Ditapis dengan
Pengolahan Nuget Ikan Tenggiri Dengan Penambahan Ampas Kelapa
ABSTRACT Nuggets are a type of fast food with high protein that can be consumed by everyone, from children to the elderly. The purpose of this study was to obtain the best formulation of coconut dregs in the making of fish nuggets according to SNI 7758‒2013 concerning fish nuggets. The treatment in this study was ratio narrow-barred spanish mackerel and coconut dregs, consisted of TK1 (95:5)…
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- Judul Seri
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- 1806195456
Evaluasi Mutu Minuman Probiotik Air Kelapa Muda Dan Sari Buah Naga Merah Meng…
ABSTRACT The purpose of this study was to determine the best ratio of coconut water and red dragon fruit juice in the manufacture of probiotic drink by utilizing Lactobacillus fermentum InaCC B1295. This research was conducted experimentally using a completely randomized design with five treatments and four replications to obtain 20 experimental units. The treatments in this study consisted of…
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- 1606115019
Analisis Rantai Pasok Kopra Di Kecamatan Kempas Kabupaten Indragiri Hilir
ABSTRACT This research aims to analyze supply chain flows, marketing channels, marketing margins, marketing share, marketing efficiency and find out the most efficient marketing network for copra commodities in Kempas District, Indragiri Hilir Regency. The research method used is descriptive qualitative including supply chain flow analysis and quantitative descriptive by calculating marketing …
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- xiv, 74 hlm.: ill.: 29 cm
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- 06 03. 121 (0055)
Analisis Rantai Pasok Dan Nilai Tambah Agroindustri Gula Merah Aren Di Desa R…
ABSTRACT Palm plants grow evenly in Indonesia, one of which is in Rokan Hulu Regency, Riau. Especially in Rambah District which has the largest area and the highest palm production. Palm sap is widely used for palm sugar processing, but the agro-industry is experiencing difficulties in information and technology so that it does not run effectively and efficiently which results in a lack of…
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- ix, 79 hlm.; ill.: 29 cm
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- 06 03. 121 (0058)
Karakteristik Briket Arang Berbahan Baku Ampas Tebu Dan Kulit Batang Sagu Den…
ABSTRACT Bagasse and sago bark are biomass waste that can be used as an alternative energy source in the form of charcoal briquettes. The purpose of this study was to obtain the best ratio bagasse and sago bark to produce quality charcoal briquettes made from bagasse and sago bark based on SNI No. 01-6235-2000. The study was conducted experimentally using a Completely Randomized Design (CRD) c…
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- 1706111472
Karakteristik Mutu Kimia Dan Sensori Nugget Ikan Patin Dan Jamur Tiram Putih
ABSTRACK This study aims to obtain the best fish nugget formulation in accordance with quality standard for fish nuggets made from catfish and oyster mushrooms on nutritional and organoleptic characteristics. This research method used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were PJ1 (catfish 70: oyster mushroom 30), PJ2 (catfish 60: oyster …
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- 1706114036
Pemanfaatan Ekstrak Serai Sebagai Pengawet Alami Nira Kelapa Dalam Pembuatan …
ABSTRACT Coconut sugar powder is sugar made from coconut sap (nira) which is processed into powder. Coconut sap damage can be prevented by adding natural preservatives and whiting. This study aims to determine the effect of using lemongrass extract combined with a solution of whiting as a preservative of coconut sap on the quality of powdered coconut sugar produced. The study was conducted usi…
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- 1606123191
Aplikasi Edible Coating Dari Kitosan Dengan Penambahan Minyak Atsiri Jahe Mer…
ABSTRACT Red ginger and red galangal contain antioxidant compounds that can be added into edible coating. This study aims to obtain the best addition of red ginger and red galangal essential oils in chitosan edible coating on quality, oxidation damage, and shelf life of smoked catfish. The study used a completely randomized design consisting of four treatments and four replications. The treatm…
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- 1606116167
Karakteristik Pertumbuhan Lactiplantibacillus Plantarum Tmw 1.1623 Pada Media…
ABSTRACT Commercial peptone is mainly unacceptable for Muslims because it contains elements or components prohibited by religious considerations. This study aimed to produce halal peptone from catfish fillet using papain enzyme as an alternative source of nutrition that supports the growth of Lactiplantibacillus plantarum TMW 1.1623 compared to commercial media. Peptone produced by enzymatic h…
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- 1606123680
Lama Fermentasi Kulit Buah Mangga Terhadap Produk Bioetanol Menggunakan Metod…
ABSTRACT Bioethanol is one of the renewable and useful bioenergy in various industrial sectors. Bioethanol can be obtained from the liquid fermented sugar from materials containing carbohydrates with use microorganisms. Mango peels contains sugar, so that it can be used as a fermentation material for bioethanol production. The purpose of this study was to obtain the optimal length of fermentat…
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- 1706111513
Waktu Ekstraksi Terhadap Kualitas Pektin Kulit Cempedak
ABSTRACT Chempedak is a fruit that thrives in the tropics. The high production of cempedak fruit causes the rind of the fruit to become one of the wastes that can be used as raw material for pectin that are needed in the food, cosmetic and pharmaceutical industries. This study aims to determine the selected extraction time on the pectin quality of cempedak rind. This study used a non-factorial…
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- 1706122825
Pembuatan Fruit Leather Dari Campuran Umbi Bengkuang Dan Buah Nanas
ABSTRACT The purpose of this study was to obtain the best ratio of jicama and pineapples in the manufacture of fruit leather. This study used a completely randomized design with five treatments and three replications, in order to obtain 15 experimental units. The treatments in this study were the ratio of jicama and pineapples, namely BN1 (100%), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 …
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- 1606197494
Variasi Ekstrak Bunga Telang (Clitoria Ternatea L.) Terhadap Mutu Kimia Water…
ABSTRACT Water kefir is probiotic drinks that are fermented from crystal algae grains with water, fruit juice or ingredients containing sugar. Foodstuffs that have potential to be developed as an ingredient for food product processing are butterfly pea. The purpose of this research was to get the best concentration of butterfly pea extract in the manufacture of water kefir drinks. This study w…
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- 1606122145
Pemanfaatan Tepung Biji Durian Dan Tepung Mocaf Dalam Pembuatan Brownies Kukus
ABSTRACT Brownies are a type of dense cake; at first, it was a failed dough where the dough was made of flour, eggs, fat, sugar, and chocolate. The steamed brownies in this research were made using durian seed flour and mocaf flour. This study aimed to obtain the best formulation ratio of durian seed flour to mocaf flour in making brownies. The research used a completely randomized design (CRD…
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- 1506115464
Sifat Fisikokimia Dan Organoleptik Sagu Lemak Dengan Penambahan Tepung Ubi Ja…
ABSTRACT Sagu lemak is a snack made from sago starch with a round texture, a diameter of 1 mm or less, and a cavity. This study aimed to obtain the best ratio of sago starch to purple sweet potato flour in the manufacture of sagu lemak. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. followed by a Duncan’s New M…
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- 1606111778
Pendugaan Umur Simpan Ikan Patin Asap Yang Dikemas Plastik High Density Polye…
ABSTRACT The goal of this research was to estimate the shelf life of smoked catfish using the acceleration method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the smoked catfish for thirty days at different temperature levels, namely 30, 35, and 40℃, the acceleration method was used to predict the shelf life. Changes in rancidi…
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- 1606121712
Karakteristik Sirup Kulit Buah Naga Merah Dengan Pemanis Alami Ekstrak Daun S…
ABSTRACT Syrup is a sweet thick solution and can be made into a drink by adding some water. The sugar content in stevia leaves can be used as a natural sweetener in red dragon fruit peel syrup. The purpose of this research was to get the best concentration of stevia leaf extract in the making of red dragon fruit peel syrup. This research was conducted experimentally by using a completely rando…
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- 1706111414
Penambahan Beberapa Konsentrasi Tepung Udang Kering Dalam Pembuatan Rengginan…
ABSTRACT The purpose of this study was to obtain the best concentration of dried shrimp in the making of sago starch rengginang according to the quality requirements Indonesia national standard of fish, shrimp and mollusk crackers (SNI 8272:2016). The research method used a completely randomized design (CRD) with four treatments and four replications to obtain 16 experimental units. The treatm…
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- 1706113908
Pengupasan Kulit Buah Dengan Perendaman Air Panas Terhadap Rendemen, Sifat Fi…
ABSTRACT This study aims to obtain the right soaking time for peeling tomato skin for manufacture of tomato juice. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments and four replications. The treatments in this study were TS1 = without heating : TS2 = heating temperature of 80ºC, for 20 seconds, TS3 = heating temperature of 80�…
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- 1506110503
Karakteristik Velva Buah Alpukat Dengan Penambahan Gula Aren Sebagai Penambah…
ABSTRACT Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products. Usually, velva avocado has a less sweet taste. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with t…
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- 1506111946
Karya Umum 
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Geografi dan Sejarah