PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR DALAM TEH DAUN KOPI

The objective research was to determine effect of a combination of coffee leaves and gambir catechin crude extract on the chemical and organoleptic characteristics of coffee leaf tea. The experimen…

KARAKTERISTIK NATA DE BANANA YANG DIHASILKAN DARI BUAH PISANG AMBON DENGAN PE…

The study aimed to determine the effect of part of the ambon banana and the amonium sulfate concentration on physical and chemical characteristics of nata de banana. This research was carried out f…

PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MI…

The objective of this research was to determine the effect of the addition of benzoic acid and sodium benzoate with various concentrations on the shelf life of nata de coco. This research was condu…

PENGARUH PROPORSI DAUN SAWI HIJAU (Brassica chinensis) DAN RUMPUT LAUT (Euche…

The objectives of the research were to analyze the effect of the proportion of mustard green leaves pulp and seaweed pulp (Eucheuma cottonii) on physical, chemical, and organoleptic characteristics…

APLIKASI FOAM MAT DRYING PADA PEMBUATAN KALDU BUBUK KERANG DARAH (Anadara gra…

This research aimed to determine the physical, chemical and sensory characteristics of blood clam (Anadara granosa) broth using the foam mat drying method. This research method used a randomized bl…

TEKNOLOGI PENGAJARAN

Edition

-

ISBN/ISSN

-

Collation

viii, 162 hlm.: 21 cm.

Series Title

-

Call Number

371.307 8 Sud t

PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL …

This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial D…

PENGARUH KONSENTRASI GLUKOSA DAN FRUKTOSA TERHADAP KARAKTERISTIK FISIK, KIMIA…

The Effect of Glucose and FructoseConcentrations on the Physical, Chemical and Sensory Characteristics of Senduduk Fruit Syrup (Melastoma malabathricum L.) (Supervised by FILLIPRATAMA). This study …

 PENGARUH LAMA FERMENTASI DAN PENAMBAHAN GULA TERHADAP KARAKTERISTIK FISIK, …

This study aims to determine the effect of fermentation time and the addition of sugar on the physical, chemical, and microbiological characteristics of kombucha in Moringa leaves (Moringa olefera …

PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DI…

The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Ag…

PENGARUH PENGGUNAAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L.) DAN RASIO MAI…

This study aimed to determine the effect of kidney bean flour (Phaseolus ulgaris L) and maize flour ratio application on physical and chemical characteristics of biscuits based on sago flour. This …

PEMURNIAN EKSTRAK FENOLIK DARI BEKATUL PADI DENGAN MENGGUNAKAN METODE ADSORPS…

Penelitian ini bertujuan untuk mengetahui kondisi adsorpsi yang optimum berdasarkan waktu, konsentrasi pelarut untuk proses desorpsi, serta kondisi optimum pada proses desorpsi. Penelitian ini terd…

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG NIPAH (NYPA FRUTICAN WURMB) T…

Effect of Wheat Flour Substitution with Nipah Flour (Nypa frutican Wurmb) on Chemical and Organoleptic Properties of Cookies (Supervised by INDAH WIDIASTUTI). This study aims to determine the effec…

PENERAPAN METODE AKSELERASI DENGAN MODEL ARRHENIUS TERHADAP PENDUGAAN UMUR SI…

This study aims to determine the shelf life of shredded catfish (Pangasius pangasius) through the accelerated method with the Arrhenius model. This study used a laboratory experimental method, esti…

PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBA…

This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomize…

PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP K…

The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This…

AKTIVITAS ANTIOKSIDAN PEPTIDA KOLAGEN KULIT IKAN GABUS (Channa striata) DENGA…

Penelitian ini bertujuan untuk menentukan pengaruh perbedaan penambahan konsentrasi enzim kolagenase saluran pencernaan ikan gabus terhadap aktivitas antioksidan peptida kolagen kulit ikan gabus (C…

PENGARUH LAMA WAKTU PEMBEKUAN DAN METODE THAWING TERHADAP KARAKTERISTIK FISIK…

This study aims to determine effect of freezing times and thawing method on physical and chemical characteristics of instant nasi uduk. This research used a factorial completely randomized design w…

PENGARUH KONSENTRASI GULA DAN AGAR-AGAR TERHADAP KARAKTERISTIK FISIKOKIMIA DA…

This study aimed to determine the effect of different concentrations of sugar and agar on the physicochemical and sensory characteristics of sweet fragrant mango sheet jam. This research was conduc…

KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…

This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the lab…

PENGARUH PERBEDAAN KONSENTRASI SARI JERUK MANIS TERHADAP KARAKTERISTIK KIMIA …

This study aimed to determine the effect of sweet orange juice addition on the chemical and sensory characteristics of kombucha. This research was conducted on 6th-27th February 2023 at Chemical an…

KARAKTERISTIK MINUMAN SERBUK TEMU MANGGA (CURCUMA MANGGA) DAN DAUN KELOR (MOR…

Mango ginger and moringa leaves were herbal plants widely utilized for the production of traditional medicine. Mango ginger and moringa leaves were processed into powdered drinks to facilitate thei…

FILSAFAT Pendidikan Teknologi, Vokasi dan Kwjuruan

Edition

-

ISBN/ISSN

978-602-7825-21-5

Collation

x, 274 hlm. : ilus. ; 24 cm

Series Title

-

Call Number

370.1 Kus f

PENGARUH PENAMBAHAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KACANG M…

This study aims to determine the effect of the percentage of mocaf flour and red bean flour and baking temperature on the physical and chemical characteristics of cookies. This research was conduct…

PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUN…

The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Se…

PENGARUH WAKTU PEMASAKAN TERHADAP KARAKTERISTIK PETIS UDANG KARAGENAN

This research aims to analyze the effect of petis with the addition of carrageenan based on the effect of differences in cooking time and treatment. This study was conducted using a randomized bloc…

PROFIL FLAVOR PRODUK FERMENTASI IKAN SELUANG (Rasbora argyrotaenia) BERDASARK…

This study aims to determine and describe the flavour profile of fermented seluang fish products and to determine the attributes that can increase the liking of fermented seluang fish products. The…

ANALISIS KANDUNGAN MIKROPLASTIK PADA IKAN GULAMAH (Johnius carouna) DARI MUAR…

Microplastics are plastics resulting from degradation by nature so they have a micro size about 1-5000 μm. Microplastic has become a global issue because it spreads throughout the world's waters. …

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTA…

This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) co…

PENGARUH RASIO BAGIAN BUAH SEMANGKA (CITRULLUS LANATUS) DAN AIR TERHADAP KARA…

The purpose of the study was to determine effect of the watermelon (Citrullus lanatus) ratio parts and water to the physical and chemical characteristics of nata de citrullus. This research was con…