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…

Agar Tanaman Berbuah di Luar Musim

Edition

-

ISBN/ISSN

979-489-496-6

Collation

vi + 82 hlm.; 21 cm.

Series Title

-

Call Number

634.6 Unt a

Agar Tanaman Berbuah di Luar Musim

Edition

-

ISBN/ISSN

979-489-496-6

Collation

vi + 82 hlm.; 21 cm.

Series Title

-

Call Number

634.6 Unt a

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…

PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJAD…

This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with …

EVALUASI KESESUAIAN LAHAN UNTUK TANAMAN NANAS (Ananas comosus (L.) Merr) DI K…

This study aims to obtain land suitability data for pineapple plant, evaluate the level of land suitability and identify limiting factors that affect land suitability for pineapple plants in Anak P…

PENGARUH SKARIFIKASI FISIK DAN KIMIA TERHADAP PROSES PERKECAMBAHAN BENIH ANGG…

This study aims to determine the effect of physical and chemical scarification treatment on germination grape seed (Vitis vinifera .L) husk charcoal media. The research was carried out from Decembe…

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 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…

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…

PENGARUH VARIASI KONSENTRASI STARTER KEFIR GRAIN DAN WAKTU FERMENTASI TERHADA…

This study aims to determine the chemical and microbiological characteristics of pineapple water kefir with different concentrations of kefir grain starter and fermentation time. This research was …

PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK VI…

Virgin Coconut Oil (VCO) is coconut oil that has the characteristics of colorless, fresh coconut smell and without heating, so it does not change the composition and characteristics of the oil. Thi…

PENGARUH PENAMBAHAN PATI GANYONG DAN KARAGENAN TERHADAP KATAKTERISTIK FISIK,K…

This study aims to determine the physical, chemical characteristics. Sensory banana sponge cake substituted with canna starch (Canna edulis Ker) and carrageenan. The research was carried out in Jun…

PENENTUAN UMUR SIMPAN LEMPOK DURIAN DENGAN BERBAGAI JENIS KEMASAN MENGGUNAKAN…

Tujuan penelitian ini adalah untuk mengetahui umur simpan lempok durian ukuran kecil (bite size) yang dikemas dengan menggunakan berbagai jenis kemasan. Penelitian ini dilakukan di Laboratorium Kim…

PENGEMBANGAN SISTEM PENANGANAN PASCAPANEN BUAH-BUAHAN DI PASAR TRADISIONAL KO…

Penelitian ini bertujuan untuk memperoleh pengembangan pendekatan sistem penanganan pascapanen buah-buahan yang optimum pada pasar tradisional di Kota Palembang dengan metode Proses Hierarki Analit…

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG

The Effect of Purple Sweet Potato Flour Substitution on the Characteristics of Jongkong Cake (Supervied by Agus Wijaya dan Eka Lidiasari). This study aimed to determine the effect of purple sweet p…

PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TER…

The objective research was to determine the effect of the addition of purple sweet potato and freezing temperature on the physical and chemical characteristics of frozen purple sweet potato donuts.…

IDENTIFIKASI SIFAT MEKANIS SERAT DARI BEBERAPA JENIS PISANG BERDASARKAN LAPIS…

Tujuan penelitian ini adalah untuk mengetahui sifat mekanis serat yang berasal dari beberapa jenis pisang berdasarkan lapisan pelepah pisang, dilaksanakan di Laboratorium Kimia Hasil Pertanian dan …

POTENSI SKIM SANTAN SEBAGAI BAHAN BAKU FERMENTASI NATA DE COCO

This study aims to find the best formulation of coconut water and skim coconut milk as raw materials for nata de coco fermentation . This research was carried out at the Agricultural Product Chemis…

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK FRUIT LEATHER KWENI (Mangifera od…

Penelitian ini bertujuan untuk menganalisis karakteristik fisik, kimia dan organoleptik fruit leather kweni dengan penambahan mocaf Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian…

PENGARUH ZAT PEMBUSA DAN BAHAN PENGISI TERHADAP KARAKTERISTIK FISIK, KIMIA DA…

Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya, Indralaya, Sumatera Selatan pada …

KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGA…

This study aimed to determine the physical and chemical characteristics of calamansi jelly candy with variation of types and sweetener concentrations. This study used a non-factorial Completely Ran…

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…

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 …

ANALISIS KEPUTUSAN KONSUMEN DALAM PEMBELIAN BUAH DI PASAR MODERN SECARA ONLIN…

At the end of 2019 to early 2021 Indonesia continued to increase positive cases of Covid-19. The increase in positive cases of Covid-19 affects many aspects. One of them is nutrition which is a bas…

PIRANOSANTON DARI KULIT BATANG MANGGIS HUTAN (Garcinia Bancana) dan AKTIFITAS…

A phenolic compound was isolated from dichloro methane fraction of the stem bark of Garcinia bancana Miq. The extraction was done by maceration method and separation of isolated compound was conduc…

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 …