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…
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- xv, 90 hlm.; ilus.; 29 cm
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- T793052022
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…
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- xv, 46 hlm.; ilus.; 29 cm
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- T791562022
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…
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- xvii, 54 hlm.; ilus.; 29 cm
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- T706932022
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 …
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- xiv, 57 hlm.; ilus.; 29 cm
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- T741212022
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…
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- xv, 60 hlm.; ilus.; 29 cm
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- T745212022
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…
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- xv, 35 hlm.; ilus.; 29 cm
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- T726342022
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…
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- xiv, 30 hlm.: ilus.; 29 cm
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- T670362021
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.…
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- vi, 42 hlm.: ilus.; 29 cm
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- T667422021
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…
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- xii, 30 hlm. : ilus. ; 29 cm
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- T598112021
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…
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- xiv, 44 hlm.; ill.; tab.; 28 cm.
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- T716642014
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 …
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- xix, 54 hlm.; ill.; tab.; 28 cm.
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- T718462013
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…
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- xv, 35 hlm. : ilus. ; 29 cm
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- T574582021
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…
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- vii, 48 hlm.; ill.; tab.; 28 cm.
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- T689552007
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 …
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- xv, 51 hlm. : ilus. ; 29 cm
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- T596902021
PENGARUH JUMLAH MATA PISAU DAN JENIS BAHAN TERHADAP KINERJA MESIN PERAJANG KE…
This study aims to find out the influence of the number of blades and the type of material on the machine chipping. This research was conducted from October 2020 to April 2021 at the Workshop of To…
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- xvii, 49 hlm. : ilus. ; 29 cm
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- T479292021
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