SUPLEMENTASI PROBIOTIK DAN TEPUNG LIMBAH JERUK DALAM RANSUM TERHADAP PROFIL D…

RAY ARDIFA, Suplementasi Probiotik dan Tepung Limbah Jeruk dalam Ransum terhadap Profil Darah ayam broiler (Dibimbing oleh FITRA YOSI) Ayam broiler merupakan jenis unggas yang banyak dibudidayakan untuk produksi daging karena waktu panennya yang singkat, memungkinkan pemasaran dalam waktu cepat. Probiotik adalah mikroorganisme hidup yang ditambahkan pada pakan untuk memberikan manfaat kesehatan…

Meracik Sendiri Obat & Menu Sehat Bagi Penderita DARAH TINGGI

Hipertensi adalah silent killer (pembunuh senyap). Sering kali hipertensi tidak didahului tanda-tanda khas. Untuk mencegah darah tinggi atau mengatasi darah tinggi bagi yang sudah memeiliki hipertensi ada beberapa hal praktis yang dapat dilakukan, misalnya mengurangi konsumsi garam dalam makanan, konsumsi makanan yang mengandung kalium, kalsium dan magnesium, kurangi minum minuman yang beralkoh…

Meracik Sendiri Obat & Menu Sehat Bagi Penderita KANKER

Kanker sering dikenal oleh masyarakat sebagai tumor, padahal tidak semua tumor adalah kanker. Tumor adalah segala benjolan abnormal. Tumor dibagi menjadi dua jenis yaitu tumor ganas dan tumor tidak ganas. Kanker adalah istilah umum untuk semua jenis tumor ganas. Klasifikasi kanker dilakukan pada beberapa kategori umum, yaitu karsinoma, sarkoma, leukemia, dan limfoma. Setidaknya ada sekitar …

KADAR SERAT KASAR, BAHAN EKSTRAK TANPA NITROGEN, ABU, BAHAN ORGANIK SILASE RU…

Boy Kelvin Y. Sihombing, The Crude Fiber Content, Nitrogen-Free Extract, Ash, Organic Matter of Pakchong Grass Silage, with EM-4 (Effective Microorganisms) and Molasses (Supervised by Arfan Abrar) Silage is one of the forage processing techniques used in animal feed production that can extend shelf life and prevent forage spoilage during storage. The purpose of silage technology is to preserve …

KADAR BAHAN KERING, LEMAK KASAR, PROTEIN KASAR SILASE RUMPUT PAKCHONG DENGAN …

Rivaldo Soros Sibagariang. Dry matter content, crude fat content and crude protein content of Pakchong, grass silage with EM-4 (Effective Microorganisms 4) and molasses (Supervised by Arfan Abrar). Silage is a forage processing technique that can increase the shelf life of animal feed and can prevent forage damage during storage. Silage technology aims to maintain quality and is also expected t…

PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN SARI TEMPE

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi stabilizer terhadap karakteristik fisik, kimia, dan sensoris sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial terdiri dari dua faktor perlakuan, yaitu perlakuan A (jenis stabilizer) yang terdiri dari 3 taraf perlakuan (CMC, karagenan, dan xanthan gum) dan perlakuan B (konsentrasi) yang t…

PENGARUH SUHU DAN LAMA WAKTU PEREBUSAN TERHADAP KARAKTERISTIK FISIK, KIMIA DA…

This report presents a systematic overview of an internship conducted at the Regional Office VII of the National Civil Service Agency (BKN) in Palembang, focusing on financial administration. The main objective of the internship was to understand the payment procedures for contractual services using the SAKTI application. Throughout the internship, the author was actively involved in various fi…

PENGARUH PENAMBAHAN AKTIVATOR MOL BONGGOL PISANG PADA SILASE RUMPUT BENTO RAY…

Termite bento grass (Leersia hexandra) is a species of freshwater grass that has a higher nutritional content and nutritional value than other marsh grasses, this grass is generally not available all the time, to ensure the availability of this grass requires silage processing technology, silage technology is animal feed made through the fermentation process of forage materials (such as grass, …

HUBUNGAN SARAPAN DENGAN DEFEKASI PAGI HARI PADA PESERTA DIDIK MTS NEGERI 1 PA…

Defekasi adalah proses pengeluaran feses dari rektum. Defekasi merupakan salah satu indikator kesehatan pencernaan anak. Ritme sirkardian usus dan refleks gastrokolik yang dapat terpicu oleh sarapan membuat defekasi sering terjadi pada pagi hari. Rutinitas sarapan memiliki pengaruh terhadap pola defekasi. Kebiasaan sarapan yang tidak teratur dapat meningkatkan risiko terhadap gangguan pencernaa…

NUTRITION VALUE TEPUNG DAGING IKAN GABUS RAWA (Channa striata) MENGGUNAKAN ME…

Snakehead fish (Channa striata) is a freshwater fish native to Indonesian waters and is found in several regions including Sumatra, Java, and Kalimantan. This study aims to determine the nutritional value of dried snakehead fish meat flour (Channa striata) using different drying methods and to identify the most effective drying method for snakehead fish meat flour. This research uses a Randomiz…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK MIE KERING DENGAN FORMULASI TEPU…

Lotus seeds (Nelumbo nucifera) can be made into flour because they contain high levels of carbohydrates, in general, making noodle snacks will use wheat flour, wheat flour tends to be only rich in carbohydrates, in contrast to lotus seed flour which has a more complex content. So lotus seed flour can be a substitute material in making dry noodle snacks. This study aimed to determine the effect …

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L…

Snack bars are snacks or snacks in the form of bars that are easy to make. The main raw materials of Snack bars in the form of cereals, nuts and dried fruits as a source of fiber, also have the potential to provide additional health benefits due to their high nutritional content. This study aims to determine the characteristics and proper formulation of oats, lotus seeds and tapioca flour. The …

PENGERINGAN VAKUM JAMUR TIRAM PADA BERBAGAI SUHU DAN LAMA PENGERINGAN

Penelitian ini menggunakan metode Rancangan Acak Kelompok dengan dua faktor perlakuan yaitu suhu pengeringan (40°C, 50°C, dan 60°C) dan lama pengeringan (1 jam, 2 jam, dan 3 jam). Setiap kombinasi perlakuan diulang tiga kali untuk masing-masing kombinasi. Parameter yang diamati yaitu, massa bahan, kadar pengeringan air bahan, laju pengeringan, dan efisiensi pengeringan. Berdasarkan hasil pen…

PENAMBAHAN NPN RUMINOFRASS TERHADAP MITIGASI METANA RUMEN SERTA KORELASINYA P…

Methane gas from rumen fermentation is part of greenhouse gases, contributing to global warming. Various methane gas mitigation efforts to reduce the greenhouse gas effect occur, including feed additives and supplements, ruminant feces management, microbial engineering, and so on. One of the efforts that can be made is feed additives using Non Protein Nitrogen (NPN) Ruminofrass. The purpose of …

ANALISIS POTENSI KLASTER INDUSTRI MAKANAN TRADISIONAL BERSKALA KECIL DI KARAWANG

The study aims to identify the potential of small industries in the food sector in Karawang Regency. The data used includes the number of business units, labor force, and investment in small industries based on industry groups from 2018 to 2024. The analysis method applied is quantitative descriptive analysis, aimed at identifying small industries with development potential. This research emplo…

PENGEMBANGAN METODE KLASIFIKASI FAST, SLOW, AND NON MOVING BERDASARKAN TURN O…

This study aims to classify food products using the FSN (Fast, Slow, and Non-Moving) method based on the Turn Over Ratio (TOR) and the Fuzzy approach to optimize the management of food product inventory. The calculation results of the FSN method show that products are classified based on their turnover rate. The F group comprises 66 product categories, the S group 40 product categories, and the…

ANALISIS DAYA CERNA DAN RASIO EFISIENSI PROTEIN PADA PUDING TINGGI PROTEIN (S…

Kualitas protein perlu diperhatikan dalam pengembangan produk makanan yang ditujukan sebagai terapi gizi bagi pasien yang membutuhkan diet tinggi protein. Kualitas protein dalam produk makanan tidak hanya dilihat dari besaran kandungan protein, tetapi juga dilihat dari kemampuan protein tersebut dapat terabsorbsi dan digunakan oleh tubuh. Penelitian ini bertujuan untuk menganalisis daya cerna p…

PERBANDINGAN HARGA POKOK DAN NILAI TAMBAH PRODUK OLAHAN TEPUNG MOCAF DAN NON …

Tanaman pangan merupakan salah satu subsektor pertanian yang berpotensi untuk dikembangkan. Adapun tujuan dari penelitian ini yaitu (1) Menganalisis perbedaan harga pokok produk olahan tepung mocaf dan non mocaf, (2) Menganalisis perbedaan nilai tambah yang diperoleh dari pengolahan tepung mocaf dan non mocaf menjadi produk, (3) Mendeskripsikan kendala dan tantangan yang dihadapi produsen produ…

HUBUNGAN KEANEKARAGAMAN PANGAN DAN POLA MAKAN DENGAN KEJADIAN STUNTING PADA A…

Stunting or "short children" is defined as failure to grow and develop caused by poor nutrition, proofed by height for age with a z-score < -2 WHO standard deviation. This study was conducted at one of the state elementary schools in Seberang Ulu I Palembang. From the early survey, it was found that the most children with a z-score < -2 were at SDN 075 compared to other elementary schools. In t…

PENGGUNAAN EXHAUST FAN PADA ALAT PENGERING CHIPS KEMPLANG DENGAN MENGGUNAKAN …

The objective of this research was to study the using of exhaust fan on drying equipment of kemplang by using blub as a source of heat. This reseach was conducted at Laboratory of Farm Machinery, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, from September 2012 to July 2013. Drying with forced convection method using the air flow naturally from the envi…

MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA

The objective of this research was to develop a model prediction of thermal diffusivity and the temperature distribution of pempek lenjer with several treatments of tapioca and ground snakefish (Ophiocephalus sriatus) by using finite difference method during the boiling process. The research was done in June 2012 to January 2013 in the Biosystem Laboratory, Department of Agricultural Technology…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…

Belajar Peduli Stunting dari Prof. Dr. KH. Ma’ruf Amin

Edition

-

ISBN/ISSN

978-623-8541-76-8

Collation

xvi, 259 hlm.; 23 cm.

Series Title

-

Call Number

363.8 Muk b

PENDUGAAN KELIMPAHAN ZOOPLANKTON MENGGUNAKAN METODE HIDROAKUSTIK DI PERAIRAN …

Khusnul Khotimah. 08051281823041. Estimating Zooplankton Abundance Using the Hydroacoustic Method in the waters of Sembilang National Park (Supervisor: Ellis Nurjuliasti Ningsih, M.Si dan Prof. Dr. Fauziyah S.Pi) Sembilang National Park is a nature conservation area that has water areas whose function is very important in supporting the community's economy. Fisheries resources cannot be separat…

PERKEMBANGAN MAKANAN TRADISIONAL KHAS SUMATERA SELATAN GULO PUAN DI DESA RAMB…

Penelitian ini berjudul “Perkembangan Makanan Tradisional Khas Sumatera Selatan Gulo Puan di Desa Rambutan Kecamatan Rambutan Kabupaten Banyuasin Tahun 2012-2022”. Permasalahan yang diangkat adalah bagaimana sejarah makanan tradisional khas Sumatera Selatan Gulo Puan di Desa Rambutan, bagaimana perkembangan makanan tradisional Gulo Puan di Desa Rambutan dan bagaimana peran pemerintah serta …

Kimia makanan, EDISI KEDUA

Edition

-

ISBN/ISSN

979-8591-62-3

Collation

10a, 550 hlm. : ilus.; 22 cm.

Series Title

-

Call Number

664 deM k

Kesehatan Fisik: Makanan = Food

Edition

-

ISBN/ISSN

978-979-062-260-9

Collation

16 hlm. : Ilust. ; 21 cm

Series Title

-

Call Number

641.3 Cow k

PERANAN TEKNOLOGI PANGAN DALAM UPAYA MENINGKATKAN CITRA MAKANAN TRADISIONAL S…

Edition

-

ISBN/ISSN

979-587-040-8

Collation

iv, 48 hlm.: 21 cm.

Series Title

-

Call Number

664 Ilj p

Ludah dan Kelenjar Ludah: ARTI BAGI KESEHATAN GIGI

Edition

-

ISBN/ISSN

979-420-204-5

Collation

xix, 269 hlm., tab., ilus., ; 21 cm.

Series Title

-

Call Number

612.3 Ame l

HUBUNGAN KEBERAGAMAN KOMSUMSI PANGAN DENGAN STATUS GIZI ANAK SEKOLAH DASAR DI…

Low dietary diversity can be the main cause of malnutrition in growing children because they have higher nutritional needs. This research is observational analytical with a cross sectional approach. Sample collection was carried out using cluster random sampling and simple random sampling techniques. The sample in this study was 208 elementary school children in Musi Rawas Regency. Data was col…