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PENGARUH KONSENTRASI BUBUR DAUN BAMBU JEPANG (DRACAENA SURCULOSA LINDL) DAN L…
This study aimed to analyze the effectiveness of using japanese bamboo (Dracaena surculosa Lindl) leaf pulp as a natural preservative and its effect on the characteristics of beef during cold storage. The research was carried out from March 2022 to June 2022 at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Microbiology and Biotechnology of Agricu…
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- xiv, 29 hlm.; ilus.; 29 cm
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- T771772022
PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJAD…
Rusip is a traditional fermented fish product originating from Bangka�Belitung. The fermentation involved enzymatic, physical and chemical processes. The lactic acid bacteria (LAB) played the key role in the process. Rusip is produced using anchovies, 25% salt and 10% palm sugar. This study aimed to determine the effect of processing into chili sauce on microbiological, physical and chemical …
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- vii, 33 hlm.; ilus.; 29 cm
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- T822722022
PENINGKATAN POTENSI PATI PORANG (Amorphophallus muelleri Blume) UNTUK PRODUK …
Porang starch free of calcium oxalate is a potential source in increasing food availability and security. Research on th e removal of calcium oxalate from porang starch was aimed at obtaining a method for removing calcium oxalate from porang starch using immersion in citric acid solution and producing calcium oxalatestarch as well as studying the physical and chemical free characteristics of po…
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- xiv, 61 hlm.; ilus.; 29 cm
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- T824682022
PENGARUH LAMA PEMASAKAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGI SAMBAL BEKASAM
The objective of this research was to determine the effect of the cooking time of the bekasam chili sauce on the chemical and microbiological characteristics of the bekasam chili sauce. It is suspected that the cooking time will have a significant effect on the chemical and microbiological properties of the bekasam chili sauce. This study used a completely randomized non-factorial design with o…
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- xv, 38 hlm.; ilus.; 29 cm
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- T824862022
PENGARUH LAMA PERENDAMAN SKARIFIKASI KIMIA TERHADAP PERKECAMBAHAN BENIH LAMTO…
This research aims to find out the duration of immersion in the best chemical solution that can break physical dormancy and accelerate the germination of lamtoro seeds. This research was conducted in October to November 2021 at the Seed Technology Laboratory of Sriwijaya University, Indralaya, Ogan Ilir. This research used a randomized block design (RBD) with 6 types of treatment. Each treatmen…
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- xiv, 28 hlm.; ilus.; 29 cm
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- T701562022
KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI P…
This study aims to determine the nutritional content of catfish (Macrones gulio). This research method was carried out experimentally in a laboratory whose results were analyzed descriptively with types of preparations, namely, whole, fillet with skin, head and bones and fins and repeated three times. The parameters of this research include proximate analysis (moisture, ash content, fat content…
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- xv, 37 hlm.: ilus.; 29 cm
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- T650932022
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN …
This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research method used a randomized block design (RAK) with treatment of different concentrations of pedada fruit pulp with 4 levels (F0 as control or without the addition of pedada fruit pulp, F1 is 40% pedada frui…
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- xiv, 49 hlm.; ilus.; 29 cm
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- T801042022
PERUBAHAN FRAKSI SERAT BERDASARKAN ANALISA VAN SOEST DARI TEPUNG DARAH DENGAN…
Blood is one of the livestock wastes that can be used as animal feed protein in the form of blood meal. Blood meal is one of the animal feed ingredients that comes from fresh blood, which can be obtained at Slaughterhouses. Constraints in the processing of blood meal is that it is difficult to dry, if the blood meal is heated at high temperatures it can damage the nutritional content of the blo…
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- xvi, 28 hlm.; ilus.; 29 cm
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- T749672022
KAJIAN SIFAT KIMIA TEPUNG BUAH NIPAH (Nypa fruticans) DENGAN PROSES DEFATTING…
This study aims to produce nipah fruit flour (Nypa fruticans wurmb) by defatting and deproteinization and to determine the effect of defatting and deproteinization on the chemical properties of nipah flour. Differences in the processing of flour will affect the characteristics of the flour produced. This research was conducted using a completely randomized design method (CRD) with the treatment…
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- xv, 22 hlm.; ilus.; 29 cm
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- T800902022
PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN pH, KADAR, T…
The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with a variens amount of current density and operating time on decreasing pH, TSS, TDS, oil and COD in POME. This study used a Completely Randomized Factorial Design with two treatment factors and was repeated 3 times. The first factor is current density (10, 40, 70 and 100 …
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- xiv, 36 hlm.; ilus.; 29 cm
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- T739012022
PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN TERATAI (Nymphaea pubescens L.) TER…
Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dyes which have an important role in DSSC performance. The dye used in this research is chlorophyll from lotus leaf extract and anthocyanin from lotus flower extract using maceration method and aquades solvent, then drying using Foam Mat Drying method at 40⁰ for 24 hours to produce powdered dye for lotus le…
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- ix, 61 hlm.; ilus.; 29 cm
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- T706772022
PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN BUNGUR (Lagerstroemis speciosa) TER…
Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dye as a sensitizer. The dyes used in this study were chlorophyll from the extract of bungur leaves and anthocyanins from the extract of bungur flowers which were treated with various concentrations of 2, 4, 6, 8, and 10% in methanol solvent. The purpose of this study was to study the effect of different dye …
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- xvii, 61 hlm.; ilus.; 29 cm
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- T706462022
PENGARUH BLANCHING SIFAT FISIK DAN KIMIA DAN PEREBUSAN TERHADAP KECIPIR REBUS…
The objective of this research was to know the effect of blanching (temperature and time) and duration of boiling on the physical and chemical properties of winged bean vegetables. The research was conducted in Januari 2022 to March 2022 at the Laboratory of Agricultural Chemistry and Laboratory of Agricultural Product Processing, Agricultural Faculty, University of Sriwijaya. The research used…
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- xiv,89 hlm.; ilus.; 29 cm
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- T742022022
PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…
This study aimed to determine the effect of extraction temperature on Uticularia aurea extract on the yield, bioactive compounds and antioxidant activity. This research was conducted experimentally in the laboratory with 3 levels of extraction temperature (30°C, 45°C, and 60°C) and was replicated by 3 times. Parameters were measured in this study included yield extract, bioactive compounds (…
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- xv, 29 hlm.: ilus.; 29 cm
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- T675012022
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FLAKE DENGAN SUBSTITUSI TEPUNG KACANG…
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, chemical and hedonic characteristics of flakes. 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 …
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- ii, 59 hlm.; ilus.; 29 cm
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- T742832022
SIFAT FISIK DAN KIMIA SELAI OLES SEMANGKA (Citrullus Lanatus) DENGAN PENAMBAH…
This study aims to study the effect of several types of thickening agents on the physical and chemical properties of watermelon (Citrullus lanatus) spread. This research will be carried out at the Chemical Laboratory of Agricultural Products and the Processing Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang. This research will sta…
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- vii, 33 hlm.; ilus.; 29 cm
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- T750152022
PENGARUH PENAMBAHAN GUM ARAB DAN TWEEN 80 TERHADAP KARAKTERISTIK FISIK DAN KI…
This research aimed to determine the effect of the best treatment based on physical and chemical characteristics of coconut milk added with Gum Arabic and Tween 80. The research used a Factorial Randomized Completely Design with two treatment factors and each treatment was repeated three times. The first factor (A) was the type of emulsifiers (gum arabic and tween 80) and the second factor (B) …
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- xv, 67 hlm.; ilus.; 29 cm
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- T742052022
PENGARUH W AKTU PERENDAMAN DAN KONSENTRASI AQUAFABA KACANG TUNGGAK ( TERHADAP…
Mayonnaise is a food condiment that contains egg as an emulsifier. At the same time, a healthy lifestyle that millennials are now interested in is not consuming processed animal products (vegan). Aquafaba as the pulses cooking water has the potential to be used as an emulsifier in mayonnaise. One type of pulses that can be processed into aquafaba is cowpea. The quality of aquafaba that will be …
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- xv, 82 hlm.; ilus.; 29 cm
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- T741682022
PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KI…
This study aimed to determine the effect of frequency and duration of ultrasonication on the physical and chemical characteristics of nata de coco colored with suji (Dracaena angustifolia) leaves extract. The experiment was designed as a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated three times. The first factor was frequency (20 kHz and 40 kH…
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- v, 50 hlm.; ilus.; 29 cm
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- T740822022
PENGARUH JENIS MINYAK NABATI TERHADAP KARAKTERISTIK MAYONES DENGAN BAHAN PENS…
The objective of this research was to determine the characteristics of mayonnaise with differences in the use of vegetable oils and concentration of xanthan gum stabilizer. This research used Factorial Randomized Completely Design with two treatment factors and each treatment was repeated three times. The first factor (A) was the types of vegetable oil (soybean oil and sunflower oil) and the se…
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- xv, 36 hlm.; ilus.; 29 cm
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- T742042022
KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN KULIT BUAH NAGA MERAH ( Hyl…
This study aimed to determine the effect of ultrasonic wave frequency and ultrasonication time on physical and chemical characteristics of nata de coco colored with red dragon fruit peel (Hylocereus polyrhizus). This experiment used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. The first factor was frequency (20 kHz and 40 kHz) and the …
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- xv, 88 hlm.; ilus.; 29 cm
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- T741572022
PENGARUH PENAMBAHAN SARI BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KARAK…
This study aims to determine the physical and chemical characteristics of wet noodles with the addition of red spinach (Amaranthus tricolor L.) juice. This study used a Non-Factoral Completely Randomized Design (CRD) with 5 treatment levels and each treatment was repeated 3 times. Treatment factors included red spinach extract (control (0%), 25%, 50%, 75% and 100%). The parameters observed incl…
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- xi, 47 hlm.; ilus.; 29 cm
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- T741922022
KARAKTERISTIK EDIBLE FILM DENGAN PERBEDAAN KONSENTRASI PATI TALAS BENENG ( Xa…
Edible film is a thin layer made of edible material and is used as a surface coating for food components. Packaging materials made of plastic have caused quite serious problems. Taro beneng tubers derived from Lahat have the potential as an ingredient in making edible films because of the starch content in them. The quality of edible film is influenced by the concentration of starch and chitosa…
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- xv, 46 hlm.; ilus.; 29 cm
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- T772452022
UJI KINERJA MESIN PENGERING MAGGOT (Hermetia illucens) MENGGUNAKAN PEMANAS EL…
The research objective was to determine the effect of temperature and blower speed on maggot dryer machine. The method used was Factorial Randomized Block Design which consist two treatment factors, namely drying temperature (A) and blower speed (B). Each factor consists of three levels of treatment. The treatment level for drying temperature consisted of 55°C, 60°C , and 65°C while the trea…
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- xv, 27 hlm.; ilus.; 29 cm
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- T691652022
PENGARUH KOMBINASI ASAM SITRAT DAN ASAM TARTRAT TERHADAP KARAKTERISTIK TABLET…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kombinasi asam sitrat dan asam tartrat sebagai sumber asam terhadap karakteristik tablet effervescent ekstrak gambir (Uncaria gambir Roxb.). Penelitian ini dilaksanakan pada bulan Mei 2010 sampai dengan bulan November 2010 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, I…
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- xvii, 61 hlm.; ill.; tab.; 28 cm.
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- T737182010
PENGARUH PEMBERIAN KAPUR TERHADAP pH TANAH, BESI TANAH DAN PRODUKSI TANAMAN J…
Swamp land is land that contains pyrite in the soil. To achieve the goal of optimal development of swamp land which has several obstacles due to pyrite which results in low soil pH, liming of the soil can be done. This study aims to obtain the right dose of lime to improve soil quality in swamps with shallow pyrite depths so that maize cultivation produces the best production and to determine t…
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- xiv, 29 hlm.: ilus.; 29 cm
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- T643542022
PENGARUH DOSIS KAPUR TERHADAP pH TANAH, ION SULFAT TANAH DAN HASIL TANAMAN JA…
The toxicity of the pyrite layer on swamp land has the potential to reduce maize productivity. Liming is one way to overcome pyrite oxidation and increase soil pH and optimizing corn plant growth and corn yields. This study aims to obtain the appropriate dosage of lime on pond soil with various depths of the pyrite layers to improve soil acidity so that it is optimum for soil quality, the growt…
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- xv, 35 hlm.: ilus.; 29 cm
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- T643532022
PERSENTASE GUGUR BUNGA DAN BUAH, HASIL, SERTA ANALISIS KELAYAKAN EKONOMI CABA…
The purpose of this study was to determine the effectiveness of biostimulant in reducing the use of inorganic fertilizer doses, the percentage of flower and fruit drops, and its role in increasing red chili production on Ultisol. This research was carried out from June to December 2021 at the Experimental Field of Agriculture Faculty, Sriwijaya University, Indralaya, Ogan Ilir. The research met…
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- xvi, 43 hlm.: ilus.; 29 cm
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- T677782022
KARAKTERISTIK SIFAT KIMIA KOPI BUBUK ARABIKA TYPIKA (Coffea arabica var. typi…
The purpose of this study was to determine the chemical characteristics of Arabica typika (Coffea arabica var. typica) ground coffee from Semendo based on the maturity level of the fruit and the size of the diameter of the coffee beans according to SNI-2907-2008. This research was conducted in Segamit Village, Semendo Darat Ulu District and Agricultural Product Chemistry Laboratory, Department …
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- ix, 44 hlm.: ilus.; 29 cm
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- T584432021
DEPOLIMERISASI GLUKOMANAN PORANG (Amorphophallus muelleri Blume) DENGAN METOD…
Glucomannan with low molecular weight (MW) has been shown to increase prebiotic properties or dietary fiber content. Reducing the molecular weight of glucomannan can be done by depolymerization using heterogeneous hygrothermal degradation method. This research aimed to depolymerize glucomannan with heterogeneous hygrothermal degradation method using autoclave and to study the effect of depolyme…
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- xii, 41 hlm. : ilus. ; 29 cm
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- T585422021
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