Ditapis dengan
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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- Deskripsi Fisik
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- Judul Seri
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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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- No. Panggil
- 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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- Deskripsi Fisik
- 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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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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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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- No. Panggil
- 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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- Deskripsi Fisik
- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 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
- Judul Seri
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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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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 122 (0002)
Pembuatan Minuman Probiotik Sari Melon Menggunakan Lactobacillus Plantarum 1 …
ABSTRACT Sucrose is one of the energy sources to support the growth of Lactobacillus plantarum 1 in the manufacture of melon juice probiotic drinks. The purpose of this research was to get the best addition of sucrose in the making melon juice probiotic drinks using Lactobacillus plantarum 1 RN2-53. This study was conducted experimentally using a completely randomized design with five tre…
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- Deskripsi Fisik
- xii, 29 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 122 (0001)
Pendugaan Umur Simpan Keripik Nanas Dengan Pendekatan Kurva Isoterm Sorpsi Air
ABSTRACT Pineapple chips are foods made from pineapple pulp, cut/sliced, and fried using oil in a vacuum, with or without the addition of other ingredients. The polypropylene and aluminum foil packaging used in this study was to calculate the shelf life of pineapple chips by using the acceleration method, critical water content model, approaching the water absorption isotherm curve. This r…
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- ix, 79 hlm.; ill.: 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 121 (0080)
Evaluasi Mutu Susu Fermentasi Probiotik Dengan Variasi Susu Skim Yang Menggun…
Skim milk fermented by Lactobacillus casei subsp. casei R-68 is expected to produce fermented milk with more complete nutritional value and health benefits. This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications thus obtaining 20 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If the F count is greater than…
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- vi, 66 hlm.; ill.; 29 cm
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- No. Panggil
- 06 03. 115 (0052)
Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu
The purpose of this study was to determine the effect of coconut milk and purple sweet potato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and three replications. The treatments were K1 (30% coconut milk and 0% purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree),…
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- vi, 51 hlm.: ill.; 29 cm
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- No. Panggil
- 06 03. 115(0051)
Pemanfaatan Mangga Arum Manis Dalam Pembuatan Dodol Dengan Perbedaan Konsentr…
Utilization of mango sweet flavouring indirectly encourage mango processing into derived products. One of derivative products of flavouring sweet mango of dodol. Dodol is expected to be high in fiber, fiber can be obtained from the addition of seaweed in the manufacture dodol. The purpose of research is the use in the manufacture of making. Dodol with different concentrations of glutinous rice …
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- v, 44 hlm.: ill.; 29 cm
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- 06 03. 115 (0050)
Pengaruh Penambahan Khitosan Terhadap Beberapa Karakteristik Film Ramah Lingk…
Biodegradable film define as a plastic which can decomposed naturally by microorganism. The main raw material in making biodegradable film is sago starch. The aimed of this resarch was to get the best of chitosan concentration in making biodegradable film sago starch. This research used a completely randomized design (CRD) with five treatments (2%, 3%, 4%, 5% and 6%) and three replications. The…
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- vii, 52 hlm.: ill.; 29 cm
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- 06 03. 115 (0049)
Fermentasi Bioetanol Dari Nira Nipah Kental Secara Semi Sinambung Dengan Pena…
The aim of the research was to obtain the best concentration of ergosterol supplemented in a very high gravity fed batch fermentation of bioetanol form Nypa sap. Tween80 and ergosterol play a role as surfactant and nutrition for Saccharomyces cerevisiae to produce ethanol on very high gravity fed batch fermentation from Nypa sap. The exploration research used four treatments with duplicate meas…
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- vii, 61 hlm.: ill.; 29 cm
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- 06 03. 115 (0048)
Karakteristik Kimiawi Dan Mikrobiologi Kefir Susu Sapi Dengan Penambahan Susu…
The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP). A Completely Randomized Design (CRD) was used in this research with six treatments and three replications treatment consists of KW1 (100% cow milk), KW2 (50% cow mi…
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- v, 38 hlm.:ill.; 29 cm
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- 06 03. 115 (0047)
Isolasi Dan Identifikasi Bakteri Asam Laktat Amilolitik Dari Industri Pengola…
Lactic acid bacteria (LAB) that grow on sago starch processing industry is a bacteria that can grow in the sago-based media. Isolates which able to grow on media sago starch has the amylolytic ability and potential to be used in modifying the sago starch microbiologically. The purpose of this study was to isolate and identify lactic acid bacteria from sago starch processing industry. Isolation …
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- vii, 51 hlm.:ill.; 29 cm
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- 06 03. 115 (0046)
Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Bahan Tamba…
Red dragon fruit peel has red colour that it can be used as natural dyes. The aims of study to set the best formulations of red dragon fruit peel in physical properties and organoleptic. This research used a Completely Randomized Design (CRD) with in four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red …
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- vi, 45 hlm.:ill.; 29 cm
- Judul Seri
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- No. Panggil
- 06 03. 115 (0045)
Karya Umum 
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