PENGARUH FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…

This study aimed to determine the effect of eggshells nanocalcium fortification on characteristics of pineapple-jicama juice. This study used a factorial completely randomized design (CRD) with two…

ANALISIS FISIKOKIMIA DAN SENSORI MINUMAN FUNGSIONAL SARI BUAH PEDADA (SONNERA…

Penelitian ini bertujuan untuk menganalisis fisikokimia dan sensori minuman fungsional sari buah pedada (Sonneratia caseolaris) berbasis kombucha, Penelitian ini menggunakan metode Rancangan Acak K…

PENGARUH BUBUR KELAPA MUDA (Cocos nucifera L.) PADA FORMULA ES KRIM TERHADAP …

This study aims to determine the effect of adding young coconut pulp to the ice cream formula on the characteristics of the ice cream produced. This research was carried out from January 2023 until…

KINETIKA PERUBAHAN KADAR GULA TOTAL DAN pH SELAMA ULTRASONIKASI BUAH NANAS (A…

This study aimed to determine the kinetic changes in total sugar content and pH during ultrasonication of pineapple Queen variety. This research was conducted in September 2022 at the Chemistry and…

PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK FISIK KIMIA DAN SENSORIS S…

This study aimed to determine the effect of different concentration of pectin on physical, chemical and organoleptics characteristics of young coconut jam. This reasearch was conducted in December …

DNA BARCODE BARBONYMUS SP. DARI SUNGAI OGAN DAN SUNGAI GERONG BERDASARKAN GEN…

Barbonymus sp. is distributed in water bodies at a watershed on the island of Sumatra, Kalimantan and Java. The study aimed to identify the fish species Barbonymus originating from Ogan River and G…

PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KANDUNGAN ZAT GIZI DAN AKTIVITAS A…

Infused water is a drink that is made by soaking some fruits or vegetables in the water for several hours with no added sugar which is rich in vitamin C and antioxidant. This study aimed to know th…

PENGARUH KONSENTRASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmannii) TERHADAP…

Pineapple juice drink can be added spices to add functional value, one of the spices that can be added is cinnamon. Cinnamon bark extract contains high enough trans-synamaldehyde levels to be a sou…

PENGARUH KEKENTALAN SANTAN DAN PENAMBAHAN KELAPA PARUT KERING TERHADAP KARAKT…

This research intended to determine the physical, chemical and organoleptic characteristics of white oyster mushroom rendang with the addition of desiccated coconut and coconut milk viscosity. This…

KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG H…

This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Facto…

OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo nucifera) TERHADAP KADAR P…

This study aimed to determine the optimal process and the nutrional content of lotus seed tempeh. This study has used 2 stages of research design, the first stage of optimizing the treatment proces…

OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…

This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research…

Prosiding Seminar Nasional Tanaman Pangan : Inovasi Teknologi Berbasis Ketaha…

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

664.7 Pro p

KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (…

THIS SUDY AIMS TO DETERMINE CHANGES IN THE THE BIOACTIVE COMPOUNDS (AMINO ACIDS SND FATTY ACIDS) JAMBAL ROTI FROM CATFISH (PANGASIUS PANGASIUS). THIS RESEARCH WAS CONDUTED WITH THREE OBSERVATION VA…

Tanaman Porang : Pengenalan, Budidaya, dan Pemanfaatannya

Edition

1

ISBN/ISSN

978-979-1159-64-7

Collation

vii, 48 hal.; 21 cm

Series Title

-

Call Number

664.09 Tan t

PENGARUH KONSENTRASI VIRGIN COCONUT OIL (VCO) PANCINGAN DAN KECEPATAN PEGADUK…

Protein by-product of VCO processing is a vegetable protein that can be used as a raw material or additive in processed food such a biscuits, protein flour. This study aimed to determine the effect…

PENGARUH WAKTU DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK FISIK DAN KIMI…

The objective of this research was to know the effect of time and speed of stirring on the physical and chemical characteristics of coconut milk produced. The research was carried out at the Labora…

KARAKTERISTIK FISIK DAN KIMIA PATI TALAS BENENG (Xanthosoma undipes K. Koch) …

Starch is a polysaccharide group consisting of amylose and amylopectin. One source of starch processing is tubers. Taro beneng (Xanthosoma undipes K. Koch) is one of the potential local tubers orig…

KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (Hibiscu sabdariffa)

This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment wa…

KARAKTERISTIK TABLET EFFERVESCENT EKSTRAK LEMPUYANG WANGI (Zingiber aromaticu…

The aim of the study was to determine the effect of adding lempuyang fragrant extract on the characteristics of effervescent tablets. This research utilizes the effect of sparkle on effervescent pr…

KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT…

This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Desig…

PENGARUH KEMATANGAN DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK SIFAT FISIK…

This study aimed to determine the effect of maturity and duration of ultrasonication on the physical and chemical characteristics of fresh cut pineapple (Ananas comosus (L.) Merr) Queen Variety. Th…

PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP…

This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster m…

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KAR…

This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Bl…

PENGARUH VARIASI KONSENTRASI SARI BUAH JAMBU AIR DAN STARTER TERHADAP KARAKTE…

This study aims to determine the physical, chemical, and microbiological characteristics of water guava kefir with different concentrations of water guava juice and the concentration of starter. Th…

MEMPERPANJANG MASA SIMPAN TAHU DENGAN LARUTAN SARI JERUK LEMON DAN GARAM

This study objective was to extend the shelf life of tofu by soaking the tofu with a solution of lemon juice and salt. This research was used an experimental method which determines the shelf life …

KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota…

Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice …

KARAKTERISTIK FISIKOKIMIA SUSU KEFIR DARI SUSU BIJI LOTUS (Nelumbo nucifera)

This study aims to determine the physicochemical characteristics of milk kefir and the effect of increasing the concentration of lotus seed milk (Nelumbo nucifera) on physical and chemical properti…

KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCI…

THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RA…

PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (Musa paradisiaca L.) TERHADA…

This study aimed to determine the effect of adding kepok banana flower on the processing of sambalingkung cork fish bone broth. This research used a Non Factorial Completely Randomized Design (RALF…