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Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva
Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juic…
- Edisi
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- Deskripsi Fisik
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- Judul Seri
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- 1906113609
Pertumbuhan Dan Produksi Jagung Manis (Zea Mays Saccharata Sturt.) Sebagai T…
Land utilization can be done by planting other crops in between oil palm plantations during the TBM 2 period. Intercrops that can be cultivated are sweet corn. Sweet corn production has decreased due to land conversion, so efforts are needed to increase production, both land use and provision of plant nutrients. Another obstacle is that the available land is marginal land such as Dystrudepts. E…
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- Deskripsi Fisik
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- 1910247870
Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit …
Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory c…
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- 1906113526
Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu
Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. T…
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- 1806124861
Pemanfaatan Tepung Kulit Buah Merah Dan Tepung Kacang Merah Dalam Pembuatan C…
Cookies are baked snack that is typically small and sweet. Red dragon fruit peel flour and red bean flour can be used as substitutes for wheat flour. This research aimed to determine the effect of red bean flour on the nutritional content and sensory quality of red dragon fruit skin flour cookies, and to obtain the best formulation for making red dragon fruit skin flour and red bean flour cook…
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- 1806111409
Pemanfaatan Lactobacillus plantarum 1 RN2-53 Dalam Produksi Jus Kentang Ungu …
Purple sweet potato is a source of prebiotics that can be used in making synbiotic drinks by adding probiotics in the form of lactic acid bacteria (LAB), one of which is Lactobacillus plantarum 1 RN2-53. The purpose of this study was to obtain the best concentration of starter Lactobacillus plantarum 1 RN2-53 in the manufacture of purple sweet potato extract synbiotic drink. This study was cond…
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- 1906113650
Pengaruh Penstabil Terhadap Stabilitas Emulsi Dan Karakteristik Sensori Reduc…
Mayones merupakan produk olahan berbentuk emulsi semi padat yang terbuat dari minyak nabati, kuning telur, dan bahan tambahan yang diizinkan. Prinsip pembuatan mayones rendah lemak adalah mengganti kuning telur dengan susu kedelai untuk mengurangi kandungan lemaknya. Penambahan susu kedelai dapat menyebabkan sistem emulsi menjadi kurang stabil sehingga diperlukan bahan penstabil. Penelitian ini…
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- 1906124524
Kajian Berbeda Pengencuran Neraca Kelapa Terhadap Kualitas Air Kefir Sebagai …
One of the raw materials that can be used in making water kefir is palm sap. Palm sap contains high sugar, which is around 10‒15%. The high sugar content can inhibit microbial growth, so dilution is necessary. The purpose of this study was to obtain the selected dilution proportion of palm sap in making palm sap water kefir. This study was conducted experimentally using a completely randomi…
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- 1906113838
Pemanfaatan Mocaf (Modified Cassava Flour) Dan Tepung Kacang Merah Dalam Pemb…
Biscuits are products made through a dough baking process which generally comes from wheat and other flours, with the addition of other ingredients and food additives. The purpose of this study was to obtain the best ratio of MOCAF and red bean flour to the physicochemical and sensory characteristics of the biscuits produced and in accordance with SNI 2973:2011. This research was conducted expe…
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- 1706111326
Karakteristik Fisikokimia dan Sensori Nugget Jamur Gerigit dan Ampas Kelapa
Nugget is a food product that has a delicious taste with a crunchy texture on the outside and chewy on the inside and is practical in serving. The main ingredient for making nuggets usually comes from animal protein. The study aimed to obtain the best ratio of split gill mushroom and coconut dregs for the physicochemical and sensory characteristics of the nuggets. The research had been experi…
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- 1706122780
Variasi Jenis Plastik Kemasan Vakum Terhadap Mutu Roti Pisang Banjar
ABSTRACT Banjar banana bread is Tembilahan's signature snack with the main ingredients of wheat flour and coconut milk added with pieces of baked banana. Banjar banana bread without packaging have shelf life is only 1-2 days. The purpose of this study was to determine the type of plastic that can extend shelf life. The treatment in this study is a completely randomized design experiment consis…
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- 1606136722
Pertumbuhan Dan Produksi Tanaman Tomat (Lycopersicum Esculentum Mill) Dengan …
Tomato is horticulture comodity that has potential marketing. The increasing of citizen and the awareness of citizen in nutrition cause tomato needs unsufficient especrally in Riau. In 2003 tomato production is only 1,00 ton/Ha (Directoral Jenderal Bina Produksi Hortikultura, 2004) whereas tomato production can reach 40 ton/Ha. This reseach conducted to know the interaction giving gibberel…
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- 0210734
Analisis Saluran Pemasaran Agroindustri Gula Coklat Di Desa Lawang Kecamatan …
This research aims to analyze the most efficient marketing channels in Brown Sugar Cane Agroindustry. This research was conducted in Lawang Village Agam District, West Sumatra. The method used in this research is observation with qualitative descriptive, and quantitative descriptive approaches and descriptive methods are used to analyze marketing channels and analyze SWOT. Quantitative descript…
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- 1906112701
Aplikasi Metode Freeze Drying Pada Lactobacillus Plantarum TMW 1.1623 Dan Str…
Yogurt merupakan minuman probiotik yang terbuat dari susu fermentasi hasil kultur tunggal atau campuran dari bakteri asam laktat (BAL). Kultur starter BAL yang digunakan untuk fermentasi yoghurt umumnya berbentuk cair sehingga memerlukan perlakuan khusus untuk menjaga kualitasnya dari kontaminasi yang tinggi. Penerapan metode pengeringan beku pada kultur starter merupakan salah satu alternatif …
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- 1806125093
Karakteristik Fisikokimia Dan Sensori Serbuk Effervescent Buah Kelubi Dengan …
Stevia sugar has potential to be used in the product of effervescent powders to remove the concentrated sour taste of effervescent kelubi. This study aimed to obtain the best concentration of stevia sweeteners in the produce of effervescent kelubi. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments, with treatment F1 (addition o…
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- 1806113512
Karakteristik Kualitas Juice Mangga Segar Yang Difortifikasi Dengan Probiotik…
Mango juice needs to be innovated by making it a functional drink. Mango juice can be added microencapsulated probiotics. Probiotics microencapsulated by freeze drying method produce probiotics in dry form. The purpose of this research was to determine the quality characteristics of fresh mango juice fortified with microencapsulated probiotics stored at cold temperature at every storage time a…
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- 1906111641
Kulit Sagu Sebagai Bahan Baku Alternatif Pembuatan Arang Aktif Dengan Aktivat…
This research aims to obtain the best activation time in the making of activated charcoal from sago bark and activator H3PO4 10%. 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 research was charcoal activation time of 24 hours, 26 hours, 28 hours, 30 hours, 32 hour…
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- 1706114434
Karakteristik Es Krim Berbasis Kefir Dan Alpukat
Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi kefir dan alpukat terbaik dalam pembuatan es krim. Penelitian ini dilakukan secara eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuan yang diberikan adalah KA1 (50 kefir dan 50 pure alpukat), KA2 (60 kefir dan 40 pure alpukat), KA3 (70 kefir dan 30 pure alpukat), dan KA4 …
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- 1906111473
Variasi Konsentrasi Zinc Chloride (ZnCl2) Sebagai Aktivator Arang Aktif Dari …
This study aimed to obtain the best zinc chloride (ZnCl2) activator concentration in the production of activated charcoal from padangsidimpuan snake fruit peel. The study was conducted experimentally using a Completely Randomized Design (CRD) consisting of six treatments and three replications. The treatment in this study was the ZnCl2 activator concentration of 5%, 10%, 15%, 20%, 25%, and 30%.…
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- 1706114180
Karakteristik Minuman Probiotik Jambu Merah Dengan Mikroencapsulasi Lactobaci…
Red guava Probiotic drink is a fruit juice supplemented with Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophilus microcapsules, which are expected to increase the functional properties of red guava juice. To maintain the quality and freshness of red guava probiotic drink, it is stored at refrigerated temperatures. The study aimed to obtain the properties of red guava probiotic …
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- 1906156163
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