Ditapis dengan
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
Pemanfaatan Buah Nipah Dan Umbi Bit Pada Pembuatan Fruit Leather
ABSTRACT Fruit leather is a type of snack food made from fruit, in the form of a thin sheet, has consistency, distinctive taste depending on the type of fruit used. The purpose of this study was to obtain the best ratio between nipah pulp and beetroot pulp to make fruit leather. This study used completely randomized design (CRD) consisting of four treatments and four replications. The trea…
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- 1506111067
Pemanfaatan Susu Kedelai Dan Ekstrak Kulit Buah Naga Merah Dalam Pembuatan Es…
ABSTRACT The purpose of this research was to get the best combination of soybean milk and red dragon fruit peel in the making of ice cream. This research was conducted experimentally by using a completely randomized design (CRD) with five treatments and three replications. The treatments were KN1 soybean milk and red dragon fruit peel extract (100:0), KN1 soybean milk : red dragon fruit pe…
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- 1506115538
Pemanfaatan Tepung Pisang Kepok Dan Tepung Tempe Dalam Pembuatan Kukis
ABSTRACT Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar and powdered milk. The purposes of this research were to obtain the best ratio between kepok banana flour and tempe flour for making cookies with appropriate nutritional content SNI 01-2973-2011. The study was conducted using a completely …
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- 1506112419
Karakteristik Pati Sagu Pregelatinisasi Dengan Variasi Suhu Pemasakan
ABSTRACT Sago starch can be used in the food and non-food industries. Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. The purpose of the study was to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch produced, and to obtain the best cooking temperatur…
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- 1606112248
Karakteristik Tapai Ketan Probiotik Dengan Penambahan Lactobacillus Plantarum…
ABSTRACT Natural color can be used as food additives, for example in the process of making probiotic sticky rice tapai. The purpose of this study was to determine the best organoleptic characteristics of natural color, namely red dragon fruit extract, purple sweet potato extract, and Dracaena angustifolia leaf extract on probiotic sticky rice tapai. The treatments were TKP 1 (no immersion …
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- 1506110811
Pemanfaatan Ekstrak Kulit Buah Naga Merah Sebagai Pewarna Alami Minuman Probi…
ABSTRACT The purpose of this research was to obtain the best and appropriate concentration of red dragon fruit peel extract as a natural dye to improve the quality of soursop probiotic drink by utilizing Lactobacillus plantarum 1 RN2-53. This research was conducted experimentally using a completely randomized design with five treatments and three replications to obtain 15 experimental unit…
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- 1706111306
Analisis Mutu Kimia Dan Organoleptik Sosis Analog Kacang Merah Dan Rebung
ABSTRACT Analog sausage or vegetable sausage is a sausage made from vegetable protein. The purpose of this study was to obtain the best sausage formulations of red beans and bamboo shoots using the SNI 3820:2015 meet sausage. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications, follow DNMRT test at 5% level. The trea…
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- 1606115897
Pemanfaatan Ekstrak Umbi Bit (Beta Vulgaris L.) Sebagai Antioksidan Dalam Pem…
ABSTRACT The purpose of this research was to get the best volume of beet root extract on the antioxidant activity and quality of liquid bath soap. The research used a Complete Randomized Design with five treatments and three replications. The treatments were addition of beet root extract volume namely S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) respectively in 100 ml of li…
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- 1506121101
Pemanfaatan Sari Kulit Buah Naga Merah Sebagai Antioksidan Pada Edible Film P…
ABSTRACT The purpose of this study was to obtain the best concentration of dragon fruit peel extract in making edible film of sago starch as lempok durian packaging. This study was carried out experimentally using a completely randomized design consisting of four treatments, each treatment consisting of four replications in order to obtain sixteen experimental units. The treatments in this…
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- 1506115734
Pemanfaatan Susu Kedelai Dan Santan Kelapa Dalam Pembuatan Es Krim Ubi Jalar …
ABSTRACT Ice cream is a frozen food made from cow's milk which is very popular with the public. This study aimed to obtain the best formulation of the use of soy milk and coconut milk on the quality of purple sweet potato ice cream, which refers to SNI No. 01-3713-1995. This study used a completely randomized design with four treatments and four replications, resulting in 16 experimental u…
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- 1606111800
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