PENGARUH WAKTU PEMBLENDERAN DAN UKURAN PENYARING TERHADAP KARAKTERISTIK SARI …
Tempe extract is one of the innovative plant-based products extracted from tempeh through a mechanical process. The main mechanical processes used in the production of tempe extract are blending an…
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- xiv, 41 hlm.; ilus,; tab, 29 cm
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- T1834902025
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
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
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
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
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…
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- x, 35 hlm.; ilus.; 29 cm
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- T1256172022
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 …
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- xv, 30 hlm.; ilus.; 29 cm
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- T1183042023
PENGARUH RASIO BUAH TIMUN (Cucumis sativus L.) DENGAN AIR DAN KONSENTRASI GUL…
The purpose of this study was to determine the ratio of cucumber (Cucumis sativus L.) and water and sugar concentration to the physical and chemical characteristics of the resulting nata de cucumbe…
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- xv, 35 hlm.; ilus.; 29 cm
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- T917042023
PENGARUH FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…
This study aimed to determine the effect of eggshells nanocalcium fortification on characteristics of pineapple-jicama juice. This study used a factorial completely randomized design (CRD) with two…
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- xv, 61 hlm.; ilus.; 29 cm
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- T1290282023
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…
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- xv, 27 hlm.; ilus.; 29 cm
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- T879062023
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
SIFAT FISIK, KIMIA DAN MIKROBIOLOGI MINUMAN CASCARA DENGAN SUHU PENYEDUHAN DA…
This study aims to determine the effect of brewing water temperature and cascara stirring variations on physical, chemical and microbiological characteristics. This research was conducted from Nove…
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- xv, 33 hlm.; ilus.; 29 cm
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- T930882023
PENGARUH PENAMBAHAN ASAM SITRAT DAN NATRIUM BIKARBONAT (NaHCO3) TERHADAP MUTU…
This study aimed to determine the effect of citric acid and sodium bicarbonate (NaHCO3) addition on quality of carbonated ginger juice drink. This research was carried out on November 14th until De…
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- xv, 34 hlm.; ilus.; 29 cm
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- T931072023
PENGARUH BUBUR KELAPA MUDA (Cocos nucifera L.) PADA FORMULA ES KRIM TERHADAP …
This study aims to determine the effect of adding young coconut pulp to the ice cream formula on the characteristics of the ice cream produced. This research was carried out from January 2023 until…
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- vii, 32 hlm.; ilus.; 29 cm
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- Call Number
- T1063282023
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