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
Analisis Risiko Menggunakan Metode Hirarc Pada Stasiun Perebusan Di Pt Murini…
ABSTRACT PT Murini SamSam used high-pressure machines and equipment that had the potential to cause occupational hazards. The high-risk stage was the sterilization process of fresh fruit bunches (FFB) using pressurized steam, which required an effective safety system to minimize accidents and health problems. This study aimed to provide risk control recommendations at PT Murini SamSam, loc…
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- 2106110571
Aplikasi Kitosan Sebagai Edible Coating Pada Buah Anggur Merah
ABSTRACT Red grapes are fruits that contain relatively high water content and have a soft texture, which makes them highly susceptible to damage and spoilage. Postharvest handling efforts are necessary to prevent early damage and extend the shelf life of red grapes through the application of an edible coating derived from chitosan. Chitosan is suitable as an edible coating because it meets…
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- 2006114053
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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- Judul Seri
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- 1906111570
Pemanfaatan Selulosa Ampas Industri Pati Sagu Sebagai Filler Dalam Pembuatan …
ABSTRACT Bioplastics are eco-friendly alternatives to petrochemical plastics, capable of degrading naturally. Starch-based bioplastics, such as those from sago are renewable but limited by brittleness and moisture sensitivity. To enhance their performance, cellulose fillers are often incorporated. Sago pulp, a lignocelluloserich byproduct of sago starch processing, offers promising potenti…
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- 2006112395
Pemanfaatan Selulosa Kulit Sagu Dalam Pembuatan Biodegradable Film Dari Pati …
ABSTRACT Sago is one of the plants with high starch content and potentially to be used for biodegradable film production. Biodegradable film from natural sago starch has low mechanical properties and water resistance so it is necessary to modify the starch with sodium tripolyphosphate as cross-linking agents. Biodegradable film from modified sago starch still has low mechanical properties,…
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- Judul Seri
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- No. Panggil
- 2006115684
Variasi Konsentrasi Aktivator Asam Sulfat Pada Karakteristik Arang Aktif Kuli…
ABSTRACT Cocoa pod husk waste has the potential to be utilized in an economically and environmentally friendly manner, one of which is as a raw material for the production of activated charcoal. Activated charcoal is a solid form of carbon with a large surface area, ranging from 100 to 2000 m²/g. The objective of this study was to identify the most effective concentration of sulfuric acid as …
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- Judul Seri
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- No. Panggil
- 1906114046
Ekstraksi Dan Karakterisasi Pektin Dari Kulit Nanas Dengan Variasi Suhu Dan Ph
ABSTRACT This study aimed to obtain the best extraction temperature and pH for the pectin characteristics of pineapple peel in accordance with the quality standards of the International Pectin Producers Association (IPPA). The research was conducted experimentally using a factorial complete random design (CRD) consisting of two factors. The first factor was the extraction temperature of S1…
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- 2006134802
Formulasi Sabun Mandi Cair Virgin Coconut Oil (Vco) Dengan Variasi Ekstrak Ku…
ABSTRACT Liquid body wash is a personal care product formulated to cleanse the skin. The addition of natural extracts, such as pineapple peel extract, in the formulation of liquid bath soap is expected to enhance its characteristics, making it safe and suitable for use. This study aimed to determine the best treatment for liquid soap with added pineapple peel extract on the antioxidant activit…
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- No. Panggil
- 2106112932
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
Edible Coating Jeruk Manis Dengan Menggunakan Pati Singkong
ABSTRACT Sweet orange is one of the horticultural commodities that is perishable due to its highwater content and continuous respiration and transpiration process after harvest. This condition causes sweet oranges to deteriorate quickly. One effort to reduce fruit damage is by applying an edible coating made from cassava starch. The purpose of this study was to obtain the best concentratio…
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- No. Panggil
- 2006110861
Pembuatan Plastik Biodegradable Pati Biji Nangka Dengan Penambahan Selulosa T…
ABSTRACT Biodegradable plastic is a type of eco-friendly plastic that can decompose naturally because it was made from organic raw materials such as starch. Starch sources can be obtained by utilizing agricultural waste such as jackfruit seeds. Biodegradable plastics made from starch have low mechanical properties so there is a need for the addition of reinforcers or fillers such as cellul…
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- 2006112392
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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- No. Panggil
- 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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- 2006110857
kadar p akar dan pertumbuhan bibit kopi liberika pada medium gambut dengan ap…
One of the major constraints in peat soils is the low availability of phosphorus (P). Phosphorus tends to be weakly bound to organic compounds, making it prone to fixation or immobilization into forms unavailable to plants. The application of different phosphorus sources and arbuscular mycorrhizal fungi (AMF) is crucial to enhance nutrient uptake and the growth of Liberica coffee seedlings in p…
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- 2110247799
Arang Aktif Dari Kulit Buah Jengkol Dengan Variasi Konsentrasi Natrium Hidrok…
ABSTRACT Jengkol fruit peel are plantation waste that can be used as raw materials for activated charcoal. Activated charcoal is made by carbonization and activation processes. This research aimeds to obtain the best concentration of Natrium Hydroxide as an activator in making activated charcoal from jengkol fruit peel. The research was conducted experimentally used a completely randomized…
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- Judul Seri
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- No. Panggil
- 1906111530
Edible Coating Pati Jagung Dengan Penambahan Ekstrak Lengkuas Merah Pada Pisa…
ABSTRACT Banana is a climacteric fruit that continues to respire after harvest, making it susceptible to damage during storage. This study aimed to determine the most effective concentration of red galangal extract in a corn starch-based edible coating to extend the shelf life of barangan bananas. The research used a non-factorial Completely Randomized Design (CRD) with six treatments and …
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- 2006110211
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