Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components…
This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst.…
Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. The use of solvents…
The purpose of this study was to compare different sources of flours and protein sources based on soya bean products in producing vegetarian nugget. Factorial experimental design with three replications was employed where wheat, sweet potato, sago…
Extraction method on raw materials patchouli (Pogestemon cablin) can be done by four methods, such as Randall, evaporation, hydro-distillation and DIC. These methods compared to four to get the patchouli alcohol were analyzed by GC MS to produce the…
Riau is one of the sago starch-producing province in Indonesia. Nowadays, sago starch has been utilized to produce various types of tradisional foods. The aim of this study was to compare the quality of rainbow cake produced by the addition of 30%…
Asam sunti is a product of bilimbi (Averrhoa bilimbi L.) fermentation, traditional ingredient from Nanggroe Aceh Darussalam, used as flavor, particularly to provide sour taste and specific aroma in Acehnese cuisine. Scientific studies of asam sunti…
This study aims to analyze the performance of the water heater using solar collector flat plate type. Efficiency performance of solar collectors in the process of heating the water also becomes the main focus in this study. This study was conducted…
Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut…
The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However,…