• Adopsi Inovasi Petani Kelapa Sawit Rakyat Terhadap Pupuk Kompos Biotrikom di Desa Rantau Bais Kecamatan Tanah Putih Kabupaten Rokan Hilir 

  Hasibuan, Albi Akandri,Susy Edwina, Roza YulidaSusy Edwina (2014-01-25)

  The aims of this research are: 1) to analyze the characteristics of civil palm farmers in Rantau Bais Village, Tanah Putih sub-district, RokanHilir district. 2) to analyze innovation adoption process of civil palm farmers ...
• Pendugaan Umur Simpan Mi Instan Berbasis Pati Sagu dan Ikan Patin Dengan Metode Akselerasi 

  Siregar, Harapan; Yusmarini; Restuhadi,Fajar (2013-07-17)

  The research purpose was to estimate the shelf life of noodle from sago starch and catfish (Pangasius sp.). Shelf life is one of the requirements that must be met before marketing of food products. Shelf life estimation ...
• Kajian Pembuatan Minuman Jelly Dari Sayuran Wortel dan Brokoli 

  Sitorus, Afrido; Ali,Akhyar; Hamzah,Faizah (2013-07-17)

  The purpose of this research is to obtain ratio of carrot and broccoli in making jelly drink. This is an experimental research which is use Complete Randomized Design (CRD) with 5 treatments, they are: WB1 (carrot 50 : ...
• Studi Pemanfaatan Tepung Biji Nangka Dan Tepung Ampas Kelapa Sebagai Substitusi Tepung Terigu Dalam Pembuatan Mi Basah 

  Harefa, Oni Yaman; Yusmarini; Efendi,Raswen (2013-07-17)

  The research aimed to determine the effect of wheat and flour comparison other (jackfruit seed flour and flour coconut pulp) for the quality of wet noodles according SNI 01-2987-1992. Research using completely randomized ...
• Kualitas Sirup Jambu Biji Merah (Psidium guajava L) Selama Penyimpanan Dengan Penambahan Kitosan 

  Sihombing, Ernita Sumiati; Restuhadi,Fajar; Ali,Akhyar (2013-07-12)

  The aim of this research is to get the best quality of red seed guava’s syrup during storage with increasing the chitosan. This research use the Complete Random Design (CRD) with 5 treatments of increasing the chitosan ...
• Subtitusi Tepung Terigu Dengan Tepungubi Kayu (Cassava) Dalam Pembuatan Kukis Yang Mengandung Minyak Sawit Merah (Msm), Tepung Tempe, dan Tepung Udang Rebon 

  Mainnah, Muth; Herawati,Netti; Rahmayuni (2013-07-06)

  The purpose of this research is to learn the formulation of making cookies from cassava flour, red palm oil, tempe flour, and shrimp flour and determine the best cookies from presentage nutrient and organoleptic. This ...
• Umur Simpan Soyghurt Probiotik Sebagai Filler Cokelat Praline 

  Rangkuti, Suherni Safitri; Rossi,Evy; Efendi,Raswen (2013-07-06)

  This aim of the research was to determine the storage limits of soyghurt probiotics as a filler chocolate praline. The design of the research was completely randomized design (CRD) with five treatments (0,1,2,3 and 4) ...
• Penambahan Gula Kelapa Dan Lama Fermentasi Terhadap Kualitas Susu Fermentasi Kacang Merah (Phaesolus vulgaris L.) 

  Sitepu, Yucha Eklesia; Harun,Noviar; Rahmayuni (2013-06-25)

  The aim of the research was to determine the effect of coconut sugar, time length of fermentations and their interaction on the qualities of the red beans (Phaseolus vulgaris L.) fermented milk. The design of the experiment ...
• Pendugaan Umur Simpan Produk Mi Instan Dari Pati Sagu Dengan Metode Akselerasi 

  Kurniati, Dewi; Pato,Usman; Restuhadi,Fajar (2013-06-11)

  Shelf life is one of the requirements tht must be met before marketing of food products. This study purpose was to determine the approximate shelf life of instant noodles made from sago starch. Shelf life estimation was ...
• Penerimaan Panelis dan Analisis Usaha Mi Instan Dari Pati Sagu 

  Iqbal, Muhammad; Pato,Usman; Rifai,Ahmad (2013-06-11)

  The purpose of this research was to analyze panelist acceptance and business analysis of the best treatment instant noodles from 100% sago starch. Parameters observed were acceptance of panelist and business analysis ...
• Studi Pemanfaatan Kulit Cempedak Dalam Pembuatan Mandai 

  Arianti, Dewi; Yusmarini; Pato,Usman (2013-06-11)

  This study aims to assess the addition of some salt concentration in the fermentation mandai and get the best concentration of salt on the quality of the resulting mandai. Research carried out experiments using a randomized ...
• Evaluasi Mutu Kukis Berbahan Tepung Ubi Jalar Ungu (Ipomea batatas L.), Tepung Tempe dan Tepung Udang Rebon (Acetes erythraeus 

  Azni, Mukhlisa El; Herawati,Netti; Ali,Akhyar (2013-04-29)

  The purpose of this research was to acquire best cookies of substitution purple sweet potato flour, tempe flour and small shrimp flour in terms of organoleptic and nutritional content. This research used Complete Randomized ...
• Karakteristik Pati Sagu Modifikasi Dengan Metode Asetilasi 

  Hidayati; Hamzah,Faiza; Rahmayuni (2013-04-29)

  Sago starch is now finding increasing application in various food products such as sago meals, noodles, sauce and edible film. Native sago starch exhibits relatively retrogradation resulting in the formation of a long ...
• Deteksi Kehadiran Mikroba Indikator di Dalam Es Kelapa Muda di Kecamatan Tampan, Kota Pekanbaru 

  Al Muzafri; Pato,Usman; Rahmayuni (2013-04-24)

  Research aim were is to detect the presence of microbial indicators namely Escherichia coli and Coliforms in the young coconut drink in the District of Tampan, Pekanbaru city and to assess the personal hyginie and sanitation ...
• Deteksi Kehadiran Mikroba Indikator di Dalam Es Rumput Laut di Kecamatan Tampan Kota Pekanbaru 

  Nasution, Muhammad Yunus; Pato,Usman; Yusmarini (2013-03-06)

  The purposes of this study were to detect the presence of indicator microbes namely E. coli and Coliform in seaweed cold drink in Tampan, Pekanbaru and also to asses the personal practice and the hygiene. This study was ...
• Analisis Pati Sagu Yang Dimodifikasi Heat Moisture Treatment dan Sifat Organoleptik Sohun Instan 

  Dewi, Yossie Kharisma; Johan, Vonny Setiaries; Rahmayuni (2013-02-05)

  The aims of this research was to get the formula and the process condition to result the best physicochemical and organoleptic properties of instant starch noodle from sago starch that modified by Heat Moisture Treatment ...
• Substitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake 

  Solihin, Muhammad Atep; Pato,Usman; Rahmayuni (2013-02-05)

  The purpose of this study were to determine the effect of substitution of wheat flour with sago starch on the quality of the resulting cake and to obtain the best formulation of waking cake. Completely randomized design ...
• Substitusi Tepung Terigu Dengan Pati Sagu dan Mocaf (Modified cassava flour) Dalam Pembuatan Roti Manis 

  Ulfah, Rahmawati; Pato,Usman; Restuhadi,Fajar (2013-02-05)

  Bread is one of the meals are very popular in Indonesia. Some advantages of food ready to eat bread as compared to the other is instantly consumed, it is easy to stock when busy, good for kids to adults, easily consumed ...
• Addition Of Honey And Time Ferment To Quality Of Red Bean Milk Ferment ( Phaseolus vulgaris L.) 

  Noviyana Fifin; Hamzah,aizah; Rahmayuni (2013-02-05)

  This research is to analyse influence of addition of time ferment and honey to quality of red bean ferment milk. A complete random design two factors and three replications, was applied in this research. The first factor ...
• Karakterisasi Pati Biji Durian (Durio zibethinus murr.,) Dengan Heat Moisture 

  Sumarlin; Efendi,Raswen; Rahmayuni (2013-01-28)

  Durian seeds starch (Durio zibethinus Murr.,) can extracted from durian seeds and it has a high starch content. Durian seeds starch potential as an alternative supplier of food ingredients or raw materials in food industry. ...

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