ANALISIS ALAT PENGERING GABAH TIPE FLAT BED MENGGUNAKAN PANAS UAP JENUH BERBA…
Penelitian ini bertujuan untuk menganalisis proses pengeringan gabah dengan mesin pengering tipe flat bed menggunakan panas buang uap jenuh melalui heat exchanger berdasarkan bahan bakar biomassa y…
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- xviii, 91 hlm. : ilus. ; tab. ; 28 cm
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- T1113572013
KEBUTUHAN BAHAN BAKAR DARI KULIT KOPI UNTUK MENGERINGKAN BIJI KOPI MENGGUNAKA…
The research objective is to study coffee skin as fuel to dry coffee seeds by using tray drier at several direct and indirect heatings and coffee seed pile heights on fuel requirement per weight of…
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- xviii, 67 hlm. : ilus. ; tab. ; 28 cm
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- T1411002013
PEMISAHAN SUSU KEDELAI DENGAN METODE SENTRIFUGASI
The objective of this research was to know the value of yield, working capacity, and the soymilk separation rate with centrifugation method. The research was conducted in the laboratory of agricult…
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- xv, 37 hlm. : ilus. ; tab. ; 28 cm
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- T1410342013
PENGGUNAAN EXHAUST FAN PADA ALAT PENGERING CHIPS KEMPLANG DENGAN MENGGUNAKAN …
The objective of this research was to study the using of exhaust fan on drying equipment of kemplang by using blub as a source of heat. This reseach was conducted at Laboratory of Farm Machinery, D…
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- xv, 52 hlm. : ilus. ; tab. ; 28 cm
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- T1409882013
PENGARUH KONSENTRASI CMC (Carboxymethyl cellulose) TERHADAP KARAKTERISTIK FIS…
This study aims to determine the physical, chemical and sensory characteristics of super red dragon fruit jam. This study used a non-factorial Completely Randomized Design (CRD) with 6 treatment le…
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- xiv, 40 hlm.; ilus.; 29 cm
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- T1302402023
PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN
This study aims to determine the effect of gambier leaf extract addition on the physical, chemical, and functional and sensory characteristics of antioxidant jelly candy. This study used a factoria…
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- T1302312023
PENAMBAHAN SARI JAHE MERAH (Zingiber officinale Var. Rubrum) PADA SARI BUAH N…
The purpose of this study was to determine the effect of adding red ginger juice on the physical, chemical and sensory characteristics of pineapple juice. This study used a non-factorial completely…
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- xv, 51 hlm.; Ilus.; 29 cm
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- T912962023
PENGARUH BUBUR PORANG(Amorphophallus oncophyllus) PADA FORMULASI ES KRIM TERH…
This study aims to determine the effect of adding the concentration of porang flour slurry on the characteristics of ice cream. This research was conducted from January to completion in 2023 at the…
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- xiv, 35 hlm.; ilus.; 29 cm
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- T1229142023
KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPU…
The research aimed to determine the effect of a mixture of winged bean seed flour (Psophocarpus tetragonolobus L.) and sago flour (Metroxylon sp) as well as duration of heating on the characteristi…
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- xiv, 40 hlm.; Ilus.; 29 cm
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- T909112023
PENGARUH PENAMBAHAN BUNGA TELANG KERING (Clitorea ternatea L.) TERHADAP KARAK…
This research aimed to determine The Effect of Additional of Dried Butterfly Pea Flowers (Clitorea ternatea L.) on the Physicochemical Characteristics Cascara Tea. This research used a Non-Factoria…
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- vii, 41 hlm.; ilus.; 29 cm
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- T1305082023
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…
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- xv, 38 hlm.; Ilus.; 29 cm
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- T1045362023
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…
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- xvii, 48 hlm.; ilus.; 29 cm
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- T1280152023
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…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1285742023
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…
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- xvi, 42 hlm.; ilus.; 29 cm
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- T1204732023
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…
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- vii, 43 hlm.; ilus.; 29 cm
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- T1281652023
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…
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- xi, 35 hlm.; ilus.; 29 cm
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- T1282992023
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…
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- xvii, 44 hlm.; ilus.; 29 cm
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- T916752023
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…
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- xv, 40 hlm.; ilus.; 29 cm
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- T875092023
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…
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- xv, 45 hlm.; ilus.; 29 cm
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- T873482023
PENGARUH JENIS PELARUT PADA METODE MASERASI TERHADAP KARAKTERISTIK EKSTRAK WA…
This research aimed to determine effect of type of solvent using MAE method on the characteristics colour of cassave leaf extract (Manihot Utilissima Pohl.). This research used a Non-Factorial Comp…
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- xv, 25 hlm.; ilus.; 29 cm
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- T916862023
PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…
The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed…
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- xviii, 53 hlm.; ilus.; 29 cm
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- T1280492023
VARIASI JENIS DAUN KOPI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KOMBUCHA D…
Penelitian ini bertujuan untuk menganalisa pengaruh jenis daun kopi dan lama fermentasi terhadap karakteristik fisik, kimia dan mikrobiologi kombucha dari daun kopi (Coffea sp L.). Penelitian ini d…
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- vi, 85 hlm.; illus.; 29 cm
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- T1260002023
PENAMBAHAN BUBUK DAUN KOPI DAN DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATA…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kopi dan bubuk daun stevia terhadap karakteristik kimia dan organoleptik minuman fungsional teh daun gambir. Penelitian ini …
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- xv, 36 hlm.; ilus.; 29 cm
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- T1216192023
KARAKTERISTIK KESERAGAMAN WARNA BIJI KOPI ARABIKA SANGRAI MENGGUNAKAN IMAGE P…
This study aims to determine the color uniformity characteristics of roasted Arabica coffee beans based on the level of maturity (roast level) based on color analysis of roasted Arabica coffee bean…
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- xvi, 44 hlm.; ilus.; 29 cm
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- T1288812023
PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK…
The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment…
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- xv, 39 hlm.; ilus.; 29 cm
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- T1257532023
SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAP…
This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemic…
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- xvi, 29 hlm.; ilus.; 29 cm
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- T1128512023
PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA
This research studied the effect of concentration of sugar and cascara tea on physical,chemical and microbiological characteristics of kombucha cascara. This research used Completely Randomized Fac…
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- xv, 51 hlm.; ilus.; 29 cm
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- T1041712023
KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH…
The Physicochemical Of Characteristics From Lotus Flower Leaf Tea (Nelumbo Nucifera) as Herbal Tea. (Supervised by Sherly Ridhowati). This study aimed to determine the physicochemical characteristi…
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- xvi, 32 hlm.; ilus.; 29 cm
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- T1234142023
PENGARUH PROPORSI TEH HIJAU DAN CASCARA ROBUSTA TERHADAP KARAKTERISTIK KOMBUCHA
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultu…
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- xv, 50 hlm.; ilus.; 29 cm
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- T1052212023
OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera) BERBASIS PE…
KRISDAYANTI NAINGGOLAN. Optimalisasi Proses Pembuatan Tempe Biji Lotus (Nelumbo Nucifera) Berbasis Penambahan Ragi, Lama Perendaman Dan Lama Fermentasi. (Dibimbing oleh Dr. Sherly Ridhowati N.I. da…
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- xv, 14 hlm.; ilus.; 29 cm
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- T828742022
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