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
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
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
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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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- 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
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- 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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- xiv, 44 hlm.; ilus.; 29 cm
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- 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
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- 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
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- T900322023
ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH
Tujuan penelitian adalah menganalisa kemasanpada kopi dekafeinasi untuk mempertahankan mutu kopi. Penelitian ini dilaksanakan pada Februari 2012 sampai dengan Februari 2013 di Laboratorium Pasca Pa…
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- xv, 55 hlm.; ill.; tab.; 28 cm.
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- T725702013
PENGARUH KONSENTRASI SODA KUE DAN LAMA PERENDAMAN PADA PEMBUATAN SUSU NABATI …
This study aims to determine the concentration of baking soda and the effect of soaking time on the production process of lotus seeds (Nelumbo nucifera) vegetable milk . The research method used a …
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- xv, 31 hlm,: ilus.; 29 cm
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- T550842021
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