PENGARUH PENAMBAHAN BUBUK BUAH PINANG MUDA DAN VARIASI LAMA PENGERINGAN TERHA…

This research aims to determine the characteristics of herbal salacca peel tea with the addition of young betel nut powder and variations in drying duration. This study uses a factorial Completely Randomized Design (CRD) consisting of 9 treatments. Each treatment was repeated 3 times. Factor A is the variation in drying time (A1= 3 hours, A2= 4 hours, A3= 5 hours) and factor B is the concentrat…

EVALUASI KESUBURAN TANAH PADA TANAH ANDISOL UNTUK TANAMAN TEH (CAMELLIA SINEN…

Soil fertility is the relationship of soil properties (physical, chemical and biological properties) that plants use to grow and develop a plant. Efforts that need to be made to increase soil productivity can be taken by improving the soil fertility status of the land. To determine soil fertility at the research site, it is necessary to analyze the chemical properties of the soil in the laborat…

KANDUNGAN TIMBAL PADA AKAR DAN DAUN TANAMAN TEH (Camellia sinensis L.) PTPN V…

Increasing the productivity of tea plants in Indonesia requires technological innovation in cultivation. One effort that can be made is intensification in the existing area with the application of technology and optimization of tea plantation land. However, it should be noted that fertilization can affect the accumulation of heavy metals in the soil and plant system. Heavy metals such as Lead (…

PENGARUH POSISI DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH OOLONG DA…

The purpose of this research was to determine the effect of leaf position and fermentation duration on the chemical, functional and sensory properties of robusta coffee leaf oolong tea. This research used a factorial completely randomized design (CRD) method consisting of 9 treatments. Each treatment was repeated 3 times. The treatment factors include the position of coffee leaves and the lengt…

KANDUNGAN LOGAM BERAT TIMBAL (Pb) PADA TANAH ANDISOL YANG DITANAMI TEH (Camel…

Heavy metals are dangerous pollutants because they cannot decompose naturally and tend to accumulate. The heavy metal lead (Pb) is a metal that can pollute the environment and is the most dangerous metal that can be contaminated by the use of fertilizer. Environmental pollution due to the heavy metal lead (Pb) is increasing rapidly and causing many problems, especially in the agricultural secto…

KANDUNGAN LOGAM BERAT KROMIUM (Cr) PADA AKAR DAN DAUN TANAMAN TEH (Camellia s…

Tea plants can accumulate heavy metal chromium in their leaves. The presence of heavy metal chromium in tea can be harmful to health because this metal can have toxic effects on the body and living things. Heavy metal chromium (Cr) is one type of heavy metal that has toxic properties at certain levels and chromium polluting metals are generally produced by human activities.The objectives of thi…

ANALISIS KANDUNGAN LOGAM BERAT KADMIUM (CD) PADA LAPIS OLAH TANAH ANDISOL TAN…

In the agricultural sector, soil is a factor that acts as a planting medium to determine the success of agricultural businesses. One of the most dangerous soil contaminants is heavy metals. Cadmium (Cd) is one example of a heavy metal that is dangerous when present in the soil and can cause serious problems if it has been polluted into the environment. The purpose of this research is to study t…

KAMUS TEHNIK LENGKAP

Edition

-

ISBN/ISSN

-

Collation

xiv, 503 hlm. ; 25 cm

Series Title

-

Call Number

503.16 Isw k

Struktur Bahasa Tehid

Edition

-

ISBN/ISSN

-

Collation

xxv, 239 hlm. ; 21 cm.

Series Title

-

Call Number

499.225 Fla s

PENGARUH PENAMBAHAN BUNGA TELANG KERING (Clitorea ternatea L.) TERHADAP KARAK…

This research aimed to determine The Effect of Additional of Dried Butterfly Pea Flowers (Clitorea ternatea L.) on the Physicochemical Characteristics Cascara Tea. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. Dried butterfly pea flower cascara tea was available in tea bags with a ratio of cascara (0% (b/b), 1% (b/…

PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL …

This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50 ºC, A2 = 60 ºC, A3 = 70 ºC) and treatment factor B is drying time (B…

PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBA…

This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomized Design (CRD) with 3 treatment levels with 3 repetitions. Treatment factors included the addition of SCOBY and honey with a concentration (w/v) of 100 mL of secang tea, namely SCOBY 10% (10 g), 15% (…

PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP K…

The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This research was conducted from March 2023 to April 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultura…

PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUN…

The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from July to September 2021. The research used a Completely Randomized Design (RAL) wit…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTA…

This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 t…

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…

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…

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…

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…

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…

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…

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…

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…

PENDEKATAN STRUCTURE-CONDUCT-PERFORMANCE DALAM ANALISIS PENGARUH STRUKTUR TER…

This study analyzes the effect of structure on performance in the Indonesian tea and coffee industry from several provinces, including the provinces of West Java, Central Java, East Java, West Sumatra, North Sumatra, Banten and Bengkulu. This research was conducted using quantitative methods and data sources used in this study using secondary data taken from the Indonesian Central Bureau of Sta…

BIBLIOGRAFY TEH INDONESIA 1975-1997

Edition

-

ISBN/ISSN

-

Collation

iii, 80 p. ; 23 cm

Series Title

-

Call Number

016.613 Bib b

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…

Bertjotjok tanam TEH

Edition

-

ISBN/ISSN

-

Collation

178 hlm. ; 22 cm

Series Title

-

Call Number

633.61 Adi b

Instrumentasi & Alat Ukur

Buku ini menyampaikan sistem instrumentasi pada bidang kesehatan kerja, meliputi kapasitas kerja, dan kalibrasi tubuh manusia serta kelelahan otot. Pengukuran kapasistas kerja atau kemampuan dalam melaksanakan kerja menggunkan digital electronic back muscle dynamometer, digital trunk flexion downward flexibility, digital electronic hand dynamometer, digital hyper extention meter, dan pulse coun…

Bikin Website Super Keren dengan PHP & jQuery

Edition

-

ISBN/ISSN

978-979-1758-67-3

Collation

x, 180 hlm.; 21 cm.

Series Title

-

Call Number

004.678 Hak b

PENGARUH SEDUHAN TEH HITAM DALAM BERBAGAI KONSENTRASI TERHADAP PERUBAHAN WARN…

Hybrid composite resin as a tooth colour restoration material would interact with oral fluid. Indonesian people drink tea daily . The aim of this study was to recognize the influence of various black tea concentration to the color change of hybrid composite resin. Twenty five disc specimens (lOmm in diameter and lmm in thickness) were made of hybrid composite resin (DiaFil™). The specimens we…