PENGARUH BUBUR MAIZENA PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK FISIK, K…

This study aimed to determine the effect of the addition of cornstarch gruel on the physical, chemical and sensory characteristics of the resulting ice cream. This research was conducted from Febru…

PENGARUH PENAMBAHAN SARI JERUK KUNCI (CITROFORTUNELLA MICROCARPA) TERHADAP KA…

The objective of this research was to determine the effect of the addition of calamansi juice on the characteristics of sheet carrot jam. This research was conducted from June 2022 to July 2022 at …

PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK WA…

This research aimed to determine effect of type of solvent using MAE method on the characteristics colour of cassave leaf extract (Manihot Utilissima Pohl.). This research used a Non-Factorial Comp…

PENGARUH BUBUR HUNKWE PADA FORMULASI ES KRIM TERHADAP KARAKTERISTIK FISIK DAN…

The purpose of this study was to determine the effect of adding hunkwe porridge to the ice cream formula on the physical, chemical and sensory characteristics of the resulting ice cream. This resea…

PENGARUH JENIS SUMBER NITROGEN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FI…

This study aims to effect of nitrogen sources types and fermentation time on the physical characteristics of nata made from skim coconut milk. This research used a factorial completely randomized d…

PENGARUH KONSENTRASI AMONIUM SULFAT DAN BAGIAN BUAH NANAS TERHADAP KARAKTERIS…

The objective of this research was to determine the physical and chemical characteristics of nata de pina which is produced by adding the concentration of ammonium sulfate and the pineapple part us…

PENGARUH PERLAKUAN PENDAHULUAN TERHADAP KARAKTERISTIK PENYEDAP ALAMI JAMUR TIRAM

The objective of this reseacrh was to determine the effect of pre-treatment on the natural flavoring characteristics of oyster mushrooms. This study used a nonfactorial completely randomized design…

PENGARUH KONSENTRASI GULA DAN EKSTRAKBUNGATELANG (Clitoria ternatea) TERHADAP…

The purpose of this study was to determine the effect of sugar concentration and butterfly pea flower extract on the physical, chemical and sensory characteristics of jicama jam. This research was …

PENGARUH PERENDAMAN DALAM EKSTRAK DAUN KELOR (Moringa oleifera) TERHADAP KARA…

The objective of this research was to determine the effect of soaking in moringa leaf extract (Moringa oliefiera) on physical, chemical and microbiologiycal characteristics of tofu. This study used…

KARAKTERISTIK TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN PERBEDA…

This study aimed to study the effect of the type and concentration of anti-browning agent on the physicochemical characteristics of taro beneng flour. This study used a factorial randomized block d…

EKSTRAKSI, PURIFIKASI PARSIAL DAN AKTIVITAS ANTIOKSIDAN SENYAWA TANIN TUMBUHA…

This study aimed to measure the content of tannin compounds and antioxidant activity between crude extract and purified extracts on water lettuce (Pistia stratiotes). In this study, identification …

PENGARUH METODE EKSTRAKSI TERHADAP KANDUNGAN GULA TOTAL, SERAT KASAR DAN AKTI…

Penelitian ini bertujuan menentukan kadar gula total, serat kasar dan aktivitas antioksidan pada ekstrak oligosakarida pada serabut buah nipah (Nypa fruticans). Pada penelitian ini juga telah dilak…

Bersahabat dengan Alam Membangun Teknologi Tinggi Siap Guna

Edition

-

ISBN/ISSN

978-979-493-921-5

Collation

xi, 389 hlm.; ilus.; 23 cm.

Series Title

-

Call Number

630 Nas b

Teknologi Pengolahan dan Pemanfaatan Produk Ekstraktif Rempah

Edition

-

ISBN/ISSN

978-979-493-485-2

Collation

xiii, 196 hlm.; 23 cm

Series Title

-

Call Number

664.5 Yas t

TEKNOLOGI REPRODUKSI TERNAK

Edition

1

ISBN/ISSN

978-602-432-843-6

Collation

xv, 165hlm.; 24cm

Series Title

-

Call Number

573.6 Wah t

PENGARUH PEMANASAN BERULANG (TYNDALISASI) TERHADAP KIMIA DAN MIKROBIOLOGI PAD…

The Effect of Repeated Heating (Tyndalization) on the Chemistry and Microbiology of Pempek (Supervised by AGUS SUPRIADI) Tyndalization is a form of multistage sterilization and uses steam with a te…

PENGARUH BUBUR GANYONG (Canna edulis Kerr.) TERHADAP KARAKTERISTIK SENSORIS D…

This research aimed to determine the chemical and organoleptic characteristics of ice cream with the addition of ganyong porridge. This research used a Non-Factorial Completely Randomized Design (C…

PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…

The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed…

TEKNOLOGI PENGOLAHAN AIR LIMBAH: Teori dan Aplikasi

Edition

-

ISBN/ISSN

978-602-434-024-7

Collation

xvi, 516 hlm. ; 26 cm.

Series Title

-

Call Number

660.6 Sai t

Gamification: Membuat Belajar Seasyik Bermain Game

Edition

-

ISBN/ISSN

978-623-01-2797-7

Collation

viii, 96 hlm. ; 21 cm

Series Title

-

Call Number

371.337 Yun g

KARAKTERISTIK FISIK DAN KIMIAWI SAMBAL TERASI JEMBRET INSTAN

This study aimed to determine the significant differences in the physical and chemical properties of instant chili paste jembret formulations with the addition of different concentrations of shrimp…

PENGARUH PENAMBAHAN JUS KULIT NANAS DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK…

This study aimed to study the effect of different concentrations of pineapple peel juice and incubation time on the physicochemical characteristics of virgin coconut oil (VCO). This study used a Fa…

VARIASI JENIS DAUN KOPI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KOMBUCHA D…

Penelitian ini bertujuan untuk menganalisa pengaruh jenis daun kopi dan lama fermentasi terhadap karakteristik fisik, kimia dan mikrobiologi kombucha dari daun kopi (Coffea sp L.). Penelitian ini d…

KARAKTERISTIK MINUMAN SARI LEMON DENGAN PENAMBAHAN KOLAGEN IKAN

Penelitian ini bertujuan untuk mengetahui karakteristik minuman sari lemon dengan penambahan kolagen ikan. Sehingga nantinya diharapkan menghasilkan karakteristik minuman sari lemon dengan penambah…

KARAKTERISTIK SEDIAAN MASKER PEEL-OFF EKSTRAK ALGA COKELAT (SARGASSUM SP.) SE…

The study aims to determine the selected formulation of the brown algae extract (Sargassum sp.) of peel-off mask products as antibacterial (Propionibacterium acnes). This research was carried out u…

PENGARUH KESEGARAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) TERHADAP KARAKTERI…

This research aimed to determine the physical, chemical and sensory characteristics of oyster mushroom freshness. This study used a Non-Factorial Randomized Block Design (RBD) with 6 levels of trea…

PEMBUATAN TEPUNG BIJI KARET (Hevea brasiliensis) DENGAN KADAR ASAM SIANIDA RE…

The purpose of this study was to utilize rubber seeds as a functional food by processing them into flour that has a low HCN content. This study used a completely randomized design (RALF) with two t…

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SAUS SAMBAL RUSIP

This study aims to determine the Physicochemical and Organoleptic Characteristics of Rusip Chilli Sauce. This study used a factorial completely randomized design (RAL) consisting of 2 treatment fac…

OPTIMASI KONDISI AKTIVITAS ENZIM SELULASE DARI BAKTERI X

Cellulase enzymes are a group of enzymes that break down cellulose by hydrolyzing β-1,4 glycosidic bonds into simpler forms such as glucose and cellobiose. This study aimed to confirm the cellulas…

PENGARUH LAMA PROSES FERMENTASI PADA PEMBUATAN PRODUK RUSIP IKAN SELUANG (Ras…

This study aims to determine fermentation time effect in the production of seluang fish rusip (Rasbora argyrotaenia) with of addition of pineapple extract produced, as a catalyst that can help spee…