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Variasi Waktu Ekstraksi Terhadap Kualitas Pektin Tandan Pisang Kepok
ABSTRACT Kepok banana bunch is a waste of banana plant that contains various chemical compounds with great potential, yet its utilization has not been fully optimized. Kepok banana bunch can be utilized as raw material for high value-added products such as pectin. Pectin is an additive component that is widely used in the food, cosmetics, and pharmaceutical industries due to its ability to for…
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Minyak Atsiri Kulit Buah Jeruk Manis Dengan Menggunakan Metode Destilasi Uap
ABSTRACT Sweet orange peel can be used to make essential oil which is obtained by distillation. Steam distillation is one method that is widely used to extract the essential oil of sweet orange peel. The purpose of the research was to obtain the best distillation time for the physicochemistry of essential oils from sweet orange peel. The research was carried out experimentally using the Co…
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Karakteristik Fisikokimia Dan Sensori Mi Basah Tepung Labu Kuning Dan Tepung …
ABSTRACT Pumpkin flour and durian seed flour can be utilized in the production of wet noodles and support the government's food diversification program by using local food ingredients. The aim of this study was to determine the best ratio of wet noodles made from pumpkin flour and durian seed flour. This research was conducted experimentally using a completely randomized design with five treat…
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- 2006114403
Karakteristik Fisikokimia Dan Sensori Es Krim Sinbiotik Berbahan Dasar Yoghur…
ABSTRACT Synbiotic yogurt ice cream is an ice cream that uses synbiotic yogurt as the main ingredient in its manufacture. Synbiotic yogurt is yogurt that contains probiotics and prebiotics. Production of synbiotic ice cream requires quality yogurt; additional natural prebiotic sources are needed to improve the quality of yogurt. One of the food ingredients that can be used as a natural prebiot…
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- 2006110848
Pengaruh Fortifikasi Bubuk Chlorella Vulgaris Terhadap Sediaan Minuman Fungsi…
ABSTRACT Cocoa drink is a beverage derived from processed cocoa beans. The antioxidant content of cocoa has the potential to be used as a basis for cocoa beverage development. One form of diversification of processed cocoa products is made drinks with Chlorella vulgaris fortification which is rich in nutrients. This study aims to determine the effect of Chlorella vulgaris powder fortificat…
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- 2004125672
Sifat Fisikokimia Dan Sensori Mi Kering= Pati Ubi Jalar Modifikasi Heat Moist…
ABSTRACT Noodles are a type of food that is popular in Indonesia and favoured by all groups, from children to adults. The main raw material for noodles is flour. Apart from using flour, local food ingredients can be used to make dry noodles, such as sweet potato starch. Sweet potato starch can be used as an alternative to reduce the use of wheat in making dry noodles. The aim of the resear…
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- 2006110840
Karakteristik Teh Kombucha Daun Salam Dan Rosela Dengan Penambahan Lactobacil…
ABSTRACT Kombucha tea is a fermented tea drink that is low in alcohol, has a sour and slightly sweet flavour. Bay leaves and roselle are ingredients that can be used to make kombucha tea because they contain high flavonoids. Roselle contains anthocyanin and organic acids that can affect the characteristics of kombucha tea. Kombucha tea is fermented by a starter called SCOBY and probiotics, suc…
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- 2006114407
Analisis Keanekaragaman Genetik Tiga Populasi Matoa (Pometia pinnata Forst & …
Matoa is one of the plants originating from the Sapindaceae family which is spread in tropical areas, such as Indonesia. Matoa is a delicious fruit to consume with a distinctive taste from a combination of flavors, longan, rambutan and durian. Riau has a population of yellow, red and green skin matoa. Although these types can be distinguished morphologically, there is no information whether the…
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- 2010247618
Pengggunaan Fungisida Nabati Dari Serai Wangi Dengan Daun Sirih Hutan Untuk M…
ANNA PRIMA PUTRI, NIM. 1910247105, Use of Biofungicides from Citronella with Forest Betel Leaves to Suppress Fusarium sp. Pathogens on Chili Plants, supervised by Zulfarina and Arman Effendi. Red chilies (Capsicum annum L.) are one of the horticultural plants that are in great demand by Indonesian people. Chili plants in cultivation often experience crop failure due to disease. A disease that…
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- 1910247105
Efektivitas Bioherbisida Ekstrak Tanaman Babadotan (Ageratum Conyzoides L,) …
SELVIA RAHMAYENTI, NIM. 1910247099, Effectiveness of babadotan plant extract bioherbicide (Ageratum conyzoides L.) for control of alang-alang (Imperata cylindrica L.), supervised by Dr. Hafiz Fauzana, SP., MP and Dr. M. Amrul Khoiri, SP., MP Alang-alang (Imperata cylindrica L.) is a type of grass with sharp leaves, which is often a weed on agricultural land. Weed control is generally carried …
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Strategi Daya Saing Kopra di Kecamatan Kempas dengan Pendekatan Metode SWOT d…
Copra is a featured product in Kempas District, Indragiri Hilir Regency, Riau Province. Generally, the copra produced is rejected copra. The purpose of this research is to analysis strategies to improve the competitiveness of copra Small and medium enterprises (SMEs) in Kempas District. The research method used was a survey, the survey results were followed by Strengths, Weakness, Opportunities…
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- 2006110210
Konsentrasi Asam Fosfat Terhadap Karakteristik Arang Aktif Kulit Batang Sagu
This study aims to obtain selected characteristics of activated charcoal made from sago bark waste with several consentration of phosphoric acid as an activator. This study was conducted using a complete randomized design with five treatments and three replications. The treatments in this study were variations in H3PO4 concentration, namely A1 (H3PO4 5%), A2 (H3PO4 7,5%), A3 (H3PO4 10%), A4 (H3…
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- 1806111603
KarakteristikMutuNuget Ikan Kembung dengan Penambahan Brokoli
Nugget is a type of fast food with high protein that can be consumed by everyone, from children to the elderly. The purpose of this research was to obtain the best ratio of mackerel and broccoli to produce nuggets according SNI 01-7758-2013. The research method used a completely randomized design with four treatments and four replications. Thetreatments consisted of KB1 (ratio of mackerel and b…
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Karakteristik Es KrimFungsional dengan Penambahan ProbiotikMikroenkapsulasi S…
Functional ice cream is a product that contains probiotics, when consumed, will have health effects. Functional ice cream can be produced by adding a microencapsulated probiotic starter. This study aimed to determine the physical, chemical, microbiological, and sensory characteristics of functional ice cream by adding microencapsulated probiotics at the time before or after aging. The study was…
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- 2006112388
Karakteristik Fisikokimia dan Sensori Minuman Jeli Sari Buah Kelubi dengan Pe…
Jelly drink is afoodproduct development usinggelling agents to form ajelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The hydrocolloid usually used is carrageenan, however it produces a gel that is fragile and syneresis. Therefore, it is was necessary to add konjac which can produce gel with high gel strength and good text…
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- 2006112385
Pemanfaatan NiraAren sebagai Pengganti Sukrosa dalam Pembuatan Yoghurt
Yoghurt is one of the milk product obtained by fermented of milk with lactic acid bacteria (LAB). Nowadays, many people diversify yoghurt products so that they become more diverse, such as replacing sucrose. One of the alternative materials to replace sucrose is by using palm sap. Sucrose-rich palm sap can help LAB use the sucrose in the sap as an energy source and can carry out the fermentatio…
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Variasi Konsentrasi Susu Skim dan Nira Aren terhadap Karakteristik Yoghurt
Yoghurt is a product obtained from fermented milk. Milk components containing lactose are used as a source of bacterial proliferation. One of the milk used in making yogurt is skim milk. Skim milk is a substrate used as a medium for growing bacteria. Making yogurt also requires sucrose as an energy source for lactic acid bacteria. Sucrose can also be obtained from palm sap as a sugar substitute…
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Karakteristik Es Krim Fungsional dengan Penambahan Starter probiotik pada Wak…
Ice cream is a milk product that is very popular with the public. This study aimed to determine the physical, chemical, microbiological, and sensory characteristics of functional ice cream with the addition of a probiotic starter at the right time. The research was carried out experimentally using a completely randomized design (RAL) with five treatments and four replications. The treatments in…
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Evaluasi sifat-sifat Probiotik Lactobacillus fermentum InaCC B1295 dan Pedioc…
Live bacteria known as probiotics benefit people. Probiotics are able to regulate the intestinal mictobiota and prevent the growth of pathogenic bacteria. The study aimed to evaluate the properties of autoaggregation, coaggregation and cell surface hydrophobicity of Lactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated and without encapsulated with cellulose m…
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- 2006114044
Karakteristik Yoghurt Susu Sapi Segar Menggunakan Starter Mikroenkapsulasi de…
Making fresh cow's milk yoghurt requires innovation in fermentation methods to produceamorepotent product. Theback sloppingfermentation method can be used to accelerate fermentation time, production of relevant metabolites and allow the formation of a more consistent product. This research aimed to evaluate the physical, chemical, and microbiological characteristics of fresh cow's milk yoghurt …
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- 2006135682
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