Results 11 to 20 of about 6,929 (74)
PENGARUH PENGGUNAAN DAUN JAMBU BIJI DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN [PDF]
Agrointek, 2016 Nira siwalan mudah mengalami kerusakan yang umumnya ditandai dengan rasanya yang asam, berbuih dan berlendir karena aktivitas mikroba yang memfermentasi gula pada nira.Penggunaan pengawet alami dapat mencegah kerusakan nira.Tujuan penelitian ini untuk ...
Kurrotul Hasanah +2 more
doaj +4 more sources
STUDI PEMBUATAN KEFIR NIRA SIWALAN (Borassus flabellifer L.) (PENGARUH PENGENCERAN NIRA SIWALAN DAN METODE INKUBASI) [PDF]
Jurnal Pangan dan Agroindustri, 2015 Nira siwalan merupakan salah satu produk hasil pohon siwalan (Borassus flabellifer) dengan kandungan gula yang tinggi. Kandungan gula yang tinggi tersebut dapat dimanfaatkan sebagai minuman probiotik antara lain water kefir.
M. Fatkhul Mubin, Elok Zubaidah
doaj +2 more sources
PENGGUNAAN JENIS LARO TERHADAP PERBEDAAN ORGANOLEPTIK DAN pH NIRA SIWALAN [PDF]
Journal of Food Technology and Agroindustry, 2019 Laro is one of the natural preservatives of siwalan juice made from tree bark which is mixed after being roughly ground. This research used laro bark of cashew trees and tree bark. The aim of the study was to determine the quality of siwalan juice using different types of laro.
Ratih Yuniastri, Ismawati Ismawati
openaire +3 more sources
Journal of Physics: Conference Series, 2021 Abstract Inulinase (E.C. 3.2.1.7) is an enzyme capable hydrolyze inulin to be a fructose monomer, which is widely used in various fields, especially the food industry. This enzyme can be found in various plant species and can be produced by microorganisms such as bacteria, yeast, and fungi.
D A Maryati, null Wijanarka, R S Ferniah
exaly +2 more sources
Pengaruh penambahan ekstrak daun pandan (Pandanus amaryllifolius) terhadap pH dan respons organoleptik nira siwalan (Borassus flabiller) selama penyimpanan [PDF]
Journal of Tropical AgriFood, 2023 Nira siwalan, dikenal sebagai "la'ang" di kalangan masyarakat Aeng Panas di Kabupaten Sumenep, nira siwalan memiliki rasa unik yang sedikit manis dan asam, serta aroma yang khas. Namun, nira siwalan rentan terhadap kerusakan karena tingginya kandungan gula, yang memungkinkan pertumbuhan mikroba.
M. Zainun Syauqil Mubarak +2 more
openaire +2 more sources
Rekayasa, 2014 Nira merupakan bahan baku utama pembuatan gula merah. Nira siwalan mudah terfermentasi akibat aktifitas mikroba. Kerusakan nira harus dicegah dengan penambahan pengawet.
Ahmad Hasanuddin +2 more
doaj +2 more sources
Journal of Physics: Conference Series, 2018 Indonesia entered the ranks second in the world as a producer of plastic waste into the sea after China. Most of the plastic packaging is causing environmental pollution, unbiodegradable, expensive in recycling and contamination of foodstuffs packaged due to certain substances that migrate into the food.
M Ulfah, A Salsabila, I Rohmawati
exaly +2 more sources
Pengaruh Pemberian Nira Siwalan (Borassus flabillifer L) terhadap Kebugaran Atlet Sepak Bola [PDF]
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 2022 This study aims to determine the effect of giving siwalan sap on the fitness of soccer athletes at Aji Santoso International Football Academy (ASIFA) Malang City. This research is a quasi-experimental type with a nonequivalent control group design.
Muchammad Fajeril Falaach +2 more
openaire +2 more sources
Jurnal Teknologi dan Industri Pangan, 2012 The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the sugar products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan sugar products.
Nurud Diniyah1)* +2 more
doaj +3 more sources
Studi Awal Pra Desain Pabrik Bioetanol dari Nira Siwalan
Jurnal Teknik ITS, 2017 Bioetanol kini banyak dikembangkan sebagai bahan bakar alternatif pengganti bahan bakar fosil. Bioetanol untuk campuran bensin harus memiliki kemurnian sebesar 99,5-100%.
Novarian Budisetyowati +2 more
doaj +1 more source