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KARAKTERISTIK NATA DE BANANA YANG DIHASILKAN DARI BUAH PISANG AMBON DENGAN PE…
The study aimed to determine the effect of part of the ambon banana and the amonium sulfate concentration on physical and chemical characteristics of nata de banana. This research was carried out from Desember 2022 to Januari 2023 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Thi…
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- xvi, 37 hlm.; ilus.; 29 cm
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- T949622023
PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MI…
The objective of this research was to determine the effect of the addition of benzoic acid and sodium benzoate with various concentrations on the shelf life of nata de coco. This research was conducted in the Chemistry, Sensory and Processing of Agricultural Products laboratory and the Microbiology and Biotechnology of Agricultural Products laboratory, Department of Agricultural Products Techno…
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- xvii, 42 hlm.; ilus.; 29 cm
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- T1235582023
PENGARUH PERBEDAAN KONSENTRASI SARI JERUK MANIS TERHADAP KARAKTERISTIK KIMIA …
This study aimed to determine the effect of sweet orange juice addition on the chemical and sensory characteristics of kombucha. This research was conducted on 6th-27th February 2023 at Chemical and Sensory Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This reseach used a Non-Factorial Completely Randomized Design, with one…
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- xvi, 28 hlm.; ilus.; 29 cm
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- T1256462023
KARAKTERISTIK MINUMAN SERBUK TEMU MANGGA (CURCUMA MANGGA) DAN DAUN KELOR (MOR…
Mango ginger and moringa leaves were herbal plants widely utilized for the production of traditional medicine. Mango ginger and moringa leaves were processed into powdered drinks to facilitate their preparation. This study aimed to determine the effect of maltodextrin addition and ratio of mango ginger (Curcuma mangga) and moringa leaves (Moringa oleifera L.) on physical, chamical and sensory c…
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- xvi, 41 hlm.; ilus.; 29 cm
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- T1281132023
PENGARUH PENAMBAHAN SARI JERUK KUNCI (CITROFORTUNELLA MICROCARPA) TERHADAP KA…
The objective of this research was to determine the effect of the addition of calamansi juice on the characteristics of sheet carrot jam. This research was conducted from June 2022 to July 2022 at the Agricultural Chemistry Laboratory, Sriwijaya University. This study used a Non-factorial Completely Randomized Design (CRD) with factor of the ratio of carrot puree and calamansi juice. This resea…
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- xiv, 49 hlm.; ilus.; 29 cm
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- T1053362023
PENGARUH JENIS SUMBER NITROGEN DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FI…
This study aims to effect of nitrogen sources types and fermentation time on the physical characteristics of nata made from skim coconut milk. This research used a factorial completely randomized design with two treatment factors namely the type of nitrogen source (za food grade, monosodium glutamate (MSG), and extract sprouts) and fermentation time (6, 7, 8, and 9 days). The parameters observe…
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- xv, 29 hlm.; ilus.; 29 cm
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- T863952023
PENGARUH KONSENTRASI AMONIUM SULFAT DAN BAGIAN BUAH NANAS TERHADAP KARAKTERIS…
The objective of this research was to determine the physical and chemical characteristics of nata de pina which is produced by adding the concentration of ammonium sulfate and the pineapple part used. This study used a factorial Completely Randomized Design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was the concentration of ammonium sulfate (0.4%, 0.6…
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- xv, 34 hlm.; ilus.; 29 cm
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- T1052132023
KARAKTERISTIK TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN PERBEDA…
This study aimed to study the effect of the type and concentration of anti-browning agent on the physicochemical characteristics of taro beneng flour. This study used a factorial randomized block design which consisted of two treatment factors and was repeated three times. The first factor was the type of anti-browning agent (sodium metabisulfite and ascorbic acid), and the second factor was th…
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- xi, 21 hlm.; ilus.; 29 cm
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- T918182023
PENGARUH PENAMBAHAN JUS KULIT NANAS DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK…
This study aimed to study the effect of different concentrations of pineapple peel juice and incubation time on the physicochemical characteristics of virgin coconut oil (VCO). This study used a Factorial Completely Randomized Design (CRD) with one treatment factor, namely differences of concentration of pineapple juice 20%,25% and 30%, while incubation time was 24 hours and 48 hours. Each trea…
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- xv, 44 hlm.; ilus.; 29 cm
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- T1209152023
PENGARUH RASIO BUAH TIMUN (Cucumis sativus L.) DENGAN AIR DAN KONSENTRASI GUL…
The purpose of this study was to determine the ratio of cucumber (Cucumis sativus L.) and water and sugar concentration to the physical and chemical characteristics of the resulting nata de cucumber. This research was carried out from November 2022 to January 2023 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology,Faculty of Agric…
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- xv, 35 hlm.; ilus.; 29 cm
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- T917042023
PENGARUH FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…
This study aimed to determine the effect of eggshells nanocalcium fortification on characteristics of pineapple-jicama juice. This study used a factorial completely randomized design (CRD) with two treatment factors. The first treatment (factor A) was pineapple-jicama juice concentration which consisted of three treatment levels (100%:0%, 75%:25%, 50%:50%), the second treatment (factor B) was t…
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- xv, 61 hlm.; ilus.; 29 cm
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- T1290282023
ANALISIS FISIKOKIMIA DAN SENSORI MINUMAN FUNGSIONAL SARI BUAH PEDADA (SONNERA…
Penelitian ini bertujuan untuk menganalisis fisikokimia dan sensori minuman fungsional sari buah pedada (Sonneratia caseolaris) berbasis kombucha, Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 taraf perlakuan dan 3 kali ulangan. Adapun taraf pengamatan pada penelitian ini ialah Faktor A (Konsentrasi sari buah pedada); Tanpa penambahan sari buah pedada, 100 …
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- xv, 32 hlm.; ilus.; 29 cm
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- T1277422023
PENGARUH BUBUR KELAPA MUDA (Cocos nucifera L.) PADA FORMULA ES KRIM TERHADAP …
This study aims to determine the effect of adding young coconut pulp to the ice cream formula on the characteristics of the ice cream produced. This research was carried out from January 2023 until completion at the Chemical, Sensory and Agricultural Product Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factoria…
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- vii, 32 hlm.; ilus.; 29 cm
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- T1063282023
KINETIKA PERUBAHAN KADAR GULA TOTAL DAN pH SELAMA ULTRASONIKASI BUAH NANAS (A…
This study aimed to determine the kinetic changes in total sugar content and pH during ultrasonication of pineapple Queen variety. This research was conducted in September 2022 at the Chemistry and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Sriwijaya University. This study used a Factorial Completely Randomiz…
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- xiii, 32 hlm.; ilus.; 29 cm
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- T918172023
PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK FISIK KIMIA DAN SENSORIS S…
This study aimed to determine the effect of different concentration of pectin on physical, chemical and organoleptics characteristics of young coconut jam. This reasearch was conducted in December 2022 to May 2023 at Chemical, Processing and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, …
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- xv, 39 hlm.; ilus.; 29 cm
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- T1215802023
DNA BARCODE BARBONYMUS SP. DARI SUNGAI OGAN DAN SUNGAI GERONG BERDASARKAN GEN…
Barbonymus sp. is distributed in water bodies at a watershed on the island of Sumatra, Kalimantan and Java. The study aimed to identify the fish species Barbonymus originating from Ogan River and Gerong River, knowing COI sequences and genetic and phylogenetic distances by using COI gene barcoding DNA techniques. This research was conducted in December 2022-January 2023. Ten samples were obtain…
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- xiii, 28 hlm.; ilus.; 29 cm
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- T1289392023
PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KANDUNGAN ZAT GIZI DAN AKTIVITAS A…
Infused water is a drink that is made by soaking some fruits or vegetables in the water for several hours with no added sugar which is rich in vitamin C and antioxidant. This study aimed to know the effect of temperature and soaking time on nutrition contents and antioxidant activities of pineapple infused water. This research was conducted in a laboratory scale using Factorial Completely Rando…
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- xv, 42 hlm.; ilus.; 29 cm
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- T879242023
PENGARUH KONSENTRASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmannii) TERHADAP…
Pineapple juice drink can be added spices to add functional value, one of the spices that can be added is cinnamon. Cinnamon bark extract contains high enough trans-synamaldehyde levels to be a source of antioxidant compounds to capture free radicals. This study aims to determine the effect of cinnamon bark extract concentration on the physical, chemical and sensory characteristics of pineapple…
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- xviiii, 37 hlm.; ilus.; 29 cm
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- T1135982023
PENGARUH KEKENTALAN SANTAN DAN PENAMBAHAN KELAPA PARUT KERING TERHADAP KARAKT…
This research intended to determine the physical, chemical and organoleptic characteristics of white oyster mushroom rendang with the addition of desiccated coconut and coconut milk viscosity. This research used a Completely Randomized Design (CRD) factorial with 2 treatment factors, each treatment was repeated 3 times. Treatment factors included the concentration of desiccated coconut (30 gram…
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- x, 73 hlm.; ilus.; 29 cm
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- T1286662023
PENGARUH KONSENTRASI VIRGIN COCONUT OIL (VCO) PANCINGAN DAN KECEPATAN PEGADUK…
Protein by-product of VCO processing is a vegetable protein that can be used as a raw material or additive in processed food such a biscuits, protein flour. This study aimed to determine the effect of the concentration of fishing VCO and the speed of stirring on the protein characteristics of coconut milk cream. This study used a Factorial Complete Randomized Design (FCRD) with two treatment fa…
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- xv, 48 hlm.; ilus.; 29 cm
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- T770852022
PENGARUH WAKTU DAN KECEPATAN PENGADUKAN TERHADAP KARAKTERISTIK FISIK DAN KIMI…
The objective of this research was to know the effect of time and speed of stirring on the physical and chemical characteristics of coconut milk produced. The research was carried out at the Laboratory of Chemistry, Sensory and Agricultural Product Processing and Microbiology and Agricultural Product Biotechnology, Faculty of Agriculture, Sriwijaya University. This research was carried out in M…
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- xv, 73 hlm.; ilus.; 29 cm
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- T770802022
KARAKTERISTIK FISIK DAN KIMIA PATI TALAS BENENG (Xanthosoma undipes K. Koch) …
Starch is a polysaccharide group consisting of amylose and amylopectin. One source of starch processing is tubers. Taro beneng (Xanthosoma undipes K. Koch) is one of the potential local tubers originating from Banten Province which can be used as starch. The problem with taro beneng is that it contains oxalate which is in water soluble (oxalic acid) and water insoluble (calcium oxalate) forms. …
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- xv, 62 hlm.; ilus.; 29 cm
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- T770882022
PENGARUH KEMATANGAN DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK SIFAT FISIK…
This study aimed to determine the effect of maturity and duration of ultrasonication on the physical and chemical characteristics of fresh cut pineapple (Ananas comosus (L.) Merr) Queen Variety. The experiment was designed as a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the maturity (ripe and half ripe) and the secon…
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- xv, 90 hlm.; ilus.; 29 cm
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- T793052022
PENGARUH VARIASI KONSENTRASI SARI BUAH JAMBU AIR DAN STARTER TERHADAP KARAKTE…
This study aims to determine the physical, chemical, and microbiological characteristics of water guava kefir with different concentrations of water guava juice and the concentration of starter. This study used a completely randomized factorial design with two treatment factors and was repeated three times. Factor A is the concentration of water guava juice (1:1, 1:2 and 2:1). Factor B is the c…
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- xv, 46 hlm.; ilus.; 29 cm
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- T791562022
PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (Musa paradisiaca L.) TERHADA…
This study aimed to determine the effect of adding kepok banana flower on the processing of sambalingkung cork fish bone broth. This research used a Non Factorial Completely Randomized Design (RALF) with one treatment factor, which is the concentration of kepok banana flower (A1 6,25%, A2 11,76%, A3 16,67%, A4 21,05%, and A5 25%). The treatment was repeated 3 times. The parameters observed incl…
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- xvii, 54 hlm.; ilus.; 29 cm
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- T706932022
PENGARUH VARIASI KONSENTRASI STARTER KEFIR GRAIN DAN WAKTU FERMENTASI TERHADA…
This study aims to determine the chemical and microbiological characteristics of pineapple water kefir with different concentrations of kefir grain starter and fermentation time. This research was conducted at the Laboratory of Microbiology and Biotechnology of Agricultural Products and the Laboratory of Chemical, Processing, and Sensory of Agricultural Products, Agricultural Product Technology…
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- xiv, 57 hlm.; ilus.; 29 cm
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- T741212022
PENGARUH KONSENTRASI ASAM ASETAT DAN WAKTU INKUBASI TERHADAP KARAKTERISTIK VI…
Virgin Coconut Oil (VCO) is coconut oil that has the characteristics of colorless, fresh coconut smell and without heating, so it does not change the composition and characteristics of the oil. This study aims to determine the effect of acetic acid concentration and incubation time on the characteristics of VCO. This study used a completely randomized factorial design (RALF) and a completely ra…
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- xv, 60 hlm.; ilus.; 29 cm
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- T745212022
PENGARUH PENAMBAHAN PATI GANYONG DAN KARAGENAN TERHADAP KATAKTERISTIK FISIK,K…
This study aims to determine the physical, chemical characteristics. Sensory banana sponge cake substituted with canna starch (Canna edulis Ker) and carrageenan. The research was carried out in June to August, wich is located in the Laboratory of Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design (RALF), eac…
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- xv, 35 hlm.; ilus.; 29 cm
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- T726342022
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG
The Effect of Purple Sweet Potato Flour Substitution on the Characteristics of Jongkong Cake (Supervied by Agus Wijaya dan Eka Lidiasari). This study aimed to determine the effect of purple sweet potato flour substitution on the characteristics of jongkong cake. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Tec…
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- xiv, 30 hlm.: ilus.; 29 cm
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- T670362021
PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TER…
The objective research was to determine the effect of the addition of purple sweet potato and freezing temperature on the physical and chemical characteristics of frozen purple sweet potato donuts. The research used a Completely Randomized Design (RALF) with two factors, namely the addition of purple sweet potato concentration and freezing temperature. The observed parameters were physical char…
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- vi, 42 hlm.: ilus.; 29 cm
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- T667422021
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