PENGARUH W AKTU PERENDAMAN DAN KONSENTRASI AQUAFABA KACANG TUNGGAK ( TERHADAP…
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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- xv, 82 hlm.; ilus.; 29 cm
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- T741682022
PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KI…
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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- v, 50 hlm.; ilus.; 29 cm
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- T740822022
PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENS…
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…
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- xv, 36 hlm.; ilus.; 29 cm
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- T742042022
KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN KULIT BUAH NAGA MERAH ( Hyl…
This study aimed to determine the effect of ultrasonic wave frequency and ultrasonication time on physical and chemical characteristics of nata de coco colored with red dragon fruit peel (Hylocereu…
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- xv, 88 hlm.; ilus.; 29 cm
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- T741572022
PENGARUH PENAMBAHAN SARI BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KARAK…
This study aims to determine the physical and chemical characteristics of wet noodles with the addition of red spinach (Amaranthus tricolor L.) juice. This study used a Non-Factoral Completely Rand…
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- xi, 47 hlm.; ilus.; 29 cm
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- T741922022
KARAKTERISTIK EDIBLE FILM DENGAN PERBEDAAN KONSENTRASI PATI TALAS BENENG ( Xa…
Edible film is a thin layer made of edible material and is used as a surface coating for food components. Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers …
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- xv, 46 hlm.; ilus.; 29 cm
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- T772452022
UJI KINERJA MESIN PENGERING MAGGOT (Hermetia illucens) MENGGUNAKAN PEMANAS EL…
The research objective was to determine the effect of temperature and blower speed on maggot dryer machine. The method used was Factorial Randomized Block Design which consist two treatment factors…
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- xv, 27 hlm.; ilus.; 29 cm
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- T691652022
PENGARUH KOMBINASI ASAM SITRAT DAN ASAM TARTRAT TERHADAP KARAKTERISTIK TABLET…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kombinasi asam sitrat dan asam tartrat sebagai sumber asam terhadap karakteristik tablet effervescent ekstrak gambir (Uncaria gambir Ro…
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- xvii, 61 hlm.; ill.; tab.; 28 cm.
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- T737182010
PENGARUH PEMBERIAN KAPUR TERHADAP pH TANAH, BESI TANAH DAN PRODUKSI TANAMAN J…
Swamp land is land that contains pyrite in the soil. To achieve the goal of optimal development of swamp land which has several obstacles due to pyrite which results in low soil pH, liming of the s…
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- xiv, 29 hlm.: ilus.; 29 cm
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- T643542022
PENGARUH DOSIS KAPUR TERHADAP pH TANAH, ION SULFAT TANAH DAN HASIL TANAMAN JA…
The toxicity of the pyrite layer on swamp land has the potential to reduce maize productivity. Liming is one way to overcome pyrite oxidation and increase soil pH and optimizing corn plant growth a…
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- xv, 35 hlm.: ilus.; 29 cm
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- T643532022
PERSENTASE GUGUR BUNGA DAN BUAH, HASIL, SERTA ANALISIS KELAYAKAN EKONOMI CABA…
The purpose of this study was to determine the effectiveness of biostimulant in reducing the use of inorganic fertilizer doses, the percentage of flower and fruit drops, and its role in increasing …
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- xvi, 43 hlm.: ilus.; 29 cm
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- T677782022
KARAKTERISTIK KIMIA DAN SENSORI TAPE BIJI LOTUS (Nelumbo nucifera)
This study aims to determine the Chemical and sensory Characteristics of Lotus Seeds Tape (Nelumbo Nucifera). This research was carried out from february 2021 to March 2021. This study used a rando…
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- xiv, 28 hlm.: ilus.; 29 cm
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- T602122021
KARAKTERISTIK SIFAT KIMIA KOPI BUBUK ARABIKA TYPIKA (Coffea arabica var. typi…
The purpose of this study was to determine the chemical characteristics of Arabica typika (Coffea arabica var. typica) ground coffee from Semendo based on the maturity level of the fruit and the si…
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- ix, 44 hlm.: ilus.; 29 cm
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- T584432021
ALTERNATIFSUMBERASAMSARIBELIMBINGWULUH (Averrhora Bilimbi L.) DALAM PEMBUATAN…
This research was conducted from August 2020 to June 2021 at the Chemical Laboratory of Agricultural Products and the Microbiology Laboratory of Agricultural Technology, Department of Agricultural …
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- xiv, 32 hlm. : ilus. ; 29 cm
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- T614032021
PENGARUH JENIS ANTI-BROWNING AGENT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK…
This study aimed to determine the effect of types of anti-browning agents and long immertion time on the physicochemical characteristics of pumpkin flour, and to determine the interaction between t…
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- xiii, 50 hlm. : ilus. ; 29 cm
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- T601602021
DEPOLIMERISASI GLUKOMANAN PORANG (Amorphophallus muelleri Blume) DENGAN METOD…
Glucomannan with low molecular weight (MW) has been shown to increase prebiotic properties or dietary fiber content. Reducing the molecular weight of glucomannan can be done by depolymerization usi…
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- xii, 41 hlm. : ilus. ; 29 cm
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- T585422021
ADSORPSI ION Pb2+ DAN Ni2+ MENGGUNAKAN KITIN DAN KITOSAN SEBAGAI ADSORBEN
The research about the adsorption of Pb2+ and Ni2+ ions used chitin and chitosan from prawn shells have been done. Characterisation of chitin and chitosan was determined by measuring the water cont…
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- xiv, 33 hlm.; ill.; tab.; 28 cm.
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- T702032012
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
PENGARUH BAHAN PENGISI TERHADAP SIFAT FISIK KIMIA DAN SENSORIS CABAI MERAH KE…
The objective of this research was to study effect of type and concentration of filler on physicochemical and sensory characteristics of curly red chili peppers (Capsicum annuum L.) blocks. The res…
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- x, 39 hlm.; ilus.; 29 cm
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- T580282021
PENGARUH PENAMBAHAN TEPUNG JAMUR TERHADAP KARAKTERISTIK FISIK DAN KIMIA KWETIAU
The objective of this research was to analyze The Effect of Mushroom Flour Addition on the Physical and Chemical Characteristics of Flat Rice Noodles. This research used a Factorial Completely Rand…
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- xvi, 66 hlm.; ilus.; 29 cm
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- T579222021
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
POTENSI PENGGUNAAN FTIR (FOURIER TRANSFORMED INFRARED) DALAM PENDUGAAN SIFAT…
The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on lime (Citrus aurantiifolia). The statistical design used was …
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- xix, 62 hlm. : ilus. ; 29 cm
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- T597122021
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
PREPARASI DAN KARAKTERISASI NANOMATERIAL BERBASIS POLIOKSOMETALAT TIPE DAWSON…
Preparation of nanomaterial (NH4)6[P-P2Wi8C>62].nH20 with several other coumpund to form (NH4)6[P-P2Wi8062].nH20-Si02, (NH4)6[p-P2Wi8062].nH20-Ti02, (NH4)6[p-P2Wi8062].nH20-ZrOCl2, dan (NH4)6[p- P2…
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- xix, 52 hlm.; ill.; tab.; 28 cm.
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- T659092014
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
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