Ditapis dengan
Ketahanan Bakteri Asam Laktat Dalam Dadih Asal Desa Limau Manis, Kabupaten Ka…
ABSTRACT Dadih is a traditional fermented food made from buffalo milk. This fermentation process involves lactic acid bacteria (LAB), which have potential as probiotics due to their ability to balance the microflora in the digestive tract. As probiotics, LAB must be able to maintain their colonies against stomach acid, pepsin enzymes, and bile salts. This study aimed to identify LAB isolat…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106113625
Karakteristik Fisiko-Kimia Pati Sagu Dengan Penambahan Karagenan Yang Dimodif…
ABSTRACT The sago plant is one of the starch-producing plants that grows widely in Indonesia and has the potential as a local food raw material, but it has limitations in its physicochemical properties such as retrogradation, unstable viscosity, and syneresis. Physical modification using the Heat Moisture Treatment (HMT) method is one way to improve these characteristics. The purpose of th…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112416
Pemanfaatan Pati Sagu Sebagai Edible Coating Pada Buah Jambu Biji Merah
ABSTRACT Red guava (Psidium guajava L.) is a climacteric fruit characterized by high respiration activity and continuous physiological processes after harvest. Efforts to maintain the quality and shelf life of red guava can be carried out through the application of edible coatings. This study aims to determine the optimal concentration of sago starch for use as an edible coating during the…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106125065
Strategi Pemasaran Industri Roti Pada Rotte Bakery Cabang 2 Di Kabupaten Kuan…
ABSTRACT The development of the bakery industry in Indonesia has shown significant growth in line with lifestyle changes that emphasize practicality. The increasing demand for bread has encouraged many business actors to innovate in order to meet consumer needs. Rotte Bakery Branch 2 in Kuantan Singingi Regency is one of the bakery industries striving to compete within this growing market.…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110575
Aplikasi Kompos Tandan Kosong Kelapa Sawit Terhadap Pertumbuhan Dan Produksi …
ABSTRACT Pakcoy (Brassica rapa L.) is a popular vegetable crop that is widely cultivated in many countries, including Indonesia. Organic cultivation of pakcoy using empty palm fruit bunches (EPFB) is a good alternative considering the potential of EPFB as an organic material with a high nutrient content. This study aims to determine the effect of TKKS compost application rates and to obtain th…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906110481
Karakteristik Kulit Pai Dari Pati Sagu Dan Tepung Kacang Hijau
ABSTRACT Pie is a snack consisting of pie filling and pie crust that has a sweet or salty taste, a golden yellow color, a brittle texture, but it’s not easy to crack. The purpose of this study was to determine the effect of the ratio of sago starch and mung bean flour on the chemical and sensory characteristics of pie crust, and to obtain the best formulation. The study was conducted exp…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112415
Karakteristik Fisiko-Kimia Kombinasi Pati Sagu Dan Gum Xanthan Dengan Metode …
ABSTRACT Sago (Metroxylon sp.) is a staple food crop and an important source of carbohydrates. Natural sago starch is obtained through extraction of the pith from the sago trunk; however, it has several limitations, including low stability, high retrogradation tendency, and limited functional properties, which restrict its wider applications. To address these drawbacks, physical modificati…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106110580
Analisis Rasio Sari Mengkudu Dan Sari Serai Terhadap Karakteristik Fisikokimi…
ABSTRACT The noni powder available on the market has a bitter taste and an unpleasant aroma, the addition of lemongrass is necessary to improve sensory characteristics. The purpose of this research was to obtain the optimum formulation for the physicochemical and sensory characteristics of noni juice and lemongrass juice powdered drinks in accordance with SNI 01-4320-1996. The treatments c…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106112929
Karakteristik Permen Jeli Albedo Semangka Dan Buah Jambu Biji Merah Dengan Ra…
ABSTRACT The development of food products has led to an increasing demand for healthier alternatives to traditional ingredients. This study aimed to investigate the characteristics of jelly candy made from a combination of watermelon rind and red guava in varying ratios. The experimental method employed a completely randomized design (CRD) with four treatments, ratio watermelon albedo and …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 1906155715
Pengendalian Persediaan Bahan Baku Bakso Patin Dengan Metode Winters Multipli…
ABSTRACT The catfish meatball known as Sotindang was one of the products of CV Satu Wahana Jaya Sentosa and was made from catfish surimi as its main ingredient. The company purchased raw materials based on estimated needs without specific methods, which caused frequent raw material shortages. This study aimed to forecast the demand for Sotindang products and determined the optimal inventor…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106125069
Aplikasi Edible Film Dari Pati Jahe Merah Sebagai Pengemas Bumbu Seblak
ABSTRACT Edible film was a thin layer made from agricultural-based raw materials that was applied as a coating on food components and was directly consumable. One of the main components used in edible film production was polysaccharides. Ginger, as a herbal plant, contained polysaccharides that had the potential to serve as a starch source, and red ginger possessed a higher starch content …
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106126235
Perancangan Ulang Desain Kemasan Keripik Ubi Umkm Family Menggunakan Metode Q…
ABSTRACT Umkm Family is a cassava chip shop located in Pekanbaru City. The problem with umkm Family lies in the packaging of its cassava chips, which is made of clear 0.3mm polypropylene (PP) plastic tied with rubber. This packaging causes problems such as changes in color and texture in the cassava chips. Therefore, research was conducted on redesigning the packaging of Family MSME cassav…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- -
- Judul Seri
- -
- No. Panggil
- 2106113627
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
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah