Pemanfaatan Pati Ubi Jalar Ungu Sebagai Edible Coating Cabai Merah

Red chilies are easily damaged. The high water content causes red chilies to quickly deteriorate. Storing red chilies at room temperature has a relatively short shelf life, namely 8 days of storage. Based on this, efforts need to be made to maintain the quality of red chilies by providing coatings. Edible coatings are made from starch-based hydrocolloids, one of the starches that can be used is…

Karakteristik Arang Aktif Dari Limbah Batang Kelapa Sawit Dengan Menggunakan …

This research aims to obtain the characteristics of selected activated charcoal made from oil palm trunk with the help of hydrochloric acid as an activator. This research was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a hydrochloric acid concentration of 5%; 10%; 15%; 20% and 25%. Observations were made on t…

Pemanfaatan Asap Cair Dari Jerami Padi Sebagai Koagulan Lateks

This research aims to obtain the optimal concentration of rice straw liquid smoke in coagulating latex. The treatments in this research were rice straw liquid smoke concentrations such as 2% formic acid (control), 10%, 15%, 20%, 25% and 30% as a latex coagulant. The parameters observed include the characteristics of liquid smoke resulting from pyrolysis of rice straw including: pH, acetic acid …

Karakteristik Lignin Dari Limbah Padat Tandan Kosong Kelapa Sawit (Tkks) Deng…

Oil palm empty fruit bunches are solid waste from the palm oil processing process that contain a significant amount of lignin and cellulose. Oil palm empty fruit bunches are widely found in Indonesia, especially in Riau Province. The processing of oil palm empty fruit bunches has not been effectively utilized. Therefore, the author isolated cellulose from oil palm empty fruit bunches using the …

Konsentrasi Asam Fosfat (H3po4) Terhadap Karakteristik Arang Aktif Dari Tempu…

This study aims to obtain selected characteristics of activated charcoal made from Nypa fruitcans shell with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with four treatments and four replications. The treatments in this study used some concentration of phosphoric acid namely; NI; N2; N3; and N4. Paremters observe were the yiel…

Lama Penyulingan Daun Serai Wangi Menggunakan Metode Distilasi Uap Dan Air Di…

The research aims to obtain citronella essential oil with the best time in the distillation process using steam and water distillation methods. This research was carried out experimentally using a completely randomized design (CRD) consisting of four treatments and four replications to obtain 16 experimental units. that the observation data for the treatment in the study was distillation of cit…

Pembuatan Kerupuk Ikan Gabus Dengan Substitusi Tepung Ubi Jalar Ungu

Fish crackers are a snack that is well known to the public. Snakehead fish was chosen as the main ingredient in making crackers because snakehead fish has a high protein content. Purple sweet potato flour is used as a substitute ingredient for making crackers because it contains amylopectin which affects the crunchiness of the crackers produced. This research aims to obtain treatment with the b…

Modifikasi Media Pertumbuhan Bal Dengan Pengayaan Pepton Ikan Patin Dan Empul…

Bacterial growth media that are commonly used are still not guaranteed to be halal. This research aims to produce halal enrichment media from patin fish using pineapple pith and obtain the best treatment from using halal enrichment media that has been modified by looking at the growth characteristics of LAB and compared with commercial media. The research treatments were commercial MRS broth (M…

Karakteristik Fungsional Dan Sensoris Yoghurt Yang Diperkaya Mikroenkapsulasi…

Yoghurt is a fermented milk product that is fermented using lactic acid bacteria (LAB). Yoghurt diversification needs to be done to increase its functional value as a functional food, namely by adding butterfly pea flowers (Clitoria ternatea L.). The purpose of this study was to get the right microencapsulated concentration of butterfly pea flower extract to produce the best quality yoghurt. Th…

Karakteristik Kimia Dan Sensori Teh Herbal Daun Alpukat Dengan Penambahan Dau…

Herbal tea is a tea beverage product that can be either single or blended. The raw materials used are herbs or medicinal plants that naturally have properties. The addition of natural ingredients including peppermint leaves can increase efficiency and improve organoleptic properties in tea. Herbal tea in this study was made from avocado leaves and the addition of peppermint leaf. The purpose of…

Karakteristik Sirup Bonggol Nanas Dengan Pemanis Alami Sari Daun Stevia

Syrup is a beverage product made from a mixture of water and sugar with or without other food ingredients and/or food additives that are permitted in accordance with applicable regulations. The sugar content in stevia leaves can be used as a natural sweetener in pineapple hump syrup. The aim of this research was to obtain the concentration of selected stevia leaf extract in making pineapple wee…

Karakteristik Mutu Tempe Dari Biji Ketapang Dan Kacang Merah

Tempeh is the product of fermented grains using Rhizopus oligosporus. Ketapang’s high protein allows it to be processed into tempeh and red beans can be added to diversify the nutritional content of the resulting tempeh. This research aims to determine the best ratio of ketapang seeds and red beans in making tempeh that meets SNI 3144:2015 concerning tempeh. This research was conducted experi…

Pengendalian Kualitas Kopi Sangrai Pada Koperasi Xyz Dengan Metode Six Sigma

This research aims to examine the quality control of roasted coffee in one of the businesses engaged in coffee processing, namely Koperasi XYZ. Controlling the quality of roasted coffee uses the six sigma method which includes define, measure, analyze, improve and control. Through the define stage using the SIPOC diagram, it is known that defects in roasted coffee production occur during the ro…

Karakterisasi Arang Aktif Dari Tongkol Jagung Dengan Variasi Konsentrasi Akti…

The research aims to obtain the best concentration of sodium chloride (NaCl) activator for making activated charcoal from corn cobs. This research was carried out experimentally using a completely randomized design. The research aims to obtain the best concentration of sodium chloride (NaCl) activator for making activated charcoal from corn cobs. This research was carried out experimentally us…

Pembuatan Plastik Biodegradable Dengan Pati Biji Durian Dan Selulosa Jerami Padi

Durian seed starch proves valuable as a filler in composites and biodegradable plastics, with studies exploring its effects on mechanical properties and biodegradation. The research findings indicate that durian seed starch has the potential as an alternative plastic material, owing to its sufficiently high starch content. Cellulose a natural polymer with high strength and elasticity, contribut…

Pemanfaatan Jambu Merah Dalam Pembuatan Salak Pondoh Velva

Salak pondoh’s shelf life at room temperature is 6 days and will easily deteriorate afterwards. To increase the shelf life and diversification of processed products, salak pondoh can be processed into velva. To make salak pondoh velva look appetizing, red guava is considered to improve the product quality. The aim of this research was to obtain the right ratio between salak pondoh pulp and re…

Karakteristik Briket Arang Ampas Tebu Dan Arang Cangkang Buah Karet

Sugarcane bagasse and rubber fruit shells are agricultural industrial waste that contain biomass as an alternative energy source. Sugarcane bagasse and rubber fruit shells contain a lot of lignin and cellulose which can be used as material for making charcoal briquettes. The aim of this research was to obtain the best charcoal ratio from a mixture of bagasse charcoal and rubber fruit shells to …

Karakteristik Fisiko Kimia Dan Sensori Minuman Jeli Sari Bayam Merah Dengan P…

Jelly drink is a food product development using gelling agents to form a jelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The use of red spinach and pineapple in making jelly drink can increase its nutritional content. The purpose of this study was to obtain the best formulation of red spinach juice and pineapple juice in …

Karakteristik Fisikokimia Dan Sensori Kerupuk Pati Sagu Dengan Penambahan Jam…

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Deskripsi Fisik

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1906113748

Karakteristik Kefir Air Semangka Dengan Variasi Konsentrasi Starter Dan Lam…

Water kefir is a probiotic drink fermented from kefir grains with a mixture of water, fruits, and sugar. Watermelon is one fruit that could be used as a raw material for water kefir. The purpose of this study was to determine the interaction between starter concentration and fermentation time on the characteristics of watermelon water kefir. The research was conducted experimentally using a fac…