Filter by
PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…
The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed to determine the selected formulations and the addition of avocado seed powder and green robusta coffee powder to the physical, chemical and organoleptic characteristics of effervescent tablets. This…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 53 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1280492023
VARIASI JENIS DAUN KOPI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KOMBUCHA D…
Penelitian ini bertujuan untuk menganalisa pengaruh jenis daun kopi dan lama fermentasi terhadap karakteristik fisik, kimia dan mikrobiologi kombucha dari daun kopi (Coffea sp L.). Penelitian ini dilaksanakan di Laboratorium Kimia, Pengolahan, dan Sensoris Hasil Pertanian, dan Laboratorium Mikrobiologi dan Bioteknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universita…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vi, 85 hlm.; illus.; 29 cm
- Series Title
- -
- Call Number
- T1260002023
PENAMBAHAN BUBUK DAUN KOPI DAN DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATA…
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kopi dan bubuk daun stevia terhadap karakteristik kimia dan organoleptik minuman fungsional teh daun gambir. Penelitian ini dilaksanakan dari tanggal 06 Desember 2022 - Juli 2023 di Laboratorium Kimia, Sensoris, dan Pengolahan Hasil Penelitian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelit…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 36 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1216192023
KARAKTERISTIK KESERAGAMAN WARNA BIJI KOPI ARABIKA SANGRAI MENGGUNAKAN IMAGE P…
This study aims to determine the color uniformity characteristics of roasted Arabica coffee beans based on the level of maturity (roast level) based on color analysis of roasted Arabica coffee beans using a camera. Non-destructive image processing to determine the level of color uniformity of roasted Arabica coffee beans with a computer program based on the measurement of the RGB color model. T…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 44 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1288812023
PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK…
The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment was conducted at Chemical of Agricultural Product Laboratory, Sensory Laboratory and Microbiology Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, fr…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 39 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1257532023
SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAP…
This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Rando…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 29 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1128512023
PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA
This research studied the effect of concentration of sugar and cascara tea on physical,chemical and microbiological characteristics of kombucha cascara. This research used Completely Randomized Factorial Design with two treatment factors and three repetitions were carried out. The first factor was the concentration of sugar (10, 15 and 20%) and the second factor was the concentration of cascara…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 51 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1041712023
KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH…
The Physicochemical Of Characteristics From Lotus Flower Leaf Tea (Nelumbo Nucifera) as Herbal Tea. (Supervised by Sherly Ridhowati). This study aimed to determine the physicochemical characteristics of lotus flower leaf tea (Nelumbo nucifera) as an herbal tea. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely formulation (P) and withering duration…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 32 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1234142023
PENGARUH PROPORSI TEH HIJAU DAN CASCARA ROBUSTA TERHADAP KARAKTERISTIK KOMBUCHA
This research aimed to determine the effect of green tea and Robusta cascara on chemical, physical, microbiological and sensory characteristics of kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Agricultural Product Sensory Laboratory, Agricultural Technology Departmen…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 50 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1052212023
PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) …
This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosma malabathricum L.). The experiment was designed as a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor was concent…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 31 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T835142022
PENAMBAHAN DAUN STEVIA PADA PEMBUATAN TEH DAUN GAMBIR.
The purpose of this research was to determine the effect of addition of stevia leaves on the chemical and sensory characteristics of gambir leaf tea. This study used non-factorial completely randomized design (CRD) method with formulation treatment (F), namely gambier leaves and stevia leaves consisting of 6 treatments, Each treatment was repeated 4 times. The treatment factors included the add…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T872802023
PENAMBAHAN BUBUK BIJI PINANG (ARECA CATECHU) DAN BUBUK DAUN STEVIA (STEVIA RE…
This study aimed to determine the effect of addition of areca nut powder and stevia leaf powder on the chemical and organoleptic characteristics of coffee leaf tea as a functional drink. This research was conducted from 7th November until 7th December 2022 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriw…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 40 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T910032023
KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMB…
This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factors include the addition of lemongrass (20% (b/b), 40% (b/b), 60% (b/b), 80% (b/b), 100% (b/b) and 120% (b/b)). The parame…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 50 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T916582023
KARAKTERISTIK MUTU MINUMAN SARI NANAS (ANANAS COMOSUS L. MERR) DAN SERAI (CYM…
This research aimed to determine the physical, chemical, and sensory characteristics of pineapple and lemongrass juice drink as a functional beverage. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factor include addition of lemongrass juice (25%, 50%, 75%, 100%, 125%, and 150%). The parameters observe…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 47 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T913352023
EKSTRAKSI ANTOSIANIN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN MEN…
This study aims to determine the effect of microwave power and length of time on the physicochemical properties of the natural dye extract of red dragon fruit skin using the Microwave Assisted Extraction (MAE) method, as well as to obtain the right combination of microwave power treatment and length of time. red dragon fruit. This study used a Completely Randomized Factorial Design (RALF) which…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 35 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T911952023
PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA
This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely randomized design (CRD) and investigated one factor, namely effect of fermentation temperature with the following levels: 20℃ ±2; 24℃ ±2; 28℃ ±2; 32℃ ±2; and 36℃ ±2. All experiments wer…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 44 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T913582023
PENGARUH PENGENCERAN DAN BAGIAN BUAH TIMUN SURI (CUCUMIS MELO L.) TERHADAP KA…
The purpose of study was to determine the effect of dilution and fruit parts cucumber (Cucumis melo L.) to the physical and chemical characteristics of the resulting nata de cucumber suri. This research was conducted from November 2022 to January 2023 at the Chemistry, Processing, and Sensory Laboratory of Agricultural Products Department of Agricultural Technology, Faculty of Agriculture, Sriw…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 34 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T910132023
PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRA…
This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial design (RALF) with two treatment factors, namely the coconut water formulation and the water phase and the fermentation time. Each treatment was repeated three times. Parameters observed consisted of yiel…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 29 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T900322023
PENGARUH PENAMBAHAN BUBUK DAUN STEVIA (STEVIA RBAUDIANA) DAN RASIO PENYEDUHAN…
This study aims to determine the physical and chemical characteristics of the effect of addition of stevia leaf powder (stevia rbaudiana) and the brewing ratio to the characteristics of cascara teabags, this study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the brewing ratio of cascara: water (1:100 mL, 2:100 mL and 3…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 91 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T811642022
PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CEL…
The purpose of this research was to determine the effect of drying temperature and brewing time on the brewing yield of a combination of Dayak onion and soursop leaf teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the drying temperature (50oC, 55oC and 60oC). Factor B is the length of brewing time (5 m…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 91 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T811582022
PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR PADA BUBUK KOPI ROBUSTA PADA TINGKAT …
This study aims to determine the effect of different roasting levels and the addition of gambier extract on the characteristics of gambier coffee. This study used a Completely Randomized Design (CRD) factorial with factor A (roasting level) and factor B (gambir concentration). Parameters tested in this study included water content, ash content, pH, total phenol, antioxidants and organoleptic te…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 63 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T822522022
PENGARUH ULTRASONIKASI TERHADAP SIFAT FISIK DAN KIMIA NATA DE COCO DENGAN WOR…
Nata de coco staining using carrot extract can give an attractive appearance. A more efficient staining method is the ultrasonication method. This study aimed to determine the effect of ultrasonication on physical and chemical characteristics of nata de coco with carrot (Daucus carota l.) as natural dye. The experiment was designed as a Factorial Completely Randomized Design (RALF) with two tre…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 61 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T789732022
PENGARUH JUMLAH DAN UKURAN PARTIKEL CASCARA TERHADAP KARAKTERISTIK KIMIA, FUN…
This study aimed to determine the chemical, functional, and sensory characteristics of the formulation of cascara coffee drink. The experiment was conducted at Chemical, Processing, and Sensory Laboratory, Faculty of Agriculture, Sriwijaya University, from June 2021 to June 2022. The research used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repe…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 61 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T789242022
FORMULASI CAMPURAN KOPI HIJAU CELUP BERDASARKAN JENIS VARIETAS DAN PERSENTASE…
This study was aimed to determine the properties of water content, pH, total dissolved solids, chlorogenic acid, caffeine, and organoleptic as well as confirming the formulation of green coffee based on the variations of percentage mixing ratio of green coffee. This research was conducted at the Laboratory od Agricultural Products Chemistry, Department of Agricultural Technology, Faculty of Agr…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 33 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T657392022
PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP C…
The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the weight of the cascara (3 grams, 5 grams and 7 grams). Factor B is the length of brewing time (5 minutes, 10 minutes and 15 minu…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 47 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T740972022
PENGARUH PENAMBAHAN KONSENTRASI GUM ARAB DAN CARBOXYMETHYL CELLULOSE (CMC) TE…
Nata de coco is one of the processed coconut water that helps reduce waste caused by coconut water. The stabilizer as alternative of sugar is used in boiling nata de coco so that it can soften nata de coco. The objective of this research was to determine the physical, chemical and organoleptic characteristics of nata de coco by adding concentrations of arabic gum and carboxymethyl cellulose (CM…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 31 hlm.: ilus.; 29 cm
- Series Title
- -
- Call Number
- T794452022
PENGARUH KONSENTRASI BUAH DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK MINUMAN …
Infused water is water supplemented with natural ingredients (such as fruits, vegetables or herbs) which has a natural taste and health. This study aimed to find out the influence of pineapple fruit concentration and length of immersion on the characteristics of pineapple infused water drinks (Ananas comosus L). This study used a Factorial Completely Randomized Design (FCRD) with two treatment …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 30 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T706942022
DIVERSIFIKASI CITARASA CASCARA DENGAN PENAMBAHAN FLAVOR ALAMI
This cascara tea drink is made from coffee skin which is added with natural flavors. This study aims to determine the effect of adding natural flavors to the characteristics of cascara. This study used a non-factorial RAL (completely randomized design) consisting of 8 treatments, namely (A = control), (B = cascara mixed with jasmine flawors), (C = cascara mixed with red ginger), (D = cascara mi…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 80 hlm.: ilus.; 29 cm
- Series Title
- -
- Call Number
- T647492022
ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH
Tujuan penelitian adalah menganalisa kemasanpada kopi dekafeinasi untuk mempertahankan mutu kopi. Penelitian ini dilaksanakan pada Februari 2012 sampai dengan Februari 2013 di Laboratorium Pasca Panen, Jurusan Teknologi Pertanian dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 55 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- T725702013
PENGARUH SUHU PENYANGRAIAN DAN DIAMETER BIJI KOPI TERHADAP KARAKTERISTIK KOPI…
The most widely cultivated coffee species throughout the world is Arabica coffee (Coffea arabica L). The caffeine content of Arabica coffee is 1-1.3%. This study aims to determine the effect of roasting temperature and diameter of coffee beans on the characteristics of Arabica ground coffee from decaffeination a solid papaya skin extract. The research was carried out at the Biosystems Laborator…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 89 hlm. : ilus. ; 29 cm
- Series Title
- -
- Call Number
- T586212021
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography