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Karakteristik Mutu Kimia Dan Sensori Nugget Ikan Patin Dan Jamur Tiram Putih
ABSTRACK This study aims to obtain the best fish nugget formulation in accordance with quality standard for fish nuggets made from catfish and oyster mushrooms on nutritional and organoleptic characteristics. This research method used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were PJ1 (catfish 70: oyster mushroom 30), PJ2 (catfish 60: oyster …
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Pemanfaatan Ekstrak Serai Sebagai Pengawet Alami Nira Kelapa Dalam Pembuatan …
ABSTRACT Coconut sugar powder is sugar made from coconut sap (nira) which is processed into powder. Coconut sap damage can be prevented by adding natural preservatives and whiting. This study aims to determine the effect of using lemongrass extract combined with a solution of whiting as a preservative of coconut sap on the quality of powdered coconut sugar produced. The study was conducted usi…
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- 1606123191
Aplikasi Edible Coating Dari Kitosan Dengan Penambahan Minyak Atsiri Jahe Mer…
ABSTRACT Red ginger and red galangal contain antioxidant compounds that can be added into edible coating. This study aims to obtain the best addition of red ginger and red galangal essential oils in chitosan edible coating on quality, oxidation damage, and shelf life of smoked catfish. The study used a completely randomized design consisting of four treatments and four replications. The treatm…
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- 1606116167
Karakteristik Pertumbuhan Lactiplantibacillus Plantarum Tmw 1.1623 Pada Media…
ABSTRACT Commercial peptone is mainly unacceptable for Muslims because it contains elements or components prohibited by religious considerations. This study aimed to produce halal peptone from catfish fillet using papain enzyme as an alternative source of nutrition that supports the growth of Lactiplantibacillus plantarum TMW 1.1623 compared to commercial media. Peptone produced by enzymatic h…
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- 1606123680
Perbaikan Kualitas Acacia Crassicarpa A.Cunn Ex.Benth Dengan Mencegah Seranga…
The objective of this research are to analyze and investigate the effect of applying zincobor fertilizer and combination of zincobor fertilizer and amelioran dolomite to the potential reduction of shrubby symptoms on acacia plants (Acacia crassicarpa) and to determine the most effective combination of zincobor fertilizer and amelioran dolomite to increase the availability of micronutrienst …
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- 1810246762
Pengaruh Trichokompos Dan Pupuk N, P, K Terhadap Pertumbuhan Dan Produksi Pad…
Rice production is increasing due to the massive use of super variety and intensive cultural technique. The main problem occurs when the rice production in Riau is increasing but it is not enough to fulfill daily need of society consumption. The production deficiency is 61 %. Thus to increase the production, a System of Rice Intensification (SRI) technology can be used. The use of SRI meth…
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- 1810247053
Lama Fermentasi Kulit Buah Mangga Terhadap Produk Bioetanol Menggunakan Metod…
ABSTRACT Bioethanol is one of the renewable and useful bioenergy in various industrial sectors. Bioethanol can be obtained from the liquid fermented sugar from materials containing carbohydrates with use microorganisms. Mango peels contains sugar, so that it can be used as a fermentation material for bioethanol production. The purpose of this study was to obtain the optimal length of fermentat…
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- 1706111513
Waktu Ekstraksi Terhadap Kualitas Pektin Kulit Cempedak
ABSTRACT Chempedak is a fruit that thrives in the tropics. The high production of cempedak fruit causes the rind of the fruit to become one of the wastes that can be used as raw material for pectin that are needed in the food, cosmetic and pharmaceutical industries. This study aims to determine the selected extraction time on the pectin quality of cempedak rind. This study used a non-factorial…
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- 1706122825
Pembuatan Fruit Leather Dari Campuran Umbi Bengkuang Dan Buah Nanas
ABSTRACT The purpose of this study was to obtain the best ratio of jicama and pineapples in the manufacture of fruit leather. This study used a completely randomized design with five treatments and three replications, in order to obtain 15 experimental units. The treatments in this study were the ratio of jicama and pineapples, namely BN1 (100%), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 …
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- 1606197494
Variasi Ekstrak Bunga Telang (Clitoria Ternatea L.) Terhadap Mutu Kimia Water…
ABSTRACT Water kefir is probiotic drinks that are fermented from crystal algae grains with water, fruit juice or ingredients containing sugar. Foodstuffs that have potential to be developed as an ingredient for food product processing are butterfly pea. The purpose of this research was to get the best concentration of butterfly pea extract in the manufacture of water kefir drinks. This study w…
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- 1606122145
Pemanfaatan Tepung Biji Durian Dan Tepung Mocaf Dalam Pembuatan Brownies Kukus
ABSTRACT Brownies are a type of dense cake; at first, it was a failed dough where the dough was made of flour, eggs, fat, sugar, and chocolate. The steamed brownies in this research were made using durian seed flour and mocaf flour. This study aimed to obtain the best formulation ratio of durian seed flour to mocaf flour in making brownies. The research used a completely randomized design (CRD…
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- 1506115464
Sifat Fisikokimia Dan Organoleptik Sagu Lemak Dengan Penambahan Tepung Ubi Ja…
ABSTRACT Sagu lemak is a snack made from sago starch with a round texture, a diameter of 1 mm or less, and a cavity. This study aimed to obtain the best ratio of sago starch to purple sweet potato flour in the manufacture of sagu lemak. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. followed by a Duncan’s New M…
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- 1606111778
Pendugaan Umur Simpan Ikan Patin Asap Yang Dikemas Plastik High Density Polye…
ABSTRACT The goal of this research was to estimate the shelf life of smoked catfish using the acceleration method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the smoked catfish for thirty days at different temperature levels, namely 30, 35, and 40℃, the acceleration method was used to predict the shelf life. Changes in rancidi…
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- 1606121712
Keanekaragaman Dan Kelimpahan Mesofauna Tanah Pada Hutan Sekunder, Agroforest…
Riau is one of the provinces that has high potential for natural resources, including forest and plantation areas. The forest area in Riau Province is about ± 5,392,336 Ha, while the area for oil palm plantations is ± 2,537,375 Ha and the area for rubber plantations is ± 494, 106 Ha (BPS Riau Province, 2019). Forest and plantation areas require fertile soil to increase productivity. The …
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- 1810246766
Karakteristik Sirup Kulit Buah Naga Merah Dengan Pemanis Alami Ekstrak Daun S…
ABSTRACT Syrup is a sweet thick solution and can be made into a drink by adding some water. The sugar content in stevia leaves can be used as a natural sweetener in red dragon fruit peel syrup. The purpose of this research was to get the best concentration of stevia leaf extract in the making of red dragon fruit peel syrup. This research was conducted experimentally by using a completely rando…
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- 1706111414
Penambahan Beberapa Konsentrasi Tepung Udang Kering Dalam Pembuatan Rengginan…
ABSTRACT The purpose of this study was to obtain the best concentration of dried shrimp in the making of sago starch rengginang according to the quality requirements Indonesia national standard of fish, shrimp and mollusk crackers (SNI 8272:2016). The research method used a completely randomized design (CRD) with four treatments and four replications to obtain 16 experimental units. The treatm…
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- 1706113908
Pengupasan Kulit Buah Dengan Perendaman Air Panas Terhadap Rendemen, Sifat Fi…
ABSTRACT This study aims to obtain the right soaking time for peeling tomato skin for manufacture of tomato juice. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments and four replications. The treatments in this study were TS1 = without heating : TS2 = heating temperature of 80ºC, for 20 seconds, TS3 = heating temperature of 80�…
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- 1506110503
Karakteristik Velva Buah Alpukat Dengan Penambahan Gula Aren Sebagai Penambah…
ABSTRACT Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products. Usually, velva avocado has a less sweet taste. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with t…
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- 1506111946
Pengaruh Suhu Deodorisasi Selama Pemurnian Minyak Sawit Merah Dalam Pembuatan…
ABSTRACT Deodorization is a distillation process of separating odor by using steam in a vacuum so that the odor components are easily evaporated. This study aims to determine the appropriate deodorization temperature for the chemical quality of red palm oil and the sensory of the mayonnaise. Treatments in this study were deodorization temperature of the red palm oil, namely MSD1 (120℃), MSD2…
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- 1606123675
Pemanfaatan Modified Cassava Flour (Mocaf) Dan Tepung Kacang Tunggak Dalam Pe…
ABSTRACT Crackers are a type of snack that are favored by people of all ages and is widely sold in the market in various shapes and flavors. Crackers have a crunchy texture, flat shape, and are made from flour with other additional ingredients, namely margarine, sugar, salt, powdered milk, and yeast. The purpose of this research was to get the best formulation of modified cassava flour (MOCAF)…
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- 1606111984
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah