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
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
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 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
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
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…
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- xv, 66 hlm. : ilus. ; 29 cm
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- Call Number
- T481882021
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