SIFAT FISIKOKIMIA TEPUNG TALAS BENENG DENGAN PERBEDAAN UKURAN KETEBALAN UMBI …

Mathematical comprehension is a crucial skill for students in physics, particularly in kinematics, as it is essential for understanding other physics concepts and the many applications of mathematics. This study aims to describe the percentage of students' mathematical comprehension skills in solving one-dimensional kinematics problems. This study used a descriptive quantitative research method…

PENGARUH KONSENTRASI CMC (CARBOXY METHYL CELLULOSE) TERHADAP KARAKTERISTIK FI…

Buah jambu kristal memiliki kandungan air dan vitamin C yang cukup tinggi, kandungan tersebut menjadikan buah ini memiliki umur simpan yang relatif singkat, sehingga diperlukan inovasi pengolahan untuk memperpanjang umur simpan buah jambu kristal. Penelitian ini bertujuan untuk mengetahui pengaruh CMC (Carboxy Methyl Cellulose) terhadap karakteristik fisikokimia fruit leather jambu kristal. Pen…

KARAKTERISASI FISIK DAN KIMIA PASIR CANGKANG KERANG DARAH (Anadara granosa) D…

Roasting is an important thermal process in food processing that traditionally uses river sand as a heat transfer medium. However, the uneven availability of river sand and the lack of standardized quality control have prompted the need to explore alternative media. This study aims to examine and compare the physical and chemical characteristics of river sand with blood clam shell sand (Anadara…

KECUKUPAN PROSES TERMAL PADA PEMPEK DALAM KEMASAN RETORT POUCH DENGAN VARIASI…

Pempek is a traditional food of Palembang people made from ground fish meat and tapioca flour. Pempek has a distinctive taste that is liked by the community as well as high economic and nutritional value. This study aims to determine the effect of temperature and time variations on the adequacy of the thermal process of pempek using retort pouch packaging. This study was conducted experimentall…

VARIASI LAMA PERENDAMAN DAN JENIS LARUTAN TERHADAP KARAKTERISTIK TEH HERBAL B…

This study aims to determine the effect of variations in soaking duration and types of solution on thecharacteristics of avocado seed tea (Persea americana Mill.). This research was conducted from November to December 2025 at the Laboratory of Chemistry, Processing and Sensory of Agricultural Products, Department of Agricultural Technology, Sriwijaya University. This study used a Factorial Comp…

PENGARUH JENIS JAMUR TIRAM DAN KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERIST…

This research was to determine effect of oyster mushroom type and maltodextrin concentration on characteristics of mushroom flavor enhancers using foam mat drying method. This research used a Factorial Completely Randomized Design (FCRD) consisted of two factors and three replications. First factor (A) was type of oyster mushroom (white oyster mushroom and brown oyster mushroom) and second fact…

PRAKTIKALITAS KONSUMSI SEBAGAI FAKTOR PENGARUH WILLINGNESS TO PAY (WTP) MAHAS…

This study aimed to analyze the level of willingness to pay (WTP) among university students for ready-to-eat sliced mango compared to whole mangoes and to examine the influence of consumption practicality on the decision willingness to pay. The research used a quantitative approach through a simple experimental survey involving 100 student respondents from Sriwijaya University. Data were collec…

PENGARUH KONSENTRASI AQUAFABA KACANG ARAB DAN SARI JERUK LEMON TERHADAP KARAK…

This research aimed to determine the effect of varying concentrations of chickpea aquafaba and lemon juice on the physical, chemical, and sensory characteristics of chocolate mousse. The research employed a Factorial Completely Randomized Design with two treatment factors: aquafaba concentration (25% and 30%) and lemon juice concentration (0.1% and 0.3%). Each treatment was replicated three tim…

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS MINUMAN TEH DAUN KELOR (Moringa olei…

This study aimed to determine the physical, chemical, and sensory characteristics of moringa leaf tea with different drying methods and particle sizes. This study used a factorial Completely Randomized Design (CRD) with two factors (drying method and particle sizez). The first factor was the drying method (conventional drying and vacuum drying), and second factor was the tea leaf particle sizes…

PENGARUH KETEBALAN IRISAN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HER…

This study aims to determine the effect of slice thickness and drying temperature on the physical, chemical, and sensory characteristics of avocado seed herbal tea. This study was conducted from December 2025 to January 2026 at the Agricultural Product Analysis, Agricultural Product Chemistry, and Agricultural Product Sensory Laboratory, Department of Agricultural Product Technology, Faculty of…

EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK KERITING DI KOTA PALEMBANG

Curly-shaped fish crackers were one of the traditional food products from Palembang, South Sumatra, characterized by their crisp texture and distinctive fish flavor and aroma. Variations in quality among producers could have influenced the chemical characteristics and consumer preference levels of curly crackers. This study aimed to evaluate the chemical and sensory characteristics of curly cra…

PENGARUH SUHU DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH HERBAL BIJI ALP…

This research aimed to determine the effect of temperature and brewing time on the physical, chemical, and sensory characteristics of avocado seed herbal tea (Persea americana Mill.). This research was conducted from December 2025 to January 2026 in the Agricultural Product Chemistry, Processing, and Sensory Laboratory, Department of Agricultural Technology, Sriwijaya University. This research …

APLIKASI NANOPARTIKEL BESI (FeNP) DARI EKSTRAK TIGA JENIS DAUN LALAPAN PADA P…

This study aimed to determine the effect of FeNP application as iron fortification on the physicochemical characteristics of pempek kulit. This study used a factorial completely randomized design with two treatment factors: the type of FeNP (pohpohan leaves, beluntas leaves, and pegagan leaves) and the amount of FeNP added (50 mg and 100 mg). Each treatment was repeated three times. The paramet…

KARAKTERISASI NANOPARTIKEL BESI (FENP) EKSTRAK TIGA JENIS DAUN LALAPAN MELALU…

This research aimed to determine the characterization of iron nanoparticles (FeNP) extracts from three types of lalapan leaves using green synthesis method. This research used a Factorial Completely Randomized Design (CRD) on the parameters of yield and total phenol consisting of two treatment factors. The first factor was three types of leaves used, which consist of three levels (A1 = pohpohan…

KONTRAK BAGI HASIL MIGAS: Aspek Hukum dan Posisi Berimbang Para Pihak

Edition

-

ISBN/ISSN

978-602-1500-69-9

Collation

x, 234 hlm. : ilus. ; 23 cm

Series Title

-

Call Number

343.077 2 Pri k

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…

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…

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…

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…

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…

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…

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 …

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…

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…

KARAKTERISTIK KIMIA DAN SENSORIS SERBUK MINUMAN DARI COKLAT DAN HIDROLISAT PR…

This study aims to determine the effect of different concentrations of HPI in nilem (Osteochilus vittatus) on the chemical and sensory characteristics of beverage powder. This study was conducted using a randomized block design (RBD) with 4 treatment levels and 3 replicates, namely HPI concentrations of 10%, 20%, 30%, and 40%. The parameters observed in this study were protein content, carbohyd…

ANALISIS DIVERSIFIKASI USAHA NELAYAN TANGKAP TRADISIONAL SEBAGAI KETAHANAN EK…

Penelitian ini bertujuan untuk mendeskripsikan jenis dan bentuk diversifikasi usaha yang dilakukan oleh rumah tangga nelayan tangkap tradisional, menghitung pendapatan total dan kontribusi diversifikasi usaha terhadap pendapatan rumah tangga, serta menganalisis tingkat ketahanan ekonomi rumah tangga nelayan di Kecamatan Pedamaran, Kabupaten Ogan Komering Ilir, Sumatera Selatan. Penelitian dilak…

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…

PENGARUH PURIFIKASI PARSIAL TERHADAP SENYAWA POLIFENOL DAN AKTIVITAS ANTIOKSI…

Tumbuhan nipah (Nypa fruticans) merupakan tumbuhan air yang mengandung senyawa polifenol dan dimanfaatkan sebagai antioksidan alami. Proses ekstraksi menghasilkan ekstrak kasar yang masih terdapat senyawa pengotor sehingga perlu dilakukan purifikasi. Purifikasi merupakan proses pemisahan komponen bioaktif yang diinginkan dengan senyawa pengotor. Penelitian ini bertujuan untuk mengetahui pengaru…

ANALISIS PERBANDINGAN HASIL BELAJAR EKONOMI PESERTA DIDIK KELAS XII YANG MENG…

Education is an absolute necessity in human life that plays an important role in improving the quality of human resources through the development of potential, knowledge, and skills. In the learning process, differences in learning outcomes among students are often found, influenced by various internal and external factors, including participation in tutoring as a form of learning support outsi…

PROSEDUR PEMOTONGAN PAJAK PENGHASILAN PASAL 23 ATAS JASA PERBAIKAN PERALATAN …

The procedure for withholding Income Tax (Article 23) on office equipment repair services at the Department of Industry of South Sumatra Province is the focus of the author's observation during the internship program. The discussion includes the identification of taxable objects, the application of a 2% rate on gross amounts, the withholding process carried out by the treasurer, as well as the …