Results 51 to 60 of about 102 (84)

Analisis Karakteristik Pasta Bio-Baterai Berbahan Baku Musa Paradisiaca dan Citrus Sinensis

Limbah kulit pisang dan jeruk mengandung bahan organik seperti kalium, magnesium, dan asam sitrat, yang dapat berfungsi sebagai sumber bio-baterai ramah lingkungan. Tujuan dari penelitian ini adalah untuk mengevaluasi bagaimana perbedaan dalam komposisi kulit pisang tanduk (Musa paradisiaca) dan kulit jeruk peras (Citrus sinensis) memengaruhi ...
openaire   +1 more source

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID (CARBOXY METHYL CELLULOSE, XANTHAN GUM, DAN KARAGENAN) TERHADAP KARAKTERISTIK MIE KERING BERBASIS PASTA UBI JALAR VARIETAS ASE KUNING

Jurnal Pangan dan Agroindustri, 2014
Ubi jalar (Ipomoea batatas L) merupakan salah satu sumber karbohidrat, memiliki kandungan indeks glikemik rendah, dan memiliki harga yang murah. Keunggulan dari ubi jalar kuning ini adalah mengandung betakaroten dan berfungsi sebagai pewarna alami. Warna
Mita Widyaningtyas, Wahono Hadi Susanto
doaj  

Karakteristik Kimia dan Kualitas Organoleptik Cokelat Pasta Dengan Suhu Penyangraian Yang Berbeda Menggunakan Alat Coffee Roasting

Jurnal Media Pertanian
The aims of this research were to determine the chemical characteristics and organoleptic quality of chocolate paste with different roasting temperatures using a coffee roasting tool. The environmental design used in this study was a Completely Randomized Design Treatment design, namely different roasting temperatures, with 4 roasting temperature ...
Ridawati Marpaung, Rudi Hartawan, Oliviandra Afrianda Lesinde Simatupang   +2 more
openaire   +1 more source

Karakteristik Kimia dan Organoleptik Nugget Ikan Tuna (Thunnus sp.) dengan Penambahan Pasta Kenari (Canarium indicum L.)

Jurnal Agrosilvopasture-Tech
Fish nuggets are one of the diversified fishery products. Groundfish meat is added with binding ingredients and seasonings, then steamed and molded. Tuna (Thunnus sp.) is a fish with high economic value and is relatively abundant in Indonesian seas.
Gelora H Augustyn, Meitycorfrida Mailoa, Rati R Difinubun   +2 more
openaire   +1 more source

PENGARUH PERBANDINGAN TERIGU DAN PASTA BROKOLI (Brassica oleraceae L.) TERHADAP KARAKTERISTIK DONAT

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2019
This research was conducted with the aims to determine the effect of wheat flour and broccoli paste to the characteristics of donut and obtain a ratio of wheat flour and broccoli paste which able to produce donut with the best characteristics. This research used randomized block design with the treatment of wheat flour and broccoli paste ratio 100%:0%;
Putu Timur Ina
exaly   +3 more sources

KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2018
The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics.
I Desak Putu Kartika Pratiwi
exaly   +3 more sources

Pengaruh Penambahan Pasta Daun Pegagan (Centella asiatica L) Terhadap Karakteristik Nugget Ikan Lele (Clarias gariepinus B)

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2022
This study aims to determine the effect of the addition of Centella leaf paste to the characteristics of catfish nuggets and the right addition of Centella leaf paste that is able to produce nuggets with the best characteristics. The experimental design used Complete Randomized Design (CRD) with the addition of Centella leaf paste ...
I Gusti Ayu Ekawati
exaly   +2 more sources

PENGARUH PERBANDINGAN PASTA KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) DAN PASTA RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK SOSIS ANALOG KACANG TUNGGAK

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2019
This study aims to determine the effect of cowpea sprout paste and seaweed paste to the characteristics of analogue cowpea sausage, and to know the right ratio of cowpea sprout paste and seaweed paste on the characteristics of analogue cowpea sausage.
Ni Made Yusa
exaly   +3 more sources

PENGARUH PERBANDINGAN SEMOLINA DAN TEPUNG BERAS HITAM TERHADAP KARAKTERISTIK PASTA FETTUCINE BASAH

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2019
This study aims to determine the effect ratio of semolina and black rice flour to the characteristics of wet fettucine paste and to know the right ratio for semolina and black rice flour to produce wet fettucine paste with the best characteristics. This study used a Completely Randomized Design (RAL) with a comparison treatment of semolina and black ...
I Nengah Kencana Putra, I Gusti Ayu Ekawati, Ni Kadek Nova Wulandari   +2 more
exaly   +3 more sources

PENGARUH PERBANDINGAN TEPUNG KIMPUL (Xanthosoma sagittifolium) DAN PASTA DAUN PEGAGAN (Centella asiatica) TERHADAP KARAKTERISTIK COOKIES

Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 2018
This study aims to determine the effect of comparison of Xanthosoma flour with Centella leaf paste to the characteristics of cookies produced and the comparison between Xanthosoma flour with Centella leaf paste that is able to produce cookies with the best characteristics.
Ni Made Indri Hapsari Arihantana, Putu Timur Ina   +1 more
exaly   +3 more sources