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Browsing by Author "Rossi, Evy"

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Evaluasi Mutu Dan Sensori Minyak Goreng dari Biji Karet

Rossi, Evy; Ayu, Dewi Fortuna; Muslim (2014-01-27)

Rubber plant (Havea brasiliensis) produce natural latex. By product of this plant was rubber seed that having nutritive value. Now days some farmers used this seed in poultry diet as animal feedstuffs. Because of its ...
EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN ASAM STEARAT DAN GLISERIN

Ali, Akhyar; Ayu, Dewi Fortuna; Rossi, Evy; Vicky Noviani, Dian (2014-01-18)

used cooking oil can be used as base substance To manufactured of transparent solid soap. This aims of this reseach,,was determine effict of the addition stearic acid and glycerin with various concentrations of the quality ...
THE FORMULATION OF COOKIES USING SAGO AND MODIFIED CASSAVA FLOUR (MOCAL) FLOUR

Rossi, Evy; Fitriani, Shanti (2014-01-27)

The most common flour used for making cookies is wheat flour. It can be substituted with other flour such as sago starch (SS) and modified cassava flour (MOCAL). The purpose of this study was to get the best formulation ...
KARAKTERISASI SIFAT FISIKO-KIMIA SERTA EVALUASI SENSORIK DAN PENERIMAAN KONSUMEN TERHADAP MINYAK GORENG DARI BIJI PICUNG (Pungium edule Reinw)

Ayu, Dewi Fortuna; Hamzah, Farida Hanum; Rossi, Evy (2014-01-28)

The airn of this research was to evaluate physical-chemical characteristic, sensoric evaluation and consumer preference test of picung kemel oil as altemative edible oil. The research have been devided into 3 stages. ...
KARAKTERISTIK SOYGHURT DENGAN VARIASI KONSENTRASI SUKROSA DAN INULIN

Rossi, Evy; Effendi, Raswen; Lestari, Suci (2014-01-27)

The objective of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). The study was conducted using a Completely Randomized Design with factorial ...
Kualitas Soyghurt Dengan Variasi Konsentrasi Sukrosa dan Inulin

Lestary, Suci; Rossi, Evy; Efendi,Raswen (2013-01-26)

The purpose of this research was to obtain the best quality of soyghurt, made from soymilk with addition of sucrose (S) and inulin (I). A complete Random Design (CRD) with two factors and three replications, was applied ...
Penerimaan Panelis Dan Analisis Usaha Es Krim Soyghurt Enkpasulasi

Efendi, Raswen; Rossi, Evy; Yusri, Jumatri; Perdana, Mazhar (2015-08-04)

Pada penelitian sebelumnya telah dihasilkan es krim berbahan baku soyghurt. Untuk menjaga viabilitas eskrim soyghurt telah dihasilkan enkapsulasi BAL (Bakteri Asam Laktat), sehingga soyghurt sebagai pangan fungsional dapat ...
Penggunaan Wippy Cream Dalam Pembuatan Es Krim Soyghurt

Zalfiatri, Yelmira; Rossi, Evy; Rahmayuni; Raepangga, Noven (2015-08-04)

Soyghurt (S) merupakan produk fermentasi seperti yoghurt yang terbuat dari susu kedelai dengan menggunakan bakteri probiotik seperti Lactobacillus acidophilus dan Lactobacillus bulgaricus. Untuk meningkatkan penganekaragaman ...
STUDI MUTU DAN DAYA SIMPAN ROTI MANIS YANG DIBUAT MELALUI SUBSTITUSI TEPUNG TERIGU DENGAN MOCAF

Pato, Usman; Rossi, Evy; Yanra, Rizqi; Mukmin (2014-05-22)

The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year. Whereas on the one hand, each region in Indonesia actually has the potential of local food that can be used as a substitute ...
Teknik Baru Very High Gravity Fermentation Dan Suplementasi Tween80tm Untuk Optimasi Produksi Industri Bioetanol Dari Nira Nipah

Rossi, Evy; Restuhadi, Fajar; Chairul (2015-08-04)

Kawasan pesisir Provinsi Riau dan pulau-pulau yang tersebar di sekitarnya merupakan kawasan yang kaya dengan hutan nipah. Nipah ini akan menghasilkan malai, dan bila dilakukan penyadapan akan didapat nira yang mengandung ...

Browsing by Author "Rossi, Evy"

Browsing by Author "Rossi, Evy"

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