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
- Series Title
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- Call Number
- 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
- Series Title
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- Call Number
- 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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- Call Number
- 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
- Series Title
- -
- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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
- Series Title
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- Call Number
- 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.
- Series Title
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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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
- Series Title
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- Call Number
- 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
- Series Title
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- Call Number
- 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
- Series Title
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- Call Number
- T778092022
MINUMAN FUNGSIONAL DARI KOMBINASI KOPI ROBUSTA NATURAL ANAEROB, EKSTRAK KATEK…
This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study…
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- Collation
- xv, 78 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T782812022
PENGARUH KONSENTRASI JERUK KALAMANSI (Citrofortunella microcarpa) DAN SIRUP F…
The objective of this research was to know the effect of adding the concentration of calamansi orange and high fructose syrup on the chemical and sensory properties of cucumber hard candy. This stu…
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- Collation
- xvi, 51 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T782702022
PENGARUH LAMA PENYIMPANAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KAR…
This research aims to determine the physical, chemical and sensory characteristics of white oyster mushroom rendang with the factor of storage time of oyster mushrooms. This study used a Non-Factor…
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- ISBN/ISSN
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- Collation
- xv, 79 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T775212022
KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (Hibiscu sabdariffa)
This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment wa…
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- Collation
- xv, 36 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T785782022
KARAKTERISTIK TABLET EFFERVESCENT EKSTRAK LEMPUYANG WANGI (Zingiber aromaticu…
The aim of the study was to determine the effect of adding lempuyang fragrant extract on the characteristics of effervescent tablets. This research utilizes the effect of sparkle on effervescent pr…
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- ISBN/ISSN
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- Collation
- xii, 45 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T781402022
PENGARUH SUHU DAN WARNA BOTOL TERHADAP AKTIVITAS ANTIOKSIDAN SIRUP ROSELLA (H…
This study aimes to determine the effect of storing rosella syrup using a two type of bottle collor (clear bottle/amber glass) and storage temperature (refrigerator temperature (5 ± 5 °C)/room te…
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- Collation
- xv, 74 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T789962022
KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT…
This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Desig…
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- ISBN/ISSN
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- Collation
- xv, 44 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T786522022
PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJAD…
This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with …
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- ISBN/ISSN
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- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T793242022
PENGARUH KONSENTRASI BUBUR DAUN BAMBU JEPANG (DRACAENA SURCULOSA LINDL) DAN L…
This study aimed to analyze the effectiveness of using japanese bamboo (Dracaena surculosa Lindl) leaf pulp as a natural preservative and its effect on the characteristics of beef during cold stora…
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- ISBN/ISSN
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- Collation
- xiv, 29 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T771772022
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