PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT …
This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CR…
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- xii, 63 hlm.; ilus.; 29 cm
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- Call Number
- T822522022
PENGARUH ULTRASONIKASI TERHADAP SIFAT FISIK DAN KIMIA NATA DE COCO DENGAN WOR…
Nata de coco staining using carrot extract can give an attractive appearance. A more efficient staining method is the ultrasonication method. This study aimed to determine the effect of ultrasonica…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789732022
PENGARUH JUMLAH DAN UKURAN PARTIKEL CASCARA TERHADAP KARAKTERISTIK KIMIA, FUN…
This study aimed to determine the chemical, functional, and sensory characteristics of the formulation of cascara coffee drink. The experiment was conducted at Chemical, Processing, and Sensory Lab…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789242022
FORMULASI CAMPURAN KOPI HIJAU CELUP BERDASARKAN JENIS VARIETAS DAN PERSENTASE…
This study was aimed to determine the properties of water content, pH, total dissolved solids, chlorogenic acid, caffeine, and organoleptic as well as confirming the formulation of green coffee bas…
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- xv, 33 hlm.; ilus.; 29 cm
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- T657392022
PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP C…
The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) …
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- ix, 47 hlm.; ilus.; 29 cm
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- T740972022
PENGARUH PENAMBAHAN KONSENTRASI GUM ARAB DAN CARBOXYMETHYL CELLULOSE (CMC) TE…
Nata de coco is one of the processed coconut water that helps reduce waste caused by coconut water. The stabilizer as alternative of sugar is used in boiling nata de coco so that it can soften nata…
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- xvi, 31 hlm.: ilus.; 29 cm
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- T794452022
PENGARUH KONSENTRASI BUAH DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK MINUMAN …
Infused water is water supplemented with natural ingredients (such as fruits, vegetables or herbs) which has a natural taste and health. This study aimed to find out the influence of pineapple frui…
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- xv, 30 hlm.; ilus.; 29 cm
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- T706942022
DIVERSIFIKASI CITARASA CASCARA DENGAN PENAMBAHAN FLAVOR ALAMI
This cascara tea drink is made from coffee skin which is added with natural flavors. This study aims to determine the effect of adding natural flavors to the characteristics of cascara. This study …
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- xvi, 80 hlm.: ilus.; 29 cm
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- T647492022
ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH
Tujuan penelitian adalah menganalisa kemasanpada kopi dekafeinasi untuk mempertahankan mutu kopi. Penelitian ini dilaksanakan pada Februari 2012 sampai dengan Februari 2013 di Laboratorium Pasca Pa…
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- xv, 55 hlm.; ill.; tab.; 28 cm.
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- T725702013
PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI…
The most widely cultivated coffee species throughout the world is Arabica coffee (Coffea arabica L). The caffeine content of Arabica coffee is 1-1.3%. This study aims to determine the effect of roa…
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- ix, 89 hlm. : ilus. ; 29 cm
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- T586212021
PENGARUH DIAMETER DAN SUHU PENYANGRAIAN TERHADAP KARAKTERISTIK KOPI BUBUK ARA…
This research was aimed to know the effect of coffee diameter and roasting temperature on the characteristics of decaffeinated Arabica coffee ( Coffea arabica L .) using pineapple stem starts in Ap…
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- ix, 61 hlm. : ilus. ; 29 cm
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- T584592021
KARAKTERISTIK FISIKOKIMIA, FUNGSIONAL DAN MIKROBIOLOGI KOPI INSTAN MENGGUNAKA…
The objective research was to determine characteristics physicochemical, functional and microbiology of instant coffee using formulation gambir extract and varieties coffee of peaberry robusta and …
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- xii, 38 hlm. : ilus. ; 29 cm
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- T600172021
PENGARUH RH RUANGAN PROSES OKSIDASI ENZIMATIS PADA CASCARA KULIT KOPI ARABIKA…
This study aimed to determine the RH of the process enzymatic oxidation room on the cascara characteristics of arabica and robusta coffee husks. This study used a factorial completely randomized de…
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- xv, 47 hlm. : ilus. ; 29 cm
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- T600112021
PENGARUH PENYANGRAIAN DAN EKSTRAK KATEKIN GAMBIR TERHADAP KARAKTERISTIK KOPI …
The objective research was to determine the effect of gambier catechin extract addition and ginseng on the characteristics of instant robusta wine coffee. The experiment was conducted at Chemical, …
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- xv, 42 hlm. : ilus. ; 29 cm
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- T600272021
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
ANALISIS HARGA POKOK DAN KELAYAKAN HARGA JUAL KOPI ROBUSTA ORGANIK DI DESA SU…
This study aims to (1) analyze the differences between organic and non-organic coffee cultivation in Sumber Karya Village, Gumay Ulu District, Lahat Regency, (2) Calculate the cost of production an…
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- xi, 67 hlm. : ilus. ; 29 cm
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- T641052021
PENGARUH KONSENTRASI SODA KUE DAN LAMA PERENDAMAN PADA PEMBUATAN SUSU NABATI …
This study aims to determine the concentration of baking soda and the effect of soaking time on the production process of lotus seeds (Nelumbo nucifera) vegetable milk . The research method used a …
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- xv, 31 hlm,: ilus.; 29 cm
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- Call Number
- T550842021
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