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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- Call Number
- 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
- Series Title
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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Collation
- xiv, 41 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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
- Series Title
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- Call Number
- 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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- Call Number
- 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
- Series Title
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- Call Number
- 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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- Collation
- xvii, 54 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- 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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- Call Number
- 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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- Call Number
- 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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- Collation
- x, 41 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- 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
- Series Title
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- Call Number
- 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
- Series Title
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- Call Number
- 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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- Collation
- xiv, 33 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T656252022
PENGARUH PENAMBAHAN KENTANG (Solanum tuberosum L.) DAN SUHU PEMBEKUAN TERHADA…
This study aimed to determine the effect of addition potato (Solanum tuberasum L.) and freezing temperature on the physical and chemical characteristics of frozen potato donuts. This study used a F…
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- xvi, 53 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T658342022
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES TEPUNG MOCAF DENGAN PENAMBAHA…
This study aims to determine effect of the concentration of mocaf flour and pumpkin porridge on the characteristics of cookies. This study used a Factorial Completely Randomized Design (RALF) with …
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- ISBN/ISSN
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- Collation
- xvii, 49hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T658352022
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FLAKE DENGAN SUBSTITUSI TEPUNG KACANG…
This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical, chemical and hedonic characteristics of flakes. The study …
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- ii, 59 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T742832022
SIFAT FISIK DAN KIMIA SELAI OLES SEMANGKA (Citrullus Lanatus) DENGAN PENAMBAH…
This study aims to study the effect of several types of thickening agents on the physical and chemical properties of watermelon (Citrullus lanatus) spread. This research will be carried out at the …
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- Collation
- vii, 33 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T750152022
FORMULASI GULA AREN KRISTAL DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber of…
This study aims to determine the formulation of crystal sugar with the addition of a combination of red ginger and turmeric extract that meets the requirements of SNI 01-3743-1995 and is preferred …
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- ISBN/ISSN
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- Collation
- xv, 38 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T748672022
PENGARUH PENAMBAHAN TEPUNG TULANG IKAN GABUS ( Channa s triata ) TERHADAP SIF…
This study aims to determine the effect of the concentration of the addition of snakehead fish bone meal on the physical and chemical properties of corn tortillas. The study used a completely rando…
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- ISBN/ISSN
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- Collation
- xiii, 42 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T648432022
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