KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

PENERAPAN KELAS DIGITAL DAN PENGARUHNYA TERHADAP SELF EFFICACY DAN HASIL BELA…

This study aims to determine the application of digital classes and their influence on self efficacy and learning outcomes of class XI students in Biology at SMA Negeri 1 Pemulutan. The research subjects of class XI MIPA 1 amounted to 30 students as a control class and class XI MIPA 2 with a total of 29 students as an experimental class. The research method used is Quasi Experiment with Nonequi…

PERBEDAAN CROSSLINK KIMIAWI PADA MEMBRAN SERAT NANO BERBASIS PVA (POLYVINYL A…

Membran elektrospun berbasis PVA (polivinil alkohol) yang tahan air dengan mekanisme crosslinked berbeda telah disintesis menggunakan metode pemintalan elektrik. Diferensiasi dalam mekanisme crosslinked dicapai melalui penambahan dua gugus fungsi berbeda ke dalam struktur molekul membran. Evaluasi sifat tahan air pada membran dilakukan dengan analisis struktur mikro dan makro, seperti FTIR, SEM…

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…

PENGARUH PEMBERIAN BERBAGAI KONSENTRASI PUPUK ORGANIK CAIR TERHADAP PERTUMBUH…

This study aimed to determine the optimal concentration of Nasa Liquid Organic Fertilizer for the growth of oil palm seedlings during the pre-nursery stage. The research was conducted from September 2024 to January 2025 at Shade House of the Faculty of Agriculture, Sriwijaya University. The experimental design used was a Randomized Block Design (RBD), consisting of six treatment levels of POC N…

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…

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…

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, …

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 …

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…

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…

PENGARUH LAMA PENGERINGAN DAN STRUKTUR BIJI TERHADAP KARAKTERISTIK FISIK DAN …

This study aims to determine the effect of drying time and seed structure on the physical and chemical characteristics of papaya seeds. The research method used is a factorial Completely Randomized Design (CRD) with 2 treatment factors: treatment factor A (drying time) consists of 5 levels: A1 (0 days), A2 (2 days), A3 (4 days), A4 (6 days), and A5 (8 days) under sunlight (from 10:00 AM to 2:00…

ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARK…

This study aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of gambier leaf oolong tea. This study used Factorial Completely Randomized Design (CRD) with 2 factors (leaf position and enzymatic oxidation time) consisting of 9 treatments and repeated 3 times. The parameters observed in this study were sensory charac…

PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RAS…

RANI WULANDARI. The Effect of Filling Ingredients on The Chemical and Sensory Characteristics of Flavor of Snakefish Head (Supervised by HERPANDI). This research aims to determine the effect of fillers on the chemical and sensory characteristics of natural flavoring from snakehead fish heads. (Channa striata). This research employs a laboratory experimental method designed with a Completely Ran…

KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA

Edition

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ISBN/ISSN

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Collation

ix, 86 hlm.; ilus.; 29 cm

Series Title

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Call Number

T907372024

PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, K…

This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completel…

MEDIA PROMOSI DEKORASI PERNIKAHAN INTERAKTIF MENGGUNAKAN TEKNOLOGI AUGMENTED …

Industri dekorasi pernikahan membutuhkan media promosi yang mampu menyajikan visualisasi desain secara lebih realistis untuk membantu calon pengantin memahami konsep dekorasi secara akurat. Media promosi konvensional seperti foto dan video 2D sering kali tidak mampu memberikan gambaran ruang yang mendalam sehingga diperlukan pendekatan visual yang lebih interaktif. Penelitian ini mengembangkan …

PERTUMBUHAN DAN HASIL TANAMAN SAWI HIJAU (BRASSICA JUNCEA L) DENGAN PUPUK ORG…

Mustard plants (Brassica Juncea L) are a vagatable crop that is very eazy to depelop, can grow all year round, and has high nutritional value. Currently, recommendations for using fertilizer for vegetable plants that are environmentally friendly and safe for health are widely used by the public. This research aims to determine the grow and yield of green mustard plans cultivated using liquid or…

PERFORMANSI BANGUNAN PENGERINGAN KOPI MENGGUNAKAN SUMBER PANAS SURYA

Drying coffee using a drying house has several advantages, including being weather-independent. Coffee dried in this way can avoid contamination from rainwater, which can cause damage to the coffee beans due to the growth of microorganisms. Damage to coffee beans leads to lower quality coffee with a lower economic value in the market. This study aims to determine the performance of a solar drye…

PROFILING NANO-POWDER DARI TULANG IKAN GABUS (Channa striata) DENGAN PERBEDAA…

Penelitian ini bertujuan untuk melakukan profiling nano-powder dari tulang ikan gabus (Channa striata) dengan menggunakan variasi suhu kalsinasi dan bantuan gelombang ultrasonik. Tulang ikan gabus yang kaya akan kalsium dan fosfor dikalsinasi pada suhu 500℃, 750℃, dan 1000℃ selama 5 jam. Proses kalsinasi bertujuan untuk menghilangkan komponen organik dan meningkatkan kristalinitas hidroks…

KARAKTERISTIK FISIK DAN KIMIA BROWNIES KUKUS DENGAN SUBSTITUSI TEPUNG GERMINA…

This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical and chemical characteristics of steam brownies. The study used a Randomized Design Complete Factorial (RALF) with two treatment factors and each treatment was done in three replication. The first factor was the substitution of germination of mung bean flour (…

PEMBUATAN PEPTIDA EKSTRAK IKAN GABUS (CHANNA STRIATA) DENGAN PENAMBAHAN DAUN …

Sabrina Rahmadania. Peptide Production from Snakehead Fish (Channa striata) Extract with the Addition of Bay Leaf (Syzygium polyanthum) and Basil Leaf (Ocimum basilicum) Using Steaming Method. (Supervised by ACE BAEHAKI). Peptides from snakehead fish are known to have many health benefits, such as anti-inflammatory effects and wound healing properties. Peptides are formed from several amino aci…

KARAKTERISTIK KIMIA DAN SENSORI ABON SAGARURUNG BERDASARKAN JENIS IKAN

This research aims to process smoked Sagarurung fish as the main ingredient for making Sagarurung shredded fish, as well as to determine the chemical and sensory characteristics of Sagarurung shredded fish from catfish, tilapia and snakehead fish. Sagarurung smoked fish is a typical product from Penukal Abab Lematang Ilir Regency, South Sumatra. Smoked Sagarurung fish is verified to be shredded…

PENERAPAN FRAMEWORK COBIT 2019 DALAM TATA KELOLA TEKNOLOGI INFORMASI PADA SIS…

This study examines the application of COBIT 2019 in supporting IT governance at the Sriwijaya University Library, with a focus on risk management, information security, and security operations. The main problem identified is the gap between existing policy documentation and its technical implementation, including insufficient performance measurement. The study aims to evaluate the capability l…

PENGUKURAN KESIAPAN ADOPSI TEKNOLOGI INFORMASI (IT ADOPTION) PADA PERANGKAT D…

This research aims to measure the level of readiness for information technology (IT) adoption among the officials of Gelebak Dalam Village, Rambutan District, Banyuasin Regency, South Sumatra Province, using the Perceived Organizational E-Readiness (POER) method. This method consists of six main dimensions, namely Technological Resources, Organizational Resources, Human Resources, Governance an…

VOLATILOMIK BERBASIS SPME-GC/MS DAN KARAKTERISTIK KIMIA IKAN TENGGIRI (SCOMBE…

NANDA SEPTIA, Volatilomics Based SPME-GC/MS and Chemical Characteristics of Mackerel Fish (Scomberomorus commersonii) Based on Weight Differences (Supervisor RODIANA NOPIANTI) This research aims to determine volatile compounds, volatile compound grouping patterns, and chemical characteristics of mackerel fish (Scomberomorus commersonii) based on differences in fish weight. This research uses a …

PERTUMBUHAN dan HASIL TANAMAN KANGKUNG (Ipomoea reptans Poir.) dengan NUTRISI…

Kangkong (Ipomoea Reptans Poir.) is one of the vegetable plants that is very loved by the Indonesian community because it tastes like a turquoise. The shift in people's lifestyle to more health has led to increased demand for organic agricultural products. Liquid organic fertilizer from fruit residue is one of the ways to cope with increased demand for agricultural products. One potential that …

PENGUKURAN TINGKAT KAPABILITAS TATA KELOLA TEKNOLOGI INFORMASI PADA APLIKASI …

The TeleOTIVA application is an artificial intelligence-based application developed by the ISys Research Group, a research group at Sriwijaya University, in collaboration with Mohammad Hoesin General Hospital to detect cervical cancer in female patients. However, after interviewing the ISys Research Group, it was found that this relatively new application has potential problems in terms of secu…

PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS GAME EDUKASI INTERAKTIF MATERI SISTE…

Penelitian ini berjudul “Pengembangan Media Pembelajaran Berbasis Game Edukasi Interaktif Materi Sistem Pencernaan Manusia untuk Siswa Sekolah Dasar”. Penelitian ini dilaksanakan di kelas V SD Negeri di Desa Pagar Kaya, dan Model Rowntree dipilih sebagai model pengembangan dan Evaluasi Tessmer. Tujuan dari penelitian ini adalah membuktikan validitas, praktikalitas dan efektivitas game eduka…

PENGEMBANGAN E-LKPD HYPERCONTENT BERBASIS AI PADA PEMBELAJARAN IPAS DI KELAS …

Penelitian ini bertujuan untuk menghasilkan E-LKPD Hypercontent berbasis AI pada Pembelajaran IPAS di Kelas V Sekolah dasar yang valid, praktis dan efektif. Penelitian dilaksanakan di Kelas V SDN 10 Sekayu, dengan subjek penelitian sebanyak 50 orang peserta didik. Jenis penelitian yang digunakan adalah Research Development (RD) dengan model pengembangan Rowntree dan Evaluasi Tessmer. Tahapan mo…