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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Agrobioteknologi
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Agrobioteknologi
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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Pengaruh Islamic Financial Literacy, Lifestyle, Dan Self Control Terhadap Financial Management Behavior Pada Mahasiswa
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 1
(2024)
The purpose of this study was to determine the effect of Islamic financial literacy, lifestyle and self-control on financial management behavior in FEBI UIN Sulthan Thaha Saifuddin Jambi students. The method used is quantitative method, using SPSS 29. The sample in this study were 95 samples of students from class 2020, 2021, and 2022 by distributing questionnaires. The results showed that there was no significant influence between Islamic financial literacy on financial management behavior, wit...
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Pengaruh modal, biaya produksi dan lama usaha terhadap pendapatan dengan volume penjualan sebagai intervening pada UMKM industri roti di Kecamatan Welahan
Jurnal Ilmiah Serat Acitya
Vol 13
, No 1
(2024)
Penelitian ini bertujuan untuk menguji pengaruh modal, biaya produksi, dan lama usaha terhadap pendapatan UMKM dengan volume penjualan sebagai variabel intervening. Jumlah populasi sebanyak 128 pelaku UMKM dengan sampel yang didapatkan sebanyak 101 responden dan data yang dapat diolah adalah sebanyak 87 responden/data yang didapat dari penyebaran kuesioner. Seluruh responden merupakan pelaku UMKM industri roti di Kecamatan Welahan. Penelitian ini adalah penelitian deskriptif kuantitatif. Data pe...
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Pengaruh Pemasaran Hijau dan Citra Merek terhadap Keputusan Pembelian Produk Aqua : (Studi Kasus: Pada Mahasiswa Manajemen Bisnis Syariah Angkatan 2020 Fakultas Ekonomi dan Bisnis Islam Universitas Islam Negeri Sjech M.Djamil Djambek Bukittinggi)
Transformasi: Journal of Economics and Business Management
Vol 3
, No 1
(2024)
The intense competitiveness in the commercial sector drives this research. Plastic trash in the environment is causing an increasing amount of natural damage. Customers are becoming more demanding when it comes to eco-friendly items. As a result, companies need to adopt green marketing as a new marketing tactic. Companies can get a competitive edge through green marketing by fostering greater customer trust. Young buyers favor things that are good for the environment. The purpose of this study i...
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Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink
Komalasari, Husnita
; Karni, Ine
; Heldiyanti, Rina
; Arianto, Ahmad Rudi
; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analy...
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PENGUATAN KETERAMPILAN BERBAHASA INGGRIS TNI AU SATRAD 212 RANAI KABUPATEN NATUNA
Hikmaharyanti, Putu Desi Anggerina
; Deni Ariyaningsih, Ni Nyoman
; Sri Rwa Jayantini, I Gusti Agung
; Verayanti Utami, Ni Made
; Bahasa Indonesia
This community service program aims to facilitate the improvement of English skills for military personnel of Radar Unit 212, Indonesian Air Force, in Natuna Regency. This area is in close proximity to the South China Sea, which is still subject to territorial disputes among several Southeast Asian countries. As an international language, English plays a crucial role as a communication bridge for Air Force personnel. By implementing Communicative Language Teaching (CLT), a teaching method focusi...
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