KARAKTERISTIK KIMIA DAN SENSORIS SERBUK MINUMAN DARI COKLAT DAN HIDROLISAT PR…

This study aims to determine the effect of different concentrations of HPI in nilem (Osteochilus vittatus) on the chemical and sensory characteristics of beverage powder. This study was conducted using a randomized block design (RBD) with 4 treatment levels and 3 replicates, namely HPI concentrations of 10%, 20%, 30%, and 40%. The parameters observed in this study were protein content, carbohyd…

ANALISIS DIVERSIFIKASI USAHA NELAYAN TANGKAP TRADISIONAL SEBAGAI KETAHANAN EK…

Penelitian ini bertujuan untuk mendeskripsikan jenis dan bentuk diversifikasi usaha yang dilakukan oleh rumah tangga nelayan tangkap tradisional, menghitung pendapatan total dan kontribusi diversifikasi usaha terhadap pendapatan rumah tangga, serta menganalisis tingkat ketahanan ekonomi rumah tangga nelayan di Kecamatan Pedamaran, Kabupaten Ogan Komering Ilir, Sumatera Selatan. Penelitian dilak…

PENGARUH PURIFIKASI PARSIAL TERHADAP SENYAWA POLIFENOL DAN AKTIVITAS ANTIOKSI…

Tumbuhan nipah (Nypa fruticans) merupakan tumbuhan air yang mengandung senyawa polifenol dan dimanfaatkan sebagai antioksidan alami. Proses ekstraksi menghasilkan ekstrak kasar yang masih terdapat senyawa pengotor sehingga perlu dilakukan purifikasi. Purifikasi merupakan proses pemisahan komponen bioaktif yang diinginkan dengan senyawa pengotor. Penelitian ini bertujuan untuk mengetahui pengaru…

KARAKTERISTIK FISIKO KIMIA GARAM FUNGSIONAL DARI PELEPAH NIPAH (Nypa frutican…

Nipah palm fronds Nypa fruticans are one of the mangrove resources that have the potential to be utilized as an alternative raw material in salt production. However, the salt produced generally has a high sodium-to-potassium (Na:K) ratio, making it less suitable for individuals with hypertension. This study used an experimental method with a Randomized Block Design (RBD) consisting of three tre…

ANALISIS KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN EKSTRAK SERABUT BUAH NIP…

Nipah (Nypa fruticans) merupakan palma mangrove yang mengandung senyawa polifenol. Senyawa polifenol berpotensi sebagai antioksidan karena kemampuannya dalam menyumbang atom hidrogen. Kandungan polifenol dipengaruhi oleh tingkat kematangan buah. Parameter yang diamati meliputi rendemen, total fenol, total tanin, total flavonoid, aktivitas antioksidan, dan analisis gugus fungsi FT-IR. Hasil menu…

KARAKTERISTIK GARAM RUMPUT LAUT COKELAT (SARGASSUM SP.) PERAIRAN BANGKA DENGA…

Characteristics of Brown Seaweed Salt (Sargassum sp.) Bangka Waters with Bengkulu Waters. Brown seaweed salt is a biosalt or biological salt, which has high potassium (K) and low sodium (Na), so seaweed salt can be used as an alternative salt for people with hypertension. This research aims to determine the salt ratio of brown seaweed Sargassum sp. From Bangka waters to Bengkulu waters. This re…

PENGARUH PENAMBAHAN KAYU MANIS (CINNAMOMUM BURMANII) DAN WAKTU PERENDAMAN TER…

This study aims to determine the effect of cinnamon addition and soaking time on the chemical and microbiological characteristics of pineapple infused water. This study used statistical analysis of Completely Randomized Design Factorial (CRDF) mode with two treatment factors, namely cinnamon concentration and soaking time with each treatment combination repeated 3 times. The parameters observed…

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…

PENGARUH KONSENTRASI GARAM TERHADAP KARATERISTIK SENSORI DAN FISIK PEDE IKAN …

Effect of Salt Concentration on The Sensory and Physical Characteristics of Pede Catfish (Pangasius hypopthalmus) Muratara, South Sumatera. This research aimed to analyze the use of lower salt concentrations on the sensory and physical characteristics of pede catfish from Muratara. The method employed in this study was a Complete Randomized Design (CRD) with three salt concentration levels (20%…

PENERAPAN METODE AKSELERASI DENGAN MODEL ARRHENIUS TERHADAP PENDUGAAN UMUR SI…

This study aims to determine the shelf life of shredded catfish (Pangasius pangasius) through the accelerated method with the Arrhenius model. This study used a laboratory experimental method, estimating the shelf life of shredded catfish (Pangasius pangasius) through the Arrhenius equation at storage temperatures (25 ℃, 40 ℃ and 55 ℃), observed every 5 days for 20 days and carried out th…

PEMANFAATAN FILTRAT GAMBIR DAN EKSTRAK KELOPAK BUNGA ROSELLA SEBAGAI SIFAT FU…

Edition

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ISBN/ISSN

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Collation

viii, 77 hlm.; ilus., tab: 28 cm

Series Title

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Call Number

T512502021

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERIPIK IKAN SELAR KUNING (Selaroides …

DESI WAHYUNI. Karakteristik Fisikokimia dan Sensori Keripik Ikan Selar Kuning (Selaroides leptolepis) (Dibimbing oleh RINTO dan Ace Baehaki). Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan sensori keripik selar kuning. Penelitian ini dilaksanakan pada bulan September sampai dengan November 2020. Penelitian ini menggunakan rancangan acak lengkap non faktorial dengan tara…

PENGARUH PENAMBAHAN DEKSTRIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI LEM…

This study aimed to determine the effect of guava variety and the addition of dextrin on physical and chemical characteristics of guava sheet-jam (Psidium guajava L.). This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely guava variety (red guava and white guava) addition of dextrin (2.0%, 3.0%, and 4.0%). All experiment was carried out in triplicates.…