Browsing by Author "Sribudiani,Evi"

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    Kualitas Soyghurt Dengan Variasi Rasio Susu Kedelai Dengan Susu Rendah Lemak
    (2013-01-26) Ramadhan, Jovi Afri; Rossi,Evy.; Sribudiani,Evi
    The purpose of this study was to obtain the best ratio of soy milk with low fat milk to produced the highest quality soyghurt. A Completely Randomized Design (CRD) was used in this research with four treatments and three replications treatment consists of S1 (soy milk 100: low fat milk 0), S2 (80 soy milk: low fat milk 20), S3 (soymilk 70: low fat milk 30), S4 (60 soy milk: low fat milk 40). The results showed that the ratio of soy milk with low fat milk significantly affected the degree of acidity (pH), total lactic acid and fat content. The best treatment in this study was S4.
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    Penggunaan Kalium Permanganat Untuk Memperpanjang Umur Simpan Buah Pepaya (Carica papaya L.,)
    (2013-07-31) budiman, Heri; efendi, Raswen; Sribudiani,Evi
    The purpose of this study was to determine the effect of potassium permanganate in extending the shelf life of papaya fruit. Research using complete randomized design with 4 treatments and 4 replications. Treatment consists of P0: control (without oxidising ethylene), P1: 60 g ethylene oxidising agents (KMnO4 + zeolite), P2: 75 g ethylene oxidising agents (KMnO4 + zeolite), P3: 90 g ethylene oxidising agents (KMnO4 + zeolite). Storage is done at room temperature (27-300C) for 12 days. Data were analyzed statistically using the Analysis of Variance (ANOVA), followed by using a Duncan New Multiple Range Test (DNMRT) at the level of 5%. The use of zeolites mixed with KMnO4 as oxidizing ethylene to maintain total dissolved solids, total acid tertitrasi, hardness, weight loss and color of the papaya fruit. The best treatment is P3, which 90 g of oxidizing ethylene.