Ditapis dengan
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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- Judul Seri
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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
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
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