ANALISIS PEMANENAN TANDAN BUAH SEGAR KELAPA SAWIT MENGGUNAKAN PEREDAM TUMBUKA…
The research was aimed at knowing and analyzing palm oil fresh fruit bunch harvesting using impact reducer toward brondolan and bruise. The research used a method of Factorial Randomized Block Desi…
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- xv, 53 hlm.; ilus.; 29 cm
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- T792262022
PENGARUH KEMATANGAN DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK SIFAT FISIK…
This study aimed to determine the effect of maturity and duration of ultrasonication on the physical and chemical characteristics of fresh cut pineapple (Ananas comosus (L.) Merr) Queen Variety. Th…
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- xv, 90 hlm.; ilus.; 29 cm
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- T793052022
PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT …
This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CR…
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- xii, 63 hlm.; ilus.; 29 cm
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- T822522022
PENGARUH PROSES DEFATTING TERHADAP KADAR GULA TOTAL DAN AKTIVITAS ANTIOKSIDAN…
This study aimed to determine the total sugar content and antioxidant activity of crude and pure polysaccharide extracts from water lettuce leaves (Pistia stratiotes). In this study, identification…
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- xv, 23 hlm.; ilus.; 29 cm
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- T821412022
PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJAD…
Rusip is a traditional fermented fish product originating from Bangka�Belitung. The fermentation involved enzymatic, physical and chemical processes. The lactic acid bacteria (LAB) played the key…
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- vii, 33 hlm.; ilus.; 29 cm
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- T822722022
ANALISA POSTUR KERJA DENGAN MENGGUNAKAN METODE RAPID ENTIRE BODY ASSESSMENT (…
The purpose of this study is to analyze body posture when pressing bread dough and work risk based on scores using the Rapid Entire Body Assessment (REBA) method as well as to determine the effect …
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- xii, 40 hlm.; ilus.; 29 cm
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- T821092022
PENINGKATAN POTENSI PATI PORANG (Amorphophallus muelleri Blume) UNTUK PRODUK …
Porang starch free of calcium oxalate is a potential source in increasing food availability and security. Research on th e removal of calcium oxalate from porang starch was aimed at obtaining a met…
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- xiv, 61 hlm.; ilus.; 29 cm
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- T824682022
PENGARUH FASE KEMATANGAN TEMPE KEDELAI DAN SUHU PENYIMPANAN TERHADAP UMUR SIM…
This study aimed to extend the shelf life of soybean tempeh by vacuum packaging and various storage temperatures. This experiment used a Factorial Completely Randomized Design (RALF) with two treat…
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- xv, 94 hlm.; ilus.; 29 cm
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- T789192022
PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP…
This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster m…
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- x, 58 hlm.; ilus.; 29 cm
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- T786962022
PENGARUH LAMA PEMASAKAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGI SAMBAL BEKASAM
The objective of this research was to determine the effect of the cooking time of the bekasam chili sauce on the chemical and microbiological characteristics of the bekasam chili sauce. It is suspe…
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- xv, 38 hlm.; ilus.; 29 cm
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- T824862022
PENGARUH ULTRASONIKASI TERHADAP SIFAT FISIK DAN KIMIA NATA DE COCO DENGAN WOR…
Nata de coco staining using carrot extract can give an attractive appearance. A more efficient staining method is the ultrasonication method. This study aimed to determine the effect of ultrasonica…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789732022
PENGARUH JUMLAH DAN UKURAN PARTIKEL CASCARA TERHADAP KARAKTERISTIK KIMIA, FUN…
This study aimed to determine the chemical, functional, and sensory characteristics of the formulation of cascara coffee drink. The experiment was conducted at Chemical, Processing, and Sensory Lab…
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- xv, 61 hlm.; ilus.; 29 cm
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- T789242022
PENAMBAHAN KRIM DAN GULA AREN DALAM FORMULASI KOPI FERMENTASI DENGAN TINGKAT …
The objective research was to determine the effect of the type of fermented coffee and the degree of roasting of coffee with the addition of cream and palm sugar. This research was conducted at the…
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- xv, 54 hlm.; ilus.; 29 cm
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- T776762022
PENGARUH KONSENTRASI GULA PASIR DAN BAGIAN BUAH SEMANGKA (Citrullus lanatus) …
High water content in watermelon causes watermelon to be easilydamaged and has a short shelf life, therefore food processing technology is needed. One of the processed food products that are suitab…
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- xv, 62 hlm.; ilus.; 29 cm
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- T794502022
PENGARUH VARIASI KONSENTRASI SARI BUAH JAMBU AIR DAN STARTER TERHADAP KARAKTE…
This study aims to determine the physical, chemical, and microbiological characteristics of water guava kefir with different concentrations of water guava juice and the concentration of starter. Th…
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- xv, 46 hlm.; ilus.; 29 cm
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- T791562022
MEMPERPANJANG MASA SIMPAN TAHU DENGAN LARUTAN SARI JERUK LEMON DAN GARAM
This study objective was to extend the shelf life of tofu by soaking the tofu with a solution of lemon juice and salt. This research was used an experimental method which determines the shelf life …
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- xv, 30 hlm.; ilus.; 29 cm
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- T822932022
PENGARUH KONSENTRASI GULA DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK NATA D…
The purpose of this study was to determine the effect of sugar concentration and drying time on the physical and chemical characteristics of dried nata de coco. This study used a Factorial Complete…
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- xv, 42 hlm.; ilus.; 29 cm
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- T741502022
PENGARUHSUHUPERENDAMANDANWAKTU PEMASAKANTERHADAPKARAKTERISTIKAQUAFABA KACANGK…
The objective of this research was to determine the effect of soaking temperature and cooking time of soybeans on physical and chemical characteristics of aquafaba and its application on vegan mayo…
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- xiv, 41 hlm.; ilus.; 29 cm
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- T741492022
KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI P…
This study aims to determine the nutritional content of catfish (Macrones gulio). This research method was carried out experimentally in a laboratory whose results were analyzed descriptively with …
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- xv, 37 hlm.: ilus.; 29 cm
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- T650932022
PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…
This research aimed to determine the effect of the extraction temperature on the water lettuce (Pistia stratiotes) leaf extract on the yield, bioactive compounds and antioxidant activities. This re…
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- xv, 40 hlm.: ilus.; 29 cm
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- T649552022
KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota…
Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice …
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- xv, 36 hlm.; ilus.; 29 cm
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- T775252022
KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK KOPI ARABIKA BERDASARKAN JENIS WAD…
This research studied about physical, chemical and organoleptic characteristics of Arabica coffee based on the type of container and resting time after roasting. Completely Randomized Factorial Des…
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- xv, 37 hlm.; ilus.; 29 cm
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- T774682022
PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN pH, KADAR, T…
The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with a variens amount of current density and operating time on decreasing p…
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- xiv, 36 hlm.; ilus.; 29 cm
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- T739012022
PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (Musa paradisiaca L.) TERHADA…
This study aimed to determine the effect of adding kepok banana flower on the processing of sambalingkung cork fish bone broth. This research used a Non Factorial Completely Randomized Design (RALF…
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- xvii, 54 hlm.; ilus.; 29 cm
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- T706932022
PENGARUH BLANCHING SIFAT FISIK DAN KIMIA DAN PEREBUSAN TERHADAP KECIPIR REBUS…
The objective of this research was to know the effect of blanching (temperature and time) and duration of boiling on the physical and chemical properties of winged bean vegetables. The research was…
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- xiv,89 hlm.; ilus.; 29 cm
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- T742022022
PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP C…
The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) …
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- ix, 47 hlm.; ilus.; 29 cm
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- T740972022
KEHILANGAN MINYAK DALAM PENGOLAHAN MINYAK KELAPA SAWIT: STUDI KASUS DI PT. XYZ
The problems that are often experienced by palm oil mills (PKS) is high oil losses. Oil losses are the percentage of palm oil lost during the processing of FFB into CPO. High and uncontrolled oil l…
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- x, 41 hlm.; ilus.; 29 cm
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- T736582022
KARAKTERISTIK KECIPIR KERING DAN PEMANFAATANYA SEBAGAI SAYUR TUMIS KECIPIR (P…
This study aims to determine the effect of drying temperature and drying time on dried wing bean vegetable and saute wing bean vegetable on the physical and chemical characteristics of dried wing b…
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- xviiii, 65 hlm.; ilus.; 29 cm
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- T741222022
PENGARUH VARIASI KONSENTRASI STARTER KEFIR GRAIN DAN WAKTU FERMENTASI TERHADA…
This study aims to determine the chemical and microbiological characteristics of pineapple water kefir with different concentrations of kefir grain starter and fermentation time. This research was …
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- xiv, 57 hlm.; ilus.; 29 cm
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- T741212022
SKRINING BAKTERI PENGHASIL SELULASE ASAL TANDAN KOSONG KELAPA SAWIT
Empty fruit bunch of palm oil contains cellulose which can be used as a substrate for the growth of cellulolytic bacteria to produce cellulase enzyme. This research aimed to determine the bacteria …
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- xiv, 33 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T656252022
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