Ditapis dengan
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
Pengaruh Suhu Deodorisasi Selama Pemurnian Minyak Sawit Merah Dalam Pembuatan…
ABSTRACT Deodorization is a distillation process of separating odor by using steam in a vacuum so that the odor components are easily evaporated. This study aims to determine the appropriate deodorization temperature for the chemical quality of red palm oil and the sensory of the mayonnaise. Treatments in this study were deodorization temperature of the red palm oil, namely MSD1 (120℃), MSD2…
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- 1606123675
Pemanfaatan Modified Cassava Flour (Mocaf) Dan Tepung Kacang Tunggak Dalam Pe…
ABSTRACT Crackers are a type of snack that are favored by people of all ages and is widely sold in the market in various shapes and flavors. Crackers have a crunchy texture, flat shape, and are made from flour with other additional ingredients, namely margarine, sugar, salt, powdered milk, and yeast. The purpose of this research was to get the best formulation of modified cassava flour (MOCAF)…
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- 1606111984
Kombinasi Buah Kuini Dan Umbi Bit Dalam Pembuatan Fruit Leather
ABSTRACT The purpose of this research was to obtain the best combination of kuini fruit and beetroot in the making of fruit leather. This study used a completely randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment in this research was the ratio of kuini fruit and beetroot pulp, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (6…
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- 1606112093
Nugget Ikan Kembung Dengan Pemanfaatan Tepung Wortel
ABSTRACT The purpose of this study was to obtain the best formulation of the use of carrot flour in the making of mackerel fish nuggets based on SNI 7758-2013. The research method used a completely randomized design with four treatments and four replications. The treatments in the study consisted KW1 (ratio of mackerel fish and carrot flour 80:20), KW2 (ratio of mackerel fish and carrot flour …
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- 1606122550
Karakteristik Yoghurt Menggunakan Lactobacillus Plantarum Idy L-20 Dan Strept…
ABSTRACT Yogurt is the product of milk fermentation using lactic acid bacteria (LAB) and produces a sour taste. Lactic acid bacteria were used to product yogurt were Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus. The purpose of this research is to get the best time of using Lactobacillus plantarum IDY L-20 and Streptococcus thermophilus as starter that met the standard as a p…
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- 1606114752
Mayones Minyak Kedelai Dan Pasta Biji Ketapang
Ketapang seeds are local food ingredients whose utilization is not optimal. The high fat and protein content in ketapang seeds allows it to be used in an ingredient to make mayonnaise in an effort to increase food diversification. The commonly oil are used to make mayonnaise is a soybean oil. The purpose of this research was to obtain the best formulation of soybean oil mayonnaise with the addi…
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- 1706111437
Karakteristik Briket Arang Berbahan Baku Jerami Padi Dan Daun Kelapa Sawit De…
ABSTRACT The purpose of this study was to obtain the best characteristics of charcoal briquettes made from rice straw and palm oil leaves with tapioca adhesive. The study used Completely Randomized Design with five treatments and three replications. The treatments were a ratio of straw rice charcoal and palm oil leaves charcoal 50:50, 40:60, 30:70, 20:80, 10:90. Data obtained were analyzed usi…
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- 1506115130
Pembuatan Cocoghurt Probiotik Dengan Variasi Penambahan Starter Lactobacillus…
ABSTRACT This study aimed to determine the best concentration of starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus FNCC 0040 to produce cocoghurt. This research was conducted experimentally using a completely randomized design with five treatments and three replications in order to obtain 15 experimental units. The treatments used were R1 (0.75% Lactobacillus casei s…
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- 1506115592
Aplikasi Enkapsulasi Lactobacillus Plantarum Tmw 1.1623 Dan Streptococcus The…
ABSTRACT Yoghurt is milk fermented using lactic acid bacteria. In this study, lactic acid bacteria (LAB) used in making yoghurt were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus as starters encapsulated by freeze drying method. This study aimed to obtain yoghurt quality that complies with National Standard Indonesia requirements by using the best concentration of yoghurt s…
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- 1706113877
Penggunaan Sari Kacang Tanah Dan Pure Buah Kelubi Dalam Pembuatan Es Krim
ABSTRACT The purpose of this research was to get the best ratio of peanut juice and kelubi puree on the chemical, physical and sensory characteristics of ice cream based on Indonesian National Standard about ice cream. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatments in this research were the ratio of …
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- 1706122779
Karya Umum 
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