PENGARUH METODE BLANCHING PADA PENGERINGAN DAUN JERUK PURUT (CITRUS HYSTRIX) …

This study aimed to determine the effect of blanching method and blanching time on physical and chemical characteristics of dried kaffir lime leaves. The study was carried out at Agriculture Produc…

PEMBUATAN MINUMAN BUBUK SARI BUAH LABU SIAM (Sechium edule) DENGAN METODE FOA…

The objective of this research was to determine the effect of the concentration of maltodextrin and drying time on characteristics of chayote (Sechiumedule). The experiment used Factorial Completel…

PENGARUH PENAMBAHAN TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG IKAN LEMURU…

The Objective Of This Research Was To Learn The Effect Of Various Types Of Fish Flour On Tekwan. This Study Use A Factorial Randomized Completely Design (Ralf) With Two Treatments And Three Replica…

KINETIKA PERUBAHAN KADAR AIR DAN ANALISIS EKONOMI KEMPLANG IKAN YANG DIMATANG…

The objectives in this research were to estimate the shelf life and economic analysis of microwavable fish crackers. The research was conducted from February to November 2020 at the Agricultural Pr…

PENGARUH SUBSTITUSI PATI GANYONG (CANNA EDULIS KERR.) TERHADAP KARAKTERISTIK …

This study aimed to determine the effect of canna starch substitution on physical and chemical characteristics of the steamed banana cake. This research was conducted from August 2020 to December 2…

PENGARUH PENAMBAHAN SARI BUAH NANAS DAN MAIZENA TERHADAP KARAKTERISTIK SAUS C…

The purpose of this research was to know the effect of pineapple juice addition as a souurce of acid and maizena concentration on the physical, chemical and sensory characteristik of chili sauce. T…

PENGEMBANGAN EDIBLE FILM KOMPOSIT BERBASIS PATI GANYONG DENGAN PENAMBAHAN EKS…

This study aims to determine the characteristics of ganyong starch-based composite edible film containing salam leaf extract and gambier extract. A Factorial Completely Randomized Design was used a…

PENDUGAAN UMUR SIMPAN KEMPLANG PALEMBANG MICROWAVE DIKEMAS MENGGUNAKAN PLASTI…

Edition

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ISBN/ISSN

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Collation

xv, 38 hlm. :ilus.; 29 cm

Series Title

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Call Number

T479042021

PENGARUH LAMA PERENDAMAN DAN SUHU PERENDAMAN TERHADAP KARAKTERISTIK KIMIA BIJ…

Tujuan penelitian ini untuk mengetahui pengaruh lama perendaman dan suhu terhadap karakteristik kimia biji karet (Hevea brasiliensis) yang dilaksanakan pada bulan Februari sampai Desember 2020 di…

PENGARUH PEREDAMAN UBI JALAR DALAM LARUTAN NATRIUM METABISULMIT DAN ASAM ASKO…

Edition

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ISBN/ISSN

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Collation

xii, 49 hlm.:ilus.;29 cm

Series Title

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Call Number

T440462021