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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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 …
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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 …
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…
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 …
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…
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…
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…
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…