1,721,374 research outputs found
Karakteristik Fisikokimia dan Fungsional Pati Jahe dan Pati Temulawak Sebagai Tepung Komposit dalam Pembuatan Roti Tawar
No full textTASBITA ARINI: Karakteristik fisikokimia dan fungsional pati jahe dan pati temulawak sebagai tepung komposit dalam pembuatan roti tawar, dibawah bimbingan RIDWANSYAH dan ZULKIFLI LUBIS.
Penelitian dilakukan agar dapat mengetahui karakteristik fisikokimia dan fungsional dari pati jahe dan pati temulawak serta untuk mengetahui pengaruh penambahan pati jahe dan pati temulawak terhadap mutu roti tawar yang dihasilkan. Penelitian dilakukan dua tahap. Tahap I yaitu pembuatan pati dari jahe merah, jahe gajah, jahe emprit serta temulawak. Selanjutnya tahap II yaitu pembuatan roti tawar dari pati yang dihasilkan pada tahap I (J) yang disubstitusikan dengan terigu dengan perbandingan pati dan terigu (P): (10:90; 20:80; 30:70) sebagai faktor.
Hasil penelitian diperoleh bahwa jenis pati berpengaruh sangat nyata pada nilai hedonik dari warna, aroma, rasa, dan penerimaan umum, serta nilai L*, nilai a*, nilai b*, dan ohue. Perbandingan pati dan terigu berpegaruh sangat nyata pada nilai hedonik dari warna, rasa, tekstur, dan penerimaan umum, serta volume spesifik, nilai L*, dan cohesiveness. Adapun interaksi antara jenis pati dengan perbandingan pati dan terigu berpengaruh sangat nyata pada nilai L* dan nilai b*. Roti tawar dengan mutu dan penerimaan konsumen terbaik adalah perlakuan J2P1 (10% pati jahe gajah : 90 % tepung terigu) memiliki IG 64,93 mg/dL.TASBITA ARINI : The physicochemical and functional characteristics of ginger starch and curcuma starch as composite flour in making white bread, supervised by RIDWANSYAH and ZULKIFLI LUBIS.
This research was conducted to know the physicochemical and functional characteristics of ginger starch and curcuma starch and to determine the effect of adding ginger starch and curcuma starch to the quality of the bread produced. This research consisted of two steps. Step I was the manufacture starch of red ginger, elephant ginger, emprit ginger and curcuma. Furthermore, step II was the making of white bread from starch produced from the step I (J) which is substituted with the wheat flour with the ratio of starch and flour (P): (10:90; 20:80; 30:70) as the factor.
The type of starch had a highly significant effect on hedonic values of color, aroma, taste , and general acceptance, L* values, a* values, b* values, and ºhue values. The ratio of starch and flour in the manufacture of white bread had a highly significant effect on the hedonic values of color, taste, texture, general acceptance, specific volume, L* value, and cohesiveness. The interaction between the types of starch and the ratio of starch and flour had a highly significant effect on the L* and b* values. White bread with the best quality and consumer acceptance was J2P1 treatment (10% elephant ginger starch: 90% wheat flour) had a GI of 64.93 mg / dL.116 HalamanSkripsi Sarjan
Pengaruh lama Penyangraian dan Konsentrasi Minyak Kacang terhadap Mutu Mentega Kacang (Peanut Butter)
No full textNURRY: The Effect of Roasting Time and Peanut Oil Concentration on the Quality of Peanut Butter. Supervised of A. HALIM SULAIMAN and RIDWANSYAH In Indonesia, the utilization of peanut to produce peanut butter is not optimal. Therefore, research must be done in simple processing of peanut butter about the effect of roasting time with peanut oil concentration. This research is a initial step to find the best quality of peanut butter. Peanuts were roasted for 5, 10, 15, and 20 minutes and using concentration of peanut oil, 7.5%, 10%, 12.5%, and 15% in grinding process. This research was perfomed in March - May 2010 at the Laboratory of Food Chemistry Analysis and Laboratory of Microbiology, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomized design. Parameters analysed were water content, oil content, bonding, separation of the emulsion, organoleptic values of colour, flavor, taste and texture. The results showed that the roasting time had highly significant effect on all parameters observed. Peanut oil concentration had highly significant effect on all parameters except the organoleptic values of the colour, flavour and taste which were not significantly different. The interaction of roasting time and peanut oil concentrations had highly significant effect on all parameters except water content, organoleptic values of colour, flavour, and texture. The roasting time 10 minutes and 10% peanut oil concentration gave the best quality of the peanut butter.84 HalamanSkripsi Sarjan
LAPORAN PRAKTIK KERJA LAPANGAN PADA PT. KIMIA FARMA (PERSERO) TBK KANTOR PUSAT
Full text linkLEMBAR EKSEKUTIF
Nama : Muhamad Ridwansyah
Nomor Registrasi : 8323155143
Program Studi : D3 Akuntansi
Judul : Laporan Praktik Kerja Lapangan Pada PT. Kimia Farma
(Persero) Tbk Kantor Pusat
Praktik Kerja Lapangan (PKL) dilaksanakan selama 42 hari pada PT. Kimia Farma (Persero) Tbk Kantor Pusat khususnya di unit Akuntansi bagian Pajak. Selama melakukan PKL, praktikan melaksanakan tugas dalam membantu membuat rekapitulasi daftar PPN masukan, membantu membuat rekapitulasi rincian impor PPh 22 dan PPh 23 yang dipungut pihak ke 3, dan membantu membuat bukti pemotongan PPh 22. Setelah melaksanakan kegiatan PKL, praktikan memperoleh pengetahuan baru dari tiap-tiap tugas yang diberikan dalam bidang akuntansi dan pajak. Praktikan juga dituntut memiliki sikap disiplin, tanggung jawab dan aktif dalam menjalankan tugas-tugas yang diberikan. Dengan adanya kegiatan PKL tersebut dapat menambah wawasan dan pengalaman praktikan sehingga praktikan merasa lebih mudah dalam terjun didunia kerja dikemudian hari
Pengaruh Perbandingan Tepung Terigu dan Berbagai Jenis Mocaf terhadap Karakteristik Fisik Kimia dan Sensori Flat Wafer
No full textThe effect of ratio wheat flour and various types of modified
cassava flour on the physical, chemical and sensory characteristic of flat wafer, supervised by
Ridwansyah and Terip Karo-Karo.
This research was aimed to find out the effect of ratio wheat flour and various types of modified
cassava flour on the physical, chemical and sensory characteristics of flat wafer. This research had been
performed using the completely randomized design with 16 treatment and 3 repetition. The treatment
were the various types of mocaf such as (M1= Sunlight; M2= [Greenhouse effect-hybrid] ; M3=
Combination [Greenhouse effect-hybrid and stove] ; M4= Stove), and the ratio between the wheat flour
and mocaf (P1= 75%:25% ; P2= 50%:50% ; P3= 25%:75% ; P4= 100% mocaf) and 100% of wheat flour
as control. Parameters analyzed were texture, water content, ash content, protein content, fat content,
crude fiber content, carbohydrate content, hedonic test (colour, aroma, flavor, and texture).
The results showed that the more wheat flour used, so the physical, chemical, and sensory of the
flat wafer getting much closer to the control. The best flat wafer had been produced by mocaf that using
the sunlight drying method with ratio wheat flour and mocaf of 50%:50% (M1P2).82 HalamanSkripsi Sarjan
Karakteristik Kimia dan Fungsional Tepung Komposit dari Jenis Tepung Kasava Termodifikasi pada Berbagai Metode Pengeringan dan Tepung Terigu
No full textChemicalandFunctionalCharacteristics ofCompositeFlour based on Kind
of the Modified Cassava Flour with SeveralDrying Methodsand Wheat Floursupervised by
Ridwansyah and Herla Rusmarilin.
The research was aimed to study of thechemicalandfunctional characteristics
ofcompositeflourfrom kind of the modified cassava flour withseveral drying methodsand
wheat flour. The reseach had been performed using completely random design(CRD)with
two factors i.e the ratio ofkind of modified cassava flour with four drying methods, i.e
M1=sunlight, M2=solar dryers, M3=stove and M4=combination of solar dryers with
stove,and the ratio ofwheat flour and kind of modified cassavaflour with several drying
methods: i.e (T1= 90%:10% ; T2= 80%:20% ; T3= 70%:30% ;T4= 60%;40% ). Parameters
analyzed were water content (%), ash content (%), fat content (%), protein content (%),
dietary fiber content (%),waterandoilabsorption (g/g),swellingpower(g/g) and
bakingexpansion (ml/g).The results showed that the kinds of modified cassava flour with
several drying methods had highly significant effect on protein content, beaking expansion,
and had significant effect on the swelling power. Ratio of the flour showed highly significant
effect on water content, fat content, protein content, dietary fiber content, water and oi
labsorption, swellingpower and bakingexpansion.78 HalamanSkripsi Sarjan
Karakteristik Kimia dan Fungsional Tepung Komposit dari Jenis Tepung Kasava Termodifikasi pada Berbagai Metode Pengeringan dan Tepung Terigu
No full textChemicalandFunctionalCharacteristics ofCompositeFlour based on Kind
of the Modified Cassava Flour with SeveralDrying Methodsand Wheat Floursupervised by
Ridwansyah and Herla Rusmarilin.
The research was aimed to study of thechemicalandfunctional characteristics
ofcompositeflourfrom kind of the modified cassava flour withseveral drying methodsand
wheat flour. The reseach had been performed using completely random design(CRD)with
two factors i.e the ratio ofkind of modified cassava flour with four drying methods, i.e
M1=sunlight, M2=solar dryers, M3=stove and M4=combination of solar dryers with
stove,and the ratio ofwheat flour and kind of modified cassavaflour with several drying
methods: i.e (T1= 90%:10% ; T2= 80%:20% ; T3= 70%:30% ;T4= 60%;40% ). Parameters
analyzed were water content (%), ash content (%), fat content (%), protein content (%),
dietary fiber content (%),waterandoilabsorption (g/g),swellingpower(g/g) and
bakingexpansion (ml/g).The results showed that the kinds of modified cassava flour with
several drying methods had highly significant effect on protein content, beaking expansion,
and had significant effect on the swelling power. Ratio of the flour showed highly significant
effect on water content, fat content, protein content, dietary fiber content, water and oi
labsorption, swellingpower and bakingexpansion.78 HalamanSkripsi Sarjan
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