Ditapis dengan
Karakteristik Kerupuk Dari Beberapa Jenis Pati Termodifikasi Pragelatinisasi
ABSTRACT Crackers are a type of snack food made from various starch sources such as cassava starch, sweet potato starch, rice starch, taro starch, and sago starch. The ratio of amylose to amylopectin in these starches can affect the quality of the resulting crackers. The use of pregelatinized starch can provide a final product with a crispier and more stable texture while also reducing its…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106135953
Karakteristik Fisiko-Kimia Dan Sensori Mi Kering Dengan Penambahan Pati Sagu …
ABSTRACT Dry noodles were widely consumed food products in Indonesia and were generally made from wheat flour, most of which was imported. To reduce reliance on imports and support local food diversification, part of the wheat flour was substituted with modified sago starch. Sago starch, as a potential local carbohydrate source to support food security, was physically modified using the au…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110598
Karakteristik Fisik Tepung Biji Durian Modifikasi Dengan Metode Satu Siklus A…
ABSTRACT Durian seeds, an underutilized by-product of durian fruit, could be processed into flour and modified to improve their physical properties. This study aimed to evaluate the physical characteristics of durian seed flour modified through one-cycle autoclaving-cooling process and to determine the most effective treatment duration. The treatments included P1 (natural durian seed flour…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110577
Karakteristik Fisikokimia Tepung Talas Sinaboi (Colocasia Esculenta) Termodif…
ABSTRACT Taro was one type of tuber that could be used as flour. The use of natural taro flour as a food product was still limited because it had deficiencies in its physicochemical properties. The method used to improve the physicochemical properties of natural taro flour was physical modification using the heat moisture treatment (HMT). The purpose of this study was to determine the phys…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106113469
Lama Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Mutu The He…
ABSTRACT Herbal tea is a beverage made from the processing of flowers, bark, seeds, leaves, fruits, and roots of various plants that have benefits for the body. This study aims to determine the drying time of selected pedada fruit herbal tea on the quality characteristics and antioxidant activity of the herbal tea. The study was conducted experimentally using a completely randomised design…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006126450
Karakteristik Fisiko-Kimia Pati Sagu Termodifikasi Melalui Metode Ganda Ferme…
ABSTRACT Sago starch has limited functional properties due to its low physicochemical characteristics and poor gelatinization at low temperatures, resulting in a longer cooking time. To improve its physicochemical properties, sago starch can be modified, one of which is through a dual modification method combining fermentation and heat-moisture treatment (HMT). This study aimed to obtain …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106136642
Profil Fekal Asam Lemak Rantai Pendek Pada Orang Dewasa Yang Diberi Susu Ultr…
ABSTRACT Probiotics are live microorganisms that provide health benefits when consumed in sufficient amounts. Probiotics help maintain gut health by producing metabolites, such as short-chain fatty acids (SCFAs), through the fermentation of undigested carbohydrates. One microorganism commonly used as a probiotic is Limosilactobacillus fermentum InaCC B1295. Limosilactobacillus fermentum I…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112414
Profil Fekal Mikroflora Pada Orang Dewasa Yang Diberi Susu Ultra High Tempera…
ABSTRACT Probiotics are microorganisms that provide health benefits when consumed in adequate amounts by contributing to the balance of intestinal microflora. Limosilactobacillus fermentum InaCC B1295, a local strain isolated from fermented buffalo milk (dadih), is known for its resilience in the gastrointestinal tract and its potential to support digestive function. This study aimed to e…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106113464
keanekaragaman aksesi sagu (Metroxylon sagu) berdasarkan penanda morfologi, k…
Sago (Metroxylon sagu) is a plant that has high starch potential, but the development of information in terms of DNA markers is still limited. This study aims to analyze and examine the diversity of sago accessions based on morphological markers, yield components, and molecular using the SCoT method. This study used a Split Plot Design, the main plot consisted of 3 locations (blocks D35, A38, a…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2310246665
Karakteristik Mutu Teh Herbal Dengan Variasi Rasio Daun Pandan Wangi (Pandanu…
ABSTRACT Tea is known for is health benefits, hence the name herbal tea. One of the ingredients used in herbal tea is fragrant pandan leaves, which contain flavonoids, tannins, saponins, alkaloids, and polyphenols, which have antibacterial properties. This study aims to obtain selected treatments of fragrant pandan leaf herbal tea with stevia leaf ratio based on chemical and sensory qualit…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2006111611
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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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 …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 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…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110572
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah