Ditapis dengan
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
Karakteristik Mutu Sirup Buah Kelubi Dengan Beberapa Pewarna Alami
Syrup is a sugar solution that is cooked until thick. Syrup is generally made from real fresh fruit juice. Kelubi has a sour taste which gives the syrup a distinctive taste, but has an unattractive color. The addition of c such as dragon fruit, eagle flower, and roselle flower is expected to increase the panelist liked for kelubi syrup. The purpose of this research was to obtain the characteris…
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- 1906155351
Kombinasi Bakteri Asam Laktat Dalam Starter Soyghurt Sebagai Bahan Baku Pembu…
Functional ice cream is a product that contains probiotics. Probiotics are generally classified as lactic acid bacteria (LAB). Lactic acid bacteria can be used as a starter in fermentation products, one of which is soyghurt. Bacteria commonly used as starter soyghurt are Lactobacillus bulgaricus and Streptococcus thermophillus. This study used three mixed cultures: Lactiplantibacillus plantarum…
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- 2006114041
Sifat Fisikokimia Dan Organoleptik Selai Nanas Lembaran Dengan Variasi Tepung…
Jam slice is the result of modifying jam from a semi-solid form into a compact, plastic, and non-sticky sheet. The purpose of this study was to determine the concentration of flour on its physicochemical and organoleptic properties and to obtain the best concentration of porang flour in making jam slice. The research were carried out experimentally using a completely randomized design (CRD) wit…
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- 1906196338
Aplikasi Edible Coating Pati Talas Untuk Mempertahankan Sifat Fisik Dan Kimia…
ABSTRACT Crystal guava is a type of climacteric fruit. Currently, crystal guava is widely sold on the market, providing fresh cut fruit. Cut fruit has a short shelf life and is generally only packaged in plastic, therefore an edible coating is provided to extend the shelf life of cut crystal guava fruit during storage at room temperature. The aim of this research was to obtain the best c…
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- 1806124905
Penggunaan Mandai Dan Kacang Merah Dalam Pembuatan Patty Vegetarian
ABSTRACT Patty is a fast food made from meat. People on a vegetarian diet do not consume meat. One of the meat substitutes that has the potential to be a vegetarian patty is mandai. Mandai is a typical Kalimantan food made from cempedak fruit skin. Red beans are a type of bean that contains protein and does not affect the color of the patty when used as a filling. The purpose of this study…
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- 1806111623
Karakteristik Fisikokimia Dan Mikrobiologi Pada Yoghurt Susu Uht Menggunakan …
ABSTRACT Yoghurt is a semisolid fermented milk product such as ultra high temperature (UHT) milk that is processed with the help of lactic acid bacteria (LAB). The lactic acid bacteria used in this research were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophillus which have the characteristics of probiotic bacteria. These bacteria were used in the manufacture of yoghurt starte…
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- 2006110188
Variasi Ukuran Arang Dalam Pembuatan Arang Aktif Dari Tempurung Kemiri
RINGKASAN Tempurung kemiri berdasarkan komposisi kimia dalam kerangka bioindustri dapat dimanfaatkan menjadi produk bernilai tambah seperti arang aktif. Arang aktif merupakan suatu karbon yang mempunyai kemampuan daya serap yang baik sebagai adsorben. Secara umum, terdapat beberapa faktor yang mempengaruhi karakteristik arang aktif salah satunya yaitu ukuran partikel. Ukuran partikel akan …
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- 1906155143
Karakteristik Fisikokimia Dan Organoleptik Marshmallow Dengan Penambahan Baya…
Marshmallow are soft sugar blooms made with the main ingredient of gelatin. The addition of a natural dye from red spinach to marshmallow can be an alternative to reducing the use of synthetic dyes on food products. The purpose of this research was to get the best concentration of red spinach porridge on producing good quality marshmallow and meet SNI 3547.02 ‒ 2008 regarding soft sugar …
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- 1906113463
Pemanfaatan Pati Ubi Kayu Sebagai Edible Coating Pada Buah Pepaya
Papaya fruit has a climacteric type of respiration, so papaya fruit has a high respiration rate that causing rotten. An effort to reduce fruit damage is by applying an edible coating from cassava starch. The purpose of this study was to obtain the best concentration of cassava starch as an edible coating on papaya fruit. This research used an experimental method by using a completely randomized…
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- 2006112396
Karakteristik Es Krim Fungsional Berbasis Susu Ultra High Temperature Dengan …
Ice cream is a semi-solid food that is liked by all age groups and has the potential to be used as a functional food, so it is called functional ice cream, which can be added with probiotics. This study aimed to determine physical, chemical, microbiological, and sensory qualities of functional ice cream by adding single or combination strain probiotics in the same amount (3% w/w). This research…
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- 2006124967
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