PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KANDUNGAN ZAT GIZI DAN AKTIVITAS A…
Infused water is a drink that is made by soaking some fruits or vegetables in the water for several hours with no added sugar which is rich in vitamin C and antioxidant. This study aimed to know th…
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- xv, 42 hlm.; ilus.; 29 cm
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- T879242023
PENGARUH KONSENTRASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmannii) TERHADAP…
Pineapple juice drink can be added spices to add functional value, one of the spices that can be added is cinnamon. Cinnamon bark extract contains high enough trans-synamaldehyde levels to be a sou…
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- xviiii, 37 hlm.; ilus.; 29 cm
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- T1135982023
PENGARUH KEKENTALAN SANTAN DAN PENAMBAHAN KELAPA PARUT KERING TERHADAP KARAKT…
This research intended to determine the physical, chemical and organoleptic characteristics of white oyster mushroom rendang with the addition of desiccated coconut and coconut milk viscosity. This…
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- x, 73 hlm.; ilus.; 29 cm
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- T1286662023
PENGARUH PROPORSI TEH HIJAU DAN CASCARA ROBUSTA TERHADAP KARAKTERISTIK KOMBUCHA
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultu…
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- xv, 50 hlm.; ilus.; 29 cm
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- T1052212023
PENURUNAN KALSIUM OKSALAT PATI PORANG (Amorphophallus muelleri Blume) DENGAN …
Porang starch (Amorphophallus muelleri Blume) is not widely used because it still contains calcium oxalate. Porang starch has potential in the food industry if calcium oxalate is removed. The purpo…
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- xv, 48 hlm.; ilus.; 29 cm
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- T1044352023
KANDUNGAN ENERGI-PROTEIN DAN EVALUASI SENSORIS MAKANAN TAMBAHAN ANAK SEKOLAH …
Penelitian ini bertujuan untuk menganalisa kandungan kalori-protein, daya terima siswa sekolah dasar dan uji kesukaan panelis terhadap makanan padat gizi “Campur Sari” yang dihasilkan. Peneliti…
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- xvii, 46 hlm.; ill.; tab.; 28 cm.
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- T690602006
OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera) BERBASIS PE…
KRISDAYANTI NAINGGOLAN. Optimalisasi Proses Pembuatan Tempe Biji Lotus (Nelumbo Nucifera) Berbasis Penambahan Ragi, Lama Perendaman Dan Lama Fermentasi. (Dibimbing oleh Dr. Sherly Ridhowati N.I. da…
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- xv, 14 hlm.; ilus.; 29 cm
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- T828742022
PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) …
This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosm…
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- xiii, 31 hlm.; ilus.; 29 cm
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- T835142022
KARAKTERISTIK PERMEN JELLY KULIT BUAH NAGA SUPER MERAH (HYLOCEREUS COSTARICEN…
This research aimed to determine the physical and chemical super red dragon fruit skin jelly candy. This research used a Non-Factorial Completely Randomized Design (RAL) with five factors and the t…
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- xvi, 37 hlm.; ilus.; 29 cm
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- T810792022
APLIKASI KITOSAN UNTUK MEMPERPANJANG MASA SIMPAN CABAI RAWIT HIJAU (Capsicum …
The purpose of this research was to determine the effect of coating cayenne pepper with chitosan on the physical, chemical and organoleptic characteristics of green cayenne pepper. This research wa…
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- xvi, 53 hlm.; ilus.; 29 cm
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- T845272022
KARAKTERISTIK FISIK KIMIA DAN SENSORIS ROTI DENGAN SUBSTITUSI TEPUNG KACANG H…
This research aimed to study the type of germinated mung bean flour and substitution of germinated mung bean flour on physical, chemical and sensory characteristics of bread. The study used a Facto…
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- x, 44 hlm.; ilus.; 29 cm
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- T811352022
STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERAT…
In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution per…
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- xiv, 32 hlm.; ilus.; 29 cm
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- T854342022
SOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SELULASE DARI TANDAN KOSONG KELAPA…
Oil palm empty fruit bunches (OPEFB) contain high enough cellulose, which is around 49.95%. This study aims to isolate cellulolytic bacteria from oil palm empty fruit bunches and to screen bacteria…
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- xv, 39 hlm.; ilus.; 29 cm
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- T850522022
PENGARUH PERBEDAAN KONSENTRASI AQUAFABA KACANG KEDELAI TERHADAP KARAKTERISTIK…
This study aimed to determine the effect of different concentrations of soy aquafaba on the physical, chemical, and sensory characteristics of French meringue. This research was conducted in Novemb…
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- xvi, 47 hlm.; ilus.; 29 cm
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- T909912023
PENAMBAHAN DAUN STEVIA PADA PEMBUATAN TEH DAUN GAMBIR.
The purpose of this research was to determine the effect of addition of stevia leaves on the chemical and sensory characteristics of gambir leaf tea. This study used non-factorial completely random…
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- xv, 42 hlm.; ilus.; 29 cm
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- T872802023
PENAMBAHAN BUBUK BIJI PINANG (ARECA CATECHU) DAN BUBUK DAUN STEVIA (STEVIA RE…
This study aimed to determine the effect of addition of areca nut powder and stevia leaf powder on the chemical and organoleptic characteristics of coffee leaf tea as a functional drink. This resea…
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- vii, 40 hlm.; ilus.; 29 cm
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- T910032023
KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMB…
This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RA…
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- xv, 50 hlm.; ilus.; 29 cm
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- T916582023
KARAKTERISTIK MUTU MINUMAN SARI NANAS (ANANAS COMOSUS L. MERR) DAN SERAI (CYM…
This research aimed to determine the physical, chemical, and sensory characteristics of pineapple and lemongrass juice drink as a functional beverage. This research used a Non-Factorial Completely …
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- xvi, 47 hlm.; ilus.; 29 cm
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- T913352023
EKSTRAKSI ANTOSIANIN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN MEN…
This study aims to determine the effect of microwave power and length of time on the physicochemical properties of the natural dye extract of red dragon fruit skin using the Microwave Assisted Extr…
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- xiii, 35 hlm.; ilus.; 29 cm
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- T911952023
PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA
This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely …
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- xiv, 44 hlm.; ilus.; 29 cm
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- T913582023
PENGARUH PENGENCERAN DAN BAGIAN BUAH TIMUN SURI (CUCUMIS MELO L.) TERHADAP KA…
The purpose of study was to determine the effect of dilution and fruit parts cucumber (Cucumis melo L.) to the physical and chemical characteristics of the resulting nata de cucumber suri. This res…
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- xv, 34 hlm.; ilus.; 29 cm
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- T910132023
PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRA…
This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial desi…
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- vii, 29 hlm.; ilus.; 29 cm
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- T900322023
PENGARUH KERTAS TISU TERHADAP KARAKTERISTIK JAMUR TIRAM PUTIH SEGAR YANG DIKE…
This study aims to determine the effect of tissue paper as a water absorbent material on the characteristics of fresh white oyster mushrooms packaged using polypropylene plastic and stored at cold …
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- xv, 39 hlm.; ilus.; 29 cm
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- T913442023
MINUMAN FUNGSIONAL KOPI ROBUSTA DENGAN PENAMBAHAN BUBUK KAYU SECANG (Caesalp…
This study aimed to evaluate the effect of adding sappan wood powder on antioxidant activity, changes in chemical, physical, and sensory characteristics of robusta coffee functional drink. This stu…
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- xv, 37hlm.: ilus.; 29 cm
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- T647312022
FORTIFIKASI PROTEIN DENGAN PENAMBAHAN SARI KEDELAI DAN SUSU SAPI PADA PERMEN …
Tujuan penelitian ini adalah memberikan fortifikasi protein dengan penambahan sari kedelai dan susu sapi pada permen jelly timun suri (Cucumis melo L.). Penelitian dilakukan di Laboratorium Kimia H…
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- xii, 57 hlm.; ill.; tab.; 28 cm.
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- T896282009
PERUBAHAN SIFAT KIMIA, MIKROBIOLOGIS DAN SENSORIS TAHU GORENG DALAM KEMASAN P…
Tujuan dari penelitian ini adalah untuk mengetahui sifat kimia, mikrobiologis, dan sensoris tahu goreng dalam kemasan plastik vakum selama penyimpanan. Penelitian ini dilaksanakan pada bulan Maret …
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- xvii, 54 hlm.; ill.; tab.; 28 cm.
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- T898892007
PENGOLAHAN EKSTRAK SECANG (CAESALPINIA SAPPAN L.) MENJADI PEWARNA MERAH BENTU…
Penelitian ini bertujuan untuk mengolah ekstrak secang (Caesalpinia sappan L.) hasil ekstraksi dengan beberapa proporsi pelarut etanol menjadi pewarna merah bentuk pasta dan aplikasinya pada kerupu…
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- xvii, 68 hlm.; ill.; tab.; 28 cm.
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- T899222007
PENDEKATAN SIX SIGMA UNTUK PENJAMINAN MUTU PENGOLAHAN MINYAK KELAPA SAWIT PAD…
harga CPO dunia diperkirakan akan terus meningkat akibat pasokan yang ketat. Nilai strategis dan ketatnya persaingan merupakan tantangan yang harus diatasi perusahaan-perusahaan berbasis kelapa saw…
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- xx, 79 hlm.; ill.; tab.; 28 cm.
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- T898762007
PENGARUH ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA B UAH MELON ( C…
The cantalupensis variety of melon is one of fruit commodity produced in Indonesia and contains moderate amounts of sugar, so it is not recommended for those with sugar tolerance disorders. One pos…
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- xi, 56 hlm.; ilus.; 29 cm
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- T743172022
SIFAT FISIK DAN ORGANOLEPTIK ROTI MANIS DENGAN SUBTITUSI BERBAHAN TEPUNG TEMP…
Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung tempe dan lama penyimpanan terhadap sifat fisik dan organoleptik roti manis yang dihasilkan. Rancangan yang digunakan berupa Ra…
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- xvi, 60 hlm.; ill.; tab.; 28 cm.
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- T896862006
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