Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Math-UMB.EDU Edible : Jedb Bagimu Negeri : Jurnal Pengabdian Kepada Masyarakat
Oktarini, Dwi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Environmental Science Health Professions Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Edible : Jedb

 1 
STUDI PEMBUATAN KUAH LAKSAN INSTAN DENGAN PERBANDINGAN BUBUK SANTAN DAN UDANG REBON SUNGAI Oktarini, Dwi; Suyatno, Suyatno; Yani, Ade Vera
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 6, No 1 (2017): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v6i1.631

Abstract

This Study of Making Instant Laksan Soup by Coconut Milk and the Powder of River Small Shrimp Comparison", using Completely Randomized Design (RAL) which were arranged in nonfactorial with coconut milk and the powder of river small shrimp comparison treatment factor with five levels factor treatment and repeated 4 (four) times. The parameters were observed in this study, includes chemical analysis of water content, fat content and protein content. Organoleptic tests include aroma, flavor, and color. The highest water content is in F0 treatment (coconut milk 60%: the powder of river small shrimp 0%) with an average value of 4.45%. The highest fat content contained in F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 2.74%. The highest protein content in F4 treatment (40% coconut milk: the powder of river small shrimp 20%). The value of the highest pleasure levels of instant laksan soup color was found in the F0 treatment (60% coconut milk: the powder of river small shrimp 0%) with an average value of 4.26 (preferred criteria). The value of the highest pleasure levels of instant laksan soup aroma was found in the F2 treatment (coconut milk 50%: the powder of river small shrimp 10%) with an average value of 4.13 (preferred criteria). The value of the highest pleasure levels of instant laksan soup flavor was found in F2 treatment (50% coconut milk: the powder of river small shrimp 10%) with an average value of 4.04 (preferred criteria).
Co-Authors Fatimah, Wahyu Dwi Muhrimah, Siti Nyayu Masyita Ariani Safitri, Anna Sunarni Sunarni Suyatno Suyatno Yani, Ade Vera