This study aims to analyze the effect of incubation duration on activity crude amylase produced by Bacillus thuringiensis using cassava pulp as substrate. The research employed an exploratory method, observing durations 12, 18, 24, 30, and 36 hours. was characterized, its protein content analyzed. findings indicate that significantly influenced activity. highest enzyme observed at 30 hours, reaching 126.67 U/mL. optimum conditions for were determined be 40°C pH 6, with a 15.08 mg/mL.

Abstract Generally, the color of produced Nata de Pina was found to be brown, which might due excess sugar. This research aimed determine influence concentration sugar on Pina. The with addition 5, 10, and 15 % (w/v) Produced finally dried in an oven at 60°C. As a result, all treated slightly brown. characteristics residues data were then observed by colory meter hunter lab FTIR spectroscopy. Data analysis done chemometric technique utilizing PCA analysis. By analysis, it can that there only...

Waste is an issue that must be addressed immediately, waste a problem today comes from increasing human activity as effort to fulfill life. Baglog in Limau Manis Sejahtera (LMS) Micro Business has been processed into organic fertilizer, but the processing not brought high value added, so other innovations are needed. Industrial process activities aim reduce, reuse, recycle, and recover agricultural by converting it products called valorization. This converts more valuable using...

Penelitian bertujuan untuk mengetahui konsentrasi maltodekstrin yang tepat membuat minuman instan teh kombuca dan menciptakan variasi jenis olahan kombucha.  Perlakuan pada penelitian ini adalah perbedaan digunakan kombuca.Konsentrasi 5%, 10%, 15%, 20% 25%. Rancangan Acak lengkap (RAL). Data dianalisa secara statistika dengan uji F jika berbeda nyata, dilanjutkan Duncan’s New Multiple Range Test (DNMRT) taraf nyata 5%. Konsentrasi terbaik kombucha 20%. dipilih berdasarkan kadar antioksidan...

Penelitian ini menggunakan tauge dari kacang hijau sebagai sumber nitrogen untuk memproduksi nata bengkoang. Tauge yang digunakan adalah 4 kondisi berbeda, dengan tujuan penelitian menentukan terbaik berdasarkan karakteristik dihasilkan. metode eksploratif perlakuan dan 2 ulangan. Perlakuan pada berbeda diantaranya adalah; tunas tauge, segar, akan busuk layu. Parameter dalam total gula nitogen bahan baku, serat kasar, rendemen, ketebalan, berat, tekstur organoleptik meliputi; warna, tekstur,...

Limau Manis Village is one of the villages in Pauh District, Padang City. Oyster mushroom cultivation can be carried out by farmer groups because technology used appropriate technology. use equipment that very familiar to community and easy obtain. Another advantage oyster land not too large there are many pest attacks on mushrooms. has a broad market. importance kumbung sanitation members Sejahtera Mushroom Cultivation Group making improvements as pilot for an ideal design

Pendugaan Umur simpan minuman instan teh kombucha dilihat berdasarkan kadar air kritis menggunakan pendekatan ASLT (Accelerated Shelf Life Test) dengan perhitungan Model Labuza. Selama penyimpanan sampel ditimbang secara periodik (2 hari sekali selama 40 hari) hingga mencapai berat konstan. Sampel yang telah konstan dianalisa dan vitamin C. Kesimpulan dapat diambil dari penelitian ini yaitu umur metode pada suhu 30° C RH 75 % 503 kemasan LDPE (Linear Low Density Polyethy-lene).

ABSTRAK: Pengabdian kepada masyarakat ini bertujuan untuk mengurangi kerugian petani dan pedagang bengkoang serta mengoptimalkan umbi kelompok tani dengan peningkatan nilai tambah melalui produk bedak dingin. Umbi yang tidak terjual lagi diangkap afkir dimana kurang layak jadi olahan pangan dimanfaatkan membuat dilakukan tahapan : 1) Pembuatan pengujian dingin menggunakan 3 (tiga) jenis ketuaan bengkoang. Pengamatan meliputi rendemen, derajat warna putih, pH uji organoleptik iritasi ; 2)...

The main objective of this study was to investigate the influence varying drying temperatures on cinnamon leaves, examining their chemical composition and sensory qualities in production leaf teas, ultimately identifying most suitable temperature for achieving enhanced components attributes.This research adopted an experimental design involving four treatments (A = at 60°C, B 70°C, C 80°C, D 90°C) with three replications.The findings revealed that significantly influenced properties...

The Belimbing Residential Area, which is densely populated and located near the market, has potential to absorb production of Youth Group's mushroom cultivation activities. However, since activities are still relatively new, group needs help independently providing 100% mushroom-growing media (baglog) seedling production.. fresh oyster mushrooms they produce must be marketed immediately as quickly spoil, their quality decreases if stored for too long. Additionally, need knowledge in...

The study focuses on the analysis of added value bananas into chips UMKM Nuri Rashi Banana in Padang City. high banana production Western Sumatra has potential to increase chips. Analysis used this is using Hayami method. found that processing Rashi's a Rp 25.587 it can be understood each kilogram fruit processed bananan Rs 25.587, and yields ratio 121.8%. rate from chip indicates worthy developed.

Rendang, a Minangkabau speciality, has been recognised as the world's most delicious food and Indonesia's national dish. However, Micro, Small Medium Enterprises (MSMEs) producing rendang in Padang City face obstacles meeting commercial sterile distribution permit standards, especially calculation of F0 value (heat sufficiency number). This service activity aims to foster assist MSME players related sterilisation products with export-level quality by installing an IoT-based data logger on...

Abstract As the source of nutrition in food, product rice vinegar also has advantages as anti-diabetes, anti-oxidation, anti-cholesterol and anti-bacterial which contribute to health. For current research, fermentation black glutinous for producing used microbes contained yeast tape acetic acid bacteria (BAA). To get high-quality products, two stages optimization process are carried out. The first is production alcohol using from tapai second a Acetobacter aceti . products analyzed their...

Abstract One of the efforts in use pumpkin is making lactate fermented beverage. In this product there are two components at once, namely inulin from that acts as a prebiotic and culture starter Lactobacillus sp which probiotic. This study aims to determine effect addition milk powder on characteristics juice Variations powdered (skim full cream). The results showed mixture 13% skim 2% cream fermentation beverage panelists prefer.This has an average pH 4.22, total titrated acid 0.43%,...

This research aims to obtain the appropriate fermentation time and suitable concentration of calcium nitrate (Ca (NO3) 2) which is with minerals solution used for sago hampas as a solid substrate produce optimal activity glucoamylase. study was conducted in two stages. The first stage apprehend Gliocladium KE fungal on substrates glucoamylase enzyme activity. Fermentation 6 days, each day measured glucoamylse counted number spores KE. second get added mineral highest nitrat 2.57 g, 3.57 g...

Background and Objective: Pleurotus ostreatus is known for its high potential as a decolorization degradation agent colored organic liquid waste.This study aimed to determine the ability of various types azo textile dyes by strain F209 on Congo red dye.Materials Methods: This research was conducted using an exploratory method.Observations were made degrade dye with concentration 50 ppm dissolved in mineral salts medium (MSM) which incubated 15 days.Results: The qualitative, measured through...

Beras rendang merupakan salah satu makanan tradisional Minang yang berasal dari Kota Payakumbuh dan sekitarnya. biasa dikonsumsi dalam bentuk cemilan, sangat cocok dijadikan buah tangan karena termasuk endemik. Salah kelemahan ini adalah umur simpan pendek. terdiri tepung beras manisannya.. cara dapat dilakukan untuk tetap bisa menyajikan di luar daerah dengan membuat manisan instan. Manisan terbuat campuran gula, santan bahan tambahan lainnya. Sehingga penelitian bertujuan mengetahui...

Mushroom Cultivation is one of the government programs aimed at triggering economy people who need guidance not only in cultivation saj, but also requires for processing into more economically valuable products. Low knowledge and skills mushroom farmers about raw materials, technology product packaging. The method activities consists delivery counseling material nutritional content properties oyster mushrooms, various based products, packaging manufacturing practices. results activity showed...

This research has been carried out in the Laboratory of Chemistry, Agricultural Biochemistry and Food Nutrition, Technology Process Engineering Faculty Animal Husbandry Biotechnology Husbandry, Tablet Pharmacy July to August 2018. The aims this study was determine ratio coconut milk sugar characteristics instant beras rendang flour find best organoleptic product with a differentiation test. method used completely randomized design 5 treatments 3 replications, which A (35% powder : 15%...

Jagung merupakan komoditas unggulan kedua setelah padi dalam pembangunan pertanian Sumatera Barat dengan target produksi 1 juta t pada tahun 2015 Pemanfaatan jagung di Nagari Koto Tangah belum optimal.Jagung yang terdapat dimanfaatkan sebagai pakan ternak.Pengembangan menjadi produk lebih lanjut dapat agribisnis. Pengolahan hasil tanaman dimaksudkan untuk memperpanjang masa simpan jagung, meningkatkan nilai estetika keanekaragaman makanan bahan dasar jual, dan daya saing olahan jagung....

Pengembangan Batu Busuk menjadi daerah agrowisata adalah keberadaan perkebunan durian rakyat yang dibudidayakan secara sub sistem. Durian dikenal sebagai salah satu tanaman buah eksotik tropika Indonesia dengan kelezatan rasa dan kekhasan aroma tertentu sehingga dijuluki the king fruit, si raja buah. Potensi besar semestinya bisa menjadikan kampung tidak hanya menghasilkan dijual segar, namun juga memiliki diversifikasi produk olahan seperti es krim durian, dodol pancake kupas beku mendukung...

Abstract Rendang is a famous traditional food from West Sumatra, Indonesia. Oyster mushroom rendang made oyster mushrooms. Based on its composition, the degradation of fat critical point during storage. Proper packaging can extend shelf life rendang. The purpose this study was to determine that pack in vacuum and no using Accelerated Shelf-Life Testing (ASLT) method according Arrhenius equation. As result, at temperature 25°C, packaged has 613 days non-vacuum 43 days.