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Pengaruh Penambahan Konsentrasi Asap Cair Berbeda Terhadap Mutu Dendeng Ikan …
Nile tilapia (Oreochromis niloticus) is one of the freshwater fish species that is often farmed and consumed by the Indonesian community. Nile tilapia is a widely developed commodity due to high market demand, its tasty flesh, relatively stable price, and easy farming, making it a popular choice for jerky production. Fish jerky commonly found in the community is typically non-smoked. The additi…
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- 1804124409
Pengaruh Fortifikasi Tepung Udang Rebon (Acetes sp.) Terhadap Mutu Cookies Sa…
Cookies are one type of biscuit made from soft dough, high fat content, relatively crispy when broken and the cross section of the cut has a solid texture. This study aims to determine the effect of fortification of rebon shrimp flour on the quality of sago cookies and to determine the best concentration level of rebon shrimp flour as a fortification ingredient in the quality of sago cookies. T…
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- 2004124960
Karakteristik Mutu Stik Ikan Gulamah (Johnius Carouna) Dengan Formulasi Berbeda
Gulamah fish (Johnius carouna) is one type of fish that is in great demand by the public, because it has soft and thick meat and an affordable price. The nutritional content of gulamah fish is not much different from other types of fish so it needs to be diversified. Stick is one of the crunchy-textured snacks favored by children and adults with the basic ingredients of wheat flour and tapioca …
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- 2004110287
Studi Formulasi Pengolahan Makaroni dengan Substitusi Tepung Rumput Laut Coke…
Macaroni was a processed pasta product that was widely popular among various consumer groups. The main ingredient of macaroni was wheat flour, which contained gluten that could disrupt digestion when consumed in excess. Brown seaweed (Sargassum sp.) flour could have served as a substitute for wheat flour in macaroni production becauseitcontained hydrocolloids that acted as gelling agents, which…
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Karakteristikfisiko-Kimiadansensorigummy Candy Berbasis Gelatin Tulang Ikanpa…
Gummy candy is a confectionery snack that can replace lost energy quickly, but contains high sugar and low nutritional values such as fat, protein, zinc, iron, vitamins, and minerals. This study aims to determine the effect of Chlorella sp. powder fortification on the physico-chemical and sensory characteristics of gummy candy based on catfish bone gelatin and determine the best concentration o…
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- 2004110295
Pematahan Dormansi Benih Kemiri (Aleurites Moluccana Willd.) Dengan Perendama…
The generative development of candlenut plants has obstacles because the seeds have a long dormancy. This research aims to obtain better information on the length of soaking candlenut seeds in shallot extract to accelerate the breaking of seed dormancy. This research was carried out in the Greenhouse and Plant Breeding Laboratory, Faculty of Agriculture, Riau University. This research was carri…
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- 1806111853
Pengaruh Kompos Jagung dan Pupuk NPK Terhadap Pertumbuhan dan Produksi Tanama…
Shallot (Allium ascalonicum L.) is a horticultural commodity that people need as cooking spices and medicines. Efforts to increase shallot production can be done by adding organic material to the soil, by applying corn compost which can increase the cation exchange capacity (CEC) of the soil so that it can provide more nutrients. Another effort that can be made is adding nutrients that plants n…
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- 2006112493
Efek Lebar Tapak Timbun dan Bahan Organik Terhadap Pertumbuhan Akar Adventif …
Oil palm (Elaeis guineensis Jacq.) is an important plantation commodity in the Indonesian economy as it is the country's main foreign exchange earner. The low production and productivity of oil palm plants, one of the causes is genetic factors and not applying good technical culture, so that tread fill can be one of the solutions. Making a treadmill is useful for activating adventitious roots. …
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- 1906156205
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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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
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
Potensi Pakan Lebah Madu (Apis mellifera) Pada Sistem Agroforestri di Desa Ma…
Honey bee cultivation has great potential to be developed in Indonesia. PT Arara Abadi is an industrial plantation forest company with acacia (A. crassicarpa). Efforts to improve the economy of the community around the concession area have been carried out in several villages for silvopastura activities, one of which is Mandi Angin Village. The availability of feed is very influential on honey …
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- 1806112499
Pengaruh Pelapisan Benih Dan Lama Penyimpanan Terhadap Mutu Fisiologis Benih …
This study aims to obtain the right cocoa seed coating material and better storage duration in maintaining the physiological quality of seeds. The research was conducted experimentally using a completely randomized design (CRD) with 2 factors. The first factor is the application of coating material, consisting of no coating, coating with PEG 6000 at 10% concentration, and coating with CMC at 1%…
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- 1806111791
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