KARAKTERISTIK LEATHER NANAS DENGAN PENAMBAHAN JENIS BAHAN PENGISI PADA KONSEN…
Tujuan dari penelitian ini adalah untuk mengetahui karakteristik leather nanas yang dihasilkan dengan penambahan tapioka dan agar-agar pada konsentrasi 0,5%, 1% dan 1,5%. Penelitian ini menggunakan…
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- xvi, 51 hlm.; ill.; tab.; 28 cm.
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- T695642005
SIFAT FISIK DAN KIMIA UMBI GADUNG (Discorea hispida Dennts.) BATANG HIJAU DAN…
Penelitian ini bertujuan untuk mengetahui sifat Fisik dan kimia umbi gadung batang ungu dan batang hijau di Desa Payakabung Kecamatan Indralaya Kabupaten Penelitian ini dilaksanakan di laboratorium…
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- xvii, 33 hlm.; ill.; tab.; 28 cm.
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- T691582005
PRODUKSI MINYAK GORENG SAWIT TRADISIONAL DENGAN MENGATUR LAMA PENGUKUSAN DAN …
Tujuan dari penelitian ini adalah untuk mengembangkan teknik pengolahan kelapa sawit menjadi minyak goreng dengan cara tradisional dan mengetahui karekteristik minyak goreng tradisional akibat lama…
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- xiv, 41 hlm.; ill.; tab.; 28 cm.
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- T695982005
PENGARUH SUBTITUSI TEPUNG PISANG KEPOK KUNING (Musa acuminata x Musa balbasia…
This research aims to determine the effect substitution of kepok banana flour in wheat flour with yeast concentration has a significant effect on the characteristics of donuts. This research was co…
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- xvi, 41 hlm. : ilus. ; 29 cm
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- T572282021
KARAKTERISTIK FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS MERAH (Oryza n…
The aim this research was to study the effect of different particle size of red rice flour (Oryza nivara) on phytochemical characteristics and antioxidant activity. This research used a completely…
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- xv, 35 hlm. : ilus. ; 29 cm
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- T582562021
PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP KARAKTERISTIK BUBUR K…
The purpose of this research was to determine the effect of the type and concentration of stabilizer on the cheese porridge from soybean milk. This research was conducted from April 2021 to Novembe…
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- xiv, 68 hlm. : ilus. ; 29 cm
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- T585532021
PENGARUH PERENDAMAN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIM…
This study amied to determine the effect of immersion and drying temperature on physical and chemical characteristics of black waxy rice flour (Oryza sativa L.). This research was conducted at the …
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- xv, 47 hlm. : ilus. ; 29 cm
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- T580272021
PENGARUH PENAMBAHAN RAGI TAPAI DAN BROMELIN NANAS KASAR PADA FERMENTASI BUBUR…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ragi tapai pada fermentasi bubur tapioka dan bromelin nanas pada bakal tahu terhadap karakteristik vegetarian nugget. Penelitian dilaku…
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- xvi, 45 hlm.; ill.; tab.; 28 cm.
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- T690702006
KARAKTERISTIK NATA de COCO PADA BERBAGAI KONSENTRASI GULA PASIR DAN AERASI
Tujuan dari penelitian ini adalah untuk mengetahui karakteristik nata de coco pada berbagai konsentrasi gula pasir dan aerasi dengan mengatur rasio volume media dan ruang udara dalam nampan ferment…
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- viii, 50 hlm.; ill.; tab.; 28 cm.
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- T690272007
PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) TERHADAP KARAKTERIST…
The purpose of this study was to determine the sensory characteristics, texture (crispy) and nutritional value of pop chicken fish made by substitution of chicken meat and catfish meat. This resear…
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- xv, 32 hlm. : ilus. ; 29 cm
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- T579552021
PENGEMBANGAN EDILBE FILM KOMPOSIT BERBASIS PATI GANYONG DENGAN PENAMBAHAN EKS…
The purpose of this study was to determine the effect of adding salam leaf extract and palm oil on the physical and chemical properties of edible film, which will be held on January 18 to February …
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- xv, 34 hlm. : ilus. ; 29 cm
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- T581662021
KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KO…
Jelly candy is a type of soft candy who made from juice and gel materials. The objective of this research was to determine the forming effect of variation Passiflora edulis pectin and sugar concent…
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- xvi, 54 hlm,: ilus.; 29 cm
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- T644292021
PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS …
The objective of this research was to determine the effect of adding preservatives on chemical and sensory characteristics of the maksuba lapis kojo cake. The research was conducted at Agricultural…
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- xv, 58 hlm,: ilus.; 29 cm
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- T628512021
KARAKTERISTIK KIMIA TEPUNG GERMINASI KACANG HIJAU (Phaseolus radiatus L.)
This study aimed to study the chemical characteristics of germinated mung bean flour varieties VIMA-1 and VIMA-2. The research used a Factorial Completely Randomized Design (RALF) with two treatmen…
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- xii, 49 hlm,: ilus.; 29 cm
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- T580162021
KARAKTERISTIK TEPUNG UWI (Dioscorea alata L) BERDASARKAN WARNA UMBI DAN METOD…
Tujuan penelitian ini adalah mengetahui karakteristik fisik dan kimia tepung Uwi (Dioscorea alata L). Penelitian ini dilaksanakan di Laboratotiun Kimia Hasil Pertanian, Jurusan Teknologi Pertanian,…
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- xvii, 49 hlm.; ill.; tab.; 28 cm.
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- T687602007
KARAKTERISTIK FISIK, KADAR TANIN DAN AKTIVITAS ANTIMIKROBIA EKSTRAK DAUN TERU…
The leaves of pucuk eggplant (Solanum macrocarpon L) are commonly consumed in Baturaja South Sumatera. The pucuk eggplant are no commercially cultivated, so it was difficult to find out the leaves …
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- xvii, 60 hlm.; ill.; tab.; 28 cm.
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- T689532006
UPAYA MENGHAMBAT KERUSAKAN PUREE DUKU SEGAR DENGAN PENAMBAHAN ASKORBAT DAN AS…
Tujuan penelitian ini adalah menghambat kerusakan puree duku segar dengan penambahan asam askorbat dan asam sitrat. Penelitian ini dilakukan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi…
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- vii, 48 hlm.; ill.; tab.; 28 cm.
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- T689552007
MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHA…
This instant dipping drink is made from dragon fruit and purut orange peel. This study aims to find out the effect of the formulation of red dragon fruit skin and purut orange peel on the physical …
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- xv, 51 hlm. : ilus. ; 29 cm
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- T596902021
IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST)…
This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara…
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- xi, 37 hlm. : ilus. ; 29 cm
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- T590502021
PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…
The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This…
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- xvi, 37 hlm. : ilus. ; 29 cm
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- T613792021
KARAKTERISTIK FISIK DAN KIMIA BOBA DARI PATI GANYONG DAN RUMPUT LAUT (EUCHEUM…
The objective of this research was to determine the physical and chemical characteristics of boba made from a mixture of ganyong starch (Canna edulis) and Eucheuma cottoni seaweed type. This resear…
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- xiii, 49 hlm. : ilus. ; 29 cm
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- T614082021
PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN PH, TSS, TDS…
The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with different amount of current and operating time on decreasing pH, TSS, …
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- xiv, 57 hlm. : ilus. ; 29 cm
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- T590452021
SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UMBI LOTUS (Nelumbo nucifera) TERHADAP…
This research aimed to determine the effect of using lotus root flour as a substitute for wheat flour on the chemical and organoleptic characteristics of cookies. This study used a non-factorial ra…
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- xv, 49 hlm. : ilus. ; 29 cm
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- T601702021
PENGARUH KONSENTRASI GLUTEN DAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK…
This research aims to determine the effect of concentration gluten and soy protein isolate on the processing of white oyster mushrooms meat patty analog. This research used a non factorial Complete…
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- xvi, 48 hlm. : ilus. ; 29 cm
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- T596912021
PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI G…
The objective of this research was to analyze the effect of adding white oyster mushrooms (Pleurotus ostreatus) and concentration of arabic gum on physical and chemical properties of chicken burge…
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- xiii, 53 hlm. : ilus. ; 29 cm
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- T596932021
EFEKTIVITAS GETAH PEPAYA TALAS DAN LABU SIAM TERHADAP KEKERASAN DAGING SAPI
The purpose of this study was to analyze type of sap (papaya latex, taro gum, and chayote sap) and duration of lubrication on beef hardness. This study was conducted at the Chemical Laboratory of A…
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- xv, 60 hlm,: ilus.; 29 cm
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- T569712021
KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK KOPI LUWAK COLD BREW DENGAN PERB…
The objective of this research was to determine the effect of roasting level and brewing time difference on physical, chemical, and organoleptic characteristics of cold brew civet coffee. Data obta…
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- xv, 66 hlm,: ilus.; 29 cm
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- T432612021
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MER…
This study aimed to determine the effect of the comparison of tapioca and red rice flour on the physical, chemical and sensory characteristics of telur gabus cake. This research was conducted at th…
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- xv, 68 hlm,: ilus.; 29 cm
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- T433472021
PENGARUH PENAMBAHAN BUBUK GETAH PEPAYA TERHADAP KEKERASAN DAGING KAMBING
This objective of the research was to determine the effect of powdered papaya sap addition on lamb violence. A factorial completely randomized design was used in this research and consisted of two…
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- xv, 67 hlm,: ilus.; 29 cm
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- T433932021
KARAKTERISTIK KOPI LUWAK LIAR SEMENDO BERDASARKAN DERAJAT SANGRAI
The purpose of this research was to evaluate the effect of different temperature and roasting time on the characteristics of Semendo wild civet coffee, using the quality requirements stated in the …
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- xvi, 77 hlm,: ilus.; 29 cm
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- Call Number
- T430482021
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