PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIAWI IKAN GABUS (Channa striat…

Volatile compounds are a group of compounds that have the property of easy evaporation and contribute to the aroma and flavor of a food substance. The source of volatile compounds originates from w…

PENGARUH KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOL…

Edition

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ISBN/ISSN

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Collation

xix, 69 hlm.; ilus.; tab.; 29 cm

Series Title

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Call Number

T1440722024

KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM

This study aims to determine the effect of acidifying ingredients on the characteristics of cuko pempek during storage, this study uses a Randomised Complete Factorial Design (RCFD) with two treatm…

PEMBUATAN BUBUK BIJI ALPUKAT ( Persea Americana Mill) DENGAN METODA FOAM MAT …

Penelitian ini bertujuan untuk mengetahui pembuatan bubuk biji alpukat dengan metoda foam mat drying dan aplikasi produknya untuk campuran kopi dingin. Penelitian ini menggunakan rancangan acak len…

PENGARUH KONSENTRASI PUREE LABU KUNING (Cucurbita moschata) DAN LAMA PEMANGGA…

The purpose of this study was to determine the effect of Yellow Pumpkin puree (Cucurbita muchata) Concentration and Roasting Time on the Characteristics of Yellow Pumpkin Biscuits. This research wa…

PENGARUH PERBANDINGAN KONSENTRASI MINYAK JAGUNG DAN MINYAK KEDELAI TERHADAP K…

This research aimed to determine the effect of corn oil and soybean oil concentration ratio on the physical, chemical and sensory characteristics of avocado (Persea americana) mayonnaise. This rese…

PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (MUSA PARADISIACA L.) TERHADA…

Banyuasin Regency is an area surrounded by factories, including one of the CPO factories in Tanah Mas Village. Based on Sukajadi Community Health Center data, the number of visits with ISPA complai…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS CRACKER DARI TEPUNG BIJI LOTUS (Nelumb…

Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi tepung biji lotus (Nelumbo nucifera) terhadap karakteristik fisikokimia dan sensoris dari cracker dan menentukan formulasi terbaik yang …

KARAKTERISTIK KIMIA, DAN SENSORI GULA DARI NIRA NIPAH (NYPA FRUTICANS WURMB) …

DESSY ANGGREINI, Chemical Characteristics, And Sensory Sugar Of Nipah (Nypa Fruticans Wurmb) With Some Pre-Tapping Conditions (Supervised by INDAH WIDIASTUTI)This research aims to determine the che…

PENGARUH WAKTU PENUNDAAN PENUTUPAN KALENG, JENIS MEDIA DAN WAKTU PENYIMPANAN …

This study aimed to determine the effect of seaming delay time, use of media types and storage time on canned pineapple organoleptic, internal corrosion level of the cans and pH of canned pineapple…

KARAKTERISTIK ES KRIM SUSU KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Cl…

Ice cream is a popular food that is generally made from cow's milk. As a lactose-free and nutrient-rich alternative, soybean milk has the potential to be a base ingredient for ice cream. Furthermor…

KESADARAN MEREK DAN ATRIBUT MUTU MINUMAN KOPI DALAM KEMASAN SACHET

Personal packed instant coffee drinks is a beverage widely consumed by students. Various variants and brands of personal packed instant coffee drinks make consumer choices increasingly diverse. Thi…

KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM…

This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory cha…

PEMBUATAN TABLET EFFERVESCENT BUBUK DAUN KENIKIR (COSMOS CAUDATUS KUNTH.)

This study aimed to determine the physical and sensory characteristics of effervescent tablets of kenikir (Cosmos caudatus Kunth.) leaf powder. This study used a Non-Factorial Completely Randomized…

PENGARUH KONSENTRASI STARTER YOGHURT DAN SARI BUAH MANGGA (MANGIFERA INDICA L…

This study aimed to determine effect of different yoghurt starter concentrations and the addition of mango juice (Mangifera indica L.) on the characteristics of soy milk yoghurt (Glycine max). This…

PENGARUH PENAMBAHAN BUBUK JAHE MERAH (Zingiber officinale Var. Rubrum) dan SU…

This study aims to determine the quality characteristics of instant functional drinks of pineapple fruit of Queen variety with the addition of red ginger and different brewing temperatures. This st…

PENGARUH LAMA FERMENTASI DAN PERBANDINGAN TEMPE DAN AIR TERHADAP KARAKTERISTI…

Tempeh extract is an Indonesian beverage that contains nutrients such as antioxidants and high protein. Tempeh extract has similar sensory characteristics as soya milk with a distinctive tempeh fla…

 ANALISIS TINGKAT ADOPSI TEKNOLOGI USAHATANI PADI DALAM MENGHADAPI BANJIR DI…

One of the challenges in utilizing tidal swamp land is the risk of flooding during high tides or surges. This issue can be addressed by understanding the utilization of technology and the level of …

 ANALISIS TINGKAT ADOPSI TEKNOLOGI USAHATANI PADI DALAM MENGHADAPI BANJIR DI…

One of the challenges in utilizing tidal swamp land is the risk of flooding during high tides or surges. This issue can be addressed by understanding the utilization of technology and the level of …

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMAN…

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely…

PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus…

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the ac…

PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEW…

One of the plants that has potential as a natural dye is turmeric (Curcuma longa L.). This study aims to analyze the difference in maceration time on the chemical characteristics of dyes from turme…

PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTER…

VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma C…

PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTI…

SELLI NOVIANINGTIAS. The Effect of Concentration of Nipah Fruit Flour (Nypa fruticans) on The Characteristics of High Fiber Dry Noodles (Supervised by INDAH WIDIASTUTI). This study to determine the…

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS, DA…

This research aims to determine the effect addition of tapioca on the physical, chemical, sensory and microbiological characteristics of green bean tempeh. This research used a non-factorial Comple…

PENGARUH KONSENTRASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…

This research aimed to determine effect of eggshell nanocalcium fortification on physical and chemical characteristics of pineapple jicama juice. This research was carried out from January 16st to …

PENGARUH RASIO PENGENCERAN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK BUBUK …

This research aimed to determine the effect of dilution ratio and drying duration on the characteristics of soy milk powder. This research used a Factorial Completely Randomized Design with two tre…

PERENCANAAN DAN PERANCANGAN SENTRA TEKNOLOGI ROBOTIKA DI PALEMBANG

Development in Science and technology these days are growing rapidly, this condition make this country Indonesia must prepare to join these condition , so Indonesia don’l get left behind. Robotic…

KARAKTERISTIK TEH PUTIH DAUN GAMBIR (Uncaria gambir roxb.) DENGAN PENAMBAHAN …

Daun gambir berpotensi sebagai bahan dasar teh putih, tetapi penggunaannya masih terbatas akibat rasa sepat dan pahit. Penambahan daun stevia sebagai pemanis alami dapat meningkatkan cita rasa tanp…

Pengaruh Penambahan Daun Stevia (Stevia rebaudiana bertoni) dalam Teh Hitam D…

This research aimed to determine effect of stevia leaves addition in Robusta Coffee Leaves Black Tea (Coffea canephora) on chemical, physical, functional and organoleptic characteristics. This rese…