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 …

Strategi Peningkatan Dayasaing Pedagang Pengecer Buah Jambu Kristaldi Desakuo…

This research aimed to identify the strategy to increase the competitiveness of crystal guava fruit retailers in Kuok Village. This study was conducted at Kuok Village, Kuok District, Kampar Regency, Riau. The research methods used were qualitative descriptive. The respondents for this study consisted of 5 farmers, 10 retailers, 1 employee of the agricultural extension center at Kuok subdistric…

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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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…

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…

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…

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…

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…

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 (…

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…

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…

Edible Coating Pati Jagung Dengan Penambahan Ekstrak Jahe Merah Untuk Memperp…

ABSTRACT This research aims to obtain the best addition of red ginger extract in corn starch edible coating to extend the shelf life of tomatoes. This research method used an experimental method, using a completely randomized design (CRD) which consisted of five treatments and three replications, to obtain 15 experimental units. The treatments used include P0 (without addition of red ginger ex…

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…

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…

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…

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 …

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 …