415 research outputs found
Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic
Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers
TURNITIN - Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae
TURNITIN - Chemical, physical, and sensory characteristics of analog rice developed from the mocaf, arrowroof, and red bean flour
TURNITIN - Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacterias
TURNITIN - Economic Analysis of Male Broiler Chickens Fed Diets Supplemented with Salvinia molesta.
IMPLEMENTASI PENGUATAN PROFIL PELAJAR PANCASILA DALAM MATA PELAJARAN SEJARAH HINDU BUDHA KELAS X IPS DI SMAN 2 PADANG
Penelitian ini dilatarbelakangi oleh penerapan profil pelajar pancasila dalam pembelajaran sejarah hindu-budha di SMAN 2 Padang. Rumusan masalah dalam penelitian ini yaitu: Bagaimana implementasi penguatan profil pelajar pancasila dalam pembelajaran sejarah hindu budha kelas X IPS di SMAN 2 Padang. Penelitian ini bertujuan mendeskripsikan implementasi penguatan profil pelajar pancasila dalam pembelajaran sejarah hindu-budha kelas X IPS di SMAN 2 Padang. Metode yang digunakan dalam penelitian ini yaitu metode kualitatif deskriptif karena kegiatan dalam penelitian ini menginterpretasikan keadaan dalam pelaksanaannya. Teknik pengumpulan data yang dipakai yaitu observasi, wawancara, dan studi dokumentasi. Teknik analisis data yang dilakukan yaitu dengan pengumpulan data, reduksi data, penyajian data, dan verifikasi data. Hasil penelitian ditemukan bahwa melalui implementasi profil pelajar pancasila sesuai dengan indikator profil pelajar pancasila akan membentuk siswa yang berkarakter sesuai dengan nilai-nilai pancasila. Peranan guru sangat penting bagi peserta didik karena selain guru berhadapan langsung dengan peserta didik, guru juga berinteraksi dengan banyak peserta didik. Metode yang ditempuh untuk penguatan profil pelajar pancasila dilaksanakan oleh elemen sekolah. Seluruh elemen sekolah memberikan kontribusinya terhadap berdirinya profil pelajar pancasila yang merupakan kebijakan kurikulum merdeka. Berdasarkan hasil penelitian maka dapat disimpulkan bahwa rangkaian kegiatan implementasi profil pelajar pancasila tidak sepenuhnya terlaksana dan masih terdapat kendala dalam pelaksanaannya
TURNITIN - Comparison on the Cancer Specific Cytotoxicity of Three Gingers (Zingiber officinale Rosc) Leaves Varieties from Indonesia
TURNITIN - Effect of Diet Containing Gracilaria Sp. Waste and Multi-Enzyme Additives on Blood Lipid Profile of Local Duck
TURNITIN - Addition of Cashew (Annacardium occidentale) Apple Powder into Diet Can Increase Body Weight and Intestinal Relative Weight in Broiler
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