KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L…

Snack bars are snacks or snacks in the form of bars that are easy to make. The main raw materials of Snack bars in the form of cereals, nuts and dried fruits as a source of fiber, also have the potential to provide additional health benefits due to their high nutritional content. This study aims to determine the characteristics and proper formulation of oats, lotus seeds and tapioca flour. The …

PENGERINGAN VAKUM JAMUR TIRAM PADA BERBAGAI SUHU DAN LAMA PENGERINGAN

Penelitian ini menggunakan metode Rancangan Acak Kelompok dengan dua faktor perlakuan yaitu suhu pengeringan (40°C, 50°C, dan 60°C) dan lama pengeringan (1 jam, 2 jam, dan 3 jam). Setiap kombinasi perlakuan diulang tiga kali untuk masing-masing kombinasi. Parameter yang diamati yaitu, massa bahan, kadar pengeringan air bahan, laju pengeringan, dan efisiensi pengeringan. Berdasarkan hasil pen…

PENAMBAHAN NPN RUMINOFRASS TERHADAP MITIGASI METANA RUMEN SERTA KORELASINYA P…

Methane gas from rumen fermentation is part of greenhouse gases, contributing to global warming. Various methane gas mitigation efforts to reduce the greenhouse gas effect occur, including feed additives and supplements, ruminant feces management, microbial engineering, and so on. One of the efforts that can be made is feed additives using Non Protein Nitrogen (NPN) Ruminofrass. The purpose of …

ANALISIS POTENSI KLASTER INDUSTRI MAKANAN TRADISIONAL BERSKALA KECIL DI KARAWANG

The study aims to identify the potential of small industries in the food sector in Karawang Regency. The data used includes the number of business units, labor force, and investment in small industries based on industry groups from 2018 to 2024. The analysis method applied is quantitative descriptive analysis, aimed at identifying small industries with development potential. This research emplo…

PENGEMBANGAN METODE KLASIFIKASI FAST, SLOW, AND NON MOVING BERDASARKAN TURN O…

This study aims to classify food products using the FSN (Fast, Slow, and Non-Moving) method based on the Turn Over Ratio (TOR) and the Fuzzy approach to optimize the management of food product inventory. The calculation results of the FSN method show that products are classified based on their turnover rate. The F group comprises 66 product categories, the S group 40 product categories, and the…

ANALISIS DAYA CERNA DAN RASIO EFISIENSI PROTEIN PADA PUDING TINGGI PROTEIN (S…

Kualitas protein perlu diperhatikan dalam pengembangan produk makanan yang ditujukan sebagai terapi gizi bagi pasien yang membutuhkan diet tinggi protein. Kualitas protein dalam produk makanan tidak hanya dilihat dari besaran kandungan protein, tetapi juga dilihat dari kemampuan protein tersebut dapat terabsorbsi dan digunakan oleh tubuh. Penelitian ini bertujuan untuk menganalisis daya cerna p…

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 dan non mocaf, (2) Menganalisis perbedaan nilai tambah yang diperoleh dari pengolahan tepung mocaf dan non mocaf menjadi produk, (3) Mendeskripsikan kendala dan tantangan yang dihadapi produsen produ…

HUBUNGAN KEANEKARAGAMAN PANGAN DAN POLA MAKAN DENGAN KEJADIAN STUNTING PADA A…

Stunting or "short children" is defined as failure to grow and develop caused by poor nutrition, proofed by height for age with a z-score < -2 WHO standard deviation. This study was conducted at one of the state elementary schools in Seberang Ulu I Palembang. From the early survey, it was found that the most children with a z-score < -2 were at SDN 075 compared to other elementary schools. In t…

PENGGUNAAN EXHAUST FAN PADA ALAT PENGERING CHIPS KEMPLANG DENGAN MENGGUNAKAN …

The objective of this research was to study the using of exhaust fan on drying equipment of kemplang by using blub as a source of heat. This reseach was conducted at Laboratory of Farm Machinery, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, from September 2012 to July 2013. Drying with forced convection method using the air flow naturally from the envi…

MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA

The objective of this research was to develop a model prediction of thermal diffusivity and the temperature distribution of pempek lenjer with several treatments of tapioca and ground snakefish (Ophiocephalus sriatus) by using finite difference method during the boiling process. The research was done in June 2012 to January 2013 in the Biosystem Laboratory, Department of Agricultural Technology…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…

Belajar Peduli Stunting dari Prof. Dr. KH. Ma’ruf Amin

Edition

-

ISBN/ISSN

978-623-8541-76-8

Collation

xvi, 259 hlm.; 23 cm.

Series Title

-

Call Number

363.8 Muk b

PENDUGAAN KELIMPAHAN ZOOPLANKTON MENGGUNAKAN METODE HIDROAKUSTIK DI PERAIRAN …

Khusnul Khotimah. 08051281823041. Estimating Zooplankton Abundance Using the Hydroacoustic Method in the waters of Sembilang National Park (Supervisor: Ellis Nurjuliasti Ningsih, M.Si dan Prof. Dr. Fauziyah S.Pi) Sembilang National Park is a nature conservation area that has water areas whose function is very important in supporting the community's economy. Fisheries resources cannot be separat…

PERKEMBANGAN MAKANAN TRADISIONAL KHAS SUMATERA SELATAN GULO PUAN DI DESA RAMB…

Penelitian ini berjudul “Perkembangan Makanan Tradisional Khas Sumatera Selatan Gulo Puan di Desa Rambutan Kecamatan Rambutan Kabupaten Banyuasin Tahun 2012-2022”. Permasalahan yang diangkat adalah bagaimana sejarah makanan tradisional khas Sumatera Selatan Gulo Puan di Desa Rambutan, bagaimana perkembangan makanan tradisional Gulo Puan di Desa Rambutan dan bagaimana peran pemerintah serta …

Kimia makanan, EDISI KEDUA

Edition

-

ISBN/ISSN

979-8591-62-3

Collation

10a, 550 hlm. : ilus.; 22 cm.

Series Title

-

Call Number

664 deM k

Kesehatan Fisik: Makanan = Food

Edition

-

ISBN/ISSN

978-979-062-260-9

Collation

16 hlm. : Ilust. ; 21 cm

Series Title

-

Call Number

641.3 Cow k

PERANAN TEKNOLOGI PANGAN DALAM UPAYA MENINGKATKAN CITRA MAKANAN TRADISIONAL S…

Edition

-

ISBN/ISSN

979-587-040-8

Collation

iv, 48 hlm.: 21 cm.

Series Title

-

Call Number

664 Ilj p

Ludah dan Kelenjar Ludah: ARTI BAGI KESEHATAN GIGI

Edition

-

ISBN/ISSN

979-420-204-5

Collation

xix, 269 hlm., tab., ilus., ; 21 cm.

Series Title

-

Call Number

612.3 Ame l

HUBUNGAN KEBERAGAMAN KOMSUMSI PANGAN DENGAN STATUS GIZI ANAK SEKOLAH DASAR DI…

Low dietary diversity can be the main cause of malnutrition in growing children because they have higher nutritional needs. This research is observational analytical with a cross sectional approach. Sample collection was carried out using cluster random sampling and simple random sampling techniques. The sample in this study was 208 elementary school children in Musi Rawas Regency. Data was col…

PERKEMBANGAN MAKANAN TRADISIONAL KHAS BANGKA “RUSIP” DI DESA BATU BELUBAN…

This research is entitled "Development of Traditional Bangka Food "Rusip" in Batu Behole Village, Pangkalan Baru District, Central Bangka Regency in 2000-2019". This research was conducted with the aim of finding out how the development of the traditional Bangka food rusip "rusip" in Batu Behole Village in 2000-2019 and the role of the government and the surrounding community in the development…

UJI LAJU PENGUAPAN AIR DAN KEBUTUHAN ENERGI PADA ALAT PENGERINGAN KEMPLANG TI…

Tujuan penelitian ini adalah menentukan kecepatan aliran udara dan jumlah bahan yang efektif terhadap laju penguapan air dan kebutuhan energi. Penelitian ini dilaksanakan di Perbengkelan Pertanian dan Laboratorium Biosistem, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan Juni 2009 sampai September 2009. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) …

Terapi MAKANAN Upaya pencegahan penyakit melalui Pola Makan dan Pola Hidup Ya…

Edition

-

ISBN/ISSN

978-602-7869-32-5

Collation

viii, 200 hlm.; illus.; 21 cm.

Series Title

-

Call Number

612.3 Nur t

stop kolesterol tinggi

Edition

-

ISBN/ISSN

978-602-9434-05-7

Collation

ix, 145hlm.; ilus.; 20cm

Series Title

-

Call Number

613.284 Nur s

Pemberian Makanan, Suplemen, & Obat pada Anak

Edition

-

ISBN/ISSN

978-979-044-057-9

Collation

xi, 204hlm.; ilus.; 21cm

Series Title

-

Call Number

613.043 2 Wid p

PENGARUH PENAMBAHAN GULA DAN PROPORSI PATI GANYONG DAN TEPUNG KETAN TERHADAP …

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan gula dan proporsi pati ganyong dan tepung ketan terhadap karakteristik dodol. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya, Indralaya pada bulan Mei 2013 sampai dengan Desember 2013. Penelitian ini menggunakan metode Rancangan Acak Lengkap F…

DASAR- DASAR Mikrobiologi Makanan di Bidang Gizi dan Kesehatan

Edition

1

ISBN/ISSN

978-602-386-279-5

Collation

xii, 148hlm.; 23cm

Series Title

-

Call Number

616.01 Les d

PENGARUH KONSENTRASI CMC (Carboxymethyl cellulose) TERHADAP KARAKTERISTIK FIS…

This study aims to determine the physical, chemical and sensory characteristics of super red dragon fruit jam. This study used a non-factorial Completely Randomized Design (CRD) with 6 treatment levels and 3 repetitions. The treatment factors were CMC concentrations (0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%). Parameters observed included physical characteristics (viscosity, smearability, color inclu…

KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TER…

Sensory Physicochemical Characteristics Of Dried Noodles From Various Types Of Flour ( Wheat, And Lotus Seed). (supervised by SHERLY RIDHOWATI) The aim of this study was to determine the sensory physicochemical characteristics of dry noodles from various types of flour (wheat, and lotus seed). Treatment using the formulations A0 (100% Wheat Flour), A1 (100% Lotus Seed Flour), as well as for the…

PENGARUH PENAMBAHAN CMC DAN GULA STEVIA TERHADAP KARAKTERISTIK FRUIT LEATHER …

This study aims to determine the effect of the addition of CMC and stevia sugar on the characteristics of pineapple fruit leather. This research was conducted from November 2022 to May 2023. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. the first factor was the concentration of CMC (0.5%, 1.0%), the second…

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 factorial completely randomized design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was gambier leaf position (young gambier leaves, old gambier leaves, and mixed gam…