Ditapis dengan
Evaluasi Mutu Minuman Probiotik Air Kelapa Muda Dan Sari Buah Naga Merah Meng…
ABSTRACT The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice in the manufacture of probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. 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 study consisted of…
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- 1606115019
Edible Coating Pati Bonggol Pisang Dengan Penambahan Ekstrak Jahe Untuk Mempe…
ABSTRACT The purpose of this research was to get the best concentration of ginger extract in edible coating of banana weevil starch to extend the shelf life of red chili. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were J0 (0% ginger extract), J1 (1% ginger extract), J2 (3% ginge…
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- 1706111434
Pemanfaatan Kacang Merah Dan Jamur Merang Dalam Pembuatan Sosis Analog
ABSTRACT Analog sausage is a sausage made using vegetable ingredient. The purpose of this research was to obtain the best sausage formulation of red beans and straw mushroom using the SNI 3820:2015 meat sausage. This research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications. Data obtained were statistically analyzed using analysis…
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- 1706114103
Pemanfaatan Labu Kuning Dan Rumput Laut Dalam Pembuatan Dodol
ABSTRACT Dodol 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 obtain the best ratio between pumpkin and seaweed flour on the quality of dodol produced. This research was conducted experimentally using a completely randomized design (CR…
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- 1706113862
Pembuatan Nugget Ikan Kembung Dengan Penambahan Rebung
ABSTRACT Nugget is one of the most popular processed food. The purpose of this study was to obtain the best nuggets selected of mackerel fish and bamboo shoot using SNI 7758-2013 fish nuggets. The research method used completely randomized design with four treatments and four replications, follow DMRT test at 5% level. The treatment in this study was the ratio between mackerel fish and bamboo …
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- 1606123459
Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Edible Coating Kitos…
ABSTRACT Smoked catfish can be damaged due to the oxidation process which causes rancid flavor during storage. Therefore, applying an edible coating with the addition of red galangal essential oil is necessary. Red galangal contain antioxidant compounds that can be added into edible coating. The purpose of this research was to estimate the shelf life of smoked catfish coated with chitosan edib…
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- 1706110313
Karakteristik Kimia Dan Sensori Brownies Ubi Jalar Putih Dengan Penambahan Te…
ABSTRACT Brownies are a type of cake that belongs to the cake group that is dark brown in color, has a soft texture, distinctive flavor, and does not require baking powder. The main component in making brownies is flour. The purpose of this research was to determine the ratio effect of white sweet potato flour and mung bean flour on the chemical and sensory characteristics of brownies and …
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- 1706113626
Analisis Rantai Pasok Dan Nilai Tambah Agroindustri Kakao Chokato Di Keluraha…
ABSTRACT The purpose of this study is to identify the supply chain and added value of each supply chain actor and determine the priority of chokato cocoa supply chain strategy in Kapalo Koto Village, South Payakumbuh District, Payakumbuh City, West Sumatra. Data analysis was carried out with value-added analysis, SWOT analysis, and Analytical Hierarchy Process (AHP). The results showed that ch…
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- 1806111232
Analisis Saluran Pemasaran Dan Nilai Tambah Agroindustri Gula Merah Aren Di D…
ABSTRACT Palm sugar agroindustry is one of the agroindustries that processes palm sap into brown sugar in Riau Province. The highest price received by consumers shows the high costs and profits taken by marketers. The importance of the role of marketing on farmers' incomes and prices received by consumers must be analyzed through marketing channels for an effective marketing network. This …
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- 1806111225
Pendugaan Umur Simpan Ikan Patin Asap Yang Diaplikasikan Edible Coating Kitos…
ABSTRACT Smoked fish is the result of the processing of fresh fish through the stages of weeding, washing, soaking in or without salt solution, draining, and smoking. This study aims to estimate the shelf life of smoked catfish coated with edible coating chitosan, red ginger, and red galangal essential oil. Estimation of shelf life using the acceleration method by storing the smoked catfish fo…
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- 1706122595
Variasi Konsentrasi Bakteriosin Dari Pediococcus Pentosaceus Strain 2397 Terh…
ABSTRACT Fish meatball is perishable food because of their complete nutritional content. Bacteriocin from Pediococcus pentosaceus strain 2397 is potentially to be used as preservatives because of their broad inhibitory spectrum and resistance to processing and storage temperatures. The study aimed to determine the bacteriocin concentration of Pediococcus pentosaceus strain 2397 that was approp…
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- 1806111046
Karakteristik Fisiko-Kimia Dan Sensori Mayones Dari Minyak Sawit Merah Dengan…
ABSTRACT Mayonnaise is an oil in water (O/W) emulsion despite containing 70–80% fat and egg yolk. The addition of extract ginger var. Rubrum serves as an ingredient that is able to cover the characteristic of mayonnaise of red palm oil taste and aroma and also contains antioxidants. The purpose of this study was to get the selected mayonnaise of red palm oil with extract ginger var. Rubr…
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- 1606112734
Evaluasi Mutu Bakso Ikan Patin Menggunakan Beberapa Jenis Pengawet Selama Pen…
ABSTRACT Fish meatballs are perishable food ingredients because they contain complete nutrients for spoilage microbes to grow. The addition of preservatives is one way to minimize the growth of spoilage bacteria. The purpose of this study was to preserve the quality of catfish meatballs according to SNI 01-7266-2017 during cold storage. This research was conducted experimentally using a comple…
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- 1806125032
Evaluasi Mutu Bakso Ikan Patin Menggunakan Beberapa Jenis Pengawet Selama Pen…
ABSTRACT Fish meatballs are one of the processed food products that have high water content and are easily damaged. The addition of several types of preservatives can be used as an effort to extend the shelf life of fish meatballs. Preservatives used are natural preservatives (bacteriocin and chitosan) or chemical preservatives (sodium nitrite, sodium benzoate, sodium nitrate and sorbat acid).…
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- 1806113062
Uji Potensi Bakteri Endofittanaman Laban (Vitex Pubescens Vahl.) Bacillus Sub…
Mustard greens (Brassica juncea L.) is one of the broad leaf vegetable commodities that has the potential to be cultivated due to the high public demand for vegetables. The low production of mustard greens is caused by many factors, including pests and plant diseases. Important diseases of mustard greens are wet rot caused by Erwinia caratovora and black rot caused by Xanthomonas campestri…
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- 1910247097
Efek Frekuensi Pemberian Pupuk Anorganik Pada Beberapa Intensitas Pengolahan …
Oil palm is a plantation crop that generates vegetable oil, which is in high demand in society. Due to the rising demand for vegetable oil, actions must be taken to increase palm oil production by replanting existing land rather than opening new oil palm plantation lands. Applying replanting in small plantations has the possibility of resulting in issues such as soil compaction and a lack o…
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- 2010247605
Karakteristik Biochar Pelepah Kelapa Sawit Dan Tempurung Kelapa Serta Pengaru…
Peat soils have a low pH, high cation exchange capacity, low base saturation, and low nutrient content. One of the efforts in peat soil management is the addition of ameliorants such as Biochar. Biochar can improve soil fertility and absorb C, increase pH, increase nutrient availability, nutrient retention, and soil cation exchange capacity. The objectives of the study were to analyze the …
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- 1910247098
Pembuatan Minuman Probiotik Halal Menggunakan Lactobacillus Plantarum Tmw 1.1…
ABSTRACT This study aims to get the best concentration of halal yogurt starter using Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus grown using a halal starter. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications.. The treatments in this study produced fermented milk using in oculum concentrations o…
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- 1606115898
Karakteristik Briket Arang Batang Kelapa Sawit Dengan Penambahan Arang Tempu…
ABSTRACT Oil palm trunks and coconut shells are biomass waste that can be utilized in as form of charcoal briquettes as an alternative energy source because they contain lignin and cellulose. The purpose of this study was to obtain the best briquette character from the combination of oil palm trunk charcoal and coconut shell charcoal. This study used a completely randomized design (CRD) consis…
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- 1606137081
Lama Fermentasi Terhadap Kualitas Bioetanol Berbahan Baku Buah Mangrove Api-Api
ABSTRACT This research aimed to get the best fermentation time for the quality of bioethanol produced from the api-api mangrove. This research was conducted by using experiment of completely randomized design (CRD) and consisting of five treatments with variations in the length of fermentation (4, 5, 6, 7, and 8 days) and three replications to obtain 15 units of the research experiment. The pa…
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- 1706110926
Karya Umum 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah