Ditapis dengan
Variasi Konsentrasi Kitosan Dalam Pembuatan Bioplastik Berbahan Baku Jerami N…
ABSTRACT This research aimed to get the best concentration of chitosan on the characteristics of bioplastics made from jackfruit straw. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments and four replications to obtain 16 experimental units. The treatments in this study were K1 (2% chitosan concentration), K2 (4% chitosan co…
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- 1606136952
Analisis Keselamatan Dan Kesehatan Kerja (K3) Terhadap Produktivitas Kerja Ka…
ABSTRACT PT Inti Indosawit Subur is one of the companies engaged in the processing of palm oil to become Crude Palm Oil (CPO). During processing, there is a high risk of work accidents. This study aims to identify indicators on occupational health and safety and work productivity, and the effect of occupational safety variable and health on employee work productivity at PT Inti Indosawit S…
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- 1606137009
Analisis Kelayakan Usaha Kopi Jahe Instan (Studi Kasus Di Cv Kiniko Kabupaten…
ABSTRACT Instant coffee-ginger is a beverage product made from coffee beans with a ginger taste. To develop a business, a feasibility study is needed first. This research aims to analyze the feasibility developing an instant coffee-ginger business at CV Kiniko in terms of financial and nonfinancial aspects so that it can be declared as a feasible or unfeasible business. The research method…
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- 1606136881
Analisis Mutu Kimia Dan Organoleptik Sosis Analog Kacang Merah Dan Rebung
ABSTRACT Analog sausage or vegetable sausage is a sausage made from vegetable protein. The purpose of this study was to obtain the best sausage formulations of red beans and bamboo shoots using the SNI 3820:2015 meet sausage. The research was conducted experimentally using completely randomized design (CRD) with four treatments and four replications, follow DNMRT test at 5% level. The trea…
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- 1606115897
Variasi Waktu Aktivasi Terhadap Kualitas Karbon Aktif Tempurung Kelapa
The purpose of this research was to obtain the right activation time in making coconut shell activated carbon. This research used a Completely Randomized Design with five treatments and four replications which followed by Duncan’s New Multiple Range Test at level 5%. The treatments of this research were KA1 (20 hours activation time), KA2 (22 hours activation time), KA3 (24 hours activation t…
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- xii, 48 hlm.; ill.; 29 cm
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- 06 03. 118 (0012)
Pemanfaatan Ekstrak Umbi Bit (Beta Vulgaris L.) Sebagai Antioksidan Dalam Pem…
ABSTRACT The purpose of this research was to get the best volume of beet root extract on the antioxidant activity and quality of liquid bath soap. The research used a Complete Randomized Design with five treatments and three replications. The treatments were addition of beet root extract volume namely S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) respectively in 100 ml of li…
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- 1506121101
Pemanfaatan Sari Kulit Buah Naga Merah Sebagai Antioksidan Pada Edible Film P…
ABSTRACT The purpose of this study was to obtain the best concentration of dragon fruit peel extract in making edible film of sago starch as lempok durian packaging. This study was carried out experimentally using a completely randomized design consisting of four treatments, each treatment consisting of four replications in order to obtain sixteen experimental units. The treatments in this…
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- 1506115734
Pemanfaatan Susu Kedelai Dan Santan Kelapa Dalam Pembuatan Es Krim Ubi Jalar …
ABSTRACT Ice cream is a frozen food made from cow's milk which is very popular with the public. This study aimed to obtain the best formulation of the use of soy milk and coconut milk on the quality of purple sweet potato ice cream, which refers to SNI No. 01-3713-1995. This study used a completely randomized design with four treatments and four replications, resulting in 16 experimental u…
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- 1606111800
Penambahan Sukrosa Dan Ekstrak Yeast Ke Media Pertumbuhan Bakteri Asam Laktat…
ABSTRACT Lactic acid bacteria (LAB) are commonly used to preserve food and extend the shelf life of food. Media de Man Rogosa and Sharpe (MRS) is the medium commonly used to grow LAB specifically. This study aimed to investigate the effect of adding yeast extract and sucrose in MRS medium on the Lactobacillus plantarum TMW 1.1623 acidity value, total LAB, antimicrobial activity of the LAB…
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- 1506121916
Strategi Pengembangan Industri Kecil Keripik Nanas Kualu Di Kabupaten Kampar …
ABSTRACT The purpose of this research is to get a development strategy in terms of marketing to increase sales of pineapple chips in Kualu Nenas Village, Tambang District, Kampar Regency, Riau Province. The research was carried out for three months, from April to June 2021. This research method was carried out with a survey method with the aim of analyzing marketing strategies through pair…
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- 1606136949
Pembuatan Kerupuk Tapioka Dengan Substitusi Tepung Kacang Merah
ABSTRACT Crackers are snacks that are usually made from tapioca as the raw material. Making crackers in this study using red bean flour. The purpose of this study was to obtain the best formulation for using tapioca and red bean flour in making crackers and in accordance with the Indonesian National Standard. This research was conducted experimentally using a completely randomized design w…
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- 1706113736
Pertumbuhan Dan Aktivitas Antimikroba Pediococcus Pentosaceus Strain 2397 Ter…
ABSTRACT The addition of nutrient sources could increase lactic acid bacteria's growth and antimicrobial activity against pathogenic and spoilage bacteria by producing antimicrobial compound. Pediococcus pentosaceus strain 2397 produced bacteriocin with a molecular weight of 14.4 kDa. The purpose of this study was to evaluate the growth and antimicrobial activity produced by Pediococcus p…
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- 1706113934
Kualitas Pektin Kulit Pepaya Berdasarkan Tingkat Kematangan Buah
ABSTRACT Papaya is a fruit that grows in the tropics, one of which is in Indonesia. Papaya fruit is usually only consumed for its flesh and its skin is rarely used, but papaya skin contains pectin. This study aims to determine the characteristics of the pectin produced from papaya fruit peels with different levels of maturity. The treatments in this study were the maturity level of papaya …
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- 1506116239
Analisis Kelayakan Pengembangan Usaha Nata De Coco Pada Cv Amarta Kecamatan K…
ABSTRACT Nata de coco is a food product made from coconut water. Nata de coco processing business has the potential to be developed because it can utilize coconut processing by-products. This research aims to analyze the feasibility of developing a nata de coco business at CV Amarta in terms of financial and nonfinancial aspects so that it can be declared a feasible or infeasible business.…
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- 1706114283
Efek Pemberian Pupuk Organik Super K Dan Berbagai Ukuran Umbi Terhadap Serapa…
Shallots (Allium ascalonicum L.) are one of the tuber-producing horticultural commodities that can be used in the form of direct spices or packaged fried onions. Factors that cause the need for shallots to be unfulfilled in Riau such as the lack of land expansion for shallot cultivation, the size of the bulbs used for seedlings is less than optimal and the soil conditions are less fertile so th…
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- xii, 89 hlm.: ill.: 29 cm
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- 10 10. 222 (0001)
Karakteristik Bubur Instan Berbasis Jagung Manis Dan Pepaya
ABSTRACT Instant porridge is a porridge that in serving does not require a cooking process because it has undergone previous processing. The instant properties expected in porridge make it easy to serve and store. This study aimed to obtain the best formulation of sweet corn and papaya on the characteristics and sensory characteristics of instant porridge based on SNI MP-ASI. This research…
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- ix, 79 hlm.; ill.: 29 cm
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- No. Panggil
- 06 03. 122 (0006)
Kinetika Pertumbuhan Biomassa Selulosa Mikrobial Pada Pembuatan Nata De Drago…
ABSTRACT This study aimed to determine the best sucrose formulations, as well as the value of the maximum velocity (Vmax) and the constant Michaelis-Menten (KM) on microbial cellulose, is produced. This research was conducted experimentally using a non factorial Completely Randomized Design (CRD) with four treatments and four replications. The treatments in this study were the addition of …
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- ix, 77 hlm.; ill.: 29 cm
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- 06 03. 122 (0005)
Pemanfaatan Lactobacillus Plantarum Pada Es Krim Berbasis Santan Dan Bubur Ke…
ABSTRACT The purpose of this research was to determine the best concentration of Lactobacillus plantarum on the physical, chemical, microbiological and sensory qualities of coconut ivory ice cream. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments used in this study were Lp1 (control), Lp2 (addition of …
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 122 (0004)
Pembuatan Es Krim Dengan Rasio Susu Saga Dan Puree Terong Belanda Sebagai Pew…
ABSTRACT Ice cream is a dairy product made by freezing process from a mixture of milk or ice cream flour, sugar, animal or vegetable fat with additional ingredients or without other permitted food ingredients. The purpose of this study was to obtain the best ratio of using saga milk and dutch eggplant puree so as to produce ice cream in accordance with SNI 01-3713-1995. The research used a…
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- xii, 29 hlm.; ill.: 29 cm
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- 06 03. 122 (0003)
Pembuatan Velva Probiotik Berbasis Daging Kelapa Muda Dan Nanas Dengan Penamb…
ABSTRACT Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of young coconut flesh and pineapple puree on the quality of velva. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research …
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- xii, 29 hlm.; ill.: 29 cm
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- No. Panggil
- 06 03. 122 (0002)
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