Ditapis dengan
Karakteristik Kerupuk Pati Sagu Pregelatinisasi Dengan Penambahan Tepung Ikan…
Crackers are snacks that are generally made from starch such as tapioca, sweet potato, rice, taro, flour, and sago. Pregelatinized sago starch and jengki anchovy flour can be used as diversified ingredients in the manufacture of crackers. The advantage of pregelatinized sago starch can reduce oil absorption in products fried with submerged oil. The purpose of this study was to determine the eff…
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- 2006126430
Sifat Fisikokimia Dan Sensori Mi Basah Pati Sagu Dan Tepung Kacang Hijau
Sago starch can be developed into processed food in the form of wet noodles. Due to the low protein content in sago starch, it is necessary to add mung bean flour as a protein source. The purpose of this study was to determine the effect of ratio of sago starch and mung bean flour on the physicochemical and sensory properties of wet noodles and to obtain the selected ratio. The research was con…
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- 2006110183
Sifat Fisikokimia Dan Sensori Mi Kering Pati Sagu Modifikasi Heat Moisture Tr…
Noodles are one of the food products which are very popular and contain high carbohydrates. The main ingredient of noodles is wheat flour. Besides using wheat flour, dry noodles can also be made by using local ingredients, such as sago starch. Heat moisture treatment (HMT) modification sago starch and mung bean flour can be used as alternatives to reduce the use of wheat in making dry n…
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- 2006114047
Penggunaan Pati Sagu Dan Tepung Kacang Hijau Dalam Pembuatan Kue Kukus
Steamed cake is one type of cake that is much favored by the public and is generally made from flour, sugar, and eggs as well as other additives. Sago starch and mung bean flour are used asfood substitutesfor flour that do not contain gluten. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the chemical and organoleptic properties of steam…
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- 2006112376
Karakteristik Mutu Water Kefir Belimbing Manis (Averrhoa Carambola L.) Dengan…
Star fruit water kefir has an unattractive color. In addition, red dragon fruit juice is an ingredient that can improve the quality of star fruit water kefir. This study aimed to obtain the best formulation of dragon fruit juice on the chemical, microbiological and sensory characteristics of star fruit water kefir. The research was conducted experimentally using a completely randomized design (…
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- 1806113426
Evaluasi Sifat-Sifat Probiotik Untuk Lactobacillus Fermentum Inacc B1295 Dan …
Probiotics are defined as live microorganisms that when consumed in adequate amounts can provide health benefits to their host. This study aimed to evaluate the properties of cell surface hydrophobicity, autoaggregation and coaggregation of Lactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated with or without cellulose microfibre hydrogels from oil palm leaves…
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- 2006110203
Pembuatan Nugget Jamur Merang (Volvariella Volvaceae) Dengan Penambahan Ika…
The research aimed to find out the best combination of straw mushroom and snakehead fish on nuggets production. A completely randomized design used with four treatments and four replications. The treatments consist of MG1 (100% straw mushroom : 0% snake head fish), MG2 (90% straw mushroom : 10% snake head fish), MG3 (80% straw mushroom : 20% snake head fish) and MG4 (70% straw mushroom : 30% sn…
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- vii, 41 hlm.: ill.; 29 cm
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- 06 03. 116 (0041)
Lama Aktivasi Secara Fisika Terhadap Karakteristik Arang Aktif Tunggul Batang…
This study aims to obtain the best long physical activation for the characteristics of activated charcoal made from coconut stumps. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a long activation 2, 3, 4, 5, 6 hours. Observations were made on the yield, moisture content, ash content, volatile ma…
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- 1706111133
Karakteristik Mutu Nuget Tempe Dengan Fortifikasi Tepung Cangkang Telur Ayam Ras
Some previous studies have utilized egg shell powder as a fortification of food products made which aims to see the effect of egg shell powder addition on the calcium content and quality of the product. Nuggets is a product that really consume by society at this time, but widely circulated nuggets in the market are generally high in fat and low calcium. Chicken egg shell powder contains a farly…
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- 1906113425
Karakteristik Mi Basah Dari Pati Ubi Jalar Putih Dengan Substitusi Tepung Kac…
Sweet potato starch and mung beans have potential to be used for making wet noodles because of the high content of amylose, amylopectin, and protein, so that it can improve the quality characteristics of wet noodles. The purpose of this research was to get the best ratio of wet noodles from sweet potato starch and mung bean. This research was conducted experimentally using a completely randomiz…
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- 1906113071
Penggunaan Tepung Komposit Dari Terigu, Pati Sagu Dan Tepung Jagung Dalam Pem…
The purpose of this study was to obtain best combination composite flour (wheat flour, sago starch, corn flour) on the quality of white bread produced. This research was carried out experimentally using completely randomized design (CRD) with five treatments and four replications in order obtain twenty experiment units. The treatments in this study were TSJ0 (100% wheat flour), TSJ1 (70% wheat …
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- v, 54 hlm.: ill.; 29 cm
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- 06 03. 116 (0076)
Penambahan Tepung Biji Durian (Durio Zibethinus Murr) Dalam Pembuatan Roti Tawar
The purpose of this study was to obtain the best ratio of durian seed flour and wheat flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design (CRD) with five treatments and four replications in order to obtain twenty experiments unit. Analysis of variance showed that the ratio of the addition of durian seed flour and wheat …
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- x, 47 hlm.: ill.; 29 cm
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- 06 03. 116 (0048)
Karakteristik Mie Basah Dengan Substitusi Tepung Porang Yang Dimodifikasi Den…
Noodles are one of the food products that contain high carbohydrates. The mai ingredient used to make noodles is wheat. One of the efforts to reduce the use of wheat flour by diversify foods by use local ingredients, namely porang flour. Porang flour still has weaknesses that can be overcome by modified heat moisture treatment (HMT) to improve it is properties The purposed of this study was…
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- 1906111478
Karakteristik Mutu Ikan Patin Asap Dengan Aplikasi Edible Coating Berbasis Ki…
Red galangal and red ginger are plants that contain bioactive compounds with antioxidant and antimicrobial properties. This study aims to determine the effect of edible coating with the addition of red galangal and red ginger essential oils on the quality characteristics of smoked catfish packed using vacuum aluminum foil. The treatments in this study were P0 (without chitosan edible coating…
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- 1906113850
Karakteristik Baksa Sayuran Jamur Tiram Putih Dengan Penambahan Bahan Daun Kelor
Meatballs are round-shaped food products obtained from a mixture of beef or chicken and other food additives. The use of vegetable ingredients is expected to improve the quality of the meatballs produced so that in addition to containing protein, there are also fibers and minerals in meatballs. The meatballs in this study were made from white oyster mushrooms and moringa leaf puree. The aim o…
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- 1706111373
Karakteristik Velva Buah Naga Merah Dan Pisang Dengan Konsentrasi Yang Bervar…
Velva is a dessert made from fruits or vegetables, sugar, water and stabilizers that are frozen. Making velva requires a stabilizer with the right concentration in order to produce velva that is soft in texture and has a long melting power. The purpose of this study was to determine the effect of variations in carboxymethyl cellulose (CMC) concentration on the physical properties and sensory …
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- 1906113281
Perbedaan Jumlah Buah Buah Tandan Terhadap Hasil Dan Kualitas Minyak Kelapa S…
Palm oil produces two main products, namely palm oil (CPO) and palm kernel oil (PKO). The level of yield and quality of palm oil produced is determined by the maturity level of the bunches. This research aims to obtain the best level of bunch maturity for the yield and quality of palm oil produced in accordance with the company's quality targets. This research was carried out experimentally usi…
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- 1906113809
Variasi Ukuran Partikel Terhadap Kualitas Arang Aktif Serat Kelapa Dengan Akt…
This study aims to obtain selected characteristics of activated charcoal made from areca palm fiber with the help of natrium carbonate as an activator. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a particles size variation U1 (100 mesh particle size), U2 (110 mesh particle size), U3 (120 mesh p…
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- 1706111377
Ukuran Partikel Terhadap Kualitas Arang Aktif Kulit Kayu Kayu Dengan Aktivasi…
Eucalyptus bark based on its chemical composition within a bio-industrial framework can be used to make value products such as activated charcoal. Activated charcoal is a carbon that has good absorption capacity as an adsorbent. In general, several factors influence the characteristics of activated charcoal, one of which is particle size. The particle size will affect the surface area and abs…
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- 1706111234
Ketahanan Lactobacillus fermentum InaCC B1295 yang Dienkapsulasi dengan Cellu…
Encapsulation aims to protect bacteria from adverse environmental conditions to increase bacterial resistance. This study aims to evaluate the resistance of probiotic bacteria encapsulated with cellulose microfiber (CMF) from empty palm oil patches to bile salts at different temperatures and storage times. This research was carried out experimentally using a factorial, completely randomized des…
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- 1706122852
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