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…

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…

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 …

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…

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…

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 …

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…

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…

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…

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…

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…

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…

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, …

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 …

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…

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 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…

MUDAH MEMBUAT PESTISIDA NABATI : COCOK DITERAPKAN PADA KEBUN SAYUR ORGANIK DA…

Edition

-

ISBN/ISSN

979-006-516-7

Collation

viii, 112 hlm. : ilus. ; 15 x 23 cm.

Series Title

-

Call Number

668.6 Sud m