Ditapis dengan
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
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…
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- 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…
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- 2006112383
Ekstraksi zat pengatur tumbuh alami dari bonggol pisang dan uji aktivitasnya …
The addition of synthetic PGRs, especially in in vitro media, has been widely reported with various advantages and disadvantages. Although synthetic PGRs are more practical in their application and their PGR content is known for certain, synthetic PGRs have several disadvantages such as being quite expensive and also having side effects on health and the environment caused by residues from the …
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- 2110246868
Pemanfaatan Pelepah Aren Sebagai Bahan Baku Arang Aktif Menggunakan Aktivasi …
The aim of this research was to obtain the physical activation time for the characteristics of activated charcoal from palm fronds in accordance with Indonesian National Standard No. 06-3730-1995. The research was carried out experimentally using a completely randomized design (CRD) consisting of five treatments and three replications. The treatment in this study ware physical activation with a…
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- 1706123105
Uji Kemampuan Hand Sanitizer Dari Limbah Kulit Nanas Dan Ekstrak Serai Wangi …
ABSTRACT Pineapple peel extract and citronella contain active compounds that have antibacterial properties that can inhibit or kill Staphylococcus aureus and Escherichia coli in hand sanitizers. This study aims to determine the antibacterial activity of hand sanitizer from pineapple peel and citronella extracts against Staphylococcus aureus and Escherichia coli. The research was carried out ex…
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- 1806111656
Aplikasi Pati Sukun Sebagai Edible Coating Pada Pisang Barangan
ABSTRACT The aims of this research were to study the effect of breadfruit starch coating on barangan banana during storage and to obtain the appropriate breadfruit starch concentration to extend the shelf life of barangan banana. The research was conducted experimentally using a completely randomized design method with treatments OF breadfruit starch concentration: control, 1%, 3%, 5%, and 7%.…
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- 1806124693
Pengaruh Penambahan Tepung Ikan Biang (Ilisha Elongata) Terhadap Mutu Mi Instan
ABSTRACT This study aimed to evaluate the effect of the addition of biang fish (Ilisha elongata) flour on the organoleptic quality and nutritional content of instant noodles. Biang fish flour, which is rich in protein and minerals, was used to increase the nutritional value of instant noodles. The method used was an experimental design with a completely randomized non-factorial approach, w…
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- 2104112406
Karakteristik Mutu Teh Herbal Rambut Jagung Dengan Penambahan Serai Wangi (Cy…
ABSTRACT Herbal tea is a functional drink made from processed tea from a mixture of dried herbs that have benefits for the body. This study aimed to obtain the selected ratio of corn silk and Citronella to the quality characteristics of herbal tea in accordance with SNI 3836:2013. The research was conducted experimentally using a completely randomized design (CRD) with four treatments and …
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- 2006110205
Karakteristik Kimia Tepung Biji Durian Modifikasi Dengan Metode 2 Siklus Auto…
ABSTRACT Durian seed are one of the products of durian fruit that has not been utilized optimally. Durian seed have chemical characteristics that are suitable for use as flour. The purpose of this research was to obtain the chemical characteristics of durian seed flour in the modification of autoclaving-cooling 2 cycles and to determine the best treatment. The treatments in this study were the…
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- 2106112417
Karakteristik Mutu Sirup Buah Dengan Penggunaan Sari Buah Kelubi Dengan Gula …
ABSTRACT The sour-tasting kelubi fruit and the sweet-tasting fructose sugar can be combined to make syrup, a thick, high-sugar beverage product that also contains natural pumpkin pigment. The purpose of this research was to obtain the best concentration of kelubi fruit juice and fructose sugar in making kelubi fruit syrup. This research was conducted experimentally using a completely randomize…
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- 2106110298
Strategi Pemasaran Produk Green Bean Kopi Lasi Pada Komunitas Selaras Alam Di…
ABSTRACT This research aims to design a marketing strategy for green bean products of lasi coffee in the Selaras Alam Community, West Sumatra. Method used is descriptive qualitative. Data collection method used primary data and secondary data. Sampling technique used was purposive sampling with a total of three respondents. Analysis used is identified of internal and external factors, assessme…
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- 1806110908
Karakteristik Minuman Isotonik Air Kelapa Muda Dengan Penambahan Sari Buah Ke…
ABSTRACT Isotonic drinks are carbonated or non-carbonated soft drinks that contain sugar, nitric acid, and minerals to improve fitness. Isotonic drinks can be made from young coconut water by adding fruit juice to complement the nutritional content of isotonic drinks. One of the fruits that can be added is kelubi fruit. Kelubi is a fruit of the Araceae family that has complete nutritional …
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- 2006125959
Evaluasi Sifat-Sifat Probiotik Lactiplantibacillus Plantarum Dan Lacticaseiba…
ABSTRACT Dadih is a fermented product made from buffalo milk involving lactic acid bacteria as probiotic agents in bamboo tubes. The effectiveness of probiotics is seen from the hydrophobicity of the cell surface, autoaggregation, and coaggregation. The purpose of this study was to determine the ability of cell surface hydrophobicity, autoaggregation, and coaggregation of Lactiplantibacill…
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- 2106110534
Karakteristik Fisikokimia Dan Sensori Marshmallow Sari Pepaya Dengan Variasi …
ABSTRACT Papaya fruit contains beta-carotene which can function as a natural dye in marshmallow, replacing synthetic dyes. Making marshmallow also requires gelling agents, such as gelatin, to create a chewy texture, which is supported by their ability to trap air. Water is essential for dissolving ingredients and stabilizing the structure therefore, the ratio of gelatin to water is crucial in …
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- 2106110592
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…
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- 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 …
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- 1806113384
Karakteristik Briket Arang Daun Jati Dan Arang Tempurung Kelapa
ABSTRACT Amid growing energy demands and the depletion of fossil fuel sources, the use of alternative energy such as charcoal briquettes presents a sustainable and environmentally friendly solution. This reasearch aimed to determine the best ratio from the combination of teak leaves and coconut shells charcoal with sago starch adhesive based on SNI No. 01-6235-2000. The research was conducted …
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- 1806124823
Karakteristik Arang Aktif Cangkang Buah Karet Dengan Metode Aktivasi Secara K…
ABSTRACT This research aims to obtain the best concentration of Sodium Hydroxide (NaOH) in relation to the characteristics of activated carbon from rubber seed shells. This research was conducted experimentally using a Completely Randomized Design (CRD) consisting of 5 treatment levels in the form of NaOH activator concentrations and 3 replications. The treatment in this study consisted of in …
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- 18061113252
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