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
KARAKTERISTIK CHIPS PADA BERBAGAI FORMULASI BUBUR UBI JALAR (Ipomoea batatas)…
Tujuan dari penelitian ini adalah untuk mempelajari karakteristik chips ubi jalar pada berbagai tingkat formulasi bubur buah dan tepung tapioka yang digunakan selama penyimpanan. Penelitian ini dil…
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- xiv, 57 hlm.; ill.; tab.; 28 cm.
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- T892942006
PENGARUH LAMA PENGERINGAN BIJI KARET (Hevea brasiliensis) TERHADAP KARAKTERIS…
Penelitian ini dilaksanakan di Laboratorium Biodiesel Teknik Kimia dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini dim…
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- xvii, 44 hlm.; ill.; tab.; 28 cm.
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- T892672012
KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK NASI KUNING INSTAN
The objectives of the research were to analyze the effect of turmeric powder and coconut milk addition on physical, chemical and organoleptic characteristics of instant yellow rice. The research us…
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- xiv, 57 hlm.; ill.; tab.; 28 cm.
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- T164732016
PEMBUATAN BUBUK CABAI MERAH KERITING (Capsicum annuum L) DENGAN PROSES FOAM M…
The objective of this research was to determine the effect of the characteristics of curly red chili powder processed by foam mat drying method during storage. This experiment was conducted in the …
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- xiv, 67 hlm.; ill.; tab.; 28 cm.
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- T165022016
PENGARUH KONSENTRASI VIRGIN COCONUT OIL (VCO) PANCINGAN DAN KECEPATAN PEGADUK…
Protein by-product of VCO processing is a vegetable protein that can be used as a raw material or additive in processed food such a biscuits, protein flour. This study aimed to determine the effect…
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- xv, 48 hlm.; ilus.; 29 cm
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- T770852022
PENGARUH KONSENTRASI VCO PANCINGAN DAN KECEPATAN PENGADUKAN TERHADAP KARAKTER…
Virgin Coconut Oil (VCO) is a modification of the coconut oil manufacturing process so that a product with low moisture and free fatty acid is produced, clear in color, smells good, has chemical st…
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- xv, 55 hlm.; ilus.; 29 cm
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- T770912022
PENGARUH WAKTU DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK FISIK DAN KIMI…
The objective of this research was to know the effect of time and speed of stirring on the physical and chemical characteristics of coconut milk produced. The research was carried out at the Labora…
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- xv, 73 hlm.; ilus.; 29 cm
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- T770802022
KARAKTERISTIK FISIK DAN KIMIA PATI TALAS BENENG (Xanthosoma undipes K. Koch) …
Starch is a polysaccharide group consisting of amylose and amylopectin. One source of starch processing is tubers. Taro beneng (Xanthosoma undipes K. Koch) is one of the potential local tubers orig…
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- xv, 62 hlm.; ilus.; 29 cm
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- T770882022
PENGARUH METODE EKSRAKSI TERHADAP KANDUNGAN GULA TOTAL, SERAT KASAR DAN AKTIV…
This study aims to determine the effect of differences in extraction methods on the polysaccharide content and antidiabetic activity of the leaf extract of the apu-apu (Pistia stratiotes) leaf extr…
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- xv, 40 hlm.; ilus.; 29 cm
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- T778092022
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