Ditapis dengan
Karakteristik Mi Basah Dengan Penambahan Ekstrak Daun Kelor Sebagai Bahan Pan…
ABSTRACT Wet noodles that are widely consumed are usually made from wheat raw materials. The use of wheat flour results in the need for diversification of food ingredients. One of them, moringa leaves, has high protein and antioxidant values. The purpose of this research is to get the concentration of moringa leaf extract in making wet noodles and get the physicochemical and sensory characteri…
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- 2006111520
Strategi Daya Saing Kopra di Kecamatan Kempas dengan Pendekatan Metode SWOT d…
Copra is a featured product in Kempas District, Indragiri Hilir Regency, Riau Province. Generally, the copra produced is rejected copra. The purpose of this research is to analysis strategies to improve the competitiveness of copra Small and medium enterprises (SMEs) in Kempas District. The research method used was a survey, the survey results were followed by Strengths, Weakness, Opportunities…
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- 2006110210
Konsentrasi Asam Fosfat Terhadap Karakteristik Arang Aktif Kulit Batang Sagu
This study aims to obtain selected characteristics of activated charcoal made from sago bark waste with several consentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely A1 (H3PO4 5%), A2 (H3PO4 7,5%), A3 (H3PO4 10%), A4 (H3…
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- 1806111603
KarakteristikMutuNuget Ikan Kembung dengan Penambahan Brokoli
Nugget is a type of fast food with high protein that can be consumed by everyone, from children to the elderly. The purpose of this research was to obtain the best ratio of mackerel and broccoli to produce nuggets according SNI 01-7758-2013. The research method used a completely randomized design with four treatments and four replications. Thetreatments consisted of KB1 (ratio of mackerel and b…
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Karakteristik Es KrimFungsional dengan Penambahan ProbiotikMikroenkapsulasi S…
Functional ice cream is a product that contains probiotics, when consumed, will have health effects. Functional ice cream can be produced by adding a microencapsulated probiotic starter. This study aimed to determine the physical, chemical, microbiological, and sensory characteristics of functional ice cream by adding microencapsulated probiotics at the time before or after aging. The study was…
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- 2006112388
Karakteristik Fisikokimia dan Sensori Minuman Jeli Sari Buah Kelubi dengan Pe…
Jelly drink is afoodproduct development usinggelling agents to form ajelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The hydrocolloid usually used is carrageenan, however it produces a gel that is fragile and syneresis. Therefore, it is was necessary to add konjac which can produce gel with high gel strength and good text…
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- 2006112385
Pemanfaatan NiraAren sebagai Pengganti Sukrosa dalam Pembuatan Yoghurt
Yoghurt is one of the milk product obtained by fermented of milk with lactic acid bacteria (LAB). Nowadays, many people diversify yoghurt products so that they become more diverse, such as replacing sucrose. One of the alternative materials to replace sucrose is by using palm sap. Sucrose-rich palm sap can help LAB use the sucrose in the sap as an energy source and can carry out the fermentatio…
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- 1806113623
Variasi Konsentrasi Susu Skim dan Nira Aren terhadap Karakteristik Yoghurt
Yoghurt is a product obtained from fermented milk. Milk components containing lactose are used as a source of bacterial proliferation. One of the milk used in making yogurt is skim milk. Skim milk is a substrate used as a medium for growing bacteria. Making yogurt also requires sucrose as an energy source for lactic acid bacteria. Sucrose can also be obtained from palm sap as a sugar substitute…
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- 1806124535
Karakteristik Es Krim Fungsional dengan Penambahan Starter probiotik pada Wak…
Ice cream is a milk product that is very popular with the public. This study aimed to determine the physical, chemical, microbiological, and sensory characteristics of functional ice cream with the addition of a probiotic starter at the right time. The research was carried out experimentally using a completely randomized design (RAL) with five treatments and four replications. The treatments in…
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- 2006112375
Evaluasi sifat-sifat Probiotik Lactobacillus fermentum InaCC B1295 dan Pedioc…
Live bacteria known as probiotics benefit people. Probiotics are able to regulate the intestinal mictobiota and prevent the growth of pathogenic bacteria. The study aimed to evaluate the properties of autoaggregation, coaggregation and cell surface hydrophobicity of Lactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated and without encapsulated with cellulose m…
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- 2006114044
Karakteristik Yoghurt Susu Sapi Segar Menggunakan Starter Mikroenkapsulasi de…
Making fresh cow's milk yoghurt requires innovation in fermentation methods to produceamorepotent product. Theback sloppingfermentation method can be used to accelerate fermentation time, production of relevant metabolites and allow the formation of a more consistent product. This research aimed to evaluate the physical, chemical, and microbiological characteristics of fresh cow's milk yoghurt …
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- 2006135682
Optimasi Lama Pemanasan Pati Aren Dengan Modifikasi Heat Moisture Treatment
Native arenga starch has several disadvantages such as easy retrogradation and tends to be unstable to heat conditions. Heat Moisture Treatment modification was carried out on arenga starch to improve the physicochemical properties. Heat Moisture Treatment is a physical modification technique for starch by combining moisture and heat. This study aimed to optimize the heating time of modified ar…
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- 2006112381
Biosintesis Asam Amino Dan Aktivitas Antioksidan Pediococcus Acidilactici Ina…
Amino acids and antioxidants were compounds that can be synthesized through the metabolism of microorganisms. One of the microorganisms that can produce these two metabolites is Pediococcus acidilactici. The purpose of this research was to determine the interaction between the concentration of Pediococcus acidilactici InaCC B310 and the length of incubation time used in amino acid biosynthesis …
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- 2006114040
Pemanfaatan Limbah Kulit Pisang Kepok dan Kulit Kakao Dalam Pembuatan Plastik…
Biodegradable plastic is plastic made from renewable raw materials. Biodegradable plastic can be made by utilizing starch from waste such as kepok banana peels. The research aim to obtain the best ratio between banana peel starch and cocoa pod husk cellulose to produce biodegradable plastic that meets the SNI 7818:2014. The research was conducted experimentally using a Completely Randomized Des…
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- 1906113645
Karakteristik Fisikokimia Dan Sensori Minuman Jeli Sari Nanas Dengan Pengguna…
Jelly drink are soft drinks in the from of gel with a consistency between thin fruit juice and dense jelly. Pineapple can be processed into jelly drinks because they contain pectin, fiber and are in are rich in organic acids. Sago starch is a hydrocolloid that can be used in making jelly drinks, but sago starch produces fragile gel so it needs to be combined with carrageenan to cover the shortc…
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- 2006114416
Karakteristik Fisikokimia Dan Organoleptik Kerupuk Dari Tepung Ubi Kayu Dan T…
Crackers are a snack made from a mixture of starch or flour added with protein ingredients, as well as seasonings such as pepper, garlic, onion, and salt. The main raw material used in making crackers besides tapioca can be used cassava flour. This study aims to determine the effect of treatment and get the best ratio of cassava flour and tempeh flour on the characteristics physicochemical and …
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- 2006124966
Karakteristik Arang Aktif Dari Cangkang Biji Karet Dengan Variasi Konsentrasi…
Rubber seed shells are plantation waste that can be used as raw materials for activated charcoal. Activated charcoal was made by carbonization and activation processes. This research aimeds to obtain the best concentration of H3PO4 as an activator in making activated charcoal from rubber seed shells. The research was conducted experimentally used a Completely Randomized Design (CRD) with four t…
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- 1906113684
Karakteristik Fisikokimia Dan Organoleptik Minuman Fungsional Sari Buah Nanas…
Functional drinks are processed food products that contain certain nutrients or ingredients that can improve health status and prevent disease. Pineapples have a combination of sweet, sour and fresh flavors. Fruit juice drinks are pineapple products. To increase its functional value, pineapple juice product can be added with green betel leaf extract. The aim of this research was determine the e…
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- 2006114045
Pemanfaatan Ekstrak Bunga Telang Dalam Pembuatan Kefir Susu Kedelai
Soy milk is one of the raw material choices in making kefir. Soy milk kefir has a white color so it is necessary to add coloring to increase the attractiveness of kefirproducts. Oneof thesources of natural coloringthat can beutilized is butterfly pea flowers which contain anthocyanins. The purpose of this research was to obtain the best ratio of butterfly pea flower extract in makin soymilk kef…
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- 1806124668
Karakteristik Fisikokimia Dan Sensori Effervescent Jambu Biji Merah Dengan Pe…
Red guava is a fruit that can be processed into effervescent to increase added value. Stevia is a natural sweetener that has low calories and high sweetness. This study aimed to obtain the best concentration of stevia sweetener on the physicochemical and sensory characteristics of red guava effervescent. The treatments in this study were S1 (2% stevia powder addition), S2 (4% stevia powder addi…
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- 1906124259
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