charcoal briquettes made from rice straw and palm oil leaves with tapioca adhesive. The study used Completely Randomized Design with five treatments and three replications. The treatments were a ratio of straw rice charcoal and palm oil leaves charcoal 50:50, 40:60, 30:70, 20:80, 10:90. Data obtained were analyzed usi…
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- 1506115130
Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Starter Lactobacillus…
ABSTRACT This study aimed to determine the best concentration of starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040 to produce cocoghurt. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments used were R1 (0.75% Lactobacillus casei s…
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- 1506115592
Aplikasi Enkapsulasi Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus The…
ABSTRACT Yoghurt is milk fermented using lactic acid bacteria. In this study, lactic acid bacteria (LAB) used in making yoghurt were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starters encapsulated by freeze drying method. This study aimed to obtain yoghurt quality that complies with National Standard Indonesia requirements by using the best concentration of yoghurt s…
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- 1706113877
Penggunaan Sari Kacang Tanah Dan Pure Buah Kelubi Dalam Pembuatan Es Krim
ABSTRACT The purpose of this research was to get the best ratio of peanut juice and kelubi puree on the chemical, physical and sensory characteristics of ice cream based on Indonesian National Standard about ice cream. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of …
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- 1706122779
Pemanfaatan Bubur Kelopak Bunga Rosela Dalam Pembuatan Velva Bengkuang
ABSTRACT Velva is a frozen dessert that has high fiber and low fat. Velva can be made of fruits, vegetables, and tubers. This research aimed to get the best formulation of roselle puree in making velva jicama. This study used a random design (CRD) with four treatments and four replications to obtain 16 experimental units. The research consisted of jicama puree and roselle puree, namely BR1 (95…
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- 1606111988
Pemanfaatan Buah Pedada Dan Buah Cempedak Dalam Pembuatan Fruit Leather
ABSTRACT This research aimed to get the best ratio of crabapple mangrove fruit puree and cempedak fruit puree in the making of fruit leather. This research used a complete randomized design (CRD) which consists of four treatments and four replications. The treatments in this research were the ratio of crabapple mangrove fruit puree and cempedak fruit puree, were PC1 (100:0), PC2 (75:25), PC3 (…
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- 1506110776
Variasi Suhu Ekstraksi Pektin Limbah Cempedak (Artocarpus Integer)
ABSTRACT Chempedak peel wastes can be used as a source pectin raw materials. Pectin is an additional component needed in the food industry because it can change the functional properties of the product. The research aimed to get the best extraction of temperature on the quality of pectin from chempedak waste. This study used a non-factorial completely randomized design (CRD) consisting of five…
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- 1506115125
Penggunaan Edible Coating Kitosan Sebagai Pelapis Buah Jambu Air Madu
ABSTRACT The addition of chitosan in the manufacture of edible coating can be used honey guava coating. This study aims to get a concentration of chitosan in the manufacture of edible coatings for honey guava coating. The treatment in this study was the concentration of chitosan in edible coatings, such as without coating (k0), the concentration of chitosan 1% (k1), 2% (k2), 3% (k3). Samples w…
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- 1506121579
Pembuatan Sabun Mandi Cair Dengan Penambahan Maserat Daun Gaharu
ABSTRACT Agarwood leaf extract is able to inhibit the growth of Bacillus subtilis and Pseudomonas aeruginosa in order to prevent the skin infections. The ability of agarwood leaf extract to inhibit microbial growth can be applied to a liquid soap. The study aimed to determine the effect of agarwood leaf extract addition in the quality of liquid soap and its inhibitory effect on the growth of B…
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- 1506110577
Pemanfaatan Jerami Nangka Dalam Pembuatan Mi Instan
ABSTRACT Instant noodles are food product made from wheat flour and ripen after being cooked or brewed using boiling water or hot water in a short time. Instant noodles in this study were made using jackfruit straw. The purpose of this study was to get the selected treatment in the utilization of jackfruit straw on the characteristics of instant noodles. Treatment in the study were the use of …
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- 1506115942
Kombinasi Buah Pepaya Dan Bonggol Buah Nanas Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of papaya fruit and pineapple stem puree for quality and sensory velva produced. This study used a completely randomized design with five treatments and four replications, resulting in 20 experimental units. The treatment in this research was the…
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- 1506116301
Penambahan Minyak Atsiri Rimpang Lengkuas Merah Pada Edible Coating Tapioka T…
ABSTRACT Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibacterial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain…
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- 1506115438
Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning Dan Tempe
ABSTRACT Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry characteristics and sensory characteristics of instant porridge. The research method used a completely randomized design with five treatme…
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- 1506115149
Pembuatan Mi Kering Dari Tepung Talas Dengan Penambahan Labu Kuning
ABSTRACT The purpose of this study was to get the best treatment in the utilization of puree pumpkin on the characteristics of dry noodles. The research method used a completely randomized design with five treatments and three repetition. The treatments were addition of puree pumpkin in consecutive: PL1 (0%), PL2 (10%), PL3 (20%), PL4 (30%) and PL5 (40%). The data were analyzed using analy…
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- 1506121025
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