Ditapis dengan
Pemanfaatan Gula Sagu Cair Dalam Pembuatan Cookies
ABSTRACT The aim of this study was to determine the right ratio of granulated sugar and liquid sago sugar to obtain cookies are obtained in accordance with SNI. This study used a completely randomized design (RAL) whit five treatments and three replications, namely: P0 (granulated sugar 100:0 liquid sago sugar), P1 (granulated sugar 75:25 liquid sago sugar), P2 (granulated sugar 50:50 liqu…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0066)
Pembuatan Nugget Ikan Kembung Dengan Penambahan Jamur Tiram
ABSTRACT The purpose of this study was to obtain the best ratio of oyster mushrooms in addition to the quality of mackerel fish nugget by SNI No. 01-7758-2013. The research method used a completely randomized design consisting of four treatments and four replications. The treatments consisted of KJ1 (ratio of mackerel fish and oyster mushrooms 70:30), KJ2 (ratio of mackerel fish and oyste…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0065)
Rasio Tahu Dan Nangka Muda Dalam Pembuatan Nugget
ABSTRACT Nugget is one of the most popular ready-to-eat foods for children and adults. This study aimed to obtain the best formulation of baby jackfruit in the making of tofu nuggets. The research design was completely randomized (CRD), consisting of five treatments and three replications. The treatment used was the ratio of tofu and baby jackfruit, namely TN1 (100: 0), TN2 (85: 15), TN3 (…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0064)
Kombinasi Ikan Tongkol Dan Bayam Hijau Terhadap Mutu Nugget
ABSTRACT Nuggets are frozen processed products, made from a mixture of ground beef which is coated with or without the addition of other ingredients and permitted food additives. Related to that, the nuggets in the study were made from a combination of tuna and green spinach. The purpose of this study was to obtain the best formulation of tuna and green spinach nuggets that met the best se…
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- Deskripsi Fisik
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- Judul Seri
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- No. Panggil
- 06 03. 121 (0063)
Pemanfaatan Buah Nanas Dan Kelopak Bunga Rosella Dalam Pembuatan Fruit Leather
ABSTRACT The purpose of the study was to get the best combination of pineapple fruit and roselle flower in making fruit leather. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were NR1 (pineapple puree and roselle petal puree 100:0), NR2 (pineapple puree and roselle petal puree 90:10), NR3 (pineapple puree and roselle petal puree 8…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0062)
Pemanfaatan Sirsak Dan Wortel Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits that have low fat and high fiber content. This research aimed was to obtain the best combination of soursop and carrot puree for the chemical quality and sensory of velva. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment was the ratio of soursop and…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0061)
Penambahan Umbi Bit Terhadap Karakteristik Sari Buah Apel
ABSTRACT The purpose of this study was to obtain the additional effect of beetroot to the organoleptic content and nutrional manalagi apple juice. The research method used a completely randomized design with five treatments and three replications. The treatments consisted of AB1 (ratio of apple juice and beetroot juice 100:0), AB2 (ratio of apple juice and beetroot juice 90:10), AB3 (ratio…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0060)
Pemanfaatan Pasta Labu Kuning Dan Pasta Kacang Hijau 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 study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0059)
Pemanfaatan Buah Jambu Biji Merah Dan Buah Naga Merah Dalam Pembuatan Fruit L…
ABSTRACT Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, generally has a concentration, color, and distinctive taste from the fruit as the raw material. The study's purpose was to get the best combination of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) on the quality an…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0057)
Analisis Nilai Tambah, Saluran Pemasaran Dan Sistem Manajemen Rantai Pasok (S…
ABSTRACT CV Gaharu Plaza Indonesia is one of the few companies that processes agarwood in the Riau province. Poor marketing systems causes the product to be unable to compete in the market. As a producer of agarwood tea, the supply chain is what determines the success or failure of agarwood tea products on the market. The purpose of this research is to identify and analyse the supply chain…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0056)
Pengaruh Penambahan Jahe Merah (Zingiber Officinalevar.Rubrum) Terhadap Mutu…
ABSTRACT This study aims to determine the effect of adding red ginger to the microbiological and organoleptic quality of presto milkfish during cold temperature storage and to determine the optimum its concentration. The treatments were given on J0 (without red ginger), J1 (60% red ginger), J2 (70% red ginger), J3 (80% red ginger). The parameters were observed to hedonic quality tests (appeara…
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- Deskripsi Fisik
- xiv, 74 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0054)
Karakteristik Mutu Sensoris Dan Mikrobiologis Sosis Ikan Nila (Oreochromis Ni…
ABSTRACT This study aimed to observe the effect of addition of secang extract on the quality of tilapia sausage, and to determine the best concentration. The treatment conducted was the addition of secang extract at different concentration (0, 4, 8, and 12%). The quality parameters observed were sensory evaluation (color, odor, taste, texture), and microbial testing (total plate count). The re…
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0053)
Studi Penerimaan Konsumen Terhadap “Kernas” Dengan Proses Pemasakan Berbeda
ABSTRACT This study aims to determine consumer acceptance of kernas with different cooking processes. The design used was: Fully randomized design (CRD) non-factorial, with 3 treatment levels, namely GO (fried in oil), PA (coated with banana leaves and then barbequed), SA (coated with banana leaves then roasted). The results showed that different cooking process on kernas had a significant eff…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0052)
Pengaruh Penambahan Buah Andaliman (Zanthoxylum Acanthopodium) Pada Abon Ika…
Abstract This study aims to find out the effect of the addition of andaliman on skipjack fish floss to consumer acceptance and how much the best addition of andaliman on the skipjack fish floss received by consumers. The treatment consists of A0 (without the addition of andaliman), A1 (addition of andaliman 2%), A2 (addition of andaliman 4%), A3 (addition of andaliman 6%). The parameters of th…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0051)
Perubahan Kimia Silase Usus Ikan Patin (Pangasius Sp) Yang Ditambahkan Asam F…
Abstract This study aims to determine the chemical characteristics of catfish gut silage (pH, NPN, proximate and amino acids) with the addition of different pH formic acids. The research method used was the experimental processing of catfish gut silage with the addition of formic acid at different pH. The research data were analyzed using a Randomized Block Design. Test parameters on pH analys…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0050)
Pengaruh Formulasi Berbeda Otak-Otak Udang Rebon (Acetes Erythraeus.) Terhada…
ABSTRACT This study aims to determine the formula of grilled fish cake (otak-otak) using rebon shrimp (Acetes erythraeus.) flour. This study consisted of 2 stages, namely the manufacture of rebon shrimp flour and determining the best formulation. The method used was experimental with a Completely Randomized Design consisting of 4 levels of treatment of addition shrimp flour, namely: O0 (0 …
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0049)
Pengaruh Fortifikasi Rumput Laut (Eucheuma Spinosum) Terhadap Mutu Pekdos
ABSTRACT This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum) on the quality of pekdos and determine the amount of seaweed addition to producing the best quality of pekdos. The research method used was experimental with the processing of pekdos with the addition of seaweed porridge (E. spinosum) in different concentrations. The research design was a comp…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0048)
Aktivitas Antimikroba Bakteriosin Kasar Bakteri Asam Laktat Dari Dadih Terhad…
ABSTRACT Dadih is one of the foods of West Sumatra, made from milk fermented in bamboo by involving lactic acid bacteria (LAB). Some LAB produces antimicrobial compounds called bacteriocin. The aim of this study was to evaluate the antimicrobial activity of crude bacteriocin from lactic acid bacteria from dadih against Staphylococcus aureus and Listeria monocytogenes. This research used the …
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0044)
Pemanfaatan Hidrolisat Protein Udang Rebon (Acetes Erythraeus) Sebagai Pengaw…
ABSTRACT Protein hydrolysate of rebon shrimp (Acetes erythraeus) is a product produced from the breakdown of protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. This product contains antioxidants and antibacterial compounds that can be used as preservatives. Saline tilapia (Oreochromis niloticus) is a very popular consumption fish, but this fish is e…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0046)
Pemanfaatan Buah Nipah Dan Buah Naga Merah Dalam Pembuatan Fruit Leather
ABSTRACT This study aims to get the best combination of nipa fruit and red dragon fruit. The research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment was the ratio of nipa fruit puree and red dragon fruit puree, namely: NM1 (100% and 0), NM2 (75% and 25%), NM3 (50% and 50%), and NM4 (25% and 75%). The data obtained were statistically analyzed u…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0054)
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