Ditapis dengan
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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- Judul Seri
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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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- 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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- 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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- 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…
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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
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
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