KARAKTERISTIK EDIBLE STRAW BERBAHAN DASAR TEPUNG TAPIOKA DENGAN PENAMBAHAN NA…

Environmental pollution caused by plastic waste has driven innovation in the development of environmentally friendly biodegradable materials, one of which is edible straw. This study aims to investigate the physical properties of edible straws made from tapioca flour supplemented with sodium alginate at varying concentrations, to produce environmentally friendly straws as an alternative to plas…

PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTER…

VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma Cottonii seaweed flour concentration in making instant boba as a source of food fiber and its effect on the sensory, physical and chemical properties of instant boba. This study used a Randomized Group…

PENEKANAN PENYAKIT EMBUN TEPUNG PADA TANAMAN MENTIMUN (Cucumis sativus) MENGG…

Mentimun yang memiliki nama latin (Cucumis sativus) merupakan salah satu jenis sayuran yang termasuk dalam famili labu-labuan (Cucurbitaceae). Tanaman mentimun dikenal sebagai tanaman sayuran yang menghasilkan buah yang rentan terhadap serangan penyakit embun tepung. Pengaplikasian biostimulan dan pupuk MgCl2 + CaCl2 diharapkan mampu mengurangi penyebaran penyakit embun tepung pada mentimun. Pe…

KARAKTERISTIK KIMIA FRUIT LEATHER DURIAN (Durio zibethinus) DENGAN PENAMBAHAN…

This study aims to determine the chemical characteristics of durian fruit leather (Durio zibethinus) with the addition of tapioca and rice flour. This research was carried out from July 2023 to August 2023 at the Chemical and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya Univers…

BAKSO TINGGI SERAT DENGAN PENGGUNAAN TEPUNG TALAS (Colocasia esculenta L.) SE…

Meatballs is one of the traditional processed meat products, which is very popular with all levels of society, which can be expected as a nutritious food source. The process of making meatballs generally uses tapioca flour. The addition of flour as a meatball filler is useful for improving texture, increasing water binding capacity, reducing shrinkage due to cooking and increasing product elast…

PENGARUH PERBEDAAN JENIS LARUTAN ASAM DAN KONSENTRASI SARI BUAH JERUK TERHADA…

Taro beneng (Xanthosoma undipes K. Koch) is a tuber that has the potential to be utilized in food diversification. One of the constraints to the utilization of taro beneng is antinutritional compounds in the form of oxalates. Oxalate levels can be reduced by soaking in acidic solutions such as citric acid solution. Previous research proved that lime solution succeeded in reducing oxalate levels…

FORMULASI DAN PENGARUH ORALLY DISSOLVING FILM DARI TEPUNG AKAR CIKORI (Cichor…

Cikori root flour (Cichorium intybus L.) is a functional food containing inulin and is useful as a prebiotic in stimulating the growth of Bifidobacterium longum (B. longum). Prebiotic cikori root flour is made into an orally dissolving film (ODF) with the advantage of fast onset without interfering with the release of active ingredients with a pleasant taste. Research was conducted to see the p…

Ekofisiologi Sagu

Edition

-

ISBN/ISSN

978-623-256-832-7

Collation

xxvi, 168 hlm.; ilus., tab., 23 cm

Series Title

-

Call Number

633.6 Bin e

PENENTUAN INDEKS PREBIOTIK TEPUNG MAGGOT BSF TERHADAP BIFIDOBACTERIUM BIFIDUM…

BSF maggot flour has the highest protein content as well as other ingredients such as carbohydrates, fatty acids, minerals, antimicrobial peptide (AMP), and chitin. BSF maggot flour protein can be utilized by Bifidobacterium bifidum (B. bifidum) to stimulate its growth. The purpose of this study was to determine the potential of BSF maggot flour as a prebiotik by testing its effect, index, and …

PENENTUAN INDEKS PREBIOTIK TEPUNG MAGGOT BSF TERHADAP Lactobacillus plantarum…

BSF (Black Soldier Fly) maggot flour has a high protein content that can act as a natural prebiotic. Lactic Acid Bacteria (LAB) of the genus Lactobacillus such as Lactobacillus plantarum (L. plantarum) produce bacteriocins that can inhibit the growth of pathogenic bacteria such as Escherichia coli (E. coli). This study aims to see the effect and prebiotic index of BSF maggot flour in inhibiting…

PENENTUAN INDEKS PREBIOTIK TEPUNG MAGGOT BSF TERHADAP Lactobacillus bulgaricu…

BSF maggots are the larvae of the fly Hermetia illucens L. BSF maggot flour has a very high animal protein content, besides that BSF maggot flour also contains carbohydrates, amino acids, chitin and Antimircobial peptide (AMP). This research aims to determine the effect, index and activity values that can determine the potential of BSF maggot flour as a prebiotic agent using L. bulgaricus Lacti…

AKTIVITAS ANTIBAKTERI KOMBINASI TEPUNG MAGGOT BSF DAN TEPUNG IKAN GABUS TERHA…

Tepung maggot BSF (TMB) dan tepung ikan gabus (TIG) memiliki Antimicrobial peptide dan senyawa lain sebagai antibakteri yang bersifat bakterisidal. Penelitian ini dilakukan untuk mengetahui aktivitas antibakteri kombinasi TMB dan TIG terhadap Escherichia coli dan Staphylococcus aureus. Uji aktivitas antibakteri dilakukan dengan mencari Konsentrasi Hambat Minimum (KHM) TMB dan TIG tunggal, Konse…

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MI YANG DIFORTIFIKASI DENGAN TEPUNG B…

Penelitian bertujuan untuk menganalisis karakteristik fisik, kimia, dan sensoris mi basah yang dihasilkan dengan penambahan tepung bekatul. Penelitian dilaksanakan pada bulan Mei 2013 sampai dengan Desember 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancang…

 KARAKTERISTIK BRIKET ARANG DARI LIMBAH OLAHAN TAPIOKA BERDASARKAN JENIS DAN…

The research objective was to determine the characteristics of charcoal briquettes from tapioca processed waste as an alternative fuel based on the type and percentage of adhesive. This research was conducted from August 2022 to October 2022. The research was conducted to produce quality biomass briquettes so that they can be used as alternative fuels. The study was conducted using a factorial …

KARAKTERISTIK KUE GANDUS DENGAN SUBSTITUSI TEPUNG BERAS HITAM (ORYZA SATIVA L…

This study aimed to determine the effect of substitution of black rice flour (Oryza sativa L. Indica) on the physical, chemical and sensory characteristics of gandus cake. This study used a Non-Factoral Completely Randomized Design (CRD) with 6 levels of treatment and each treatment was repeated 3 times. The treatment was black rice flour substitution (0%, 20%, 40%, 60%, 80%, and 100%). Paramet…

ANALISIS NILAI TAMBAH, PRODUKTIVITAS DAN EFISIENSI INDUSTRI PENGOLAHAN TEPUNG…

This study aims to determine the level of efficiency of the flour industry and to determine the effect of efficiency and productivity on added value of the flour industry in Indonesia. The analytical method used is to use a quantitative descriptive method with multiple linear regression analysis models. The data used in this research is secondary data obtained from various sources such as the C…

KARAKTERISTIK FISIK KIMIA DAN SENSORIS MI BASAH DENGAN PENAMBAHAN TEPUNG BERA…

Tujuan penelitian ini adalah untuk menganalisis karakteristik fisik, kimia dan sensoris mi tepung beras merah. Penelitian ini dilaksanakan di laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya, dan laboratorium Saraswanti Indo Genetech, Institut Pertanian Bogor, pada bulan Juli 2010 sampai dengan November 2010. Penelitian ini me…

FORMULASI TEPUNG UBI KAYU DAN PATI UBI KAYU (Manihot esculenta) TERHADAP KARA…

Tujuan penelitian ini adalah untuk mempelajari karakteristik mi basah yang dihasilkan dari beberapa formulasi tepung ubi kayu dan pati ubi kayu (Manihot esculenta). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial yang terdiri dari enam perlakuan (formulasi) dan masing-masing diulang sebanyak tiga kali. Formulasinya adalah tepung ubi kayu dan pati ubi kayu dengan ratio 10% …

PEMANFAATAN TEPUNG SILASE USUS AYAM SEBAGAI SUBSTITUSI TEPUNG IKAN DALAM FORM…

Permintaan terhadap tepung ikan sebagai sumber protein pakan meningkat sejalan dengan bertambahnya kegiatan budidaya ikan, sehingga perlu adanya sumber protein alternatif untuk mengurangi penggunaan tepung ikan. Bahan yang dapat digunakan sebagai sumber protein alternatif yaitu tepung silase usus ayam. Tujuan penelitian ini menentukan persentase tepung silase usus ayam untuk mensubstitusi tepun…

PENGARUH SUPLEMENTASI TEPUNG PUCUK Indigofera zollingeriana TERHADAP KUALITAS…

The purpose of this research was to detennine the effect of supplementation Indigofera zollingeriana top leaf meal toward egg’s physical quality of Pegagan local duck. The research was conducted within two months in experimental laboratory of animal science, Faculty of Agriculture, Sriwijaya University from July to September 2016. This research used 60 heads Pegagan local ducks ini4^ month ol…

KAJIAN SIFAT FISIK TEPUNG BUAH NIPAH (Nypa frutican wurmb) DENGAN PROSES DEFA…

Penelitian ini bertujuan untuk memproduksi tepung buah nipah (Nypa furtican) dengan proses defatting dan deproteinasi dan mengetahui pengaruh proses defatting dan deproteinasi terhadap karakteristik fisik tepung nipah yang dihasilkan. Karakteristik fisik ini mendukung pemanfaatan tepung nipah sebagai sumber pangan fungsional. Perbedaan proses pengolahan atau pembuatan tepung akan berpengaruh te…

ANALISA POSTUR KERJA DENGAN MENGGUNAKAN METODE RAPID ENTIRE BODY ASSESSMENT (…

The purpose of this study is to analyze body posture when pressing bread dough and work risk based on scores using the Rapid Entire Body Assessment (REBA) method as well as to determine the effect of temperature and humidity in the worker's room. The Rapid Entire Body Assessment (REBA) method is a method used to analyze body postures such as the neck, back, upper arms, forearms, legs, and wrist…

KARAKTERISTIK MI KREMES DENGAN PENAMBAHAN TEPUNG UDANG REBON (Mysis relicta)

The purpose of this study was determined the chemical, physical and sensory quality characteristics of kremes noodles with the addition of rebon shrimp flour (Mysis relicta). This research was conducted experimentally using a Randomized Block Design (RBD) method. This study used 1 treatment factor with 4 levels treatment of addition of rebon shrimp flour 0% (A0), 5% (A1), 10% (A2) and 15% (A3)…

PEMANFAATAN RUMPUT LAUT EUCHEUMA COTTONII SEBAGAI BAHAN PEMBUATAN SAGU MUTIARA

This study aims to determine the effect of adding seaweed (Eucheuma cottonii) to the physical, chemical, organoleptic and dietary fiber content of pearl sago. This research method used a randomized block design (RAK) with treatment of different concentrations of seaweed flour with 4 levels (F0 control or 0% seaweed flour, F1 10% seaweed flour, F2 20% seaweed flour, and F3 30% seaweed flour) and…

KARAKTERISTIK MIKROBIOLOGI TEPUNG SILASE LIMBAH IKAN GABUS (CHANNA STRIATA) D…

Silase adalah suatu produk cair yang dihasilkan dari sisa-sisa pengolahan ikan yang dicairkan oleh aktivitas enzim yang terdapat dalam tubuh ikan atau dengan bantuan asam atau bakteri asam laktat yang sengaja ditambahkan. Penelitian ini bertujuan untuk mengetahui karakteristik mikrobiologi silase limbah ikan gabus dengan konsentrasi penambahan tepung kiambang. Penelitian ini dilaksanakan pada b…

TEPUNG KI AMBANG (Salvinia molesta) TERFERMENTASI SEBAGAI BAHAN PAKAN BUATAN …

Tujuan penelitian ini adalah menguji pengaruh pakan berbahan baku tepung kiambang fermentasi terhadap pertumbuhan bobot, laju pertumbuhan harian, efisiensi pakan, dan kelangsungan hidup ikan nila. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan yang digunakan dalam penelitian yaitu penggunaan 0%, 10%, 20%, 30%, dan 40% tepung kiambang fermentasi d…

KARAKTERISTIK KUE BANGKIT DENGAN PENAMBAHAN TEPUNG TALAS BELITUNG (Xhantosoma…

The objective of the research was to determine the effects of belitung taro flour and young coconut powder addition on physical, Chemical and sensory characteristics of bangkit cookies. This research was conducted at the Chemical Laboratory of Agricultural, Department of Agricultural Technology,Agricultural Faculty, Sriwijaya University Indralaya, from March to July 2012. The research used Comp…

PENGARUH PENGERINGAN TERHADAP TEPUNG REMPAH

The objective of this research was to observe the effect of temperature and drying time on powder characteristic of turmeric, black pepper and nutmeg flour The experiment was conducted at Chemical Laboratory of Agricultural Product of Agricultural Technology Department, Agricultural Faculty, Sriwijaya University from May 2009 to November 2009. The experiment was done on factorial completely ran…

KAPASITAS KERJA DAN KEHALUSAN TEPUNG BERAS DAN KETAN DENGAN MENGGUNAKAN BATU …

Tujuan penelitian adalah untuk mengetahui peningkatan kapasitas keija dan kehalusan tepung beras dan ketan dengan menggunakan batu giling pada Grinding Machine. Penelitian dilaksanakan di Bengkel, Laboratorium Biosistem dan Laboratorium Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya Indralaya, pada bulan Januari 2010 sampai bulan Juli 2010. Meto…

PENGERINGAN PISANG UNTUK PEMBUATAN TEPUNG PISANG DENGAN ALAT PENGERING TIPE R…

Penelitian ini dilaksanakan pada bulan April 2011 sampai Juni 2011 di Bengkel Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya. Penelitian ini untuk mengetahui penurunan kadar air pisang untuk bahan baku pembuatan tepung pisang. Metode yang digunakan dalam penelitian ini adalah analisis data secara tabulasi. Penelitian ini menggunakan 3 jenis pisang, yaitu Aj : Pisang Kepok…