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 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 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 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
KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (Hibiscu sabdariffa)
This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment wa…
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- xv, 36 hlm.; ilus.; 29 cm
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- T785782022
KARAKTERISTIK TABLET EFFERVESCENT EKSTRAK LEMPUYANG WANGI (Zingiber aromaticu…
The aim of the study was to determine the effect of adding lempuyang fragrant extract on the characteristics of effervescent tablets. This research utilizes the effect of sparkle on effervescent pr…
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- xii, 45 hlm.; ilus.; 29 cm
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- T781402022
PENGARUH LAMA PENGERINGAN PENDAHULUAN JAMUR TIRAM DAN LAMA PEMASAKAN TERHADAP…
This study aims to determine the effect of the pre-drying time of oyster mushroom and cooking time of oyster mushroom rendang on the physical, chemical and sensory characteristics of white oyster m…
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- x, 58 hlm.; ilus.; 29 cm
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- T786962022
PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KAR…
This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Bl…
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- xv, 62 hlm.; ilus.; 29 cm
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- T795222022
KARAKTERISTIK PERMEN MARSHMALLOW DENGAN PENAMBAHAN SARI WORTEL (Daucus carota…
Marshmallow candy characteristics with the addition of carrot juice. A non-factorial Completely Randomized Design (CRD) was used and consisted of 6 treatments, namely concentration of carrot juice …
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- xv, 36 hlm.; ilus.; 29 cm
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- T775252022
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