ANALISIS EFISIENSI BIAYA PRODUKSI DAN NILAI TAMBAH AGROINDUSTRI TEPUNG TAPIOK…

The tapioca flour industry in Lampung Provinced represented a strategic sector that utilized the region’s vast cassava production potential to drive local economic growth. PT Budi Starch & Sweetener Tbk Way Jepara functioned as a prominent large scale agroindustry that required continuous evaluation of its operational performance to maintain competitiveness. The objectives of this research we…

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERI…

This study aims to determine the effect of the addition of seaweed flour (Eucheuma cottonii) on the physical characteristics of instant boba in the manufacture of instant boba as a source of dietary fiber as well as its influence on the sensory, physical and chemical properties of instant boba. This study used a Group Random Design (GRD) with 4 treatment factors with 3 replicates. The treatment…

UJI EKSTRAK BUBUK DAUN KEMANGI DALAM PENGENDALIAN HAMA KUMBANG TEPUNG MERAH (…

Tribolium castaneum is one of the pests found in warehouses. This pest has a wide range of attacks on the crops stored in warehouses. The purpose of this study was to determine the effect of basil leaf powder on the population of T.castaneum rice weevils in storage. The study was conducted using a completely randomized design (CRD). This study used a control, 6 treatments, and 4 replicates of l…

UJI REPELENSI TANAH DIATOM TERHADAP KUMBANG TEPUNG MERAH (TRIBOLIUM CASTANEUM…

Red flour beetles (Tribolium castaneum) are pests that damage stored agricultural products, causing a decline in the quality and quantity of rice. T. castaneum is classified as a secondary pest in rice commodities. This study aims to determine the repellency level of diatomaceous earth against T. castaneum in white glutinous rice at different doses, as well as the effect of diatomaceous earth o…

PENGARUH TANAH DIATOM TEHADAP HAMA KUMBANG TEPUNG MERAH TRIBOLIUM CASTENEUM H…

Storage pests are insects that can damage harvested products, particularly healthy grains such as corn, causing a decline in the quality of stored post-harvest products. Tribolium castaneum Herbst is a pest that causes damage to post-harvest products, resulting in losses of up to 10-40% worldwide. The objective of this study was to determine the optimal dose for controlling T. castaneum by look…

PENGARUH KONSENTRASI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR.) TERHADAP KAR…

This study aims to determine the effect of durian seed flour concentration on physicochemical and sensory characteristics of ice cream. The study used a nonfactorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replicates, namely: F0 (control without durian seed flour), F1 (10 g flour), F2 (20 g), F3 (30 g), F4 (40 g), and F5 (50 g) from a total of 500 g ice cream mixture…

INKORPORASI PATI KULIT PISANG KEPOK DALAM PEMBUATAN EDIBLE FILM TEPUNG SAGU U…

Edible film is a thin layer used as packaging that can be consumed together with food products. This study aims to create an edible film made from sago flour incorporated with kepok banana peel starch to increase the viability of Lactobacillus plantarum bacteria. The resulting edible film was analyzed for its physical and mechanical properties, then analyzed for resistant starch and bacterial v…

KARAKTERISTIK TEPUNG KALSIUM TULANG IKAN GABUS YANG DIEKSTRAK DENGAN LARUTAN …

Penelitian ini dilaksanakan pada bulan April sampai dengan bulan September 2008 di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya serta Labortorium Pusat Penelitian Sumber Daya Hayati dan Bioteknologi Institut Pertanian Bogor. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik, kimia dan tepung kalsium tulang …

FORMULASI TEPUNG TERIGU, PATI GANYONG DAN LABU KUNING TERHADAP KARAKTERISTIK …

Tujuan penelitian ini adalah untuk menentukan formulasi tepung terigu, pati ganyong dan labu kuning terhadap karakteristik mi basah. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) non faktorial yang terdiri dari tiga perlakuan dan setiap perlakuan diulang sebanyak lima kali. Perlakuan pertama yaitu 60% tepung terigu, 10% pati ganyong dan 30% labu kuning. Perlakuan kedua yaitu 60% tepun…

KARAKTERISTIK TEPUNG TIMUN SURI (Cucumis sativus L)

Penelitian ini bertujuan untuk mengetahui karakteristik tepung timun suri. Bahan yang digunakan adalah buah timun suri matang dengan umur panen rata-rata 2 bulan dan berat rata-rata perbuah 0,8 kg. Proses pembuatan tepung timun suri ini adalah dengan cara pengeringan menggunakan oven dengan suhu 70°C selama 18 jam. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Fakultas Per…

KARAKTERISTIK TEPUNG REBUNG SELAMA PENYIMPANAN DENGAN KEMASAN DAN KELEMBABAN …

The objective of this research was to study the change of bamboo shoot powder quality during storage using different packaging and humidity. This research was conducted at Chemical Laboratory of Agricultural Product, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University from February to June 2008. The experiment was arranged in a Factorial Completely Randomized Design w…

TEPUNG LARVA LALAT BUNGA (Hermetia illucens L.) SEBAGAI SUBSTITUSI TEPUNG IKA…

Penelitian bertujuan untuk mengetahui pengaruh tepung larva lalat bunga dalam mensubstitusi protein tepung ikan yang terdapat dalam pakan ikan terhadap laju pertumbuhan berat hanan, rasio konversi pakan, rasio efisiensi protein, retensi protein dan retensi lemak. Penelitian ini dilaksanakan selama 48 hari, mulai tanggal 27 Februari sampai dengan 22 Mei 2007 di Balai Budidaya Air Tawar (BBAT) Ja…

KARAKTERISTIK TEPUNG UWI (Dioscorea alata L) BERDASARKAN WARNA UMBI DAN METOD…

Tujuan penelitian ini adalah mengetahui karakteristik fisik dan kimia tepung Uwi (Dioscorea alata L). Penelitian ini dilaksanakan di Laboratotiun Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan Maret 2007 sampai Juli 2007. Metode penelitian yang digunakan adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan dan tiga ulanga…

KARAKTERISTIK TEPUNG BAWANG PUTIH DENGAN PENAMBAHAN TAPIOKA DAN SAGU RUMBIA S…

Edition

-

ISBN/ISSN

-

Collation

xvi, 46 hlm.:ilus.; 28 cm

Series Title

-

Call Number

T689642007

KARAKTERISTIK CHIPS PADA BERBAGAI FORMULASI BUBUR UBI JALAR (Ipomoea batatas)…

Tujuan dari penelitian ini adalah untuk mempelajari karakteristik chips ubi jalar pada berbagai tingkat formulasi bubur buah dan tepung tapioka yang digunakan selama penyimpanan. Penelitian ini dilaksanakan pada bulan Januari 2006 sampai dengan Maret 2006 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian jurusan Teknologi Pertanian, Fakultas Pertanian Universit…

UPAYA PENINGKATAN PROTEIN PADA MI BASAH DENGAN PENAMBAHAN TEPUNG IKAN LELE (C…

Penelitian ini dilaksanakan pada bulan November 2005 sampai dengan bulan April 2006 di Laboratorium Kirnia Hasil Pertanian Jurusan Teknologi Pertanian Universitas Sriwijaya. Tujuan penelitian ini adalah untuk meningkatkan kadar protein dari mi basah dengan menggunakan tepung ikan lele (Clarias batrachus). Penelitian ini menggunakan Rancangan Acak Kelompok NonFaktorial yang terdiri dari satu fak…

FORMULASI TEPUNG TERIGU DAN PATI SAGU RUMBIA TERHADAP KARAKTERISTIK MIE BASAH

Tujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung terigu dan pati sagu rumbia yang digunakan terhadap karakteristik mie basah yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non factorial yang terdiri dari empat perlakuan (formulasi) dan masing-masing diulang sebanyak lima kali. Formulasinya adalah tepung terigu dan pati sagu rumbia dengan ratio 5…

PENGARUH PENAMBAHAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK PEMPEK ADAAN

Tujuan penelitian ini adalah untuk mempelajari karakteristik pempek adaan dan memperkaya jenis protein pempek adaan melalui penambahan tepung kedelai. Penelitian ini dilaksanakan di laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya mulai bulan Januari sampai Juli 2005. Metode penelitian yang digunakan pada penelitian ini adalah…

PEMBERIAN TEPUNG TEMULAWAK, LENGKUAS DAN KUNYIT TERHADAP Silophilus zeamais M…

The objectives of the research wasto study the effects of rhizome powder of temulawak, alpinia and turmeric, given as various treatments, against the population development of Sitophilus zeamais Motsch (Coleoptera: Curculionidae) under laboratory conditions.The experiment was arranged in a Factorial Completely Randomized Design (FCRD) with two factors and five treatment for which each treatment…

FORMULASI, UJI ORGANOLEPTIK, DAN UJI PROKSIMAT KUE LIDAH KUCING TEPUNG MOCAF …

Diabetes is a chronic metabolic disorder characterized by high blood sugar levels, necessitating foods that can be consumed by individuals with diabetes to maintain stable blood sugar levels. This study substitutes mocaf flour and cherry fruit juice into a "lidah kucing" cookie as a snack for individuals with diabetes. The purpose of this research is to determine the formulation, nutritional co…

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…