Ditapis dengan
Pemanfaatan Pasta Labu Kuning Dan Pasta Kacang Hijau Dalam Pembuatan Kukis
ABSTRACT Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk. The purposes of this study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0059)
Pemanfaatan Buah Jambu Biji Merah Dan Buah Naga Merah Dalam Pembuatan Fruit L…
ABSTRACT Fruit leather is a processed product made from dried fruit puree, thin sheet-shaped with a thickness of 2-3 mm, moisture content of 10-15%, generally has a concentration, color, and distinctive taste from the fruit as the raw material. The study's purpose was to get the best combination of red guava (Psidium guajava L) and red dragon fruit (Hylocereus polyrhizus) on the quality an…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0057)
Analisis Nilai Tambah, Saluran Pemasaran Dan Sistem Manajemen Rantai Pasok (S…
ABSTRACT CV Gaharu Plaza Indonesia is one of the few companies that processes agarwood in the Riau province. Poor marketing systems causes the product to be unable to compete in the market. As a producer of agarwood tea, the supply chain is what determines the success or failure of agarwood tea products on the market. The purpose of this research is to identify and analyse the supply chain…
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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0056)
Pengaruh Penambahan Jahe Merah (Zingiber Officinalevar.Rubrum) Terhadap Mutu…
ABSTRACT This study aims to determine the effect of adding red ginger to the microbiological and organoleptic quality of presto milkfish during cold temperature storage and to determine the optimum its concentration. The treatments were given on J0 (without red ginger), J1 (60% red ginger), J2 (70% red ginger), J3 (80% red ginger). The parameters were observed to hedonic quality tests (appeara…
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- Deskripsi Fisik
- xiv, 74 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0054)
Karakteristik Mutu Sensoris Dan Mikrobiologis Sosis Ikan Nila (Oreochromis Ni…
ABSTRACT This study aimed to observe the effect of addition of secang extract on the quality of tilapia sausage, and to determine the best concentration. The treatment conducted was the addition of secang extract at different concentration (0, 4, 8, and 12%). The quality parameters observed were sensory evaluation (color, odor, taste, texture), and microbial testing (total plate count). The re…
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- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0053)
Studi Penerimaan Konsumen Terhadap “Kernas” Dengan Proses Pemasakan Berbeda
ABSTRACT This study aims to determine consumer acceptance of kernas with different cooking processes. The design used was: Fully randomized design (CRD) non-factorial, with 3 treatment levels, namely GO (fried in oil), PA (coated with banana leaves and then barbequed), SA (coated with banana leaves then roasted). The results showed that different cooking process on kernas had a significant eff…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0052)
Pengaruh Penambahan Buah Andaliman (Zanthoxylum Acanthopodium) Pada Abon Ika…
Abstract This study aims to find out the effect of the addition of andaliman on skipjack fish floss to consumer acceptance and how much the best addition of andaliman on the skipjack fish floss received by consumers. The treatment consists of A0 (without the addition of andaliman), A1 (addition of andaliman 2%), A2 (addition of andaliman 4%), A3 (addition of andaliman 6%). The parameters of th…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0051)
Perubahan Kimia Silase Usus Ikan Patin (Pangasius Sp) Yang Ditambahkan Asam F…
Abstract This study aims to determine the chemical characteristics of catfish gut silage (pH, NPN, proximate and amino acids) with the addition of different pH formic acids. The research method used was the experimental processing of catfish gut silage with the addition of formic acid at different pH. The research data were analyzed using a Randomized Block Design. Test parameters on pH analys…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0050)
Pengaruh Formulasi Berbeda Otak-Otak Udang Rebon (Acetes Erythraeus.) Terhada…
ABSTRACT This study aims to determine the formula of grilled fish cake (otak-otak) using rebon shrimp (Acetes erythraeus.) flour. This study consisted of 2 stages, namely the manufacture of rebon shrimp flour and determining the best formulation. The method used was experimental with a Completely Randomized Design consisting of 4 levels of treatment of addition shrimp flour, namely: O0 (0 …
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0049)
Pengaruh Fortifikasi Rumput Laut (Eucheuma Spinosum) Terhadap Mutu Pekdos
ABSTRACT This study aims to determine the effect of fortification of seaweed (Eucheuma spinosum) on the quality of pekdos and determine the amount of seaweed addition to producing the best quality of pekdos. The research method used was experimental with the processing of pekdos with the addition of seaweed porridge (E. spinosum) in different concentrations. The research design was a comp…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0048)
Aktivitas Antimikroba Bakteriosin Kasar Bakteri Asam Laktat Dari Dadih Terhad…
ABSTRACT Dadih is one of the foods of West Sumatra, made from milk fermented in bamboo by involving lactic acid bacteria (LAB). Some LAB produces antimicrobial compounds called bacteriocin. The aim of this study was to evaluate the antimicrobial activity of crude bacteriocin from lactic acid bacteria from dadih against Staphylococcus aureus and Listeria monocytogenes. This research used the …
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- Deskripsi Fisik
- x, 66 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0044)
Pemanfaatan Hidrolisat Protein Udang Rebon (Acetes Erythraeus) Sebagai Pengaw…
ABSTRACT Protein hydrolysate of rebon shrimp (Acetes erythraeus) is a product produced from the breakdown of protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. This product contains antioxidants and antibacterial compounds that can be used as preservatives. Saline tilapia (Oreochromis niloticus) is a very popular consumption fish, but this fish is e…
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- ISBN/ISSN
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 04 04. 121 (0046)
Pemanfaatan Buah Nipah Dan Buah Naga Merah Dalam Pembuatan Fruit Leather
ABSTRACT This study aims to get the best combination of nipa fruit and red dragon fruit. The research used a Complete Randomized Design (CRD) with four treatments and four replications. The treatment was the ratio of nipa fruit puree and red dragon fruit puree, namely: NM1 (100% and 0), NM2 (75% and 25%), NM3 (50% and 50%), and NM4 (25% and 75%). The data obtained were statistically analyzed u…
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0054)
Pembuatan Nugget Ikan Kembung Dengan Penambahan Bayam Merah
ABSTRACT The purpose of this study was to obtain the best ratio of mackerel and red spinach in making nugget. The research method used a completely randomized design with five treatments and three replications. The treatments in the study consisted of IB1 = mackerel : red spinach (90:10), IB2 = mackerel : red spinach (85:15), IB3 = mackerel : red spinach (80:20), IB4 = mackerel : red spinach (…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0053)
Pembuatan Sosis Analog Berbahan Dasar Tempe Dan Rebung
ABSTRACT The purpose of this research was to obtain the best formulation of analog sausage making based on tempeh and bamboo shoot in terms of nutritional value and sensory quality. The research used completely randomized design with five treatments and three replications. The treatments were a ratio of tempeh and bamboo shoot 100:0, 90:10, 80:20, 70:30, and 60:40. Data obtained were analyzed u…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0052)
Pemanfaatan Lactobacillus Plantarum 1 Rn2-12112 Dalam Pembuatan Minuman Sinbi…
ABSTRACT Lactic acid bacteria have potential as probiotic agents are frequently used in the production of functional food products, one of which is a fermented beverage. This research aimed to obtain the best concentration of Lactobacillus plantarum 1 RN2-12112 starter in the manufacture of yam tuber and red dragon juice-based fermented drinks. The study used a randomized complete design with v…
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- ISBN/ISSN
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- Deskripsi Fisik
- xiv, 74 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0051)
Pemanfaatan Kacang Merah Dan Ubi Jalar Putih Dalam Pembuatan Bolu Kukus
ABSTRACT Steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste and a variety of shapes. Related to this, the steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of this research was to get the best formulation of red bean flour and white sweet potato flour to the quality of the resulting steamed cake. This stu…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0050)
Karakterisasi Plastik Biodegradable Dari Pati Onggok Singkong Dan Nata De Coco
ABSTRACT Tapioca solid waste from the processing of tapioca still contains starch, which can be used as a raw material for making biodegradable plastic. The purpose of this study was to obtain the best formulation in the manufacture of biodegradable plastics from cassava starch and nata de coco. This research was carried out experimentally using a completely randomized design (CRD). The treatm…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- ix,112 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 04. 121 (0044)
Karakteristik Edible Film Pati Kulit Pisang Uli Dengan Penambahan Lilin Lebah…
ABSTRACT Banana uli peel was found to have starch content and yet it has not been optimally utilized. The objective of this research was to study the characteristic of banana uli peel starch edible film after addition with different concentration of beeswax. This research was conducted experimentally by used Complete Randomized Design (CRD) with five treatments and three replications which fol…
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0048)
Pembuatan Sabun Mandi Cair Dengan Penambahan Ekstrak Daun Pandan Wangi Sebaga…
ABSTRACT Pandan wangi leaf extract can inhibit the growth of Staphylococcus aureus and Escherichia coli bacteria to prevent skin infections. The ability of pandan wangi leaves extract to inhibit microbial growth can be applied to liquid soap. The purpose of this study was to observe the characteristics of liquid soap and antibacterial properties of fragrant pandan leaves extracted against Esch…
- Edisi
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- ISBN/ISSN
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- Deskripsi Fisik
- v, 107 hlm.: ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0047)
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah