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Sifat Kimia Dan Sensori Selai Daging Buah Kelapa Muda Dan Buah Nanas
Jam is a processed food produced by cooking crushed fruit mixed with sugar or without adding water which has a soft and creamy texture. Jam requires fiber and pectin components in its manufacture, and young coconut meat contains fiber. Coconut fruit has several weaknesses, including in terms of color, which can be overcome by using pineapple to improve the jam. The added pineapple fruit also ha…
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- 1906124796
Pendugaan Umur Simpan Dodol Nanas Dengan Kemasan Aluminium Foil Dan Polipropi…
Pineapple dodol is one type of dodol that is categorized as semi-moist food and is consumed as a snack. This study aimed to determine the shelf life of pineapple dodol packed with aluminium foil (K0) and polypropylene (K1) packaging using the Arrhenius model acceleration method. Observations made were rancidity sensory assessment and thiobarbituric acid (TBA) analysis. Shelf life estimation res…
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- 2006112389
Pemanfaatan Pati Talas Beneng Sebagai Edible Coating Pada Pisang Barangan
Barangan banana is one of the climacteric fruits that still experiences respiration rate after being picked. Post-harvest handling using edible coating made from beneng taro starch needs to be done to maintain freshness and inhibit damage that occurs to climacteric fruits during storage. The purpose of this study was to obtain the best concentration of beneng taro starch as edible coating in ma…
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- 1806113194
Karakteristik Mutu Sirup Bunga Telang Dengan Penambahan Beberapa Konsentrasi …
Syrup is a thick beverage product that has a high sucrose content. The fructose liquid sugar can be used as a sweetener butterfly pea flower syrup. The purpose of this research is to get the right concentration of fructose liquid sugar and good quality and fulfill SNI 3544: 2013 about syrup. This research was conducted experimentally by using a completely randomized design with four treatments …
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- 1906111603
Evaluasi Keamanan Probiotik Dan Aktivitas Antioksidan Lactobacillus Fermentum…
Live microorganisms that have potential as probiotics need to be evaluated for their safety and antioxidant activity to qualify as probiotics. The purpose of this studywas to evaluatethe safety and antioxidant activity of Lactobacillus fermentum InaCC B1295 encapsulated in cellulose microfiber (CMF) hydrogel from oil palm trunk during storage. This study was conducted experimentally, consisting…
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- 1906124675
Karakteristik Pati Aren Modifikasi Autoclaving-Cooling
Arenga starch is one source of starch obtained from extraction the pith of nonproductive sugar palm. The use of natural arenga starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Physical modification by autoclaving-cooling method was carried out on arenga starch which has limitations in physicochemical characteristics. …
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- 2006112390
Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Dengan Edible Coatin…
Smoked catfish is a method of fish processing involving smoking to reduce water content and enhance flavor. This study aims to estimate the shelf life of smoked catfish coated with chitosan edible coating infused with red galangal essential oil using an accelerated method. Acceleration method was conducted using the Arrhenius approach, where smoked catfish was stored for 30 days at three differ…
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- 1906113882
Karakteristik Kimia Dan Sensori Kulit Pai Berbahan Tepung Komposit Bonggol Pi…
Pie is a processed food product consisting of pie crust dough and filling. A good pie crust is crispy and crumbs but not easy to crumble. This research made a pie crust using composite flour of banana hump and breadfruit. The aim of this research were to obtain the best comparison of banana hump and breadfruit fluor on the quality characteristic of crust pie. The research method used a complete…
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- 1906111571
Proses Lama Hidrolisis Pati Umbi Talas Menggunakan Asam Format
Hydrolysis is a chemical decomposition process by using water to separate chemical bonds from the substance. Acid hydrolysis is hydrolysis using acids that can convert polysaccharides into monosaccharides. Acids will be as a catalyst that can help in the process of breaking carbohydrates into sugars. This research aims to determine the length of hydrolysis made from taro tuber starch using form…
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- 1706115096
Efektivitas Lama Penyangraian Terhadap Karakteristik Fisikokimia Dan Mutu Sen…
Robusta coffee leaf kawa is a traditional drink made from pruned Robusta coffee leaves, made into a drink that is almost similar to coffee drinks. The coffee leaves used are often processed with a roasting process that serves to shape the flavor and aromaof the brewed kawaleaves. This studyaims to get the best roasting time on the physicochemical characteristics and quality of robusta leaf kawa…
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- 1806125127
Pengaruh Penambahan Selulosa Daun Nanas Terhadap Karakteristik Bioplastik Dar…
Biodegradable plastics is plastic made from renewable resources and can be decomposed by the action of living organisms. Biodegradable plastic can be made from breadfruit starch and cellulose from pineapple leaves. The purpose of this study was to obtain the best ratio of breadfruit starch and pineapple leaf cellulose to the characteristics of the resulting biodegradable plastic. This research …
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- 1706114281
Briket Arang Tongkol Jagung Dan Arang Daun Ketapang
This research aims to obtain a combination of charcoal briquettes made from corn cobs and Terminalia Cattapa leaves according to SNI No. 01-6235-2000. This research used a Completely Randomized Design (CRD) with a comparison of corncob charcoal and Terminalia Cattapa leaves charcoal (P1= 100:0); (P2= 75:25); (P3= 50:50); (P4= 25:75); (P5 0:100). This research shows that the ratio of a mixture o…
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- 1706122862
Karakteristik Briket Arang Buah Bintaro Dengan Penambahan Arang Pelepah Kelap…
Bintaro fruit and oil palm frond are biomass waste that can be used in the form of charcoal briquettes as an alternative energy source because they contain lignin and cellulose. The purpose of this study was to obtain the best character briquettes from a combination of bintaro fruit charcoal and palm frond charcoal. This study used a completely randomized design (CRD) which consisted of five tr…
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- 1606137432
Analisis Kinerja Rantai Pasok Di Pt. Sinar Sosro Tanjung Morawa Dengan Menggu…
PT. Sinar Sosro Tanjung Morawa is a company that produces ready-to-drink teain bottles. Teh Botol Sosro is among the items manufactured.This company also produces other packaged drinks, such as fruit tea, TEBS, and Prim-A mineral water Supply chain structure at PT. Sinar Sosro starts from suppliers, factories, sales offices, final sellers and consumers. Based on the results of observations, the…
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- 1706114214
Karakteristik Arang Aktif Cangkang Biji Pala Yang Diaktivasi Secara Kimia Men…
Nutmeg seed shells have the potential to be used as raw materials in the manufacture of activated charcoal. This study aimed to determined the characteristic of activated charcoal nutmeg seed shells activated with H3PO4. This research was conducted experimentally with five treatments and three replications. The treatments in this study were duration of activation, namely L1 (24 hours), L2 (26 h…
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- 1706123162
Lama Aktivasi Secara Fisika Terhadap Arang Aktif Sabut Buah Pinang
This study aims to obtain selected characteristics of activated charcoal made from areca palm fiber with physical activation using high temperatures. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was an activation time of 1, 2, 3, 4, and 5 hours. Observations were made on the moisture content, ash con…
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- 1706115151
Pemanfaatan Pelepah Aren Sebagai Bahan Baku Arang Aktif Menggunakan Aktivasi …
The aim of this research was to obtain the physical activation time for the characteristics of activated charcoal from palm fronds in accordance with Indonesian National Standard No. 06-3730-1995. The research was carried out experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatment in this study ware physical activation with a…
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- 1706123105
Pemanfaatan Pati Kulit Singkong Sebagai Edible Coating Cabai Merah
The aim of this research is to obtain the best concentration of cassava peel starch as a coating material for red chilies. This research was conducted experimentally using a completely randomized design with five treatments and three replications. The treatments used in this study were P0 (Control), P1 (2% cassava starch concentration), P2 (3% cassava starch concentration), P3 (4% cassava starc…
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- 1706123239
Karakteristik Arang Aktif Dari Limbah Ampas Tebu Dengan Menggunakan Konsentra…
This research aims to obtain the characteristics of selected activated charcoal made from sugarcane bagasse waste and hydrochloric acid as an activator. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study was hydrochloric acid concentration of A1 (5% HCl); A2 (10% HCl); A3 (15% HCl); A4 (20% HCl) and A5 …
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- 1706111499
Pemanfaatan Pati Ubi Jalar Ungu Sebagai Edible Coating Cabai Merah
Red chilies are easily damaged. The high water content causes red chilies to quickly deteriorate. Storing red chilies at room temperature has a relatively short shelf life, namely 8 days of storage. Based on this, efforts need to be made to maintain the quality of red chilies by providing coatings. Edible coatings are made from starch-based hydrocolloids, one of the starches that can be used is…
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- 1706114372
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah