KARAKTERISTIK MINUMAN SEGAR NIRA KOLANG-KALING (NIRALING) DENGAN PENAMBAHAN A…

Penelitian ini bertujuan untuk mengetahui karakteristik minuman segar niraling yang dikemas dalam gelas plastik dengan penambahan asam sitrat dan menduga umur simpannya. Rancangan yang digunakan da…

PENGGUNAAN BERBAGAI JENIS DAN KONSENTRASI BAHAN PENSTABIL DALAM PEMBUATAN MIN…

Edition

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ISBN/ISSN

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Collation

x, 51 hlm.:ilus.; 28 cm

Series Title

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Call Number

T689472007

PENGAWETAN TELUR AYAM DENGAN PELAPISAN KOMPOSIT LILIN LEBAH DAN PATI

Edition

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ISBN/ISSN

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Collation

xv, 43 hlm.:ilus.; 29 cm

Series Title

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Call Number

T683892005

 KARAKTERISTIK EDIBLE FILM KOMPOSIT KOLANG-KALING DAN LILIN LEBAH

Edition

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ISBN/ISSN

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Collation

xvii, 52 hlm.:ilus.; 28 cm

Series Title

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Call Number

T689572006

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…

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…

PERUBAHAN MUTU CRUDE PALM OIL (CPO) SELAMA PROSES TRANSPORTASI DARI TANGKI TI…

The observation was done on CPO transportation from PT Perkebunan Mitra Ogan to PT Sinar Alam Permai. The objective of this research was to evaluate the quality of Crude Palm Oil (CPO) from palm oi…

IDENTIFIKASI JAMUR PADA BUAH DUKU SETELAH PERENDAMAN DALAM LARUTAN KALSIUM KL…

Tujuan penelitian ini adalah untuk mengidentifikasi jamur pada buah duku setelah perendaman dalam larutan kalsium klorida 1 %. Penelitian dilaksanakan pada bulan Febuari sampai Mei 2005 di Laborato…

PENGARUH FORMULASI SARI JAHE DAN GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANO…

Penelitian ini bertujuan untuk mendapatkan formulasi yang sesuai antara sari jahe dan gula terhadap karakteristik kimia dan organoleptik koktil kelapa muda serta meningkatkan variasi produk koktil …

KARAKTERISTIK NIRA AREN YANG DIHASILKAN MENGGUNAKAN PROSES FERMENTASI DAN PEM…

Penelitian ini bertujuan untuk menghasilkan nira dengan rasa dan flavor yang spesifik dan disukai konsumen melalui proses fermentasi dan pemanasan. Penelitian ini dilakukan di labolatorium Kimia Ha…

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…

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…

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…

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…

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 …

PENGARUH FREKUENSI DAN LAMA KONTAK TERHADAP KARAKTERISTIK FISIK DAN KIMIA BUA…

Pineapple is a tropical fruit with a high sugar content especially queen variety it’s not recommend for people with glucose tolerance disorder. Ultrasonication can be used as an effort to treatin…

KARAKTERISTIK CASPIAN SEA YOGURT BUAH NAGA MERAH (Hylocereus polyrhizus) OLEH…

The objective of this research was to determine the effect of cultures concentration and fermentation times on physi cal, chemical, and microbiological characteristics of caspian sea yogurt contain…

SIFAT FISIK, KIMIA DAN SENSORIS KERUPUK IKAN DENGAN BERBAGAI METODE PEMASAKAN

The objectives purpose of this research to determine the effect of various cooking methods on the physical, chemical and sensory characteristics of fish crackers. This research used a Non Factorial…

MINUMAN FUNGSIONAL INSTAN DARI KOMBINASI KOPI ROBUSTA (Coffea canephora) DAN …

The objective of this research was to study the effect of Robusta coffee and gambier extract formulation and freeze drying temperature on physical and chemical characteristics of functional drink. …

KARAKTERISTIK FISIK DAN KIMIA BUAH NANAS (Ananas comosus (L.) Merr.) POTONG V…

People who have limitations in consuming sugar are not recommended to consume product with high sugar content. One of the fruit which has high sugar content is pineapple. Ultrasonication is one of …

PENGARUH KONSENTRASI BUMBU RENDANG PADA PEMBUATAN SAYUR BUAH NANGKA (ARTOCARP…

This study aims to determine the effect of the addition of rendang seasoning concentration on the making jackfruit curry. This study used a Factorial Completely Randomized Design (RALF) with two tr…

PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN

This study aimed to determine effect of preservative addition on the thick cuko during storage. This research was conducted in April 2020 until Maret 2021 at Agricultural Product Chemical Laborator…

KARAKTERISTIK SAUERKRAUT YANG DIFERMENTASI DENGAN METODE KONVENSIONAL DAN BAC…

Functional food is the food which have active components that can provide health benefits beside the advantages that provided by the nutrients contained. One of functional food is fermented cabbage…

ASAM LEMAK BEBAS (ALB) CRUDE PALM OIL (CPO) SELAMA PENYIMPANAN DAN PENGIRIMAN…

The research objective was to to analyze the differences the FFA content of CPO produced from Betung Palm Oil Mill, Sungai Lengi Palm Oil Mill, and Talang Sawit Palm Oil Mill. The research also ev…

FORMULASI MAKANAN PENDAMPING ASI (MP-ASI) INSTAN BERBAHAN DASAR BERAS MERAH, …

The objective of this research was to find the formula of instant baby porridge for complementary food with red rice, snakehead fish and pumpkin that approved by SNI. This research was held at Agri…

PENGARUH VARIASI KRIM SANTAN PADA PEMBUATAN RENDANG BUAH NANGKA (ARTOCARPUS H…

This research aims to determine the effect of using jackfruit and coconut cream on the physical, chemical, and sensory characteristics of jackfruit rendang. This research used a Factorial Completel…

PENGARUH KONSENTRASI BUAH NANGKA (ARTOCARPUS HETEROPHYLLUS LAMK) DAN KRIM SAN…

This experiment aims to know the effect of additional jackfruit and coconut cream concentration on the production of jackfruit floss, this experiment using a complete random factors plan (CRFP) wit…

ANALISIS FISIK, KIMIA DAN MIKROBIOLOGI KEFIR AIR SARI BUAH PEPAYA (Carica pap…

The objective of this research was to determine the physical, chemical, and microbiology characteristics of kefir papaya juice which can be used as an anti-hypercholesterolemic probiotic drink. Thi…

DEPOLIMERISASI GLUKOMANAN PORANG (AMORPHOPHALLUS MUELLERI BLUME) DENGAN SELULASE

Glucomannan with lower molecular weight (MW) has the ability of prebiotics and high functional food. This research aimed to depolymerize glucomannan enzymatically with cellulase to produce oligosac…

MENINGKATKAN DIVERSIFIKASI PANGAN DENGAN PENGOLAHAN JEWAWUT (Setaria italica)…

he objective of the research was to analyze the effect of the physical, chemical, and organoleptic characteristics of cookies made from millet (Setaria italica) that substituted with wheat flour. T…