Ditapis dengan
Pengendalian Oil Losses Pada Pengolahan Crude Palm Oil (Cpo) Di Ptpn IV Regio…
ABSTRACT Oil losses control was considered a key focus in crude palm oil (CPO) processing as it had a direct impact on production efficiency and company profitability. Excessive oil losses not only resulted in economic disadvantages due to the loss of valuable products but also indicated weaknesses in the production system, including machinery, processing methods, and workforce performance…
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- Judul Seri
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- 2106112933
Perancangan Ulang Desain Kemasan Sarden Ready To Eat (Rte) Dengan Pendekatan …
ABSTRACT Ready to eat sardines are processed foods consumed without further cooking. One of the producers of ready-to-eat sardines in Kampar Regency is Dapur Q Homemade, as the current packaging, a simple transparent plastic box with a basic label, did not meet food label standards and lacked consumer appeal. One of the strategies that can be used to attract consumers is to redesign the p…
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- 2006112397
Pemanfaatan Cangkang Buah Karet Sebagai Bahan Baku Pembuatan Arang Aktif Deng…
ABSTRACT Rubber fruit shells are type of plantation waste that can be used as a raw material for the production of activated carbon.The purpose of this study is to produce activated carbon from rubber fruit shells with the best concentration using zinc chloride activator in accordance with SNI No. 06-3730-1995. The research was carried out experimentally using a complete random design (CRD…
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- 2006114516
Analisis Penerimaan Konsumen Gula Sagu Cair Lokal Menggunakan Arang Aktif Lim…
ABSTRACT Liquid sago sugar is a newly developed product by the Besagood MSMEs, produced through an additional purification process aimed at improving product quality, particularly by enhancing color and removing impurities. This study aimed to analyze consumer acceptance of clarified liquid sago sugar by assessing hedonic preferences, overall product acceptance, willingness to pay (WTP), a…
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- 2006136809
Karakteristik Mutu Kukis Tepung Talas Sinaboi (Colocasia Esculenta) Modifikas…
ABSTRACT Cookies are a type of biscuit made from soft dough with a high fat content, have a relatively crispy texture and are less dense because they have small pores that form during the baking process. Heat moisture treatment (HMT) can modify sinaboi taro flour in making cookies depending on processing conditions like moisture content. This study aimed to determine the effect of variatio…
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- 2106110595
Karakteristik Kefir Air Semangka Selama Penyimpanan Suhu Dingin
ABSTRACT Water kefir is a functional beverage that is fermented using kefir grains, water, fruit juice, and sugar. Watermelon fruit can be utilized as an ingredient for making water kefir. This study aimed to determine the sensory and microbiological characteristics of water kefir stored at cold temperatures over varying storage periods. This research was conducted experimentally using a c…
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- 2106111218
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Probiotics are living microorganisms that have the ability to deconjugate bile salts and inhibit pathogenic bacteria. The activity of bile salt deconjugation and the inhibition of pathogenic bacteria need to be carried out on Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397, with and without cellulose microfiber (CMF) hydrogel encapsulation from oi…
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- 2106113465
Rasio Buah Mengkudu Dan Jeruk Manis Terhadap Karakteristik Fisikokimia Dan Se…
ABSTRACT Powder drinks are beverages in the form of granules or particles produced by adding sugar, with or without other permitted ingredients. Noni fruit can be processed into powdered drinks; however, it generally has an aroma and taste that are less favored. To improve acceptability, noni can be combined with other fruits such as sweet orange. This study aimed to determine the best rat…
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- 2106134699
Penggunaan Tepung Porang Sebagai Penstabil Pada Es Krim Susu Jagung
ABSTRAK Ice cream in this study was made from corn milk as main ingredient and porang flour as stabilizer. The study aimed to determine the effect of porang flour concentration on physical and sensory properties and to obtain the selected porang flour concentration as a stabilizer in making corn milk ice cream. The research was conducted experimentally using a completely randomized design …
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- 1906113474
Uji Efektivitas Tabir Surya Berbahan Aktif Ekstrak Etanol Biji Alpukat
ABSTRACT Avocado seeds (Persea americana Mill.) contain antioxidant compounds such as phenolics and flavonoids that can neutralize free radicals and absorb ultraviolet (UV) radiation, making them potential natural active ingredients in sunscreen formulations. This research aimed to determine the optimal concentration of ethanol extract of avocado seeds in relation to its inhibitory concent…
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- 2106110572
Lotion Antinyamuk Berbahan Dasar Kulit Jeruk Manis Dengan Penambahan Ekstrak …
ABSTRACT Pineapple peel can be used as a natural ingredient in making mosquitorepellent lotion because it contains many secondary metabolite compounds. The effectiveness of using pineapple skin extract as a raw material for making mosquito repellent lotion is not yet known, so it is necessary to add other natural ingredients that are known to be effective in making mosquito repellent lotio…
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- 1906124351
Edible Coating Dengan Konsentrasi Pati Jagung Pada Tomat Selama Penyimpanan
ABSTRACT Tomatoes were classified as climacteric fruit with a hight water content of up to 94%, which caused them to spoil quickly. The method used to extend the shelf life and inhibit spoilage was the application of an edible coating. This research aimed to determine the best concentration of corn starch in the production of edible coating on tomatoes during storage. The study was carried…
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- 1906124801
Optimasi Ekstraksi Pektin Kulit Nanas Dengan Response Surface Methodology (Rsm)
ABSTRACT Pectin is an additive widely used in various industries because it can form a gel. Pectin is obtained through an extraction process and is influenced by various factors such as temperature and time. This study aimed to determine the optimum extraction temperature and time for pineapple peel pectin characteristics in according to the quality standards of the International Pectin Pr…
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- 2006112393
Aktivitas Antioksidan Dan Sifat Organoleptik Pada Teh Rambut Jagung (Zea Mays…
ABSTRACT Waste from excessive corn production includes corn silk, a component of maize that can be used to produce tea. Tea contains flavonoids such as polyphenols and catechins, which have antioxidant properties. This study aimed to obtain the best antioxidant activity and organoleptic properties of corn silk tea and mangosteen peel. The research was conducted experimentally using a compl…
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- 2006124965
Karakteristik Mutu Mi Kering Tepung Talas Sinaboi (Colocasia Esculenta) Modif…
ABSTRACT Native taro flour exhibits high swelling power, resulting in a noodle texture that is overly soft. Heat moisture treatment (HMT) modification can enhance the texture and overall quality of noodles by utilising high temperatures and low moisture content. The purpose of this study is to determine the variation in moisture content levels used in HMT modification of sinaboi taro flour…
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- 2106112418
Penggunaan Pati Sagu Dengan Subtitusi Tepung Daun Kelor Dalam Pembuatan Kerup…
ABSTRACT Crackers are snacks made from ingredients that contain starch. The raw material for making crackers is basically tapioca, which is similar to sago starch in terms of its components, which contain high carbohydrates. Efforts to diversify sago crackers need to be made to increase protein content, one of which is by adding moringa leaf flour. This study aims to determine the effect o…
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- 2006112378
Karakteristik Kimia Dan Sensori Cilok Menggunakan Pati Sagu Dan Rumput Laut
ABSTRACT Cilok is a type of food originating from West Java that is round like meatballs, made by boiling, giving peanut sauce, and serving with sticks. This study aims to obtain the best formulation ratio of sago starch and seaweed in making cilok based on the resulting chemical and sensory characteristics. The study was conducted experimentally using a completely randomized design with f…
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- 2106110297
Karakteristik Kimia Tepung Biji Durian Modifikasi Dengan Metode Satu Siklus A…
ABSTRACT Durian seeds had suitable chemical properties for making flour, but their amylose content was relatively low. Therefore, a one-cycle autoclaving-cooling modification was needed to increase the amylose content, making durian seed flour more suitable for processed products such as noodles.The purpose of this study was to improve the chemical characteristics of durian seed flour modi…
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- 2106111509
Aktivitas Dekonjugasi Dan Antimikrob Oleh Limosilactobacillus Fermentum Serta…
ABSTRACT Probiotics are live microorganisms that when consumed in sufficient quantities will provide benefits to the health of the human. The purpose of this study was to determine the activity of bile salt deconjugation and growth inhibition of pathogenic bacteria by Limosilactobacillus fermentum InaCC B1295 and Pediococcus pentosaceus strain 2397 encapsulated with or without encapsulant …
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- 2106124437
Uji Aktivitas Antimikrob Isolat Bakteri Asam Laktat Dadih Dari Kecamatan Lima…
ABSTRACT Dadih is buffalo milk fermented with lactic acid bacteria (LAB). This study aimed to measure the antimicrobial activity of LAB isolates from dadih, Kampar Regency, against the pathogenic bacteria Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Escherichia coli. This study was conducted descriptively with four isolates and four replicates. Four LAB isolates (LM 1…
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- 2106125772
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