Ditapis dengan
Penggunaan Tapioka Dan Pati Sagu Sebagai Bahan Baku Pembuatan Boba
ABSTRACT Boba or bubble pearl is a chewy ball made from tapioca that gives a chewy and elastic texture. The high amylose content in sago starch gives it stronger and more stable gel properties, which can potentially improve the stability of boba's texture. Sago starch which has a higher amylose content has the potential to increase the stability of the boba texture. The purpose of research…
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- Deskripsi Fisik
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- Judul Seri
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- 1906124813
Sifat Fisikokimia Dan Organoleptik Flakes Ubi Jalar Ungu Termodifikasi Heat M…
ABSTRACT Flakes are instant food products made from cereals through baking and are quickly ready to serve. This study developed flakes using purple sweet potato flour modified by heat moisture treatment (HMT) and mung bean flour. Heat moisture treatment enhances flour stability and preserves anthocyanins, improving color and nutritional value. Mung bean flour contributes additional nutrien…
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- 1906124644
Karakteristik Kimia Dan Sensori Flakes Berbahan Tepung Komposit Kulit Pisang …
ABSTRACT Flakes are a ready-to-eat food typically made from whole corn kernels. Flakes are made using high-carbohydrate ingredients such as banana peel flour and mung bean flour. This research aims to obtain the best comparison of banana peel flour and green bean flour for the quality of flakes. This research was carried out experimentally using a completely randomized design with four tre…
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- 1906111570
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Indonesia is the world's largest palm oil producer, generating substantial oil palm trunks during replanting. These trunks are processed into cellulose microfiber, which serves as a probiotic encapsulant. This study examined deconjugation and antimicrobial activity against pathogenic bacteria of Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397, wit…
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- 2106134697
Sifat Fisiko-Kimia, Antioksidan, Dan Sensori Es Krim Susu Kedelai Dengan Eks…
ABSTRACT Ice cream is a frozen food made from cow's milk that can not be consumed by people with lactose intolerance, so it requires alternative ingredients in the form of vegetable ingredients, namely soy milk. Soy milk has good nutritional content for health, but can cause a pungent aroma so an additional ingredient is needed, namely red ginger. The volatile oil in red ginger can remove …
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- 2006110853
Modifikasi Heat Moisture Treatment (Hmt) Pati Sagu Dengan Variasi Kadar Air D…
ABSTRACT Sago starch is a local source of gluten-free carbohydrates and has the potential to replace wheat flour. However, its use in food products such as steamed brownies is still limited due to its tendency to have a hard texture because of its high amylose content. One improvement effort has been made through physical modification of the starch using the heat moisture treatment (HMT) m…
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- 2106125760
Karakteristik Fisikokimia Dan Organoleptik Nuget Ayam Dengan Substitusi Kacan…
ABSTRACT Nuggets are processed products made from ground meat mixed with seasoned flour and coated with egg and breadcrumbs. Nuggets made from animalbased ingredients are more popular but tend to be high in fat due to their meat-based ingredients and low in fiber, so these nuggets require plant-based ingredients high in fiber. Green beans have high protein and fiber content with a low glyc…
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- 1906113223
Es Krim Berbasis Susu Kedelai Dengan Penggunaan Ekstrak Daun Pandan Wangi Pad…
ABSTRACT Ice cream is a dairy product that is loved by all ages. It is usually made using cow's milk fat, which can be replaced with plant based milk, namely soy milk, which has the same protein content cow's milk. Ice cream made from mixture of soy milk has less appealing color, so it requires the addition of natural coloring. One of these pandan.This study aims to determine the best conc…
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- Judul Seri
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- 2006110857
Modifikasi Pati Sagu Dengan Metode Fermentasi Menggunakan Kombinasi Bakteri A…
ABSTRACT Sago plants (Metroxylon sp.) are widely found throughout Indonesia. Sago starch, which is extracted from the pith of sago stems, represents a promising carbohydrate-based food commodity in the country. This research was conducted at the Agricultural Product Analysis Laboratory and the Agricultural Product Processing Laboratory, Faculty of Agriculture, University of Riau, in Pekanbaru.…
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- No. Panggil
- 2106125765
Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Dadih Asal Kabupaten Kampar…
ABSTRACT Lactic acid bacteria (LAB) have become the object of extensive research, both nationally and internationally, because this bacterium has a critical role in most fermented foods. This research aims to isolate and identify the presence of LAB in dadih from Limau Manis Village. The research was conducted by isolating LAB from two tubes of dadih using the serial dilution method. Each …
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- 2106113467
Pembuatan Roti Tawar Berbasis Terigu Dan Pati Sagu Termodifikasi Heat Moistur…
ABSTRACT White bread is a widely consumed carbohydrate-rich product, usually made from wheat flour. Besides using wheat flour, white bread can also be substituted with local ingredients, such as sago starch. Heat moisture treatment (HMT) modification sago starch can be used as alternatives to reduce of the use of wheat flour in making white bread. The purpose was to determine the effect of…
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- Judul Seri
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- No. Panggil
- 2006110208
Karakteristik Mutu Yoghurt Buah Naga Merah (Hylocereus Polyrhizus) Selama Pen…
ABSTRACT Yogurt is a beverage product processed through milk fermentation using Lactobacillus bulgaricus and Streptoccocus thermophilus. To add flavor, color, and aroma so as to improve the oraganoleptic properties of yogurt, it is necessary to add fruit in the manufacturing process such as dragon fruit. The use of red dragon fruit puree in yogurt is expected to increase the shelf life of …
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- Judul Seri
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- No. Panggil
- 1906110345
Karakteristik Mi Kering Pati Ubi Jalar Termodifikasi Heat Moisture Treatment …
ABSTRACT Dry noodles are defined as products made from wheat. Gluten-free noodles are noodles which main ingredients do not contain gluten, one of which is sweet potato starch. Heat moisture treatment (HMT) modification can affect the characteristics of sweet potato starch, with these changes influenced by processing conditions, such as moisture content. The purpose was to determine the ef…
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- Judul Seri
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- No. Panggil
- 2106125774
Karakteristik Nuget Analog Dengan Menggunakan Rasio Tempe Dan Nangka Muda
ABSTRACT Nuggets are a type of fast food with high protein that can be consumed by everyone. The purpose of study was to obtain the ratio of selected tempeh and young jackfruit in making nuggets tempeh according to SNI 6683-2014. The study was conducted experimentally using a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatment in this study used…
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- Judul Seri
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- No. Panggil
- 1906113194
Karakteristik Fisikokimia Dan Sensori Velva Terung Belanda Dengan Kombinasi C…
ABSTRACT Velva is a frozen dessert made from fruit or vegetables, sugar, water, and stabilizers. Making velva requires a combination of stabilizers with the optimum concentration to produce velva with a soft texture and long melting power. This research aims to obtain the best concentration ratio of Carboxymethyl cellulose (CMC) and gum Arabic in making Dutch eggplant Velva. This research …
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- 1906124730
Karakteristik Fisikokimia Pati Sagu Modifikasi Ganda Fermentasi Dan Autoclavi…
ABSTRACT Sago plants are a type of palm that can serve as a carbohydrate source due to their high starch production. However, using natural sago starch in food products and its processed derivatives remains limited. Natural sago starch has certain limitations in its physicochemical characteristics. These limitations can be addressed through dual modification, specifically fermentation and auto…
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- 2106113461
Rasio Ubi Jalar Ungu Dan Sari Buah Mangga Terhadap Karakteristik Mutu Permen …
ABSTRACT Tubers in Indonesia are a source of carbohydrates after cereals, and have many types, one of which is purple sweet potato. Purple sweet potato has a complex nutritional content so that it has the potential to be made into various forms of processed food, one of which is jelly candy. Jelly candy generally adds fruit juice or essense in adding aroma, color, and distinctive taste and…
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- 1906113327
Aktivitas Dekonjugasi Garam Empedu Dan Penghambatan Bakteri Patogen Oleh Limo…
ABSTRACT Probiotics are live microorganisms that confer health benefits to the host if consumed in sufficient quantities. The activity of bile salt deconjugation and inhibition of pathogenic bacteria needs to be carried out on Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 with and without CMF hydrogel encapsulation from oil palm fronds. This study was ca…
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- No. Panggil
- 2106110296
Variasi Kadar Air Pada Modifikasi Heat Moisture Treatment (Hmt) Terhadap Kara…
ABSTRACT Dry noodles are popular in Indonesia and primarily made from wheat flour. In recent years, there has been increasing interest in using sago starch as a glutenfree food alternative. Heat moisture treatment (HMT) can modify sago starch properties, depending on processing conditions like moisture content. This study aimed to evaluate the effect of varying moisture content during HMT …
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- No. Panggil
- 2106113470
Karakteristik Sifat Fisikokimia Dan Sensori Marshmallow Dengan Penambahan Eks…
ABSTRACT Marshmallow is a soft candy with a soft, chewy texture and a distinctive sweet taste. Natural coloring, such as rosella flower petal extract, is expected to provide good marshmallow characteristics. This research aimed to determine the best marshmallow treatment by adding rosella flower petal extract to its physicochemical and sensory characteristics. This research was carried out…
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- 2006110178
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