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REDUKSI KALSIUM OKSALAT PADA PATI PORANG (Amorphophallus muelleri Blume) MENG…
Oktafianti, Dwi Ayu

This study aims to determine the physical and chemical properties of porang starch. This research was carried out at the Agricultural Product Chemistry Laboratory, Faculty of Agriculture, Sriwijaya…

Edition
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ISBN/ISSN
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x, 35 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T1256172022
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PEMURNIAN EKSTRAK FENOLIK BEKATUL MENGGUNAKAN METODE ADSORPSI-DESORPSI DINAMIS
Rahmayuni, Aisyah

This research aims to purify rice bran phenolic extract using dynamic adsorption-desorption method. This study used a Completely Randomized Design (CRD) Non Factorial with 1 level of treatment and …

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xv, 30 hlm.; ilus.; 29 cm
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-
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T1183042023
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PENGARUH KONSENTRASI NATRIUM BENZOAT TERHADAP SIAT FISIKOKIMIA SELAI LEMBARAN…
Rama, Yasin Amdes

This study aimed to determine the effect of sodium benzoate concentration on the physicochemical properties of sliced tomato jam during storage. The research was conducted in October 2021 at genera…

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ISBN/ISSN
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Collation
xv, 27 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T879062023
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STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERAT…
Tarigan, Rifandi Ahmad Saltana

In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution per…

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ISBN/ISSN
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xiv, 32 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T854342022
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SOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SELULASE DARI TANDAN KOSONG KELAPA…
Heriyanti, Febry

Oil palm empty fruit bunches (OPEFB) contain high enough cellulose, which is around 49.95%. This study aims to isolate cellulolytic bacteria from oil palm empty fruit bunches and to screen bacteria…

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ISBN/ISSN
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xv, 39 hlm.; ilus.; 29 cm
Series Title
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Call Number
T850522022
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PENGARUH PERBEDAAN KONSENTRASI AQUAFABA KACANG KEDELAI TERHADAP KARAKTERISTIK…
Sunira, Dewi

This study aimed to determine the effect of different concentrations of soy aquafaba on the physical, chemical, and sensory characteristics of French meringue. This research was conducted in Novemb…

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ISBN/ISSN
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xvi, 47 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T909912023
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PENGARUH ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA B UAH MELON ( C…
Trifiamola, Ismi

The cantalupensis variety of melon is one of fruit commodity produced in Indonesia and contains moderate amounts of sugar, so it is not recommended for those with sugar tolerance disorders. One pos…

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ISBN/ISSN
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xi, 56 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T743172022
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PENGARUH PENAMBAHAN DAGING KEONG SAWAH (PILA AMPULLACEA) TERHADAP KARAKTERIST…
Nurul Jannah

This study aims to determine the effect of addition rice snail to the physical and chemical characteristics of the rice snail (Pila ampullacea) crackers produced. This research was conducted from M…

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ISBN/ISSN
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xv, 48 hlm.; ilus.; 29 cm
Series Title
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Call Number
T775122022
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PENGARUH PENAMBAHAN KITOSAN TERHADAP DAYA SIMPAN KULIT PANGSIT DI SUHU RUANG
Ramadhini, Indah

This study aims to determine the best concentration of chitosan for the shelf life of dumpling skin which produces chemical characteristics, (moisture content, ash content, pH,) Sensory microbiolog…

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ISBN/ISSN
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xv, 46 hlm.; ilus.; 29 cm
Series Title
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Call Number
T800792022
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PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreoch…
Wijaya, Dicky Kurnia

The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted i…

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ISBN/ISSN
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Collation
xvi, 45 hlm.; ilus.; 29 cm
Series Title
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Call Number
T801852022
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PENGARUH KONSENTRASI BUBUR DAUN BAMBU JEPANG (DRACAENA SURCULOSA LINDL) DAN L…
Andani, Meika Triya

This study aimed to analyze the effectiveness of using japanese bamboo (Dracaena surculosa Lindl) leaf pulp as a natural preservative and its effect on the characteristics of beef during cold stora…

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ISBN/ISSN
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xiv, 29 hlm.; ilus.; 29 cm
Series Title
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Call Number
T771772022
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PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJAD…
Alfarizi, Raden

Rusip is a traditional fermented fish product originating from Bangka�Belitung. The fermentation involved enzymatic, physical and chemical processes. The lactic acid bacteria (LAB) played the key…

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ISBN/ISSN
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vii, 33 hlm.; ilus.; 29 cm
Series Title
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Call Number
T822722022
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PENINGKATAN POTENSI PATI PORANG (Amorphophallus muelleri Blume) UNTUK PRODUK …
Centrilisyana, Deiska

Porang starch free of calcium oxalate is a potential source in increasing food availability and security. Research on th e removal of calcium oxalate from porang starch was aimed at obtaining a met…

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ISBN/ISSN
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xiv, 61 hlm.; ilus.; 29 cm
Series Title
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Call Number
T824682022
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PENGARUH LAMA PEMASAKAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGI SAMBAL BEKASAM
Mildhan, Muhammad Iqbal

The objective of this research was to determine the effect of the cooking time of the bekasam chili sauce on the chemical and microbiological characteristics of the bekasam chili sauce. It is suspe…

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ISBN/ISSN
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xv, 38 hlm.; ilus.; 29 cm
Series Title
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Call Number
T824862022
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PENGARUH LAMA PERENDAMAN SKARIFIKASI KIMIA TERHADAP PERKECAMBAHAN BENIH LAMTO…
Azzam, Muhammad Ammar

This research aims to find out the duration of immersion in the best chemical solution that can break physical dormancy and accelerate the germination of lamtoro seeds. This research was conducted …

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ISBN/ISSN
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xiv, 28 hlm.; ilus.; 29 cm
Series Title
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Call Number
T701562022
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KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI P…
Mutiara, Mutiara

This study aims to determine the nutritional content of catfish (Macrones gulio). This research method was carried out experimentally in a laboratory whose results were analyzed descriptively with …

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ISBN/ISSN
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xv, 37 hlm.: ilus.; 29 cm
Series Title
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Call Number
T650932022
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN …
Arnita, Peggy

This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research meth…

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ISBN/ISSN
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xiv, 49 hlm.; ilus.; 29 cm
Series Title
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Call Number
T801042022
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PERUBAHAN FRAKSI SERAT BERDASARKAN ANALISA VAN SOEST DARI TEPUNG DARAH DENGAN…
Heru, Muhammad

Blood is one of the livestock wastes that can be used as animal feed protein in the form of blood meal. Blood meal is one of the animal feed ingredients that comes from fresh blood, which can be ob…

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ISBN/ISSN
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xvi, 28 hlm.; ilus.; 29 cm
Series Title
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Call Number
T749672022
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KAJIAN SIFAT KIMIA TEPUNG BUAH NIPAH (Nypa fruticans) DENGAN PROSES DEFATTING…
Yulianti, Eka

This study aims to produce nipah fruit flour (Nypa fruticans wurmb) by defatting and deproteinization and to determine the effect of defatting and deproteinization on the chemical properties of nip…

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ISBN/ISSN
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Collation
xv, 22 hlm.; ilus.; 29 cm
Series Title
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Call Number
T800902022
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PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN pH, KADAR, T…
Delima, Bessek

The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with a variens amount of current density and operating time on decreasing p…

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ISBN/ISSN
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xiv, 36 hlm.; ilus.; 29 cm
Series Title
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Call Number
T739012022
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PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN TERATAI (Nymphaea pubescens L.) TER…
Dewi, Sari Puspa

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dyes which have an important role in DSSC performance. The dye used in this research is chlorophyll from lotus…

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ISBN/ISSN
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Collation
ix, 61 hlm.; ilus.; 29 cm
Series Title
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Call Number
T706772022
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PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN BUNGUR (Lagerstroemis speciosa) TER…
Ariyani , Gusniar Paulin

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dye as a sensitizer. The dyes used in this study were chlorophyll from the extract of bungur leaves and anthoc…

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ISBN/ISSN
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Collation
xvii, 61 hlm.; ilus.; 29 cm
Series Title
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Call Number
T706462022
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PENGARUH BLANCHING SIFAT FISIK DAN KIMIA DAN PEREBUSAN TERHADAP KECIPIR REBUS…
Suri, Dinda Putri Balqys

The objective of this research was to know the effect of blanching (temperature and time) and duration of boiling on the physical and chemical properties of winged bean vegetables. The research was…

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ISBN/ISSN
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Collation
xiv,89 hlm.; ilus.; 29 cm
Series Title
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Call Number
T742022022
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PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…
Fathullah, Fajar

This study aimed to determine the effect of extraction temperature on Uticularia aurea extract on the yield, bioactive compounds and antioxidant activity. This research was conducted experimentally…

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ISBN/ISSN
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Collation
xv, 29 hlm.: ilus.; 29 cm
Series Title
-
Call Number
T675012022
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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FLAKE DENGAN SUBSTITUSI TEPUNG KACANG…
Nurrahman, Muhammad Ihyan

This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical, chemical and hedonic characteristics of flakes. The study …

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ISBN/ISSN
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Collation
ii, 59 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T742832022
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SIFAT FISIK DAN KIMIA SELAI OLES SEMANGKA (Citrullus Lanatus) DENGAN PENAMBAH…
Widia, Novita

This study aims to study the effect of several types of thickening agents on the physical and chemical properties of watermelon (Citrullus lanatus) spread. This research will be carried out at the …

Edition
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ISBN/ISSN
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Collation
vii, 33 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T750152022
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PENGARUH PENAMBAHAN GUM ARAB DAN TWEEN 80 TERHADAP KARAKTERISTIK FISIK DAN KI…
Putri, Nadia Erika

This research aimed to determine the effect of the best treatment based on physical and chemical characteristics of coconut milk added with Gum Arabic and Tween 80. The research used a Factorial Ra…

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ISBN/ISSN
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Collation
xv, 67 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T742052022
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PENGARUH W AKTU PERENDAMAN DAN KONSENTRASI AQUAFABA KACANG TUNGGAK ( TERHADAP…
Hasanah, Vira

Mayonnaise is a food condiment that contains egg as an emulsifier. At the same time, a healthy lifestyle that millennials are now interested in is not consuming processed animal products (vegan). A…

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ISBN/ISSN
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Collation
xv, 82 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T741682022
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PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KI…
Delsia, Ghea

This study aimed to determine the effect of frequency and duration of ultrasonication on the physical and chemical characteristics of nata de coco colored with suji (Dracaena angustifolia) leaves e…

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ISBN/ISSN
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Collation
v, 50 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T740822022
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PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENS…
Onasis, Junanda Auditya

The objective of this research was to determine the characteristics of mayonnaise with differences in the use of vegetable oils and concentration of xanthan gum stabilizer. This research used Facto…

Edition
-
ISBN/ISSN
-
Collation
xv, 36 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T742042022
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PENGARUH SISA AMELIORAN, PUPUK N DAN P TERHADAP KETERSEDIAAN P, JUMLAH SPORA MIKORIZA, DAN PRODUKSI PADI PADA MUSIM TANAM KEDUA DI TANAH GAMBUT
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PERTANGGUNGJAWABAN PERDATA PEJABAT PEMBUAT AKTA TANAH ATAS AKTA JUAL BELI YANG DIBUAT TANPA SEPENGETAHUAN PEMILIK DAN TERDAPAT REKAYASA OLEH PEMBELI (STUDI PUTUSAN KASASI MAHKAMAH AGUNG NOMOR.3507/PDT/2023)
Rimansyah, M Alzohir Aji 
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