Ditapis dengan
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
Penambahan Sukrosa Dan Ekstrak Yeast Ke Media Pertumbuhan Bakteri Asam Laktat…
ABSTRACT Lactic acid bacteria (LAB) are commonly used to preserve food and extend the shelf life of food. Media de Man Rogosa and Sharpe (MRS) is the medium commonly used to grow LAB specifically. This study aimed to investigate the effect of adding yeast extract and sucrose in MRS medium on the Lactobacillus plantarum TMW 1.1623 acidity value, total LAB, antimicrobial activity of the LAB…
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- 1506121916
Strategi Pengembangan Industri Kecil Keripik Nanas Kualu Di Kabupaten Kampar …
ABSTRACT The purpose of this research is to get a development strategy in terms of marketing to increase sales of pineapple chips in Kualu Nenas Village, Tambang District, Kampar Regency, Riau Province. The research was carried out for three months, from April to June 2021. This research method was carried out with a survey method with the aim of analyzing marketing strategies through pair…
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- 1606136949
Pembuatan Kerupuk Tapioka Dengan Substitusi Tepung Kacang Merah
ABSTRACT Crackers are snacks that are usually made from tapioca as the raw material. Making crackers in this study using red bean flour. The purpose of this study was to obtain the best formulation for using tapioca and red bean flour in making crackers and in accordance with the Indonesian National Standard. This research was conducted experimentally using a completely randomized design w…
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- 1706113736
Pertumbuhan Dan Aktivitas Antimikroba Pediococcus Pentosaceus Strain 2397 Ter…
ABSTRACT The addition of nutrient sources could increase lactic acid bacteria's growth and antimicrobial activity against pathogenic and spoilage bacteria by producing antimicrobial compound. Pediococcus pentosaceus strain 2397 produced bacteriocin with a molecular weight of 14.4 kDa. The purpose of this study was to evaluate the growth and antimicrobial activity produced by Pediococcus p…
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- 1706113934
Kualitas Pektin Kulit Pepaya Berdasarkan Tingkat Kematangan Buah
ABSTRACT Papaya is a fruit that grows in the tropics, one of which is in Indonesia. Papaya fruit is usually only consumed for its flesh and its skin is rarely used, but papaya skin contains pectin. This study aims to determine the characteristics of the pectin produced from papaya fruit peels with different levels of maturity. The treatments in this study were the maturity level of papaya …
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- 1506116239
Analisis Kelayakan Pengembangan Usaha Nata De Coco Pada Cv Amarta Kecamatan K…
ABSTRACT Nata de coco is a food product made from coconut water. Nata de coco processing business has the potential to be developed because it can utilize coconut processing by-products. This research aims to analyze the feasibility of developing a nata de coco business at CV Amarta in terms of financial and nonfinancial aspects so that it can be declared a feasible or infeasible business.…
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- 1706114283
Karakteristik Bubur Instan Berbasis Jagung Manis Dan Pepaya
ABSTRACT Instant porridge is a porridge that in serving does not require a cooking process because it has undergone previous processing. The instant properties expected in porridge make it easy to serve and store. This study aimed to obtain the best formulation of sweet corn and papaya on the characteristics and sensory characteristics of instant porridge based on SNI MP-ASI. This research…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 122 (0006)
Kinetika Pertumbuhan Biomassa Selulosa Mikrobial Pada Pembuatan Nata De Drago…
ABSTRACT This study aimed to determine the best sucrose formulations, as well as the value of the maximum velocity (Vmax) and the constant Michaelis-Menten (KM) on microbial cellulose, is produced. This research was conducted experimentally using a non factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments in this study were the addition of …
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- ix, 77 hlm.; ill.: 29 cm
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- 06 03. 122 (0005)
Pemanfaatan Lactobacillus Plantarum Pada Es Krim Berbasis Santan Dan Bubur Ke…
ABSTRACT The purpose of this research was to determine the best concentration of Lactobacillus plantarum on the physical, chemical, microbiological and sensory qualities of coconut ivory ice cream. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were Lp1 (control), Lp2 (addition of …
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 122 (0004)
Pembuatan Es Krim Dengan Rasio Susu Saga Dan Puree Terong Belanda Sebagai Pew…
ABSTRACT Ice cream is a dairy product made by freezing process from a mixture of milk or ice cream flour, sugar, animal or vegetable fat with additional ingredients or without other permitted food ingredients. The purpose of this study was to obtain the best ratio of using saga milk and dutch eggplant puree so as to produce ice cream in accordance with SNI 01-3713-1995. The research used a…
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- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 122 (0003)
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