Ditapis dengan
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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006110178
Karakteristik Kulit Pai Dari Modified Cassava Flour (Mocaf) Dantepung Kacang …
ABSTRACT The development of bakery products has increased the demand for alternatives to wheat flour, particularly for individuals with dietary restrictions. This study aimed to investigate the characteristics of pie crust made from Modified Cassava Flour (MOCAF) and red bean flour at various ratios. The experimental method used a completely randomized design (CRD) with four treatments: MK…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906113459
Evaluasi Sifat-Sifat Probiotik Lactiplantibacillus Plantarum Dan Lavilactobac…
ABSTRACT Probiotics are live microorganisms that can benefit the health of their host when consumed in sufficient quantities. The abilities of cell surface hydrophobicity, autoaggregation, and coaggregation are important properties for probiotics that indicated the ability of bacteria to adhere and multiply in the digestive tract. The study aimed to evaluate the properties of cell surface hydr…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106135473
Optimasi Penurunan Kadar Tanin Pada Minuman Herbal Kulit Pisang Raja Dengan P…
ABSTRACT Banana peel waste remains underutilized. An alternative to maximize the processing of banana peel waste is to make food products that are useful as health drinks such as herbal drinks, but the main problem with herbal drinks is the bitter taste. Tannin, which causes the bitter taste in herbal drinks, can be reduced in raja banana peel herbal drinks by adding activated carbon. One meth…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006112383
Pengolahan Nuget Ikan Lele Dengan Penambahan Tepung Kulit Pisang Kepok
ABSTRACT Nuggets are high-protein fast food products that are popular among consumers. However, most nuggets available on the market have low dietary fiber content. This study aimed to determine the best formulation based on the ratio of catfish to kepok banana peel flour in nugget production, focusing on fiber content and compliance with the Indonesian National Standard (SNI 7758-2013) fo…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1806111607
Pembuatan Teh Kombucha Daun Gambir Dengan Penambahan Beberapa Konsentrasi Madu
ABSTRACT Kombucha tea is a fermented drink that has a sour and slightly sweet taste. Gambir leaf tea has high antioxidants that can be used as a basic ingredient for making kombucha tea. Gambir leaf tea has a bitter and astringent taste, therefore efforts are needed to reduce this by fermenting it and adding honey as a source of sugar. This study aims to determine the appropriate concentration …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1806113384
Biosintesis Asam Amino Dan Aktivitas Antioksidan Enterococcus Faecalis Inacc …
ABSTRACT Indonesia is known as an agricultural country that relies heavily on the agricultural sector, one of which is oil palm plantations. Oil palm plants produce oil palm trunk waste which can be used as a substrate for the growth of lactic acid bacteria (LAB). One of the LAB strains that can produce amino acids and antioxidants is Enterococcus faecalis. The purpose of the research was to d…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006126460
Perubahan Karakteristik Kimia, Mikrobiologi, Dan Sensori Lemang Bambu Selama …
ABSTRACT Lemang bamboo is classified as a semi-wet food product with moisture content ranging from 10-40%, and water activity (Aw) ranging from 0.65-0.90 so that it can be used as a medium for the growth of microorganisms that can cause damage. This study aims to determine changes in chemical, microbiological and sensory characteristics of bamboo lemang in various types of packaging (banana l…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906111544
Karakteristik Fisiko-Kimia Dan Sensori Marshmallow Sari Bunga Telang Dengan P…
Universitas Riau ABSTRACT Marshmallow is a type of candy that has a soft foam like texture and melts in the mouth when eaten. The use of natural dyes such as butterfly pea flower extract and the addition of gelatin concentration in making marshmallows is expected to produce good marshmallow characteristics. The study aims to obtain the right gelatin concentration in making butterfly pea flowe…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006110176
Evaluasi Sifat-Sifat Probiotik Regenerasi Sumber Daya Manusia Pertanian Di Ke…
ABSTRACT Regeneration of human resources in agriculture by younger farmers who are living with social media, called digital humanities, is one of the steps of its sustainability. This research aims to analyse regeneration of agricultural human resources model in Rumbai District of Pekanbaru City. The research used a survey method where 60 young farmers were taken as the samples. The data were …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106125552
Limosilactobacillus Fermentum Inacc B1295 Dan Pediococcus Pentosaceus Strain …
ABSTRACT Probiotics are live microorganisms that have benefits are given in sufficient quantities to their hosts. This study aimed to determine the autoaggregation, coaggregation, and cell surface hidrofobicity abilities of Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated in cellulose microfiber (CMF) hydrogel from oil palm fronds. This study was ca…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006112386
Biosintesis Asam Amino Dan Aktivitas Antioksidan Brevibacterium Sp. Inacc B46…
ABSTRACT Palm trunk contains cellulose that can be hydrolyzed into glucose as an alternative substrate for bacterial growth namely, Brevibacterium sp. InaCC B46. The purpose of this research was to determine the interaction between incubation time and concentration of Brevibacterium sp. InaCC B46 in producing amino acids and antioxidant activity. The research method used a factorial comple…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906124671
Karakteristik Fisiko-Kimia Dan Sensori Es Krim Yoghurt Dari Tepung Kacang Hijau
ABSTRACT The effort to develop yogurt is by reprocessing it into ice cream products. The yogurt added to ice cream is made from fermented milk using probiotic LAB. Foods that have the potential to grow probiotics are foods that contain prebiotics; mung beans are one of the foods that contain α-galacto-oligosaccharides so that they can act as prebiotics. This research was conducted experimenta…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006114043
Pemanfaatan Mocaf (Modified Cassava Flour) Dantepung Kacang Hijau Pada Pembua…
ABSTRACT Pie is a small snack consisting of pie crust and toppings. Generally, pie crusts come in sheets, rounds, bowls, lotus flowers, etc. The main component in making cookies is wheat flour. This research aims to obtain the best comparison of MOCAF and green bean flour on the quality of pie crust. This research was carried out experimentally using a completely randomized design with fou…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906111540
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah