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…

EFISISIENSI PENGENDALIAN PRODUKSI BAHAN BAKU TEH HITAM ORTHODOKS PADA PTPN VI…

The processing of Orthodox black tea at PT Perkebunan Nusantara VII Unit Pagaralam is good, starting from the supporting facilities and infrastructure in the processing to packaging. Control of raw material production according to the EPQ method is categorized quite well, it can be seen in the EPQ calculation. The results of multiple linear regression analysis show that the variable amount of t…

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…

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…

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…

PENGARUH LAMA FERMENTASI KULIT KOPI TERHADAP KARAKTERISTIK TEH CASCARA

The objective of this research was to determine the effect of coffee pulp fermentation on characteristics of cascara tea. The research used a non-factorial Completely Randomized Design consisting of 6 treatment factors (A =fermentation 0 hour, B = fermentation 1 hour, C = fermentation 2 hours, D = fermentation 3 hours, E = fermentation 4 hours, and F = fermentation 5 hours), each treatment was …

ISLAM UNTUK DISIPLIN ILMU PENGETAHUAN ALAM DAN TEHNOLOGI: Buku Daras Pendidik…

Edition

-

ISBN/ISSN

-

Collation

x, 150 hlm. ; 21 cm

Series Title

-

Call Number

297.266 Ali i

EVALUASI FRAKSI SERAT KASAR AMPAS TEH YANG DIAMONIASI DENGAN DOSIS UREA YANG …

The aim of this research was to study the effect of various urea dosage of ammoniation tea waste to its crude fibre fraction. This research was held on animal feed and nutrition, agriculture faculty, Sriwijaya University from May to june 2010. Completely randomized design with 3 treatments and 4 replication were used on this study. Treatments were; control (K0), K1 (tea waste ammoniated with 1,…

AMONIASI AMPAS TEH UJI KECERNAANNYA SECARA IN VITRO DALAM RANSUM SAPI POTONG

The aim of this research was to study the effect of ammoniation on tea waste and its digestibility on cattle feed ratio (In vitro). It was held on animal feed and nutrition, agriculture faculty, Sriwijaya University. Completely randomized design with 3 treatments and 4 replication were used on this study. Treatments were; tea waste ammoniation (PO), 10% tea waste ammoniation + 90% cattle concen…

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…

ANALISA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN SERBUK TEH HITAM BUAH MARKISA KUN…

Edition

-

ISBN/ISSN

-

Collation

viii, 54 hlm.; ill.; 28 cm.

Series Title

-

Call Number

T515302021