PENGARUH KARAGENAN DAN SARI JAHE TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENS…
The purpose of this research was to examine the effect of carrageenan concentration on the physical, chemical, and sensory characteristics of pineapple-ginger jelly drink. The research was conducte…
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- xi, 79 hlm.; ilus.; tab.; 29 cm.
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- T1677842025
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
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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- Call Number
- 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 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 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
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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- Call Number
- 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
PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) …
This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosm…
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- xiii, 31 hlm.; ilus.; 29 cm
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- T835142022
PENAMBAHAN DAUN STEVIA PADA PEMBUATAN TEH DAUN GAMBIR.
The purpose of this research was to determine the effect of addition of stevia leaves on the chemical and sensory characteristics of gambir leaf tea. This study used non-factorial completely random…
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- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T872802023
PENAMBAHAN BUBUK BIJI PINANG (ARECA CATECHU) DAN BUBUK DAUN STEVIA (STEVIA RE…
This study aimed to determine the effect of addition of areca nut powder and stevia leaf powder on the chemical and organoleptic characteristics of coffee leaf tea as a functional drink. This resea…
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- vii, 40 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T910032023
KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMB…
This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RA…
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- xv, 50 hlm.; ilus.; 29 cm
- Series Title
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- T916582023
KARAKTERISTIK MUTU MINUMAN SARI NANAS (ANANAS COMOSUS L. MERR) DAN SERAI (CYM…
This research aimed to determine the physical, chemical, and sensory characteristics of pineapple and lemongrass juice drink as a functional beverage. This research used a Non-Factorial Completely …
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- xvi, 47 hlm.; ilus.; 29 cm
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- Call Number
- T913352023
EKSTRAKSI ANTOSIANIN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN MEN…
This study aims to determine the effect of microwave power and length of time on the physicochemical properties of the natural dye extract of red dragon fruit skin using the Microwave Assisted Extr…
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- xiii, 35 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T911952023
PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA
This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely …
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- Collation
- xiv, 44 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T913582023
PENGARUH PENGENCERAN DAN BAGIAN BUAH TIMUN SURI (CUCUMIS MELO L.) TERHADAP KA…
The purpose of study was to determine the effect of dilution and fruit parts cucumber (Cucumis melo L.) to the physical and chemical characteristics of the resulting nata de cucumber suri. This res…
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- xv, 34 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T910132023
PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRA…
This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial desi…
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- vii, 29 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T900322023
PENGARUH PENAMBAHAN BUBUK DAUN STEVIA (STEVIA RBAUDIANA) DAN RASIO PENYEDUHAN…
This study aims to determine the physical and chemical characteristics of the effect of addition of stevia leaf powder (stevia rbaudiana) and the brewing ratio to the characteristics of cascara tea…
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- ISBN/ISSN
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- Collation
- xvi, 91 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T811642022
PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CEL…
The purpose of this research was to determine the effect of drying temperature and brewing time on the brewing yield of a combination of Dayak onion and soursop leaf teabags. This study used a Fact…
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- ISBN/ISSN
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- xvi, 91 hlm.; ilus.; 29 cm
- Series Title
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- Call Number
- T811582022
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