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KAJIAN KANDUNGAN DAN KARAKTERISIK PATI RESISTEN DARI BERBAGAI VARIETAS PISANG
Oleh: Musita, Nanti
Banana production in Indonesia at this time is about 50 % from total production in Asia.In addition. It also has the immeasurable banana types. Banana represents a potential source dietary fibre. Dietary fibre including resistant starch has a very good contribution in keeping health. Eleven banana t...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGEMASAN PUREE CABE MERAH DENGAN BERBAGAI JENIS PLASTIK YANG DIKEMAS VAKUM
Oleh: Renate, Dharia
This research was aimed to find the best type of plastic packaging to prolong the shelf life of chilli (Capsicum annuum L.) puree in the vacuum packaging system. The research was done in the laboratorium of Rekayasa dan Proses Pengolahan Hasil Pertanian Fakultas Pertanian Universitas Jambi. The ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PROSES PEMBUATAN PULP BERBASIS AMPAS TEBU: BATANG PISANG DENGAN METODE ACETOSOLVE
Oleh: Zulferiyenni, Zulferiyenni, Nawansih, Otik, Hidayati, Sri
In Indonesia, pulp and paper production generally uses wood. Intensive forest explotation causes deforesting, global warming,and lessen the wood deposit and forest area. Therefore, government should seek alternative raw material such as bagasse for pulp and paper production, with naturally frien...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
SENYAWA DAN AKTIVITAS ANTIMIKROBA GOLONGAN ASAM LEMAK DAN ESTERNYA DARI TANAMAN
Oleh: Murhadi, Murhadi
Problems in food preservation have grown to be more complex as new food products are continuously introduced onto the market. They require longer shelf life and greater assurance of protection from microbial spoilage. There are several chemicals that can be used as antimicrobial agents. For in...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
FORTIFIKASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SUSU JAGUNG MANIS KACANG HIJAU
Oleh: Setyani, Sri, Medikasari, Medikasari, Astuti, Wahyu Indra
Sweet corn-mung bean milk can be used to helping increasing the nutrition status of the society . This research was aimed to find the formulation of sweet corn and mung bean that produce sweet corn-mung bean milk with the best physical, chemical and sensory characteristics and is accepted by consume...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM
Oleh: Yuliana, Neti, Nurdjanah, Siti
This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sens...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
PENGARUH PENAMBAHAN EKSTRAK CINCAU POHON (Premna oblongifolia Merr.) PADA PAKAN TERHADAP KANDUNGAN BAKTERI ASAM LAKTAT DIGESTA DAN EFEK LAKSATIFNYA PADA TIKUS PERCOBAAN
Oleh: Murhadi, Murhadi, Nurdin, Samsu Udayana, Aprizal, Dedy
Dietary fiber with a high fermentability can be considered as prebiotic. Inulin and Fructo-ligosaccharides has been well known as prebiotic resources. Dietary fibre with lower fermentability has a better laxative effect. Green cincau (Premna oblongifolia Merr.) as one of dietary fibre that contain...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
STUDI IN VIVO PRODUK SEREAL DARI TEPUNG BEKATUL DAN TEPUNG UBI JALAR SEBAGAI PANGAN FUNGSIONAL
Oleh: Wirawati, Chandra Utami, Nirmagustina, Dwi Eva
Rice bran has been known to contain bioactive components, namely oryzanol which has some effects of improving human health, one of these effects is to lower cholesterol content. The use of rice bran flour as subtitued ingredient on cereal products with 50% rice bran flour, 50% sweet potato flour...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL
Oleh: Hidayat, Beni, Kalsum, Nurbani, Surfiana, Surfiana
This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control. The results showed the application of partial pregelatinization method produced cassava flour that has different characters compared to ...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012
OPTIMASI PROSES PEMBUATAN METIL ESTER SULFONAT (MES) DARI MINYAK JARAK PAGAR (Jatropha Curcas L.) DAN PENGARUHNYA TERHADAP NILAI TEGANGAN ANTARMUKA MENGGUNAKAN METODE PERMUKAAN RESPON
Oleh: Hidayati, Sri, Zuidar, A. Sapta, Yanto, Ferdi
The objectives of this research were to obtain the optimum condition for processing of MES from methyl ester of jatropha oil, and to characterize MES processed at its optimum condition. The experiment was designed in a factorial 24 with four free variables: temperatures of sulfphonation (X1) con...
Penerbit: Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung • Publikasi: 20 December 2012