Ditapis dengan
Pemanfaatan Bubur Kelopak Bunga Rosela Dalam Pembuatan Velva Bengkuang
ABSTRACT Velva is a frozen dessert that has high fiber and low fat. Velva can be made of fruits, vegetables, and tubers. This research aimed to get the best formulation of roselle puree in making velva jicama. This study used a random design (CRD) with four treatments and four replications to obtain 16 experimental units. The research consisted of jicama puree and roselle puree, namely BR1 (95…
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- 1606111988
Uji Efek Bioherbisida Kiambang (Salvinia Molesta) Terhadap Pertumbuhan Tanama…
The main problem in rice cultivation is the presence of weeds which cause a decrease in the quantity and quality of crop yields. Generally, farmers use synthetic herbicides to control weeds. One way to reduce the use of synthetic pesticides is the use of bioherbicides. The use of a dose of 60% kiambang extract bioherbicide applied to babadotan weed is the best dose. However, it is not known…
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- 1810246221
Pengaruh Naungan Terhadap Produksi Biomassa Dan Kadar N Berbagai Legume Cover…
The use of legume cover crops for erosion control and to provide additional N to the soil is well established. An experiment was conducted in the shade house to study the effect of different shade levels on the growth and biomass production potential of LCC. This experiment was started to determine the effect of four different shade treatments N1 (0%, control) N2 (55%) N3 (65%) N4 (75%) on…
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- 1910247864
Karakteristik Plastik Biodegradable Berbahan Baku Pati Sagu Dengan Penambahan…
ABSTRACT This study aims to obtain the best characteristics of biodegradable plastic made from sago starch with the addition of pineapple leaf fiber cellulose as a filler. This research was conducted experimentally using Completely Randomized Method (CRD) with four treatments and four replications. The treatments in this study was the addition of cellulose fiber from pineapple leaves 15%, 20%,…
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- 1706114163
Pemanfaatan Buah Pedada Dan Buah Cempedak Dalam Pembuatan Fruit Leather
ABSTRACT This research aimed to get the best ratio of crabapple mangrove fruit puree and cempedak fruit puree in the making of fruit leather. This research used a complete randomized design (CRD) which consists of four treatments and four replications. The treatments in this research were the ratio of crabapple mangrove fruit puree and cempedak fruit puree, were PC1 (100:0), PC2 (75:25), PC3 (…
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- 1506110776
Variasi Suhu Ekstraksi Pektin Limbah Cempedak (Artocarpus Integer)
ABSTRACT Chempedak peel wastes can be used as a source pectin raw materials. Pectin is an additional component needed in the food industry because it can change the functional properties of the product. The research aimed to get the best extraction of temperature on the quality of pectin from chempedak waste. This study used a non-factorial completely randomized design (CRD) consisting of five…
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- 1506115125
Penggunaan Edible Coating Kitosan Sebagai Pelapis Buah Jambu Air Madu
ABSTRACT The addition of chitosan in the manufacture of edible coating can be used honey guava coating. This study aims to get a concentration of chitosan in the manufacture of edible coatings for honey guava coating. The treatment in this study was the concentration of chitosan in edible coatings, such as without coating (k0), the concentration of chitosan 1% (k1), 2% (k2), 3% (k3). Samples w…
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- 1506121579
Pembuatan Sabun Mandi Cair Dengan Penambahan Maserat Daun Gaharu
ABSTRACT Agarwood leaf extract is able to inhibit the growth of Bacillus subtilis and Pseudomonas aeruginosa in order to prevent the skin infections. The ability of agarwood leaf extract to inhibit microbial growth can be applied to a liquid soap. The study aimed to determine the effect of agarwood leaf extract addition in the quality of liquid soap and its inhibitory effect on the growth of B…
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- 1506110577
Pemanfaatan Jerami Nangka Dalam Pembuatan Mi Instan
ABSTRACT Instant noodles are food product made from wheat flour and ripen after being cooked or brewed using boiling water or hot water in a short time. Instant noodles in this study were made using jackfruit straw. The purpose of this study was to get the selected treatment in the utilization of jackfruit straw on the characteristics of instant noodles. Treatment in the study were the use of …
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- 1506115942
Kombinasi Buah Pepaya Dan Bonggol Buah Nanas Dalam Pembuatan Velva
ABSTRACT Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of papaya fruit and pineapple stem puree for quality and sensory velva produced. This study used a completely randomized design with five treatments and four replications, resulting in 20 experimental units. The treatment in this research was the…
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- 1506116301
Penambahan Minyak Atsiri Rimpang Lengkuas Merah Pada Edible Coating Tapioka T…
ABSTRACT Chicken meatballs are perishable food because of their complete nutritional content and a suitable place for microbial growth. One of the efforts to maintain the quality of chicken meatballs is by providing an edible coating that adds antibacterial such as red galangal essential oil. This research aimed to obtain the best concentration of essential oil in an edible coating to maintain…
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- 1506115438
Karakteristik Bubur Instan Berbasis Ubi Jalar Kuning Dan Tempe
ABSTRACT Instant porridge is a practical food processed product that is easy for people to consume and has a soft texture and easy to digest. The purpose of this research was to get the best formulation of yellow sweet potato and tempeh on the chemistry characteristics and sensory characteristics of instant porridge. The research method used a completely randomized design with five treatme…
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- 1506115149
Pembuatan Mi Kering Dari Tepung Talas Dengan Penambahan Labu Kuning
ABSTRACT The purpose of this study was to get the best treatment in the utilization of puree pumpkin on the characteristics of dry noodles. The research method used a completely randomized design with five treatments and three repetition. The treatments were addition of puree pumpkin in consecutive: PL1 (0%), PL2 (10%), PL3 (20%), PL4 (30%) and PL5 (40%). The data were analyzed using analy…
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- 1506121025
Pemanfaatan Buah Nipah Dan Umbi Bit Pada Pembuatan Fruit Leather
ABSTRACT Fruit leather is a type of snack food made from fruit, in the form of a thin sheet, has consistency, distinctive taste depending on the type of fruit used. The purpose of this study was to obtain the best ratio between nipah pulp and beetroot pulp to make fruit leather. This study used completely randomized design (CRD) consisting of four treatments and four replications. The trea…
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- 1506111067
Pemanfaatan Susu Kedelai Dan Ekstrak Kulit Buah Naga Merah Dalam Pembuatan Es…
ABSTRACT The purpose of this research was to get the best combination of soybean milk and red dragon fruit peel in the making of ice cream. This research was conducted experimentally by using a completely randomized design (CRD) with five treatments and three replications. The treatments were KN1 soybean milk and red dragon fruit peel extract (100:0), KN1 soybean milk : red dragon fruit pe…
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- 1506115538
Pemanfaatan Tepung Pisang Kepok Dan Tepung Tempe 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 research were to obtain the best ratio between kepok banana flour and tempe flour for making cookies with appropriate nutritional content SNI 01-2973-2011. The study was conducted using a completely …
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- 1506112419
Pengaruh Jenis Pelarut Terhadap Ekstrak Daun Ketapang (Terminalia Catappa L.)…
Sembung rambat (Mikania micrantha) is a broadleaf weed that is commonly found on agricultural land. Weed control in agricultural land is generally carried out using synthetic herbicides, the use of synthetic herbicides has negative effects such as the death of natural enemies, polluting the environment, decreasing soil organic matter levels and increasing weed resistance. Bioherbicide is …
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- 1910247095
Karakteristik Pati Sagu Pregelatinisasi Dengan Variasi Suhu Pemasakan
ABSTRACT Sago starch can be used in the food and non-food industries. Pregelatinized starch is a common type of physically modified starch with wide applications, especially in the food industry. The purpose of the study was to obtain information about the effect of cooking temperature on the characteristics of pregelatinized sago starch produced, and to obtain the best cooking temperatur…
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- 1606112248
Karakteristik Tapai Ketan Probiotik Dengan Penambahan Lactobacillus Plantarum…
ABSTRACT Natural color can be used as food additives, for example in the process of making probiotic sticky rice tapai. The purpose of this study was to determine the best organoleptic characteristics of natural color, namely red dragon fruit extract, purple sweet potato extract, and Dracaena angustifolia leaf extract on probiotic sticky rice tapai. The treatments were TKP 1 (no immersion …
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- 1506110811
Pemanfaatan Ekstrak Kulit Buah Naga Merah Sebagai Pewarna Alami Minuman Probi…
ABSTRACT The purpose of this research was to obtain the best and appropriate concentration of red dragon fruit peel extract as a natural dye to improve the quality of soursop probiotic drink by utilizing Lactobacillus plantarum 1 RN2-53. This research was conducted experimentally using a completely randomized design with five treatments and three replications to obtain 15 experimental unit…
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- 1706111306
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