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Karakteristik Minuman Isotonik Air Kelapa Muda Dengan Penambahan Sari Buah Ke…
ABSTRACT Isotonic drinks are carbonated or non-carbonated soft drinks that contain sugar, nitric acid, and minerals to improve fitness. Isotonic drinks can be made from young coconut water by adding fruit juice to complement the nutritional content of isotonic drinks. One of the fruits that can be added is kelubi fruit. Kelubi is a fruit of the Araceae family that has complete nutritional …
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- 2006125959
Evaluasi Sifat-Sifat Probiotik Lactiplantibacillus Plantarum Dan Lacticaseiba…
ABSTRACT Dadih is a fermented product made from buffalo milk involving lactic acid bacteria as probiotic agents in bamboo tubes. The effectiveness of probiotics is seen from the hydrophobicity of the cell surface, autoaggregation, and coaggregation. The purpose of this study was to determine the ability of cell surface hydrophobicity, autoaggregation, and coaggregation of Lactiplantibacill…
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- 2106110534
Karakteristik Fisikokimia Dan Sensori Marshmallow Sari Pepaya Dengan Variasi …
ABSTRACT Papaya fruit contains beta-carotene which can function as a natural dye in marshmallow, replacing synthetic dyes. Making marshmallow also requires gelling agents, such as gelatin, to create a chewy texture, which is supported by their ability to trap air. Water is essential for dissolving ingredients and stabilizing the structure therefore, the ratio of gelatin to water is crucial in …
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- 2106110592
Karakterisasi Tepung Porang Termodifikasi Heat Moisture Treatment (Hmt) Pada …
ABSTRACT Porang tubers can be processed into flour through the stages of drying to the flouring process. Porang flour can be used in the food industry as a thickener, filler, stabilizer, and binder. The purpose of this study was to determine the characteristics of HMT modified porang flour properties at different temperatures and obtain the best temperature in porang flour modification. This r…
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- 1806124887
Pemanfaatan Tepung Kulit Ari Kedelai Dan Pure Labu Kuning Dalam Pembuatan Kukis
ABSTRACT Cookies are baked snacks, which are small and sweet. Soybean husk flour and pumpkin puree can be used as a substitute for wheat flour. This study aims to determine the effect of soybean husk flour and pumpkin puree on the nutritional content and sensory quality of cookies and to determine the best formulation for making soybean husk flour and pumpkin puree cookies. The research wa…
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- 1806125099
Karakteristik Fisikokimia Mi Basah Dari Pati Aren Dan Karagenan
ABSTRACT Noodles are one of the food products that contain carbohydrates that can be used as a source of energy besides rice. The basic ingredient for making noodles is flour. Wheat is used as a raw material because it contains gluten which can form noodle dough into elastic and easy to shape, but gluten in wheat can have an impact on damage to microvilli tissue in the small intestine in child…
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- 1806125280
Karakteristik Fruit Leather Bengkuang-Rosella Dengan Penambahan Konsentrasi K…
ABSTRACT Fruit leather is a food product of a kind of dry sweet in the form of a thin sheet that has the consistency and distinctive taste of a type of fruit. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather jicama-rosella. This research was conducted experimentally by using a complete randomized design consisting of five treatments and three …
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- 1806111727
Karakteristik Fisikokimia Kerupuk Sagu Dengan Penambahan Tepung Kedelai (Glyc…
ABSTRACT Sago starch can be made into crackers. Crackers from sago starch have a low protein content. Soybean flour has a high protein content of 35,9% per 100 g. The addition of soybean flour is considered to be able to increase the protein and can improve the quality characteristics of sago crackers. The purpose of this research was to determine the effect of the ratio of sago starch and…
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- 1806111547
Strategi Pengembangan Industri Kecil Menengah Keripik Nanas Secara Berkelanjutan
This research aimed to analyze the sustainable development strategies for the pineapple chips small and medium industry in Kampar Regency. The study was conducted at the pineapple chips small and medium industry in Kualu Nenas Village, Tambang District, Kampar Regency, Riau Province. The research employed observation with both qualitative descriptive and quantitative descriptive approaches…
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Karakteristik Pati Sagu Termodifikasi Kombinasi Fermentasi Dan Annealing
ABSTRACT Sago starch is one of the carbohydrate-producing plants extracted from the pith of the stem. The use of natural sago starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Modified combination of fermentation and annealing method was carried out on sago starch which has limitations in physicochemical characteristi…
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- 2106112928
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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- 1806113097
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
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