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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- Collation
- 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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- 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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- Collation
- 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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- 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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- xv, 38 hlm.; ilus.; 29 cm
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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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- Collation
- xiii, 42 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T648432022
PENGARUH FORMULASI BUBUR BUAH NAGA MERAH (Hylocereus polyrhizus) DAN SARI KED…
The objective of this research was to analyze the effect of formulation of red dragon fruit pulp (Hylocereus polyrhizus) and soybean extract (Glycine Max L.) on the physical and chemical characteri…
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- xiii, 42 hlm.: ilus.; 29 cm
- Series Title
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- Call Number
- T648512022
PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK VI…
Virgin Coconut Oil (VCO) is coconut oil that has the characteristics of colorless, fresh coconut smell and without heating, so it does not change the composition and characteristics of the oil. Thi…
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- xv, 60 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T745212022
PENGARUH PENAMBAHAN GUM ARAB DAN TWEEN 80 TERHADAP KARAKTERISTIK FISIK DAN KI…
This research aimed to determine the effect of the best treatment based on physical and chemical characteristics of coconut milk added with Gum Arabic and Tween 80. The research used a Factorial Ra…
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- xv, 67 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T742052022
PENGARUH W AKTU PERENDAMAN DAN KONSENTRASI AQUAFABA KACANG TUNGGAK ( TERHADAP…
Mayonnaise is a food condiment that contains egg as an emulsifier. At the same time, a healthy lifestyle that millennials are now interested in is not consuming processed animal products (vegan). A…
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- xv, 82 hlm.; ilus.; 29 cm
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- Call Number
- T741682022
PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KI…
This study aimed to determine the effect of frequency and duration of ultrasonication on the physical and chemical characteristics of nata de coco colored with suji (Dracaena angustifolia) leaves e…
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- v, 50 hlm.; ilus.; 29 cm
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- Call Number
- T740822022
PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENS…
The objective of this research was to determine the characteristics of mayonnaise with differences in the use of vegetable oils and concentration of xanthan gum stabilizer. This research used Facto…
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- Collation
- xv, 36 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T742042022
KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN KULIT BUAH NAGA MERAH ( Hyl…
This study aimed to determine the effect of ultrasonic wave frequency and ultrasonication time on physical and chemical characteristics of nata de coco colored with red dragon fruit peel (Hylocereu…
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- Collation
- xv, 88 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T741572022
PENGARUH PENAMBAHAN SARI BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KARAK…
This study aims to determine the physical and chemical characteristics of wet noodles with the addition of red spinach (Amaranthus tricolor L.) juice. This study used a Non-Factoral Completely Rand…
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- Collation
- xi, 47 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T741922022
KARAKTERISTIK EDIBLE FILM DENGAN PERBEDAAN KONSENTRASI PATI TALAS BENENG ( Xa…
Edible film is a thin layer made of edible material and is used as a surface coating for food components. Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers …
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- xv, 46 hlm.; ilus.; 29 cm
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- Call Number
- T772452022
PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA
The objective of this research was to determine the effect of coffee pulp fermentation on characteristics of cascara tea. The research used a non-factorial Completely Randomized Design consisting o…
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- xii, 72 hlm.; ill.; 28 cm.
- Series Title
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- Call Number
- T505562021
ANALISIS POSTUR KERJA MENGGUNAKAN METODE RAPID ENTIRE BODY ASSESSMENT (REBA) …
Drying crackers is one of the steps in the process of making crackers which is done manually. In the process of drying crackers, there are activities such as lifting steamed crackers, arranging wet…
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- Collation
- xii, 92 hlm.: Ilus., tab.; 28 cm
- Series Title
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- Call Number
- T542922021
SIFAT FISIK DAN KIMIA EKSTRAK BUBUK BIJI PINANG (Areca catechu) HASIL EKSTRAK…
The purpose of this study was to determine the effect of extraction time and the ratio of material to solvent on the physical and chemical characteristics of areca nut powder extract. This research…
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- xvi, 84 hlm.: Ilus., tab.; 28 cm
- Series Title
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- Call Number
- T545862021
PENGARUH LAMA WAKTU PENGGORENGAN DENGAN METODE DEEP FRYING TERHADAP KARAKTERI…
This study aims to determine the effect of frying time using deep frying on the physical, chemical and sensory characteristics of the paddy field snail chips (Pila ampullacea) produced. This resear…
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- Collation
- xv, 45 hlm.: Ilus., tab.; 28 cm
- Series Title
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- Call Number
- T546492021
PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI LOTU…
The purpose of this study was determined the effect of drying temperature on the physical and chemical characteristics of lotus rhizome flour (Nelumbo nucifera). This research was conducted experim…
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- Collation
- xvi, 45 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T549992021
PENGARUH PENGGUNAAN ASAP CAIR TERHADAP DAYA AWET PEMPEK IKAN GABUS (Channa st…
This research aimed to determine the shelf life of snakehead fish pempek by using liquid smoke which was vacuum packed and stored at room temperature. The study used a Split Plot Randomized Design …
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- Collation
- xvi, 105 hlm.: Ilus., tab.; 28 cm
- Series Title
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- Call Number
- T566522021
PENGARUH PENAMBAHAN KONSENTRASI GUM ARAB DAN CARBOXYMETHYL CELLULOSE (CMC) TE…
Nata de coco is one of the processed coconut water that helps reduce waste caused by coconut water. The stabilizer as alternative of sugar is used in boiling nata de coco so that it can soften nata…
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- Collation
- xvi, 31 hlm.: ilus.; 29 cm
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- Call Number
- T794452022
KARAKTERISTIK SNACK BAR DENGAN VARIASI SUHU PEMANGGANGAN DAN PERBANDINGAN TEP…
Penelitian ini mengenai karakteristik snack bar dengan variasi suhu pemanggangan dan perbandingan tepung ampas kelapa dengan tepung kedelai. Rancangan Acak Lengkap Faktorial (RALF) yang digunakan d…
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- Collation
- xv, 94 hlm.: Ilus., tab.; 28 cm
- Series Title
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- Call Number
- T506622021
PENGARUH KONSENTRASI BUAH DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK MINUMAN …
Infused water is water supplemented with natural ingredients (such as fruits, vegetables or herbs) which has a natural taste and health. This study aimed to find out the influence of pineapple frui…
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- xv, 30 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T706942022
PENGARUH LAMA PERENDAMAN DALAM LARUTAN NATRIUM METABISULFIT TERHADAP KARAKTER…
The effect of soaking in sodium metabisulphite solution on yellow sweet potato flour characteristics was studied in this research. One factor was investigated, namely soaking time in sodium metabis…
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- Collation
- vii, 35 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T709152022
PENGARUH PENAMBAHAN NATRIUM KARBONAT DAN NATRIUM SITRAT TERHADAP KARAKTERISTI…
Tujuan penelitian adalah untuk mempelajari sifat fisik, kimia, dan sensoris sari buah timun suri yang berpotensi sebagai minuman isotonik dengan penambahan natrium sitrat dan natrium karbonat. Pene…
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- xvii, 48 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T784462013
KARAKTERISTIK SARI BUAH TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN GELATI…
Tujuan dari penelitian adalah untuk mengetahui karakteristik fisik, kimia dan sensoris sari buah timun suri (Cucumis melo L.) dengan bahan penjernih dan konsentrasi bahan penjernih yang berbeda. Pe…
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- xviii, 59 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T784772011
PENGARUH SUHU AWAL SIRUP NATA DE COCO YANG DISIMPAN DALAM KEMASAN POLIETILEN …
Penelitian ini bertujuan untuk mengetahui pengaruh suhu awal sirup nata de coco yang disimpan pada suhu ruang dalam kemasan polietilen (PE) dalam menentukan umur simpan (selflife). Penelitian ini d…
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- Collation
- xi1, 50 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T773432011
KARAKTERISTIK FISIKOKIMIA JELI TIMUN SURI (Cucumis melo L.) MENGGUNAKAN BEBER…
Tujuan penelitian adalah untuk mempelajari karakteristik fisikokimia jeli dengan penambahan beberapa konsentrasi gelatin dan susu. Penelitian dilakukan di Laboratorium Kimia Hasil Pertanian Jurusan…
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- xx, 65 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T784552012
KARAKTERISTIK KUE BANGKIT DENGAN PENAMBAHAN TEPUNG UBI JALAR PUTIH (Ipomoea b…
Penelitian ini bertujuan untuk mengetahui karakteristik kue bangkit dengan penambahan tepung ubi jalar putih dan tepung kelapa muda. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertania…
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- ISBN/ISSN
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- Collation
- xi, 65 hlm.; ill.; tab.; 28 cm.
- Series Title
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- Call Number
- T784632012
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