HANDBOOK OF PETROLEUM REFINING PROCESSES

Edition

-

ISBN/ISSN

0-07-041763-6

Collation

xii, 510 p. : ill, ; 23 cm

Series Title

CHEMICAL PROCESS TECHNOLOGY HANDBOOK SERIES

Call Number

665.53 Mey h

REDUKSI KALSIUM OKSALAT PADA PATI PORANG (Amorphophallus muelleri Blume) MENG…

This study aims to determine the physical and chemical properties of porang starch. This research was carried out at the Agricultural Product Chemistry Laboratory, Faculty of Agriculture, Sriwijaya…

PEMURNIAN EKSTRAK FENOLIK BEKATUL MENGGUNAKAN METODE ADSORPSI-DESORPSI DINAMIS

This research aims to purify rice bran phenolic extract using dynamic adsorption-desorption method. This study used a Completely Randomized Design (CRD) Non Factorial with 1 level of treatment and …

PENGARUH KONSENTRASI NATRIUM BENZOAT TERHADAP SIAT FISIKOKIMIA SELAI LEMBARAN…

This study aimed to determine the effect of sodium benzoate concentration on the physicochemical properties of sliced tomato jam during storage. The research was conducted in October 2021 at genera…

STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERAT…

In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution per…

SOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SELULASE DARI TANDAN KOSONG KELAPA…

Oil palm empty fruit bunches (OPEFB) contain high enough cellulose, which is around 49.95%. This study aims to isolate cellulolytic bacteria from oil palm empty fruit bunches and to screen bacteria…

PENGARUH PERBEDAAN KONSENTRASI AQUAFABA KACANG KEDELAI TERHADAP KARAKTERISTIK…

This study aimed to determine the effect of different concentrations of soy aquafaba on the physical, chemical, and sensory characteristics of French meringue. This research was conducted in Novemb…

Bahaya Bahan Kimia pada Kesehatan Manusia dan Lingkungan

Edition

-

ISBN/ISSN

979-448-755-4

Collation

xiii, 154hlm.: ilus.; 24cm

Series Title

-

Call Number

363.179 Bah b

Bahaya Bahan Kimia pada Kesehatan Manusia dan Lingkungan

Edition

-

ISBN/ISSN

979-448-755-4

Collation

xiii, 154hlm.: ilus.; 24cm

Series Title

-

Call Number

363.179 Wor b

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…

PENGARUH PENAMBAHAN DAGING KEONG SAWAH (PILA AMPULLACEA) TERHADAP KARAKTERIST…

This study aims to determine the effect of addition rice snail to the physical and chemical characteristics of the rice snail (Pila ampullacea) crackers produced. This research was conducted from M…

PENGARUH PENAMBAHAN KITOSAN TERHADAP DAYA SIMPAN KULIT PANGSIT DI SUHU RUANG

This study aims to determine the best concentration of chitosan for the shelf life of dumpling skin which produces chemical characteristics, (moisture content, ash content, pH,) Sensory microbiolog…

PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreoch…

The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted i…

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…

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…

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…

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…

PENGARUH LAMA PERENDAMAN SKARIFIKASI KIMIA TERHADAP PERKECAMBAHAN BENIH LAMTO…

This research aims to find out the duration of immersion in the best chemical solution that can break physical dormancy and accelerate the germination of lamtoro seeds. This research was conducted …

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 …

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN …

This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research meth…

PERUBAHAN FRAKSI SERAT BERDASARKAN ANALISA VAN SOEST DARI TEPUNG DARAH DENGAN…

Blood is one of the livestock wastes that can be used as animal feed protein in the form of blood meal. Blood meal is one of the animal feed ingredients that comes from fresh blood, which can be ob…

KAJIAN SIFAT KIMIA TEPUNG BUAH NIPAH (Nypa fruticans) DENGAN PROSES DEFATTING…

This study aims to produce nipah fruit flour (Nypa fruticans wurmb) by defatting and deproteinization and to determine the effect of defatting and deproteinization on the chemical properties of nip…

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…

PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN TERATAI (Nymphaea pubescens L.) TER…

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dyes which have an important role in DSSC performance. The dye used in this research is chlorophyll from lotus…

PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN BUNGUR (Lagerstroemis speciosa) TER…

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dye as a sensitizer. The dyes used in this study were chlorophyll from the extract of bungur leaves and anthoc…

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…

PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…

This study aimed to determine the effect of extraction temperature on Uticularia aurea extract on the yield, bioactive compounds and antioxidant activity. This research was conducted experimentally…

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 …

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 …

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…