PENGARUH PERBANDINGAN KONSENTRASI MINYAK JAGUNG DAN MINYAK KEDELAI TERHADAP K…

This research aimed to determine the effect of corn oil and soybean oil concentration ratio on the physical, chemical and sensory characteristics of avocado (Persea americana) mayonnaise. This rese…

KARAKTERISTIK ES KRIM SUSU KEDELAI DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG (Cl…

Ice cream is a popular food that is generally made from cow's milk. As a lactose-free and nutrient-rich alternative, soybean milk has the potential to be a base ingredient for ice cream. Furthermor…

KESADARAN MEREK DAN ATRIBUT MUTU MINUMAN KOPI DALAM KEMASAN SACHET

Personal packed instant coffee drinks is a beverage widely consumed by students. Various variants and brands of personal packed instant coffee drinks make consumer choices increasingly diverse. Thi…

KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM…

This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory cha…

PEMBUATAN TABLET EFFERVESCENT BUBUK DAUN KENIKIR (COSMOS CAUDATUS KUNTH.)

This study aimed to determine the physical and sensory characteristics of effervescent tablets of kenikir (Cosmos caudatus Kunth.) leaf powder. This study used a Non-Factorial Completely Randomized…

 KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI, DAN SENSORIS INFUSED WATER ALBEDO…

This research aimed to determine the effect of soaking time of super red dragon fruit albedo (Hylocereus costaricensis) on the physical, chemical, microbiological and sensory characteristics of dra…

PENGARUH KONSENTRASI STARTER YOGHURT DAN SARI BUAH MANGGA (MANGIFERA INDICA L…

This study aimed to determine effect of different yoghurt starter concentrations and the addition of mango juice (Mangifera indica L.) on the characteristics of soy milk yoghurt (Glycine max). This…

PENGARUH PENAMBAHAN BUBUK JAHE MERAH (Zingiber officinale Var. Rubrum) dan SU…

This study aims to determine the quality characteristics of instant functional drinks of pineapple fruit of Queen variety with the addition of red ginger and different brewing temperatures. This st…

PENGARUH LAMA FERMENTASI DAN PERBANDINGAN TEMPE DAN AIR TERHADAP KARAKTERISTI…

Tempeh extract is an Indonesian beverage that contains nutrients such as antioxidants and high protein. Tempeh extract has similar sensory characteristics as soya milk with a distinctive tempeh fla…

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU DAN GLUKOMAN…

This study aimed to determine the physical, chemical, and sensory characteristics of bread with substitution of purple sweet potato and glucomannan porang. This research used a Factorial Completely…

PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus…

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the ac…

PENGARUH LAMA WAKTU EKSTRAKSI DENGAN CARA MASERASI TERHADAP KARAKTERISTIK PEW…

One of the plants that has potential as a natural dye is turmeric (Curcuma longa L.). This study aims to analyze the difference in maceration time on the chemical characteristics of dyes from turme…

PENGARUH RASIO PENGENCERAN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK BUBUK …

This research aimed to determine the effect of dilution ratio and drying duration on the characteristics of soy milk powder. This research used a Factorial Completely Randomized Design with two tre…

KARAKTERISTIK TEH PUTIH DAUN GAMBIR (Uncaria gambir roxb.) DENGAN PENAMBAHAN …

Daun gambir berpotensi sebagai bahan dasar teh putih, tetapi penggunaannya masih terbatas akibat rasa sepat dan pahit. Penambahan daun stevia sebagai pemanis alami dapat meningkatkan cita rasa tanp…

Pengaruh Penambahan Daun Stevia (Stevia rebaudiana bertoni) dalam Teh Hitam D…

This research aimed to determine effect of stevia leaves addition in Robusta Coffee Leaves Black Tea (Coffea canephora) on chemical, physical, functional and organoleptic characteristics. This rese…

PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TE…

This study aimed to determine effect of ratio comparison jackfruit flesh puree and jackfruit dami puree on the physical, chemical, and sensory characteristics of fruit leather. This study used a No…

PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT FISIK DAN KIMIA SERBUK KULI…

This research aimed to study effect of drying temperature and drying time on the physical and chemical properties of red dragon fruit peel powder. This research used a Completely Randomized Design …

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK PENYEDAP RASA TEMPE …

This study aimed to determine the effect of adding maltodextrin on tempe gembus flavoring characteristics. The research used a non-factorial Completely Randomized Design (CRD). The factor was malto…

PENGARUH PENAMBAHAN DAUN STEVIA (Stevia rebaudiana bertoni) TERHADAP KARAKTER…

Robusta coffee leaves are generally only used as waste, so to increase added value, further utilization is carried out into tea products. Tea is usually consumed with added sugar, but its high calo…

PENGARUH VARIASI KONSENTRASI KALSIUM HIDROKSIDA DAN GLUKOMANAN PORANG TERHADA…

Glucomannan is the main component of porang, functioning as a water-soluble low calorie dietary fiber. Glucomannan can form a strong gel when interacting with alkalis such as calcium hydroxide. The…

PENGARUH KETEBALAN UMBI DAN LAMA PERENDAMAN DALAM LARUTAN JERUK KUNCI TERHADA…

This study aimed to determine the effect of tuber thickness and soaking time in Citrus microcarpa solution on the physicochemical characteristics of beneng taro (Xanthosma undipes K. Koch) flour. T…

PENGARUH LAMANYA WAKTU PEMBERIAN DEKOMPOSER EM4 DAN BIOFITALIK PADA AMPAS TEB…

Penelitian ini bertujuan untuk mengetahui pengaruh lamanya waktu pemberian dekomposer EM4 dan BioFitalik pada ampas tebu untuk media tanam tanaman sawi pagoda (Brassica narinossa L.). Penelitian in…

ANALISIS KEANEKARAGAMAN GENETIK PROGENI KELAPA SAWIT (Elaeis guineensis Jacq.…

This study aims to determined the genetic diversity of pisifera progeny from the crossing of Nigerian origin DxP oil palm with three populations. This research was conducted in Molecular Lab, Bina …

PENERAPAN METODE FOAM MAT DRYING PADA PEMBUATAN BUBUK DAUN KENIKIR (COSMOS CA…

This study aimed to determine the characteristics of kenikir leaves dried by foam mat drying method. This study used a factorial completely randomised design, namely differences in drying temperatu…

KELIMPAHAN DAN KEANEKARAGAMAN SPESIES ARTHROPODA TANAH PADA PERTANAMAN CABAI …

Cabai (Capsicum annuum L.) merupakan komoditas tanaman yang sangat dibutuhkan dalam kehidupan masyarakat sehari-hari dan volume kebutuhannya terus meningkat seiring dengan bertambahnya penduduk dan…

ANALISIS TINGKAT ADOPSI TEKNOLOGI CLIMATE SMART AGRICULTURE PADA LAHAN IRIGAS…

The occurrence of climate change threatens the agricultural sector which can disrupt the welfare of farmers in farming activities through decreased income from production due to the threat of clima…

NUKLIR UNTUK KETAHANAN PANGAN DUNIA

Edition

-

ISBN/ISSN

978-623-02-4613-5

Collation

x, 150 hlm.; 23 cm

Series Title

-

Call Number

631 Akh n

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PERSPEKTIF KELEMBAGAAN EKONOMI PETANI DALAM MENDUKUNGPERKEMBANGAN PEREKONOMIAN PERDESAAN Cut Rabiatul Adawiyah; S. Rusdiana; Saptana Saptana PRODUKSI BENIH PADI HIBRIDA: KEMAJUAN, TANTANGAN, DA…

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STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA Mulyawanti, Ira; Budijanto, Slamet; Yasni, Sedarnawati INCREASING PRODUCTIVITY OF NEWLY OP…