Results 131 to 140 of about 1,670 (152)

Pengaruh Penambahan Karagenan terhadap Tingkat Penerimaan Sediaan Krim Wajah

2022
Carrageenan is a hydrocolloid compound extracted from red seaweed (Sargassum sp.). The content of phenolic compounds in carrageenan can counteract free radicals, so it has the potency as antioxidants when applied as face creams. Vanishing cream is a semi-solid preparation containing less than 60% water.
Aripudin, Aripudin -, Wulansari, Devi, Fernanda, Ezra   +2 more
openaire   +1 more source

Mutu Karagenan dengan Menggunakan Pelarut dan Metode Ekstraksi Berbeda

2022
This study aims to determine the type of solvent extraction method of carrageenan from red seaweed Kappaphycus alvarezii which is time efficient and quality of good according to SNI 8391-1:2017 standards. This research uses NaOH and KOH solvents with steam and hot alkali extraction methods.
Djurumudi, Sitti Lutfiah, Montolalu, Roike Iwan, Pongoh, Jenki, Dotulong, Verly, Lohoo, Helen Jenny, Makapedua, Daisy Monica   +5 more
openaire   +1 more source

KUALITAS BAKSO BABI YANG DIBERI LAPISAN KARAGENAN

2017
The aim of this study was to determine the effect of carrageenan  coating  on  water, protein, fat content, and organoleptics (color, taste and firmness) of pork meatball. The 3 kg of pork was taken from colar butt, used in this experiment. The method used was  completely randomized design (CRD) with 4 treatments and 3 replications.
Metanunu, Marson, Sipahelut, Geertruida Margaretha, Osa, Dominggus B.   +2 more
openaire   +1 more source

PENGARUH KONSENTRASI KARAGENAN TERHADAP MUTU PERMEN JELLY NANAS (Ananas comosus) PENGARUH KONSENTRASI KARAGENAN TERHADAP MUTU PERMEN JELLY NANAS (Ananas comosus) PENGARUH KONSENTRASI KARAGENAN TERHADAP MUTU PERMEN JELLY NANAS (Ananas comosus)

Jurnal Sains dan Teknologi Pangan, 2019
ABSTRACTThe purpose of this study was to determine the effect of carrageenan concentration on the nutritionalvalue of pineapple jelly candy. This study used a Completely Randomized Design (CRD). Five formulations inthe study were K0 (carrageenan of 0.0%), K1 (carrageenan of 0.2%) K2 (carrageenan of 0.4%) K3(carrageenan of 0.6%), and K4 (Carrageenan of ...
openaire   +1 more source

Pengaruh Konsentrasi Karagenan Terhadap Karakteristik Fisikokimia dan Sensoris Permen Jeli Loloh Cem-cem

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2023
I Desak Putu Kartika Pratiwi, Ni Made Yusa   +1 more
exaly  

Pengaruh Perbandingan Ekstrak Okra Hijau (Abelmoschus esculentus L.) dan Karagenan Terhadap Karakteristik Permen Jeli

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2022
I Desak Putu Kartika Pratiwi, Anak Agung Istri Sri Wiadnyani   +1 more
exaly  

APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.)

Jurnal Agroteknologi, 2021
Puspita Sári
exaly  

Karakteristik Fisik Kemasan Bioplastik dari Pati Singkong dan Karagenan dengan Variasi Durasi Gelatinisasi dan Jenis Plasticizer

Jurnal BETA (Biosistem Dan Teknik Pertanian), 2023
Ni Luh Yulianti, Yohanes Setiyo
exaly  

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER KENITU (Chrysophyllum cainito L.) DENGAN PENAMBAHAN CMC DAN KARAGENAN

Jurnal Agroteknologi, 2020
Maria Belgis
exaly  

KARAKTERISTIK PERMEN JELLY JANTUNG BUAH NANAS DENGAN VARIASI KONSENTRASI KARAGENAN DAN SUHU PEMANASAN

Jurnal Agroteknologi, 2019
Giyarto Giyarto
exaly