Ditapis dengan
Pengaruh Penambahan Tepung Agar-Agar Terhadap Mutu Sosis Ikan Biang (Ilisha E…
This study aims to determine the effect of adding agar-agar flour on the quality of biang fish sausage (Ilisha elongata) and to obtain the best addition of agar-agar flour on the quality of biang fish sausage (Ilisha elongata). The method used in this study is an experimental method, namely conducting an experiment to process biang fish sausage with the addition of agar-agar flour. The design u…
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- Judul Seri
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- 2104136684
Aktivitas Antibakteri Gel Handsanitizer Ekstrak Daun Mangrove (Sonneratia Alb…
Mangrove leaf extract contains bioactive compounds such as phenols, flavonoids, saponins, tannins, and alkaloids that have antibacterial properties capable of killing pathogenic bacteria. Staphylococcus aureus and Escherichia coli are dominant pathogenic bacteria on the hands that, in large quantities, can cause diseases in humans. This study aimed to determine the antibacterial activity of han…
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- 2004112370
Aktivitas Antibakteri Ekstrak Daun Bakau Minyak (Rhizophora Apiculata) Terhad…
Rhizophora apiculata is a type of tropical mangrove that can survive in salty environments (halophytic). Mangrove leaf extracts generally contain phytochemical compounds that have the potential to be antibacterial. This study aims to determine the yield of R. apiculata leaf flour and extract, the content of phytochemical compounds of R. apiculata leaf extract, and the antibacterial activity of …
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- 2004114376
Perubahan Mutu Sensoris, Kimia Dan Mikrobiologi Dimsum Lele Yang Disimpan Pad…
Dimsum is one of the high-protein surimi products that is prone to spoilage during storage. The shelf life of catfish-based dimsum is still very limited. This study aimed to evaluate changes in sensory, chemical, and microbiological quality and to determine the shelf life of catfish dimsum at temperatures of 5±2ºC, 0±2ºC, and -10±3ºC over 28 days. The method used in this study was experim…
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- 2004110288
Pengaruh Lama Maserasi Ekstrak Daging Keong Mata Merah (Cerithidea Otbusa) Te…
The red-eyed snail (Cerithidea obtusa) is one of the gastropod species that lives in mangrove environments and has potential as an alternative source of animal protein. In addition, this animal also contains various bioactive compounds, such as alkaloids, flavonoids, and saponins, which are known to have antioxidant activity. These compounds play a crucial role in neutralising free radicals tha…
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- 2004126458
Pengaruh Fortifikasi Konsentrat Rpotein Ikan Patin (Pangasius Sp.) Terhadap M…
Pangasius sp. is one of the most promising freshwater fishery resources in Riau Province, with its very high production making its price highly affordable. This has prompted local communities to compete in creating value-added products such as meatballs, nuggets, floss, and other processed foods. Pangasius sp. could also be utilized as a food ingredient in the form of protein concentrate. This …
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- 2104112405
Pengaruh Suhu Wet Rendering Terhadap Karakteristik Minyak Kepala Ikan Gabus (…
Snakehead fish (Channa striata) is one of the fish inhabiting swamp waters that has economic value. Snakehead fish has been used by humans as food for centuries. Snakehead fish contains excellent protein, fat, vitamins, and minerals. Snakehead fish is a source of fat.Fish fatis composedofabout25%saturatedfatty acids and 75%unsaturatedfatty acids. The fatcontained in fish is generally unsaturate…
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- 1904110302
Karakteristik Briket Arang Biji Alpukat Dan Cangkang Biji Karet Dengan Pereka…
ABSTRACT Avocado seeds and rubber seed shells are biomass waste that can be used as an alternative source in the form of charcoal briquettes because they contain lignin and cellulose. The purpose of this study is to produce charcoal briquettes with the best characteristics from a combination of avocado seed charcoal and rubber seed shell charcoal with tapioca adhesive, based on SNI No. 01-6235…
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- 1806113513
Karakteristik Pektin Dari Kulit Dan Dami Buah Cempedak Dengan Variasi Konsent…
ABSTRACT Cempedak fruit skin and pulp are waste from cempedak fruit that are usually thrown away, even though this waste can be used as a high-value product such as pectin. Pectin is obtained through an extraction process to separate the pectin component from plant tissue and can be influenced by several factors, one of which is solvent concentration. This study aims to obtain the best eth…
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- 1806125136
Karakterisasi Tepung Porang Termodifikasi Heat Moisture Treatment (Hmt) Pada …
ABSTRACT Porang tubers can be processed into flour through the stages of drying to the flouring process. Porang flour can be used in the food industry as a thickener, filler, stabilizer, and binder. The purpose of this study was to determine the characteristics of HMT modified porang flour properties at different temperatures and obtain the best temperature in porang flour modification. This r…
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- 1806124887
Pemanfaatan Tepung Kulit Ari Kedelai Dan Pure Labu Kuning Dalam Pembuatan Kukis
ABSTRACT Cookies are baked snacks, which are small and sweet. Soybean husk flour and pumpkin puree can be used as a substitute for wheat flour. This study aims to determine the effect of soybean husk flour and pumpkin puree on the nutritional content and sensory quality of cookies and to determine the best formulation for making soybean husk flour and pumpkin puree cookies. The research wa…
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- 1806125099
Karakteristik Fisikokimia Mi Basah Dari Pati Aren Dan Karagenan
ABSTRACT Noodles are one of the food products that contain carbohydrates that can be used as a source of energy besides rice. The basic ingredient for making noodles is flour. Wheat is used as a raw material because it contains gluten which can form noodle dough into elastic and easy to shape, but gluten in wheat can have an impact on damage to microvilli tissue in the small intestine in child…
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- 1806125280
Karakteristik Fruit Leather Bengkuang-Rosella Dengan Penambahan Konsentrasi K…
ABSTRACT Fruit leather is a food product of a kind of dry sweet in the form of a thin sheet that has the consistency and distinctive taste of a type of fruit. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather jicama-rosella. This research was conducted experimentally by using a complete randomized design consisting of five treatments and three …
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- 1806111727
Karakteristik Fisikokimia Kerupuk Sagu Dengan Penambahan Tepung Kedelai (Glyc…
ABSTRACT Sago starch can be made into crackers. Crackers from sago starch have a low protein content. Soybean flour has a high protein content of 35,9% per 100 g. The addition of soybean flour is considered to be able to increase the protein and can improve the quality characteristics of sago crackers. The purpose of this research was to determine the effect of the ratio of sago starch and…
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- 1806111547
Strategi Pengembangan Industri Kecil Menengah Keripik Nanas Secara Berkelanjutan
This research aimed to analyze the sustainable development strategies for the pineapple chips small and medium industry in Kampar Regency. The study was conducted at the pineapple chips small and medium industry in Kualu Nenas Village, Tambang District, Kampar Regency, Riau Province. The research employed observation with both qualitative descriptive and quantitative descriptive approaches…
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- 2106112422
Karakteristik Pati Sagu Termodifikasi Kombinasi Fermentasi Dan Annealing
ABSTRACT Sago starch is one of the carbohydrate-producing plants extracted from the pith of the stem. The use of natural sago starch as a source of starch in food products is still limited because it has deficiencies in physicochemical characteristics. Modified combination of fermentation and annealing method was carried out on sago starch which has limitations in physicochemical characteristi…
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- 2106112928
Karakterisasi Kematangan Gambut Pada Tipologi Lahan Kubah Gambut Di Desa Dayun
ABSTRACT This study aims to characterize peat maturity based on the typology of peat domes in Dayun Village, Siak Regency. The peatlands in this area exhibit distinct dome typologies, namely the dome peak, back, and foot, which significantly influence the physical and chemical properties of the soil, including ash content, C-organic content, C/N ratio, and fiber content. The study was conducted…
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- 1806124922
Waktu Aplikasi Herbisida Pra Tumbuh Dan Penyiangan Gulma Terhadap Pertumbuhan…
ABSTRACT Corn is the third most important food crop after rice and wheat in Indonesia. The decrease in corn production in Riau Province is caused by several factors, one of which is the presence of weeds. The purpose of this study was to determine the interaction of pre-emergence herbicide application timing and weed weeding, the combination of pre-emergence herbicide application tim ing and w…
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- 2006110163
Efektivitas Ekstrak Organik Daun Pepaya Jepang (Cnidoscolus Aconitifolius I.M…
ABSTRACT Rice plant (Oryza sativa L.) is an important food crop commodity in Indonesia, providing calories and nutrients as a staple food for the Indonesian people. Rice cultivation is inseparable from pest attacks, which have a significant impact on decreasing rice production. One such pest is the brown planthopper (Nilaparvata lugens Stal.), which can cause total crop failure. One plant …
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- 2106110593
Uji Efektifitas Insektisida Nabati Ekstrak Daun Serai Wangi (Cymbopogon Nardu…
ABSTRACT Leptocorisa oratorius F. is one of the factors causing the decline in rice production. Appropriate and safe control measures for the environment need to be taken, considering that the use of chemical pesticides can have a negative impact on the environment. The treatment solution that can be used to deal with the stink bug pest (Leptocorisa oratorius F.) is by using plant-based pestic…
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- 1806110737
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