Karakteristik Fisikokimia Dan Sensori Serbuk Effervescent Buah Kelubi Dengan …

Stevia sugar has potential to be used in the product of effervescent powders to remove the concentrated sour taste of effervescent kelubi. This study aimed to obtain the best concentration of stevia sweeteners in the produce of effervescent kelubi. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments, with treatment F1 (addition o…

Karakteristik Kualitas Juice Mangga Segar Yang Difortifikasi Dengan Probiotik…

Mango juice needs to be innovated by making it a functional drink. Mango juice can be added microencapsulated probiotics. Probiotics microencapsulated by freeze drying method produce probiotics in dry form. The purpose of this research was to determine the quality characteristics of fresh mango juice fortified with microencapsulated probiotics stored at cold temperature at every storage time a…

Kulit Sagu Sebagai Bahan Baku Alternatif Pembuatan Arang Aktif Dengan Aktivat…

This research aims to obtain the best activation time in the making of activated charcoal from sago bark and activator H3PO4 10%. This research was conducted experimentally using a completely randomized design with five treatments and four replications to obtain 20 experimental units. The treatments in this research was charcoal activation time of 24 hours, 26 hours, 28 hours, 30 hours, 32 hour…

Karakteristik Es Krim Berbasis Kefir Dan Alpukat

Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi kefir dan alpukat terbaik dalam pembuatan es krim. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuan yang diberikan adalah KA1 (50 kefir dan 50 pure alpukat), KA2 (60 kefir dan 40 pure alpukat), KA3 (70 kefir dan 30 pure alpukat), dan KA4 …

Variasi Konsentrasi Zinc Chloride (ZnCl2) Sebagai Aktivator Arang Aktif Dari …

This study aimed to obtain the best zinc chloride (ZnCl2) activator concentration in the production of activated charcoal from padangsidimpuan snake fruit peel. The study was conducted experimentally using a Completely Randomized Design (CRD) consisting of six treatments and three replications. The treatment in this study was the ZnCl2 activator concentration of 5%, 10%, 15%, 20%, 25%, and 30%.…

Karakteristik Minuman Probiotik Jambu Merah Dengan Mikroencapsulasi Lactobaci…

Red guava Probiotic drink is a fruit juice supplemented with Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus microcapsules, which are expected to increase the functional properties of red guava juice. To maintain the quality and freshness of red guava probiotic drink, it is stored at refrigerated temperatures. The study aimed to obtain the properties of red guava probiotic …

Viabilitas Bakteri Asam Laktat Yang Diisolasi Dari Fermentasi Sap Sawit Pada …

Lactic acid bacteria from fermented palm sap can potentially be developed as probiotics. Probiotic LAB candidates should be capable of withstanding the gastrointestinal tract and colonizing the intestinal surface. Probiotic LAB candidates must be able to survive in the presence of acids and bile salts. This study aimed to determine the viability of LAB isolated from fermented palm sap agains…

Fortifikasi Juice Jeruk Dengan Mikroencapsulasi Lactobacillus Plantarum Tmw 1…

One way to increase the functional value of orange juice is by making functional orange juice with microencapsulated fortification of probiotics Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus. The purpose of this study was to determine the characteristics of functional orange juice fortified with probiotic microencapsulation during cold storage. This study used a completely r…

Penambahan Jambu Merah Pada Pembuatan Dodol Dari Tepung Beras Ketan Dan Biji …

Dodol fruit is a food product made from ripe fruit flesh that has been crushed, then cooked and added with sugar, coconut milk and other food ingredients such as glutinous rice flour. The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodo…

Pemanfaatan Jus Tapai Beras Ketan Hitam Dalam Pembuatan Cocoghurt Dengan Tamb…

Cocoghurt is processed coconut milk fermented using lactic acid bacteria (LAB). One of the food products that can improve the quality of cocoghurt is the addition of black glutinous rice tapai juice. The purpose of this research was to obtain the right concentration of black glutinous rice tapai juice. The research was conducted experimentally using a completely randomized design with four tre…

Evaluasi Keamanan Probiotik dan Aktivitas Antioksidan Lactobacillus Fermentum…

Probiotics are living microorganisms that are capable of providing beneficial effects on health when consumed in sufficient quantities. This study aimed to evaluate the safety and antioxidant activity of Lactobacillus fermentum InaCC B1295 encapsulated by cellulose microfiber (CMF) from oil palm leaves (OPL) at different temperatures and storage times. This research was carried out experimental…

Karakteristik Arang Aktif Cangkang Kelapa Sawit Dengan Aktivasi Secara Kimia …

Activated charcoal is charcoal that is further processed at high temperatures using carbon dioxide gas, water vapor or chemicals as activators to open the pores of the charcoal, so that it can be used as an adsorbent. One of the materials that can be used in making activated charcoal is a by-product of palm oil processing, namely palm oil shells which have a composition of 26.27% cellulose, 12.…

Analisis Rantai Pasokan Dan Nilai Tambah Agroindustri Sagu Di Kecamatan Tebin…

This research aimed to identified the supply chain and added value of sago and determined the priority of supply chain strategies at sago agro-industry at Tebing Tinggi Timur subdistrict. This study was conducted at Tebing Tinggi Timur District, Kepulauan Meranti Regency, Riau Province. The research methods used were qualitative descriptive and quantitative descriptive. The number of respondent…

Analisis Usahatani Sawi (Brassiciajuncea. L) Dikelompok Tani Terpadu Mustang …

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0806165584

Formulasi, Kandungan Gizi Dan Evaluasi Sensori Roti Manis Kaya b-Karoten Berb…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0606113223

Analisis Kinerja Keuangan UMK Non Kredit Dikabupaten Kampar: Analisis Rasio K…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0606114129

Evaluasi Mutu Sabun Padat Vco (Virgin Coconut Oil) Melalui Penambahan Asam St…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0311923

Faktor-Faktor Yang Mempengaruhi Harga Beras Lokal Di Provinsi Riau

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0506111680

Pengaruh Pemberian Berbagai jenis Cendawan Mikoriza Arbuskula (CMA) Terhadap …

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

-

Judul Seri

-

No. Panggil

0311784

Evaluasimutu Sabun Padat Minyak Picung (Pangium Edule Reinw) Dengan Penambaka…

ABSTRACTION Picung oil can be exploited in making of soap. Soap represent one of the used product to clean husk which aim to so that to be husk become protected against by healthy and cleaner of dryness. This research use Device Split Plot / Check device Divided ( RPB) representing the part of factorial RACK, and treatment compiled factorially by 3 block (restating) where treatment consist…