Ditapis dengan
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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- 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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- Judul Seri
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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
Analisis Pengendalian Persediaan Bahan Baku Mi Tenaga Muda Menggunakan Metode…
ABSTRACT This research investigates the effectiveness of inventory control for raw materials at Mi Tenaga Muda by implementing the Material Requirement Planning (MRP) method. MRP serves as a systematic approach to planning and scheduling material requirements, particularly focusing on wheat flour as the primary raw material in noodle production. The study employed a case study methodology …
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- Judul Seri
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- 1906155800
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…
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- Judul Seri
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- 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 …
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- 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…
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- 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…
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- 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…
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- 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 …
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- 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…
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- 2006110178
Pembuatan Serbuk Sambal Pecel Madiun Instan Dengan Aplikasi Bahan Foam-Mat Dr…
ABSTRACT Foam mat drying method can accelerate the drying process because the foam creates a porous structure in the material that speeds up the drying process. The relatively low temperature (50-80°C) reduces damage to the nutritional components, color, and aroma of heat-sensitive ingredients. The study aims to determine the best temperature in the instant seasoning drying process on the…
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- 2006114412
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…
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- 1906113459
Karya Umum 
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Ilmu-ilmu Sosial 
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Kesenian, Hiburan, dan Olahraga 
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Geografi dan Sejarah