This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the…
Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of…
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar…
(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah…
This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour…
Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The…
This study aimed to determine the effect of composite flour ratio and the pineapples percentage that is added to the meuseukat produced. Based on the results, meseukat has a value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose…
This research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium…
Leubiem fish (Canthidermis maculatus) is one of marine species in Aceh. As a perishable food product, this fish is needed to be processed becoming jerky products to prevent the damage. Jerky is a semi-moist food which is usually made from meat or…
The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of…