PENAMBAHAN EKSTRAK RUMPUT LAUT Sargassum sp. DENGAN KONSENTRASI BERBEDA PADA …

Sargassum sp. can be used in the production of cosmetic products such as body lotion because it contains secondary metabolites that function as antioxidants and tyrosinase inhibitors. This study aims to determine the effect of adding Sargassum sp. seaweed extract on the physical and chemical properties and antioxidant activity of body lotion. This study used a randomized block design (RBD) with…

PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK INFUSED WATER KULIT …

Infused water or spa water is water that is added with pieces of fruit and left to stand for a few hours until the juice comes out, then ready to be consumed, thus providing flavor and health benefits. The lime peel of an orange contains more than 60% flavonoids and 170 different types of phytonutrients. Processing lime as an infused water drink can be an alternative to overcome acidity in citr…

PENGARUH KONSENTRASI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR.) TERHADAP KAR…

This study aims to determine the effect of durian seed flour concentration on physicochemical and sensory characteristics of ice cream. The study used a nonfactorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replicates, namely: F0 (control without durian seed flour), F1 (10 g flour), F2 (20 g), F3 (30 g), F4 (40 g), and F5 (50 g) from a total of 500 g ice cream mixture…

PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN PENSTABIL …

MUHAMMAD ICHSAN RAMADHAN. Pengaruh Penambahan Sari Buah Nanas (Ananas comosus (L.) Merr) dan Penstabil xanthan Gum terhadap Karakteristik Fisik, Kimia, dan Sensoris Sirup Buah Naga Merah (Hylocereus polyrhizus) (dibimbing oleh FRISKA SYAIFUL). Penelitian ini bertujuan untuk mengetahui pengaruh formulasi sari buah naga merah (Hylocereus polyrhizus) dan sari buah nanas (Ananas comosus (L.) merr) …

ANALISIS FISIK DAN AKTIVITAS ANTIOKSIDAN TABLET HISAP DARI EKSTRAK TUMBUHAN A…

THAMICA FEBRIYANTI, Physical Analysis and Antioxidant Activity of Lozenges from Extract of Water Lettuce (Pistia stratiotes). (Supervised by SABRI SUDIRMAN) The Water Lettuce plant (Pistia stratiotes) is one of the aquatic plants found in South Sumatra which can function as an anti-oxidant. The aim of this research was to determine the formula for apu-apu lozenges based on the physical characte…

PRODUKTIVITAS DAN KUALITAS TEBU (SACCHARUM OFFICINARUM L.) DI KEBUN PTPN VII …

Tujuan penelitian ini adalah untuk mengetahui poduktivitas dan kualitas tebu (Saccharum officinarum L.) di Kebun PTPN VII Cinta Manis Kabupaten Ogan Ilir Periode Tahun 2021-2023. Tugas akhir ini disusun berdasarkan hasil penelitian yang dilaksanakan pada tanggal 14 April - 14 Mei 2024 di PTPN VII Cinta Manis. Metode pengambilan data dilakukan dengan cara mendokumentasikan serta pengamatan langs…

PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU DA…

This study aimed to determine the effect of leaf position and drying time on the chemical characteristics of gambier leaf-based green tea. The research was conducted at the Laboratory of Chemistry and Processing of Agricultural Products, Departement of Agricutural Technology, Faculty of Agriculture, Sriwijaya University from May 2024 to June 2024. This study used a Factorial Completely Rendomaz…

SUBSTITUSI TEPUNG KACANG HIJAU (VIGNA RADIATA) DAN BLONDO PADA TEPUNG JAGUNG …

This study aimed to determine the physic characteristics, chemical characteristics and hedonic test of mung bean flour (vigna radiata) and blondo addition on corn flour (Zea mays) flakes. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, which was the concentration of substitute (A1: 5%, A2: 15% and 3: 35%) and the type of substitute (B1: mung bean flou…

PENGERINGAN JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN OVEN GELOMBANG MIKR…

Ojin is the first online transportation application in Indralaya. The potential for user dissatisfaction cannot be dismissed solely based on the application's user count. Therefore, it is essential to assess the Ojin application through methods such as the user experience questionnaire and cognitive walkthrough. This study aims to evaluate user experience and measure the usability level of the …

HUBUNGAN ANTARA MANAJEMEN WAKTU BELAJAR DENGAN PRESTASI BELAJAR MAHASISWA PEN…

Penelitian ini bertujuan untuk membuktikan hubungan antara Manajemen Waktu dengan Prestasi Belajar Mahasiswa Pendidikan Ekonomi FKIP Universitas Sriwijaya Tahun 2020. Penelitian ini merupakan kuantitatif asosiatif dengan menggunakan pendekatan korelasi. Adapun populasi dalam penelitian merupakan seluruh mahasiswa pendidikan ekonomi angkatan 2020 yang berjumlah 72 mahasiswa. Teknik sampling yang…

PENGARUH PENGGUNAAN MEDIA PEMBELAJARAN INTERAKTIF BERBASIS CANVA TERHADAP HAS…

Belajar merupakan suatu proses penyampaian ilmu, banyak cara yang bisa digunakan untuk menyampaikan ilmu kepada peserta didik seperti penggunaan media interaktif berbasis Canva yang mampu menyampaikan ilmu tanpa membuat peserta didik merasa bosan selama pembelajaran berlangsung. Penelitian ini bertujuan untuk membuktikan pengaruh penggunaan media pembelajaran interaktif berbasis Canva terhadap …

ANALISIS KOMPOSISI KIMIA DAN ORGANOLEPTIK TABLET HISAP DARI EKSTRAK TUMBUHAN …

This study aimed to determine the chemical composition and organoleptic characteristics of lozenges made from the extract of the water lettuce plant (Pistia stratiotes) through experimental laboratory methods. The experimental design used in this study was a Randomized Block Design (RBD) with 4 formulations differing in the concentration of water lettuce extract (30%, 20%, 10%, and 0%). Each fo…

PEMBERDAYAAN MASYARAKAT DALAM UPAYA DIVERSIFIKASI PRODUK OLAHAN IKAN SUNGAI D…

This research aims to find out the process of community empowerment in efforts to diversify processed river fish products in Tanjung Baru Village, North Indralaya District, Ogan Ilir Regency. This aim is to determine and analyze the diversification of processed river fish products in Tanjung Baru Village, North Indralaya District, Ogan Ilir Regency. The research method used is descriptive quali…

ANALISIS KADAR POLIFENOL DAN AKTIVITAS ANTIOKSIDAN ECENG GONDOK (Eichhornia c…

Water hyacinth (Eichhornia crassipes) is an aquatic plant that is considered a weed that causes environmental problems and can be used as a source of antioxidants. The aimed to analyze the content of polyphenolic compounds and antioxidant activity in water hyacinth plants (Eichhornia crassipes) in different locations. In this research, functional group identification was also carried out using …

ANALISIS RISIKO POSTUR KERJA DENGAN MENGGUNAKAN METODE RAPID ENTIRE BODY ASSE…

Postur kerja tubuh merupakan titik penentu dalam menganalisis postur tubuh dalam bekerja yang efektif dan ergonomis yang diperoleh apabila postur tubuh kerja mengalami kelelahan, kelainan dalam bentuk tulang sehingga hasil pekerjaan mengalami penurunan dan tidak sesuai yang diharapkan. Penelitian ini bertujuan untuk mengevaluasi risiko postur kerja pada saat proses peyortiran daging ikan menggu…

PENGARUH SOSIALISASI PERPAJAKAN, PELAYANAN FISKUS, SANKSI PAJAK DAN KESADARAN…

This study aims to examine the influence of Tax Socialization, Tax Service, Tax Sanctions, and Taxpayer Awareness on Individual Taxpayer Compliance Who Have Freelance Work in Lubuklinggau City. The object of this study is individual taxpayers who have freelance work and report their taxes at the Lubuklinggau Pratama Tax Office. By using the total sampling method, the sample consisted of 98 resp…

PROSEDUR PEMOTONGAN PAJAK PENGHASILAN PASAL 23 ATAS JASA PEMELIHARAAN AC PADA…

Pajak Penghasilan Pasal 23 (PPh 23) merupakan salah satu jenis pajak yang dikenakan atas penghasilan berupa jasa yang diterima oleh Wajib Pajak dalam negeri dan bentuk usaha tetap (BUT). Jasa pemeliharaan AC termasuk dalam kategori jasa lainnya yang dikenakan PPh Pasal 23 dengan tarif tertentu. Laporan ini bertujuan untuk mengetahui dan memahami prosedur pemotongan pajak yang dilakukan oleh per…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

ANALISIS FISIKOMIA DAN SENSORIS SELAI BUAH NAGA MERAH DENGAN PENAMBAHAN KULIT…

This study aimed to analyze the characteristics of red dragon fruit (Hylocereus polyrhizus) jam with the addition of red dragon fruit peel. The research employed a Completely Randomized Design (CRD) with a single-factor treatment consisting of six levels of red dragon fruit jam formulations: A1 (0% peel addition), A2 (30% peel addition), A3 (40% peel addition), A4 (50% peel addition), A5 (60% p…

PENGARUH PENAMBAHAN SARI BUAH SAWO MANILA (Manilkara zapota L.) TERHADAP KARA…

The objective of this research was to determine the effect of sapodilla addition on characteristics physical, chemical, microbiology, and organoleptic of yoghurt. This research used a non factorial completely randomized design (CRD) with one main treatment of sapodilla juice addition, which consisted of five factors (2%, 4%, 6%, 8%, and 10%) and all experiment was carried out in triplicates. Th…

PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi pewarna alami terhadap karakteristik fisik, kimia dan organoleptik saus tomat. Metode penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 perlakuan yaitu perlakuan A jenis pewarna alami dengan 4 taraf (bunga rosella, buah bit, bunga telang dan bunga sepatu) dan perlakuan B konsentrasi pewarna alami deng…

PENGUJIAN KADAR AIR, DENSITAS, DAN MUTU ORGANOLEPTIK TEH HITAM ORTODOKS DI PT…

This research aimed to determine the water content, density, and organoleptic qualities of orthodox black tea grade 1 and grade 2 from January to May 2023 at the PTPN VII Unit Pagar Alam. The study used experimental methods by analyzing the water levels, densities, and quality of the organoleptic properties of orthodox black teas grade 1 consisting of BOP, BPOPF, PF, DUST, BP, BT, and grade 2, …

PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TE…

This research aims, to determine the effect of soursop leaf concentration and fermentation time on the chemical, microbiological, and sensory characteristics of soursop leaf kombucha. The research was conducted at the Laboratory of Chemistry, Microbiological, Sensory and Processing of Agricultural Product Processing, Agricultural Product Technology Program, Sriwijaya University, Palembang. The …

PENGARUH JENIS JERUK DAN CARA EKSTRAKSI TERHADAP KARAKTERISTIK SARI BUAH JERUK

Penelitian ini bertujuan untuk mengetahui pengaruh jenis jeruk dan Cara ekstraksi terhadap karakteristik sari buah jeruk. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) terdiri dari dua perlakuan yang terdiri dari perlakuan pertama jenis jeruk (medan, peras, kunci) dan perlakuan kedua metode pemerasan (manual dan slow juiser). Setiap kombinasi perlakuan diulangi sebanyak 3 k…

PENGARUH KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEP…

Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi tapioka pada karakteristik fisikokimia dan organoleptik pempek kulit ikan lele (Clarias sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non Faktorial dengan satu faktor perlakuan yaitu proporsi kulit ikan lele dan tapioka yang terdiri dari 6 taraf perlakuan. Setiap perlakuan dilakukan pengulangan sebanyak 3 kali. Pe…

PENGARUH LAMA PENGERINGAN DAN STRUKTUR BIJI TERHADAP KARAKTERISTIK FISIK DAN …

This study aims to determine the effect of drying time and seed structure on the physical and chemical characteristics of papaya seeds. The research method used is a factorial Completely Randomized Design (CRD) with 2 treatment factors: treatment factor A (drying time) consists of 5 levels: A1 (0 days), A2 (2 days), A3 (4 days), A4 (6 days), and A5 (8 days) under sunlight (from 10:00 AM to 2:00…

ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARK…

This study aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of gambier leaf oolong tea. This study used Factorial Completely Randomized Design (CRD) with 2 factors (leaf position and enzymatic oxidation time) consisting of 9 treatments and repeated 3 times. The parameters observed in this study were sensory charac…

PENGARUH BAHAN PENGISI TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PENYEDAP RAS…

RANI WULANDARI. The Effect of Filling Ingredients on The Chemical and Sensory Characteristics of Flavor of Snakefish Head (Supervised by HERPANDI). This research aims to determine the effect of fillers on the chemical and sensory characteristics of natural flavoring from snakehead fish heads. (Channa striata). This research employs a laboratory experimental method designed with a Completely Ran…

KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA

Edition

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ISBN/ISSN

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Collation

ix, 86 hlm.; ilus.; 29 cm

Series Title

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Call Number

T907372024

PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, K…

This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completel…