Ditapis dengan
Variasi Suhu Ekstraksi Pektin Dari Tandan Pisang
ABSTRACT Banana bunch is a potentially large biomass and is only disposed of as waste. Banana bunch can be utilized in high-value-added products such as pectin. Pectin is an industrial material obtained by extraction from plant tissue and can be influenced by various factors, including temperature extraction. Temperature extraction is one factor that will determine pectin's properties and feat…
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Konsentrasi Penambahan Ekstrak Kasar Enzim Bromelin Pada Proses Dekafeinasi K…
ABSTRACT Robusta coffee has higher caffeine than other types of commercial coffee. High levels of caffeine in robusta coffee can hurt health. One of the efforts to reduce this impact is by the decaffeination process. Decaffeination can be carried out enzymatically with the bromelain. Bromelain from pineapple peel can hydrolyze caffeine molecules that have a structure similar to proteins. The s…
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- 1706114392
Analisis Rantai Pasok Dan Nilai Tambah Gula Merah Kelapa Sawit Di Kecamatan T…
ABSTRACT The purpose of this research is to identify the supply chain and added value of each supply chain actor and to determine strategic priorities for the palm sugar supply chain in Torgamba District, South Labuhanbatu Regency, North Sumatra. Data analysis was performed by adding value analysis, SWOT analysis, and Analytical Hierarchy Process (AHP). The results showed that the supply chain…
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- 1806110943
Pengaruh Rasio Daging Ikan Patin Dan Pati Jagung Terhadap Karakteristik Fisik…
ABSTRACT Burger patty is one of the fast food that is favored by the public, both children and adults. The purpose of this study was to obtain the best ratio of catfish and corn starch in making burger patty on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a completely randomized design (RAL) with four treatments and four …
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- 1906111525
Aktivitas Antimikroba Isolat Bakteri Asam Laktat Dari Nira Aren Terhadap List…
ABSTRACT Lactic acid bacteria have been found in spontaneously fermented palm sap, but their ability to inhibit the growth of pathogenic bacteria to be categorized as probiotics is unknown.. Listeria monocytogenes and Salmonella typhimurium are pathogenic bacteria that often contaminate food and put human health at risk. The purpose of this study was to determine the antimicrobial activity of …
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- 1906113198
Penggunaan Pati Sagu Pregelatinisasi Pada Model Pangan Yang Digoreng
ABSTRACT Starch pregelatinization is a modification process of raw starch by cooking with complete gelatinization and drying process. Pregelatinized sago starch it could reduce the absorption of oil in food products by submerged oil frying. The purpose of this study was to identify the optimal combination of pregelatinized sago starch and wheat for the physical-chemical properties, sensory pro…
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- 1706111112
Penggunaan Tepung Komposit Dari Pisang Kepok, Ampas Kedelai Dan Ampas Kelapa …
ABSTRACT The purpose of this study was to obtain the best formulation of a combination of kepok banana flour, soybean pulp flour and coconut pulp flour on the chemical content and sensory quality of snack bars. This research was carried out experimentally using a complete randomized design (CRD) with five treatments and four replications so that 20 experimental units were obtained. The treatme…
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- 1806111331
Karakteristik Sensori Dan Aktivitas Antioksidan Teh Herbal Daun Sirsak Dengan…
ABSTRACT Herbal tea is one of the functional drinks made from ingredients that can provide benefits because it contains phenol group compounds as antioxidants that play a role in warding off free radicals. The study aimed to obtain the best additional mint leaves on sensory characteristics and antioxidant activity of soursop leaves herbal tea. The research was conducted experimentally using a …
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- 1706113903
Konsentrasi Asam Fosfat (H3po4) Terhadap Karakteristik Arang Aktif Dari Batan…
ABSTRACT This study aims to obtain selected characteristics of activated charcoal made from oil palm stems with the help of phosphoric acid as an activator. This study was conducted using a completely randomized design (CRD) with five treatments and three replications. The treatment in this study used a concentration of 5% phosphoric acid; 7.5%; 10%; 12.5% and 15%. Observations were made on th…
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- 1906124290
Lama Waktu Ekstraksi Terhadap Karakteristik Pektin Buah Mengkudu
ABSTRACT Pectin is one of the polysaccharides obtained from fruits. It is commonly used for made jelly and thickeners additive in food. The raw material for pectin that used in this research was noni fruit. Noni fruit has a strong aroma and people dislike the taste. It was the reason of non-optimal resource utilization of noni fruit. The purpose of this research was to obtain the best extr…
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- 1806113322
Hubungan Sifat Perkembangan Biji Dan Komponen Hasil Untuk Kriteria Seleksi Ha…
Corn (Zea mays L.) is one of the important staple food in Indonesia as carbohydrate and lipid sourse as well as raw material for various food industry. In addition to the source of human food, corn kernel is also utilized as the main component of animal feed industry. So in the last decades, the demand for corn in Indonesia increase from year to year. This research was conducted to determine th…
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- 2010241678
Evaluasi Keamanan Probiotik Dan Aktivitas Antioksidan Lactobacillus Fermentum…
ABSTRACT Evaluation of the safety and properties of probiotics needs to be carried out on new strains before they are declared as probiotics. The purpose of this study was to evaluate the safety and antioxidant activity of CMF-encapsulated probiotics from oil palm fronds during storage at different temperatures. This study was carried out experimentally consisting of safety evaluations analyze…
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- 1906113366
Karakteristik Fisikokimia Dan Sensori Fruit Leather Buah Sirsak Dengan Buah N…
ABSTRACT Fruit leather is a processed food derived from dried pulp, so it is a thin sheet that can be rolled up and has a distinctive flavor depending on the fruit as the raw material. This study aimed to obtain the best ratio of soursop and jackfruit on fruit leather's physicochemical and sensory characteristics. The fruit leather treatment in this study was the ratio of soursop pulp and jack…
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- 1906112294
Karakteristik Briket Arang Ampas Tebu Dan Arang Kulit Buah Pinang
ABSTRACT Bagasse and areca fruit peels are biomass waste that can be utilized as an alternative energy source in the form of charcoal briquettes because they contain lignin, cellulose and hemicellulose. The purpose of this study was to obtain the best ratio of bagasse charcoal and areca fruit peel charcoal as a quality briquette in accordance with SNI briquettes 01-6235-2000. The research …
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- 1606137090
Analisis Rantai Pasok Dan Nilai Tambah Kopra Di Kecamatan Kempas Kabupaten In…
ABSTRACT Delays the raw materials from farmer can hamper the production process of copra. The increasing number of copra producers in Kempas District and outside region becomes a competitor for CV Amarta. This research aimed to analyze supply chain and added value copra in Kempas District Indragiri Hilir Regency. This research conducted in CV Amarta Kempas District Indragiri Hilir Regency and …
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- 1706122982
Optimasi Waktu Aktivasi Secara Kimia Menggunakan Asam Fosfat Terhadap Karakte…
ABSTRACT This study aims to obtain the activation time using phosphoric acid (H3PO4) activated charcoal from Pangi fruit shells (Pangium edule Reinw.). This research was conducted experimentally using a completely randomized design (CRD) consisting of five treatments and three replications to obtain 15 experimental units. The treatments in this study were P1 (20 hours of immersion), P2 (21 hou…
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- 1606136953
Pemanfaatan Pektin Kulit Kakao Sebagai Edible Coating Terhadap Kualitas Buah …
ABSTRACT The purpose of this research was to get the best pectin concentration of cocoa shell in the manufacture of edible coatings and the effect of edible coating on the quality of black grape. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P1 (pectin 1%) P2 (pectin 2%), P3 (…
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- 1606137076
Lama Pencelupan Dalam Edible Coating Pati Biji Durian Terhadap Kualitas Jambu…
ABSTRACT The purpose of this research was to get the optimal immersion time of the durian seed starch in edible coating on the quality of crystal guava during storage. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments in this research were P1 (30 second) P2 (60 second) P3 (90 second), P4 (120 second), …
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- 1606137308
Karakteristik Fruit Leather Dari Umbi Bengkuang Dan Labu Kuning
ABSTRACT Keywords: fruit leather, jicama, pumpkin CHARACTERISTICS OF FRUIT LEATHER FROM JICAMA AND PUMPKIN The purpose of this study was to determine the effect of the ratio of jicama and pumpkin on sensory chemical characteristics and to get the best ratio of jicama and pumpkin in the manufacture of fruit leather. This study used a completely randomized design with four treatments and four r…
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- 1606123114
Viabilitas Mikroenkapsulasi Lactobacillus Plantarum Tmw 1.1623 Terhadap Asam …
ABSTRACT This study aimed to determine the viability of the microencapsulated Lactobacillus plantarum TMW 1.1623 bacteria with the ratio of whey protein and sago starch to bile salts and stomach acid. This research was conducted experimentally using a completely randomized design (CRD) with five treatments and four replications. The treatment in this study were the ratio between whey protein a…
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- 1606123540
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