Ditapis dengan
Perbedaan Jumlah Buah Buah Tandan Terhadap Hasil Dan Kualitas Minyak Kelapa S…
Palm oil produces two main products, namely palm oil (CPO) and palm kernel oil (PKO). The level of yield and quality of palm oil produced is determined by the maturity level of the bunches. This research aims to obtain the best level of bunch maturity for the yield and quality of palm oil produced in accordance with the company's quality targets. This research was carried out experimentally usi…
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- 1906113809
Variasi Ukuran Partikel Terhadap Kualitas Arang Aktif Serat Kelapa Dengan Akt…
This study aims to obtain selected characteristics of activated charcoal made from areca palm fiber with the help of natrium carbonate as an activator. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a particles size variation U1 (100 mesh particle size), U2 (110 mesh particle size), U3 (120 mesh p…
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- 1706111377
Ukuran Partikel Terhadap Kualitas Arang Aktif Kulit Kayu Kayu Dengan Aktivasi…
Eucalyptus bark based on its chemical composition within a bio-industrial framework can be used to make value products such as activated charcoal. Activated charcoal is a carbon that has good absorption capacity as an adsorbent. In general, several factors influence the characteristics of activated charcoal, one of which is particle size. The particle size will affect the surface area and abs…
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Ketahanan Lactobacillus fermentum InaCC B1295 yang Dienkapsulasi dengan Cellu…
Encapsulation aims to protect bacteria from adverse environmental conditions to increase bacterial resistance. This study aims to evaluate the resistance of probiotic bacteria encapsulated with cellulose microfiber (CMF) from empty palm oil patches to bile salts at different temperatures and storage times. This research was carried out experimentally using a factorial, completely randomized des…
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Karakteristik Es Krim Dengan Tambahan Kentang Ungu Dan Tepung Biji Durian
Durian seed flour is a food that contains glucomannan which can be used as a stabilizer in purple sweet potato ice cream. The purpose of this study was to determine the effect of adding durian seed flour on the physical, chemical and sensory properties of ice cream and to obtain best concentrations. This study was conducted experimentally using a completely randomized design with six treatmen…
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- 1906155230
Pemanfaatan Tampilan Sagu Dan Tepung Kacang Hijau Dalam Produksi Serpihan
Flakes are ordinary flat shaped cereal products used for breakfast made from various cereal flours such as wheat, corn, and rice that are consumed with the addition of milk or without milk. Sago starch and mung bean flour can be used as an alternative to wheat flour. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the physicochemical, o…
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- 1906111445
Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva
Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juic…
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- 1906113609
Pertumbuhan Dan Produksi Jagung Manis (Zea Mays Saccharata Sturt.) Sebagai T…
Land utilization can be done by planting other crops in between oil palm plantations during the TBM 2 period. Intercrops that can be cultivated are sweet corn. Sweet corn production has decreased due to land conversion, so efforts are needed to increase production, both land use and provision of plant nutrients. Another obstacle is that the available land is marginal land such as Dystrudepts. E…
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- 1910247870
Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit …
Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory c…
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- 1906113526
Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu
Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. T…
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- 1806124861
Pemanfaatan Tepung Kulit Buah Merah Dan Tepung Kacang Merah Dalam Pembuatan C…
Cookies are baked snack that is typically small and sweet. Red dragon fruit peel flour and red bean flour can be used as substitutes for wheat flour. This research aimed to determine the effect of red bean flour on the nutritional content and sensory quality of red dragon fruit skin flour cookies, and to obtain the best formulation for making red dragon fruit skin flour and red bean flour cook…
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- 1806111409
Pemanfaatan Lactobacillus plantarum 1 RN2-53 Dalam Produksi Jus Kentang Ungu …
Purple sweet potato is a source of prebiotics that can be used in making synbiotic drinks by adding probiotics in the form of lactic acid bacteria (LAB), one of which is Lactobacillus plantarum 1 RN2-53. The purpose of this study was to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-53 in the manufacture of purple sweet potato extract synbiotic drink. This study was cond…
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- 1906113650
Pengaruh Penstabil Terhadap Stabilitas Emulsi Dan Karakteristik Sensori Reduc…
Mayones merupakan produk olahan berbentuk emulsi semi padat yang terbuat dari minyak nabati, kuning telur, dan bahan tambahan yang diizinkan. Prinsip pembuatan mayones rendah lemak adalah mengganti kuning telur dengan susu kedelai untuk mengurangi kandungan lemaknya. Penambahan susu kedelai dapat menyebabkan sistem emulsi menjadi kurang stabil sehingga diperlukan bahan penstabil. Penelitian ini…
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- 1906124524
Kajian Berbeda Pengencuran Neraca Kelapa Terhadap Kualitas Air Kefir Sebagai …
One of the raw materials that can be used in making water kefir is palm sap. Palm sap contains high sugar, which is around 10‒15%. The high sugar content can inhibit microbial growth, so dilution is necessary. The purpose of this study was to obtain the selected dilution proportion of palm sap in making palm sap water kefir. This study was conducted experimentally using a completely randomi…
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- 1906113838
Pemanfaatan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Merah Dalam Pemb…
Biscuits are products made through a dough baking process which generally comes from wheat and other flours, with the addition of other ingredients and food additives. The purpose of this study was to obtain the best ratio of MOCAF and red bean flour to the physicochemical and sensory characteristics of the biscuits produced and in accordance with SNI 2973:2011. This research was conducted expe…
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- 1706111326
Karakteristik Fisikokimia dan Sensori Nugget Jamur Gerigit dan Ampas Kelapa
Nugget is a food product that has a delicious taste with a crunchy texture on the outside and chewy on the inside and is practical in serving. The main ingredient for making nuggets usually comes from animal protein. The study aimed to obtain the best ratio of split gill mushroom and coconut dregs for the physicochemical and sensory characteristics of the nuggets. The research had been experi…
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- 1706122780
Variasi Jenis Plastik Kemasan Vakum Terhadap Mutu Roti Pisang Banjar
ABSTRACT Banjar banana bread is Tembilahan's signature snack with the main ingredients of wheat flour and coconut milk added with pieces of baked banana. Banjar banana bread without packaging have shelf life is only 1-2 days. The purpose of this study was to determine the type of plastic that can extend shelf life. The treatment in this study is a completely randomized design experiment consis…
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- 1606136722
Pertumbuhan Dan Produksi Tanaman Tomat (Lycopersicum Esculentum Mill) Dengan …
Tomato is horticulture comodity that has potential marketing. The increasing of citizen and the awareness of citizen in nutrition cause tomato needs unsufficient especrally in Riau. In 2003 tomato production is only 1,00 ton/Ha (Directoral Jenderal Bina Produksi Hortikultura, 2004) whereas tomato production can reach 40 ton/Ha. This reseach conducted to know the interaction giving gibberel…
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- 0210734
Analisis Saluran Pemasaran Agroindustri Gula Coklat Di Desa Lawang Kecamatan …
This research aims to analyze the most efficient marketing channels in Brown Sugar Cane Agroindustry. This research was conducted in Lawang Village Agam District, West Sumatra. The method used in this research is observation with qualitative descriptive, and quantitative descriptive approaches and descriptive methods are used to analyze marketing channels and analyze SWOT. Quantitative descript…
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- 1906112701
Aplikasi Metode Freeze Drying Pada Lactobacillus Plantarum TMW 1.1623 Dan Str…
Yogurt merupakan minuman probiotik yang terbuat dari susu fermentasi hasil kultur tunggal atau campuran dari bakteri asam laktat (BAL). Kultur starter BAL yang digunakan untuk fermentasi yoghurt umumnya berbentuk cair sehingga memerlukan perlakuan khusus untuk menjaga kualitasnya dari kontaminasi yang tinggi. Penerapan metode pengeringan beku pada kultur starter merupakan salah satu alternatif …
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- 1806125093
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