PENGARUH PERENDAMAN LARUTAN KALSIUM HIDROKSIDA (Ca(OH)2) TERHADAP BUAH PEPAYA…
This study aims to determine the effect of using calcium hydroxide on the characteristics of papaya fruit for cocktail products (Tropical Fruit Salad) at PT Great Giant Pineapple. This study used a…
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- xv, 58 hlm.; ilus.; 29 cm
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- T1423042024
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…
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- xvii, 160 hlm.; ilus.; tab.; 29 cm.
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- T1675802025
PENGARUH KONSENTRASI MALTODEKSTRIN DAN WAKTU PENGERINGAN TERHADAP KARAKTERIST…
This research aimed to determine the effect of maltodextrin concentration and drying time on the physicochemical characteristics and antibacterial activity of japanese bamboo leaf powder (Dracaena …
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- xii, 74 hlm.; ilus.; 29 cm
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- T1456372024
PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT FISIK DAN KIMIA TEH…
This research aimed to study the effects of temperature variation and drying length on the physical and chemical properties of binahong leaf tea. This research used a Factorial Completely Randomize…
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- xv, 56 hlm.; ilus.; 29 cm
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- T1416102024
PENGARUH KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERISTIK FISIK, KIMI…
The research aims to determine the effect of carrageenan and sucrose consentrations on the physical, chemical, and sensory characteristics of ambon banana sheet jam (Musa paradisiaca var. sapientum…
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- xvi, 79 hlm.; ilus.; 29 cm
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- T1456332024
KARAKTERISTIK FISIK DAN SENSORIS FRUIT LEATHER DURIAN DENGAN PENAMBAHAN BAHAN…
This study aimed to determine the physical and sensory characteristics of durian (Durio zibethinus) fruit leather with the addition filler material and sugar. This experiment was designed as Factor…
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- xv, 58 hlm.; ilus.; 29 cm
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- T1466522024
IDENTIFIKASI MUTU TAHU DARI BEBERAPA PASAR TRADISIONAL DI KOTA PALEMBANG
This study aimed to identify the effect of different types of coagulants, namely calcium sulfate and acetic acid on the physical and chemical characteristics of tofu. This research was conducted in…
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- xv, 53 hlm.; ilus.; 29 cm
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- T1466542024
PENGARUH BAHAN PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS CUK…
This study aimed to determine the effect of concentration and type of acidifier on the physical, chemical and sensory characteristics of cuko pempek. This study used Factorial Completely Randomized…
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- xiv, 56 hlm.; ilus.; 29 cm
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- T1419622024
PENGARUH JENIS PISANG DAN PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FISIK…
The research aims to determine the effect of banana varietas and citric acid addition on the physical, chemical, and sensory characteristics of banana jam (Musa paradisiaca L). The research method …
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- xvi, 79 hlm.; ilus.; 29 cm
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- T1452632024
KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT SARI KACANG…
This study aims to determine the use of different types of sweeteners (granulated sugar, palm sugar, honey and dates) in red bean yogurt. The research method used a single-factor complete randomize…
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- xiii, 41 hlm.; ilus.; 29 cm
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- T1419752024
PENGARUH PENAMBAHAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK SIRUP BUAH NANAS (…
This study aimed to determine the effect of type and concentration of stabilizers on the physical and chemical characteristics of pineapple fruit syrup during storage. This study used the method of…
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- ix, 69 hlm.; ilus.; 29 cm
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- T1435772024
PENGGABUNGAN SENSOR LINGKUNGAN TANAM (BME280) DAN MODUL GPS (BN-220) BERBASIS…
The combination of the BME280 sensor and the BN-220 GPS module based on the Arduino Uno is a device that can measure temperature, humidity, air pressure and location coordinates parameters in real-…
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- xviii, 46 hlm.; ill.; tab.; 29 cm.
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- T1676632025
OPTIMASI PRODUKSI SUMUR MINYAK DENGAN MENDESAIN ULANG (REDESIGN) GAS LIFT PAD…
Seiring dengan berjalannya waktu produksi, kemampuan produksi sumur gas lift akan cenderung mengalami penurunan Keadaan ini dapat menyebabkan sumur gas lift tidak lagi beroperasi secara optimum ses…
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- xii, H-1 hlm. : ilus. ; tab. ; 28 cm
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- T1413142012
PENGARUH PERBEDAAN JENIS LARUTAN ASAM DAN KONSENTRASI SARI BUAH JERUK TERHADA…
Taro beneng (Xanthosoma undipes K. Koch) is a tuber that has the potential to be utilized in food diversification. One of the constraints to the utilization of taro beneng is antinutritional compou…
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- xv, 70 hlm.; ilus.; 29 cm
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- T1445562024
PENGARUH PENAMBAHAN BUAH JAMBU METE (Anacardium occidentale) TERHADAP KARAKTE…
This study aims to determine the effect of cashew fruit meat on the physical, chemical and organoleptic characteristics of analog meat. This study used a non-factorial Completely Randomized Design …
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- xi, 57 hlm.; ilus.; 29 cm
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- T1436412024
PENDUGAAN UMUR SIMPAN PINEAPPLE IN PLASTIC CUP TITBIT DENGAN VARIASI VITAMIN …
Pineapple in plastic cup is a fresh pineapple fruit that has gone through a vacuum thermal processing process so that its shelf life becomes longer. In addition to supporting shelf life, the additi…
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- xv, 96 hlm.; ilus.; 29 cm
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- T1449362024
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KUE…
Glutinous rice has only been processed as snacks, so its use in Indonesia is still less than optimal. Actually, due to its high carbohydrate content, affordable price, and easy availability in Indo…
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- xvi, 64 hlm.; ilus.; 29 cm
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- T1499102024
PENGARUH PENAMBAHAN SARI DAUN NANGKA (Artocarpus heterophyllus) TERHADAP KARA…
This study aims to determine the effect of the addition of jackfruit leaf juice on the physical and chemical characteristics of dangke. This research was conducted from October 2023 to November 202…
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- xiii, 61 hlm.; ilus.; 29 cm
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- T1449122024
PENGARUH WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROB…
Fermented Robusta coffee was still not widely recognized by the public, so innovation was needed in the form of developing a practical fermented Robusta coffee product, such as instant coffee. This…
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- xi, 83 hlm.; ilus.; 29 cm.
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- T1685612025
PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGA…
The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research u…
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- xiv, 64 hlm.; ilus.; 29 cm
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- T1449332024
PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SE…
This research aimed to determine the effect of method and duration of fermentation on the physicochemical and sensory characteristics of cassava (Manihot esculenta) tape. This research used a Facto…
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- xv, 70 hlm.; ilus.; 29 cm
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- T1449322024
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERUPUK DURIAN (Durio zibethinus) DENG…
This study aimed to determine physicochemical and sensory characteristics of durian crackers (Durio zibethinus) with the addition of tapioca. This research was conducted from December 2023 to Janua…
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- xv, 55 hlm.; ilus.; 29 cm
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- T1449312024
IDENTIFIKASI KARAKTERISTIK FISIK-KIMIA BERBAGAI PEMPEK PALEMBANG
PUJI AYU LESTARI. Identification Of Physical-Chemical Properties Of Various Pempek Palembang (Supervised by AGUS SUPRIADI). This research aims to determine the original characteristics of Pempek Pa…
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- xv, 54 hlm.; ilus.; 29 cm
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- T1450602024
KARAKTERISASI MUTU FISIK DAN SENSORIS PEDE DI DAERAH MUSI RAWAS UTARA
Pede is a fermented fish product typical of North Musi Rawas which is made by adding salt and rendang rice. Pede is fermented anaerobically for 7 days. In the North Musi Rawas area, each region has…
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- xvi, 55 hlm.; ilus.; tab.; 29 cm.
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- T1680122025
ANALISIS FISIKOKIMIA DAN SENSORIS GARAM DARI PELEPAH NIPAH (NYPA FRUITS) DENG…
nipah fronds can be utilized as salt because they are rich in inorganic elements such as Na, K, Cl, Mg, Ca, Si, P, S and Ai. salt is generally obtained from the flesh of olf nipah fronds. This stud…
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- xv, 53 hlm.; ilus. tab.; 29 cm.
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- T1680222025
KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus commerson) …
Pempek is a traditional Palembang food made from ground fish meat mixed with Pempek is a traditional Palembang food made from ground fish meat mixed with tapioca flour. Characteristics that can be …
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- xvi, 66 hlm.; ilus.; tab.; 29 cm.
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- T1679912025
PERBANDINGAN HARGA POKOK DAN NILAI TAMBAH PRODUK OLAHAN TEPUNG MOCAF DAN NON …
Tanaman pangan merupakan salah satu subsektor pertanian yang berpotensi untuk dikembangkan. Adapun tujuan dari penelitian ini yaitu (1) Menganalisis perbedaan harga pokok produk olahan tepung mocaf…
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- xvii, 180 hlm.; ilus.; tab.; 29 cm.
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- T1675462025
PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI BIJI DURIAN (Durio z…
This research aims to analyze the effects of pectin concentration on the physical, chemical, and sensory characteristics of durian seed jam. The research methodology employed a Non-Factorial Comple…
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- xi, 78 hlm.; ilus.; tab.; 29 cm.
- Series Title
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- Call Number
- T1679002025
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
KARAKTERISTIK FISIKOKIMIA PEMPEK IKAN GABUS (Channa striata) KOMBINASI IKAN T…
Pempek is a traditional food in Palembang City made from fish meat mixed with tapioca flour and salt. The type of fish used affects the texture of the pempek produced. Fish that are often used in m…
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- xv, 72 hlm.; ilus.; tab.; 29 cm.
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- Call Number
- T1676752025
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