Ditapis dengan
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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- Judul Seri
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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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- 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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- 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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- 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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- 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
Edible Coating Pati Kulit Singkong Pada Jambu Biji Kristal
ABSTRACT The purpose of this research was to get the optimal immersion time of edible coating made from cassava peel starch on the quality of crystal guava during storage. This research used a completely randomized design with six treatments and three replications, resulting in 18 experimental units. The treatment in this study was the duration of dyeing edible coating of cassava peel star…
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- 2006110864
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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- 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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- 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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- 1906110345
Karakteristik Arang Aktif Sabut Kelapa Sawit Dengan Aktivator Kimia (H3po4)
ABSTRACT This study aims to obtain selected characteristics of activated charcoal made from palm fiber 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 treatments in this study involved the use of phosphoric acid at concentrations of 10% (KS1), 12.5% (KS2), 15% (KS3), 17.5%…
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- 1906110857
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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- 2106125774
Analisis Penentuan Pemasok Tandan Buah Segar (Tbs) Dengan Menggunakan Metode …
ABSTRACT Inconsistent quality and reliability of fresh fruit bunch (FFB) supplies posed major challenges for palm oil companies in maintaining efficient and stable operations. Selecting an FFB supplier was essential to ensure sustainable factory operations and maintain production quality standards. This study aimed to determine the most appropriate FFB supplier for PTPN IV Regional III Sei…
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- 2106113481
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