Results 41 to 50 of about 580 (142)

Edible coating application of Kecombrang leaves to reduce gourami sausage damage

IOP Conference Series: Earth and Environmental Science, 2019
Gourami sausage is a processed fish product which have short shelf life. To extend shelf life, sodium nitrate as artificial preservative (synthetic) was used. However, if it consumed continuously, the synthetic preservative induced negative effects to human health.
N Latifasari, R Naufalin, R Wicaksono
openaire   +1 more source

KARAKTERISTIK MINUMAN SERBUK INSTAN BUAH KECOMBRANG (ETLINGERA ELATIOR) CHARACTERISTICS OF KECOMBRANG (ETLINGERA ELATIOR) INSTANT FRUIT POWDER DRINKS [PDF]

, 2020
Kecombrang (Etlingera elatior) merupakan tanaman yang telah lama dimanfaatkan masyarakat Indonesia. Bagian bunga dan buah kecombrang memiliki aktivitas antioksidan dan anti bakteri, sehingga memungkinkan untuk diolah menjadi pangan fungsional. Pengolahan
Silsia, Devi, Vira, Puspita, Kurnia, Harlina Dewi   +2 more
core  

Uji Aktivitas Antibakteri Ekstrak Air Bunga Kecombrang terhadap Bakteri E. coli dan S. aureus sebagai Bahan Pangan Fungsional

Al-Kauniyah Jurnal Biologi, 2014
The testing has been conducted research on the antibacterial activity of aqueous extracts of flowers kecombrang against E. coli and S. Aureus. This study was aims to provided scientific evidence of excellence kecombrang plants as functional food ...
Adeng Hudaya, Nani Radiastuti, Dede Sukandar, Ira Djajanegara   +3 more
doaj   +1 more source

Addition of Kecombrang Flower Flour (Etlingera elatior) to the Characteristics of Red Beans Noodles

AGRITROPICA : Journal of Agricultural Sciences, 2022
Along with the times, many types of food have changed both in terms of taste, appearance, and presentation. One of the foods that are much favored by the community and easy to serve is wet noodles. Wet noodles supplemented with 10% red bean flour is expected to help fulfill protein.
Marcliansi Sinaga, Marniza Marniza, Lukman Hidayat   +2 more
openaire   +1 more source

PENERAPAN YOGURT DRINK KECOMBRANG PADA UMKM YOGURT SEHATI [PDF]

Salah satu pengembangan Usaha Mikro Kecil dan Menengah (UMKM) melalui perguruan tinggi adalah dengan melakukan pengabdian kepada masyarakat. Produksi minuman fungsional yogurt drink kecombrang bekerjasama dengan mitra UMKM khususnya UMKM Yogurt Sehati ...
Wicaksono, Rumpoko, Supriyanti, Retno, Bawono, Icuk Rangga, Naufalin, Rifda, Nurhopipah, Popi   +4 more
core   +2 more sources

Ekstraksi Bunga Kecombrang dan Rosela dengan Metode MAE serta Aplikasinya pada Produk Permen Jelly

Jurnal Ilmu Pertanian Indonesia
Research in recent years has shown the antioxidant activities of kecombrang and roselle flowers, as well as the antibacterial properties of kecombrang, so these materials have potentials to be developed as a functional food product.
Regita Puspitasari, Rifda Naufalin, Ike Sitoresmi Mulyo Purbowati, Rumpoko Wicaksono   +3 more
doaj   +1 more source

Efek Perbedaan Taraf Marinasi Ekstrak Kecombrang (Etlingera elatior) Terhadap Susut Masak dan Organoleptik Daging Kambing

Jurnal Ilmiah Ilmu-Ilmu Peternakan
Latar Belakang: Daging kambing merupakan media yang baik untuk pertumbuhan dan perkembangan mikroorganisme karena tingginya kandungan nutrisi. Kecombrang merupakan jenis tanaman yang dapat dimanfaatkan masyarakat sebagai bahan pengawet makanan.
Tyas Setyawati, Efrilia Tri Wahyu Utami
doaj   +1 more source

Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly

Jurnal Kimia Valensi, 2012
Penelitian penggunaan bunga kecombrang dalam formulasi permen jelly telah dilakukan. Tujuan daripenelitian ini adalah mengetahui formulasi yang paling disukai berdasarkan uji organoleptik danspesifikasinya berdasarkan standar permen jelly dalam SNI 3547 ...
Anna Muawanah, Ira Djajanegara, A Sa’duddin, Dede Sukandar, Nani radiastuti   +4 more
doaj   +1 more source

Model matematika pengeringan daun bunga kecombrang (etlingera elatior jack) pada pengering rotary skala laboratorium

Agrointek, 2022
Ginger torch (Etlingera elatior Jack) is an herbaceous plant that is used as a flavoring, deodorizing, anti-oxidant, and antimicrobial. The fresh ginger torch has a high moisture content so that it can’t be stored for a long time because it will rot ...
Melvin Emil Simanjuntak, Paini Sri Widyawati   +1 more
doaj   +1 more source

Karakteristik Uji Proksimat dan Antioksidan Pada Olahan Nugget Ayam Kecombrang

Jurnal Ilmiah Pangan Halal, 2022
Nuggets in its development can be made using animal raw materials other than chicken or vegetables. Referring to the Indonesian National Standard, the nutritional content in 100g of chicken nuggets, contains 60g water content, 12g protein, 20g fat content, 25g maximum carbohydrate, and 30 mg maximum calcium content.
Dede Juanda, Muhammad Agung Aprialdi
openaire   +1 more source