APLIKASI INDOLE ACETIC ACID (IAA) DAN EKSTRAK BIJI JAGUNG TERHADAP PERTUMBUHA…

This study aimed to evaluate the application of Indole Acetic Acid (IAA) and corn seed extract on the growth of red dragon fruit (Hylocerus polyrhizus) seed in culture media. This research was conducted at the Tissue Culture Laboratory, Faculty of Agriculture UNSRI. The research was conducted from March to May 2023. Two plant growth regulators (PGR) were used, namely Indole Acetic Acid (IAA) an…

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…

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…

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…

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…

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 …

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…

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…

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, …

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…

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…

KARAKTERISTIK CHOPPED FIBER BIOCOMPOSITE MENGGUNAKAN SERAT DAUN NANAS

Composite is one of the materials that can be used as a reference for new products made and can even be used as the main ingredient in a product. Composites consist of a polymer-based matrix and fiber as reinforcement. The purpose of the research is to determine the mechanical characteristics of chopped fiber type pineapple leaf fiber biocomposite. The research was carried out 22 Mey 2023 to 4 …

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…

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…

Agar Tanaman Berbuah di Luar Musim

Edition

-

ISBN/ISSN

979-489-496-6

Collation

vi + 82 hlm.; 21 cm.

Series Title

-

Call Number

634.6 Unt a

Agar Tanaman Berbuah di Luar Musim

Edition

-

ISBN/ISSN

979-489-496-6

Collation

vi + 82 hlm.; 21 cm.

Series Title

-

Call Number

634.6 Unt a

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…

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…

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. …

PERUBAHAN SIFAT MIKROBIOLOGI DAN KIMIA PADA TEMPOYAK SELAMA PENGOLAHAN MENJAD…

This research aims to determine the effect of cooking time on the microbiological and chemical properties of tempoyak sauce. This study used a non-factorial completely randomized design (CRD) with five treatments and each treatment was repeated three times. The treatment factor in this study was the cooking time of the tempoyak sauce (cooking for 0, 2, 4, 6, and 8 minutes). Parameters observed …

EVALUASI KESESUAIAN LAHAN UNTUK TANAMAN NANAS (Ananas comosus (L.) Merr) DI K…

This study aims to obtain land suitability data for pineapple plant, evaluate the level of land suitability and identify limiting factors that affect land suitability for pineapple plants in Anak Petai Village, North Prabumulih District, Prabumulih City. This research was conducted in November – Desember 2021. The analysis of chemical properties done in Laboratory of Chemical, Biology and Soi…

PENGARUH SKARIFIKASI FISIK DAN KIMIA TERHADAP PROSES PERKECAMBAHAN BENIH ANGG…

This study aims to determine the effect of physical and chemical scarification treatment on germination grape seed (Vitis vinifera .L) husk charcoal media. The research was carried out from December 2021 to April 2022 in Sukamulya village, Semendawai Suku III, Ogan Komering Ulu Timur Regency, South Sumatera. The methode used in this study was a completely randomized design (CRD) with 4 treathme…

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…

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…

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…

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…

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…

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…

PENGEMBANGAN SISTEM PENANGANAN PASCAPANEN BUAH-BUAHAN DI PASAR TRADISIONAL KO…

Penelitian ini bertujuan untuk memperoleh pengembangan pendekatan sistem penanganan pascapanen buah-buahan yang optimum pada pasar tradisional di Kota Palembang dengan metode Proses Hierarki Analitik. Penelitian ini dilaksanakan pada lima pasar tradisional di Kota Palembang, yaitu Pasar Gubah, Pasar 26 Ilir, Pasar Cinde, Pasar Palimo dan Pasar Jakabaring, mulai bulan Juli hingga Maret 2014. Pen…

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…