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KAJIAN PEMODELAN DAN SIMULASI PREDIKTOR DRY RUBBER CONTENT (DRC) MENGGUNAKAN …
Dry Rubber Content (DRC) is a fundamental aspect of rubber processing materials (BOKAR) for which, to date, no accurate and rapid method of analysis has been developed; a predictive model using regression analysis could be a solution to this issue. This study aimed to develop a mathematical model capable of predicting DRC based on sample age under conditions consistent with the established rese…
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- xiv, 95 hlm.; ilus.; tab.; 29 cm.
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- T2013862026
PENGARUH KONSENTRASI GLUKOMANAN PORANG DAN TEPUNG UBI JALAR UNGU TERHADAP KAR…
Research on rice analog made from purple sweet potato flour and glucomannan still faces limitations in producing characteristics that resemble those of conventional rice, making it necessary to optimize the proportions of the ingredients. This study aims to determine the effect of varying formulations of purple sweet potato flour and glucomannan on the physical, chemical, and sensory characteri…
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- x, 160 hlm.; ilus.; tab.; 29 cm.
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- T2012452026
EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KEMPLANG PESER TIPIS DI KOTA PALEMBANG
WENTRI SISKA. Evaluation of Chemical and Sensory Characteristics of Thin Disc-Shaped Fish Crackers in Palembang City (Supervised by FILLI PRATAMA). Thin disc-shaped fish crackers is one of the traditional food products typical of Palembang which has a characteristic crunchy and distinctive fish flavor. Variations in quality between producers could affect the chemical characteristics and consume…
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- xv, 84 hlm.; ilus.; tab.; 29 cm.
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- T2013592026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG BERAS PENGGI…
This research aimed to determine the optimal degree of milling to produce optimal physical and chemical characteristics of dry-milled rice flour using a custom optimal Response Surface Methodology (RSM) model (I-Optimal) in Design Expert 13 application. This experiment was conducted with one treatment factor (degree of milling) consisting of 13 experimental runs. The parameters (responses) obse…
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- xvi, 75 hlm.; ilus.; tab.; 29 cm.
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- T2012072026
PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN LAMA PERENDAMAN TERHADAP KARAKTER…
This research aimed to determine the effect of sodium bicarbonate concentrations and soaking times on the physical and chemical characteristics of ampel bamboo shoot flour and its application in brownies. This research used a Factorial Completely Randomized Design with two factors: sodium bicarbonate concentrations (50 g, 100 g and 150 g) and soaking times (6 hours, 9 hours and 12 hours). Param…
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- xvi, 106 hlm.; ilus.; tab.; 29 cm.
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- T2012062026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG BERAS DE…
This study aimed to analyze the effect of the degree of polishing on the physicochemical characteristics of rice flour produced through wet milling and to determine the optimal processing conditions. The experimental design employed Response Surface Methodology (RSM) with a single independent variable, namely the degree of polishing, and multiple response variables including color parameters (L…
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- xv, 65 hlm.; ilus.; tab.; 29 cm.
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- T2012162026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIK BERAS MENGGUNAKAN METODE …
This study aimed to analyze the effect of the degree of milling on the physical characteristics of rice and to determine the optimum condition using the Response Surface Methodology (RSM) approach. The study employed a single factor, namely the degree of milling (0–100%), using an I-optimal Response Surface Design with 13 experimental runs generated by Design-Expert 13 software. The observed …
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- xv, 70 hlm.; ilus.; tab.; 29 cm.
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- T2012602026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK KIMIA BERAS MENGGUNAKAN METODE …
This study aimed to determine the optimal degree of polishing that produced the chemical characteristics of IR42 rice using the Response Surface Methodology (RSM). This study used a one-factor optimization design with a milling degree ranging from 0 to 100% using an I-optimal design in Design Expert 13, resulting in 13 experimental runs. The parameters analyzed included moisture content, ash co…
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- xiv, 67 hlm.; ilus.; tab.; 29 cm.
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- T2013822026
PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPT…
DINDA MARSYENDA. The Efeect of Sugar Concentration on the Physical, Chemical, and Organoleptic Characteristics of Fruit Leather Salak Pondoh (Salacca zalacca Gaertner Voss.) (Supervised by FRISKA SYAIFUL). Fruit leather was a processed fruit product in the form of thin sheets produced by crushing fruit flesh into a puree and subsequently drying it. This product had characteristics including a p…
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- xv, 68 hlm.; ilus.; tab.; 29 cm.
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- T2013532026
PENGARUH PENAMBAHAN MALTODEKSTRIN DAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHUR…
This study aimed to determine the effect of maltodextrin and skim milk addition on the characteristics of queen pineapple (Ananas comosus L. Merr) yoghurt. The study used a two-factor completely randomized design (FCRD) consisting of maltodextrin addition (6%, 8%, 10%) and skim milk addition (10%, 15%, 20%) Each treatment was repeated three times. Observed parameters were physical characteristi…
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- xv, 104 hlm.; ilus.; tab.; 29 cm.
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- T2011842026
KARAKTERISTIK KIMIA DAN SENSORIS ABON IKAN GURAMI (Osphrenemus goramy.) DENGA…
This study aimed to determine the effect of kepok banana blossom addition on chemical and sensory characteristics of gouramy fish floss. The research was conducted from August to November 2025 at the Agricultural Product Chemistry Laboratory, Agricultural Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factoria…
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- xv, 68 hlm.; ilus.; tab.; 29 cm.
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- T2006812026
PENGARUH PEMBERIAN ADSORBEN CANGKANG KELAPA SAWIT TERAKTIVASI DAN TIDAK TERAK…
This study aimed to utilize activated palm shell charcoal as an adsorbent in the purification of bulk oil to improve its quality. This study used a completely randomized factorial design (CRBD) with two treatment factors and three replications. Treatment factor A (adsorbent type) consisted of two treatments: activated palm shell charcoal and unactivated palm shell charcoal, while treatment B (c…
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- xvi, 92 hlm.; ilus.; tab.; 29 cm.
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- T2003332026
ANALISIS TEKNIS DAN FINANSIAL ALAT DESTILATOR MENGHASILKAN ASAP CAIR DARI LIM…
Oyster mushroom planting media waste is defined as the residual material from the planting medium that remains after oyster mushroom harvesting activities are carried out. Liquid smoke is considered relatively safer to use in the food preservation process compared to direct smoking methods, because the content of harmful compounds, such as tar and other carcinogenic components, has been greatly…
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- xvi, 155 hlm.; ilus.; tab.; 29 cm.
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- T1939512026
PENGARUH PERBANDINGAN KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERSITI…
This research was to determine effect of comparison carrageenan and sucrose concentration on physical, chemical, and sensory characteristics of black tea kombucha jelly candy. The research was carried out on October 2025 – January 2026 in Chemical, Sensory and Processing of Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Th…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1921472026
PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK INFUSED WATER KULIT …
Infused water or spa water is water that is added with pieces of fruit and left to stand for a few hours until the juice comes out, then ready to be consumed, thus providing flavor and health benefits. The lime peel of an orange contains more than 60% flavonoids and 170 different types of phytonutrients. Processing lime as an infused water drink can be an alternative to overcome acidity in citr…
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- xvi, 51 hlm.; ilus.; 29 cm
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- T1531702024
PENGARUH KONSENTRASI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR.) TERHADAP KAR…
This study aims to determine the effect of durian seed flour concentration on physicochemical and sensory characteristics of ice cream. The study used a nonfactorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replicates, namely: F0 (control without durian seed flour), F1 (10 g flour), F2 (20 g), F3 (30 g), F4 (40 g), and F5 (50 g) from a total of 500 g ice cream mixture…
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- xi, 77 hlm.; ilus.; tab.; 29 cm.
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- T1904222025
PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN PENSTABIL …
MUHAMMAD ICHSAN RAMADHAN. Pengaruh Penambahan Sari Buah Nanas (Ananas comosus (L.) Merr) dan Penstabil xanthan Gum terhadap Karakteristik Fisik, Kimia, dan Sensoris Sirup Buah Naga Merah (Hylocereus polyrhizus) (dibimbing oleh FRISKA SYAIFUL). Penelitian ini bertujuan untuk mengetahui pengaruh formulasi sari buah naga merah (Hylocereus polyrhizus) dan sari buah nanas (Ananas comosus (L.) merr) …
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- vii, 39 hlm.; ilus.; tab.; 29 cm
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- T1937362026
ANALISIS FISIK DAN AKTIVITAS ANTIOKSIDAN TABLET HISAP DARI EKSTRAK TUMBUHAN A…
THAMICA FEBRIYANTI, Physical Analysis and Antioxidant Activity of Lozenges from Extract of Water Lettuce (Pistia stratiotes). (Supervised by SABRI SUDIRMAN) The Water Lettuce plant (Pistia stratiotes) is one of the aquatic plants found in South Sumatra which can function as an anti-oxidant. The aim of this research was to determine the formula for apu-apu lozenges based on the physical characte…
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- ix, 74 hlm.; ilus.; 29 cm
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- T1529632024
PRODUKTIVITAS DAN KUALITAS TEBU (SACCHARUM OFFICINARUM L.) DI KEBUN PTPN VII …
Tujuan penelitian ini adalah untuk mengetahui poduktivitas dan kualitas tebu (Saccharum officinarum L.) di Kebun PTPN VII Cinta Manis Kabupaten Ogan Ilir Periode Tahun 2021-2023. Tugas akhir ini disusun berdasarkan hasil penelitian yang dilaksanakan pada tanggal 14 April - 14 Mei 2024 di PTPN VII Cinta Manis. Metode pengambilan data dilakukan dengan cara mendokumentasikan serta pengamatan langs…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1529272024
PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU DA…
This study aimed to determine the effect of leaf position and drying time on the chemical characteristics of gambier leaf-based green tea. The research was conducted at the Laboratory of Chemistry and Processing of Agricultural Products, Departement of Agricutural Technology, Faculty of Agriculture, Sriwijaya University from May 2024 to June 2024. This study used a Factorial Completely Rendomaz…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1529762024
SUBSTITUSI TEPUNG KACANG HIJAU (VIGNA RADIATA) DAN BLONDO PADA TEPUNG JAGUNG …
This study aimed to determine the physic characteristics, chemical characteristics and hedonic test of mung bean flour (vigna radiata) and blondo addition on corn flour (Zea mays) flakes. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, which was the concentration of substitute (A1: 5%, A2: 15% and 3: 35%) and the type of substitute (B1: mung bean flou…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1529732024
PENGERINGAN JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN OVEN GELOMBANG MIKR…
Ojin is the first online transportation application in Indralaya. The potential for user dissatisfaction cannot be dismissed solely based on the application's user count. Therefore, it is essential to assess the Ojin application through methods such as the user experience questionnaire and cognitive walkthrough. This study aims to evaluate user experience and measure the usability level of the …
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1575102024
ANALISIS RISIKO POSTUR KERJA DENGAN MENGGUNAKAN METODE RAPID ENTIRE BODY ASSE…
Postur kerja tubuh merupakan titik penentu dalam menganalisis postur tubuh dalam bekerja yang efektif dan ergonomis yang diperoleh apabila postur tubuh kerja mengalami kelelahan, kelainan dalam bentuk tulang sehingga hasil pekerjaan mengalami penurunan dan tidak sesuai yang diharapkan. Penelitian ini bertujuan untuk mengevaluasi risiko postur kerja pada saat proses peyortiran daging ikan menggu…
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- xiv, 58 hlm.; ilus.; 29 cm
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- T1573782024
ANALISIS FISIKOMIA DAN SENSORIS SELAI BUAH NAGA MERAH DENGAN PENAMBAHAN KULIT…
This study aimed to analyze the characteristics of red dragon fruit (Hylocereus polyrhizus) jam with the addition of red dragon fruit peel. The research employed a Completely Randomized Design (CRD) with a single-factor treatment consisting of six levels of red dragon fruit jam formulations: A1 (0% peel addition), A2 (30% peel addition), A3 (40% peel addition), A4 (50% peel addition), A5 (60% p…
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- xiii,46 hlm.; ilus.; tab, 29 cm
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- T1816922025
PENGARUH PENAMBAHAN SARI BUAH SAWO MANILA (Manilkara zapota L.) TERHADAP KARA…
The objective of this research was to determine the effect of sapodilla addition on characteristics physical, chemical, microbiology, and organoleptic of yoghurt. This research used a non factorial completely randomized design (CRD) with one main treatment of sapodilla juice addition, which consisted of five factors (2%, 4%, 6%, 8%, and 10%) and all experiment was carried out in triplicates. Th…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1571812024
PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT
Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi pewarna alami terhadap karakteristik fisik, kimia dan organoleptik saus tomat. Metode penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 perlakuan yaitu perlakuan A jenis pewarna alami dengan 4 taraf (bunga rosella, buah bit, bunga telang dan bunga sepatu) dan perlakuan B konsentrasi pewarna alami deng…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1572232024
PENGUJIAN KADAR AIR, DENSITAS, DAN MUTU ORGANOLEPTIK TEH HITAM ORTODOKS DI PT…
This research aimed to determine the water content, density, and organoleptic qualities of orthodox black tea grade 1 and grade 2 from January to May 2023 at the PTPN VII Unit Pagar Alam. The study used experimental methods by analyzing the water levels, densities, and quality of the organoleptic properties of orthodox black teas grade 1 consisting of BOP, BPOPF, PF, DUST, BP, BT, and grade 2, …
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- xvii, 82 hlm.; ilus.; 29 cm
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- T1523822024
PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TE…
This research aims, to determine the effect of soursop leaf concentration and fermentation time on the chemical, microbiological, and sensory characteristics of soursop leaf kombucha. The research was conducted at the Laboratory of Chemistry, Microbiological, Sensory and Processing of Agricultural Product Processing, Agricultural Product Technology Program, Sriwijaya University, Palembang. The …
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- xi, 62 hlm.; ilus.; tab, 29 cm
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- T1814222025
PENGARUH JENIS JERUK DAN CARA EKSTRAKSI TERHADAP KARAKTERISTIK SARI BUAH JERUK
Penelitian ini bertujuan untuk mengetahui pengaruh jenis jeruk dan Cara ekstraksi terhadap karakteristik sari buah jeruk. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) terdiri dari dua perlakuan yang terdiri dari perlakuan pertama jenis jeruk (medan, peras, kunci) dan perlakuan kedua metode pemerasan (manual dan slow juiser). Setiap kombinasi perlakuan diulangi sebanyak 3 k…
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- vii, 33 hlm.; ilus.; tab, 29 cm
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- T1816352025
PENGARUH KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEP…
Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi tapioka pada karakteristik fisikokimia dan organoleptik pempek kulit ikan lele (Clarias sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non Faktorial dengan satu faktor perlakuan yaitu proporsi kulit ikan lele dan tapioka yang terdiri dari 6 taraf perlakuan. Setiap perlakuan dilakukan pengulangan sebanyak 3 kali. Pe…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1572212024
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