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…
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- Deskripsi Fisik
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- Judul Seri
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- 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…
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- Judul Seri
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- 2106112416
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…
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- Deskripsi Fisik
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- Judul Seri
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- 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…
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- 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…
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- Judul Seri
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- 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…
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- Judul Seri
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- 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 …
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- Judul Seri
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- 1906155715
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…
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- 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…
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- 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…
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- 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…
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- Judul Seri
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- 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…
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- 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 …
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- 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…
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- 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…
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- 2106113464
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…
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- 2006111611
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
Karya Umum 
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