PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CEL…

The purpose of this research was to determine the effect of drying temperature and brewing time on the brewing yield of a combination of Dayak onion and soursop leaf teabags. This study used a Fact…

PERUBAHAN KEKUATAN GEL FILLET IKAN GABUS (Channa striata) SELAMA PROSES PEMBE…

This study aims to determine the transformation in gel strength of snakehead fish (Channa striata) fillet during the freezing process. It used a randomized block design (RBD) with the length of the…

PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreoch…

The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted i…

MODIFIKASI MEDIA KULTUR Porphyridium sp. SEBAGAI UPAYA PEMANFAATAN AIR LIMBAH…

Catfish farming produces organic and inorganic waste which will pollute the quality of the waters around the cultivation site. The utilization of catfish farming wastewater can be an effort to redu…

ANALISIS SECARA IN-VITRO AKTIVITAS ANTI-HIPERKOLESTEROLEMIA SENYAWA POLIFENOL…

In-vitro Analysis of Anti-hypercholesterolemia Activity of Polyphenol and Flavonoid Compounds Water Lettuce (Pistia stratiotes) Leaf (supervised by Sabri Sudirman). The enzyme 3-hydroxy-3-methylglu…

KARAKTERISTIK SENSORI DAN AKTIVITAS ANTIOKSIDAN SUSU KEFIR DARI SUSU BIJI LOT…

This reseacrch aimed to measure the effect of increasing the concentration of lotus seed milk (Nolumbo nucifera) on sensory characteristics and antioxidant activity. This research method used a Ran…

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KAR…

This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Bl…

ANALISIS KANDUNGAN GIZI IKAN SELINCAH (Belontia hasselti)

This study aims to obtain preliminary data on the chemical composition which includes moisture, ash, fat, protein content, carbohydrates, amino acids, fatty acids, and minerals (calcium and phospho…

PENGARUH PERBEDAAN METODE PEMANASAN PRA PENGERINGAN TERHADAP KANDUNGAN GIZI T…

This study aims to determine the effect of different heating methods on the nutritional content of lampam fish meal (Barbonimus schwanenfeldii). This study used a randomized block design (RAK) with…

PENGARUH METODE PEMANASAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreoch…

The purpose of this study was to determine the effect of the heating method of instant tilapia (Oreochromis niloticus) on product quality and chemical characteristics (protein, water content and To…

PEMANFAATAN RUMPUT LAUT EUCHEUMA COTTONII SEBAGAI BAHAN PEMBUATAN SAGU MUTIARA

This study aims to determine the effect of adding seaweed (Eucheuma cottonii) to the physical, chemical, organoleptic and dietary fiber content of pearl sago. This research method used a randomized…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN …

This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research meth…

KAJIAN SIFAT KIMIA TEPUNG BUAH NIPAH (Nypa fruticans) DENGAN PROSES DEFATTING…

This study aims to produce nipah fruit flour (Nypa fruticans wurmb) by defatting and deproteinization and to determine the effect of defatting and deproteinization on the chemical properties of nip…

KAJIAN GIZI DAN UMUR SIMPAN PEDA INSTAN DARI IKAN KEMBUNG (RASTRELLIGER KANAG…

This study aimed to determine changes in the nutritional content and shelf life of peda products from mackerel. This research method used laboratory experimental methods and data analysis is carrie…

KARAKTERISTIK MIKROBIOLOGI DAN KIMIA KEFIR DARI SUSU BIJI LOTUS (NELUMBO NUCI…

THIS STUDY AIMS TO DETERMINE THE EFFECT OF INCREASING THE CONCENTRATION OF LOTUS SEED MILK (NELUMBO NUCIFERA) ON THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KEFIR. THIS RESEARCH METHOD USES A RA…

PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…

This study aimed to determine the effect of extraction temperature on Uticularia aurea extract on the yield, bioactive compounds and antioxidant activity. This research was conducted experimentally…

KARAKTERISTIK ECO-STRAW PURUN TIKUS (Eleocharis dulcis) DENGAN METODE PENGERI…

The purpose of this study was to determine the effect of the drying method on the characteristics of water chestnut straws (Eleocharis dulcis). This study used a factorial randomized block design (…

KARAKTERISASI KERTAS DARI ECENG GONDOK ( Eichornia crassipes) DAN PURUN TIKUS…

This study aims to determine the characteristics of the paper produced from a combination of water hyacinth (Eichornia crassipes) and water chestnut (Eleocharis dulcis) plants and to determine the …

KARAKTERISTIK KOLAGEN DARI KULIT IKAN GABUS (Channa striata ) DENGAN MENGGUNA…

Penelitian ini bertujuan untuk mengetahui pengaruh dari perbedaan konsentrasi asam asetat terhadap karakteristik fisikokimia kolagen kulit ikan gabus (Channa striata). Penelitian ini menggunakan pe…

SENYAWA FITOKIMIA PADA CASCARA DARI KULIT KOPI ARABIKA DAN ROBUSTA

ABDIANSYAH. Phytochemical Compounds in Cascara from Arabica and Robusta Coffee Pulp. Supervised by SUGITO and KIKI YULIATI Cascara is dried from coffee pulp. The objective of this research was to d…

PENGARUH MEDIA PENYIMPANAN DAN WAKTU FERMENTASI BEKASAM IKAN NILA (Oreochromi…

This research has purpose to find changes in bioactive compound and lactic acid bacteria with different storage media and fermentation time, to find media and best time in formation bioactive compu…

PENGARUH ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA BUAH NANAS(Anan…

Edition

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ISBN/ISSN

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Collation

xv, 78 hlm.; ill.; 28 cm.

Series Title

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Call Number

T502562021

KARAKTERISTIK FISIKOKIMIA LEMAK KAKAO (Theobroma cacao L) DENGAN PRETREATMENT…

This study aimed to obtain the physicochemical characteristics of cocoa butter by analyzing the effect of pretreatment of raw materials (non-fermentation, spontaneous fermentation, and yeast-based …

AKTIVITAS ANTIBAKTERI EKSTRAK TEMPE TERHADAP BAKTERI Staphylococcus aureus DA…

Penelitian ini mengenai aktivitas antibakteri ekstrak tempe terhadap Staphylococcus aureus dan Escherichia coli. Rancangan Acak Lengkap Faktorial (RALF) yang digunakan dalam penelitian ini terdiri …

OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)

his study aims to optimize the process of making lotus seed tempe in imporving the quality, appearance and proximate content of tempe to comply with SNI. This research method used a randomized bloc…

PENGARUH UMUR KECAMBAH DAN KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FIS…

Edition

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ISBN/ISSN

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Collation

xiii, 49 hlm.; ilus., tab: 28 cm

Series Title

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Call Number

T534772021

KARAKTERISASI PATI TALAS RAWA DENGAN PERBEDAAN KONSENTRASI PELARUT NaOH

Penelitian ini bertujuan untuk mengetahui karakteristik pati talas rawa dengan perbedaan konsentrasi pelarut NaOH. Penelitian ini dilaksanakan pada bulan Maret sampai dengan Juli 2011 di Laboratori…

PEMANFAATAN LIMBAH IKAN GABUS (Channa striatu) MENJADI SILASE

Penelitian ini bertujuan untuk memanfaatkan limbah ikan gabus menjadi silase ikan, mengetahui pengaruh perbedaan perbandingan konsentrasi asam dan lama fermentasi terhadap kualitas silase yang diha…

KARAKTERISTIK TERASI JEMBRET INSTAN DENGAN PERBEDAAN LAMA WAKTU PENGERINGAN

Penelitian ini bertujuan untuk mempelajari pengaruh lama waktu pengeringan terhadap karakteristik terasi jembret instan dari produsen yang berbeda. Penelitian ini dilaksanakan di Laboratorium Tekno…

EKSPLORASI BAKTERI PENGHASIL ENZIM KITOSANASE DARI SALURAN PENCERNAAN IKAN RA…

Penelitian ini bertujuan untuk mengeksplorasi bakteri penghasil enzim kitosanase diambil dari saluran pencernaan ikan di perairan rawa Sakatiga, Indralaya, Ogan Ilir, Sumatera Selatan. Penelitian i…