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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…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1529272024
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…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1529762024
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…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1529732024
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 …
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1575102024
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…
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- xiv, 58 hlm.; ilus.; 29 cm
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- T1573782024
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…
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- xiii,46 hlm.; ilus.; tab, 29 cm
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- T1816922025
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…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1571812024
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…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1572232024
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, …
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- xvii, 82 hlm.; ilus.; 29 cm
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- T1523822024
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 …
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- xi, 62 hlm.; ilus.; tab, 29 cm
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- T1814222025
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…
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- vii, 33 hlm.; ilus.; tab, 29 cm
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- T1816352025
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…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1572212024
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…
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- ix, 86 hlm.; ilus.; 29 cm
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- T1531742024
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…
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- xviii, 151 hlm.; ilus.; 29 cm
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- T1570782024
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…
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- xiii, 126 hlm.; ilus.; 29 cm
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- T1521862024
PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN L…
This research aimed to determine effect of different tapioca concentrations on characteristics of ikan lele sausage. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 15%, 20%, 25%, 30%, and 35%). Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and organoleptic test …
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- ix, 86 hlm.; ilus.; 29 cm
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- T1569882024
PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS …
This research aimed to study effect of tapioca addition on physical, chemical and sensory characteristics of otak-otak ikan lele. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 20%, 30%, 40%, 50%, and 60%). Observed parameters were physical characteristic (texture), chemical characteristic (water content and ash content), and sensory…
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- xiv, 165 hlm.; ilus.; 29 cm
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- T1567652024
KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS ”NUGGET IKAN LELE” (Clarias sp.)…
This research aimed to determine effect of differences in tapioca concentration on physical, chemical and sensory characteristics of ikan lele nuggets. This research used a non-factorial Completely Randomized Design (CRD) with six differences of tapioca concentration (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated three times. Observed parameters were physical characteristics (ha…
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- xv, 50 hlm.; ilus.; 29 cm
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- T1567662024
PENGARUH TINGKAT KETUAAN DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH …
Tea is a beverage made by brewing the dried leaves, shoots or petioles of the Camelia Sinensis plant. There are four types of tea based on processing, namely green tea, oolong tea, white tea and black tea. Black tea is obtained through a fermentation process that does not use microbes as enzymes, but is carried out by the phenolase enzyme contained in the tea leaves themselves. The fermentation…
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- vi, 76 hlm.; ilus.; 29 cm
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- T1567912024
KARAKTERISTIK EDIBLE FILM GLUKOMANAN PORANG DENGAN PENAMBAHAN KITOSAN DAN EKS…
This study aims to know the best physical characteristics and antimicrobial activity of porang glucomannan edible film treated with various chitosan and lemongrass extracts. This research uses two factors. Factor A, namely the type of antimicrobial substance (chitosan and lemongrass extract) and factor B, namely the concentration of the type of antimicrobial substance (0.5%, 1%, 1.5% and 2%) an…
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- xvi, 107 hlm.; ilus.; 29 cm
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- T1517802024
KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR GLUKOMANAN PORANG DENGAN PENAMBAHAN …
This study aims to determine the formulation concentration of porang glucomannan and glycerol plasticizer to produce edible film with the best characteristics. This research was conducted from December 2023 to March 2024 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Sriwijaya University, Indralaya and Chemistry Laboratory, D…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1517762024
PENGARUH LAMA PERENDAMAN DAN KONSENTRASI SARI BUAH BELIMBING WULUH (Averrhoa …
This study aims to determine the effect of soaking time and concentration of starfruit juice on characteristics of kimpul taro flour. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely soaking time (A1 = 10 minutes, A2 = 20 minutes, and A3 = 30 minutes) and starfruit juice concentration (B1 = 0%, B2 = 3%, B3 = 5%, and B4 = 7%). Each treatment was re…
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- vii, 23 hlm.; ilus,; tab, 29 cm
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- T1837392025
SIFAT FISIKOKIMIA CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG SELAMA…
This study aimed to determine the physicochemical properties of cuko from several pempek restaurants in Palembang City during storage. This study used a Completely Randomized Design (CRD) Factorial with two treatment factors, repeated three times and used quantitative descriptive method. Factor A was the type of cuko from several pempek restaurants in Palembang City (cuko restaurant A, cuko res…
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- xii, 216 hlm.; ilus.; 29 cm
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- T1510332024
EVALUASI MUTU CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG
his study aimed to determine the quality characteristics (physical, chemical, and sensory) of cuko from several pempek restaurants in Palembang City. This study used statistical analysis of non-factorial Randomized Group Design (RGD). This study used a non-factorial Completely Randomized Design (CRD) of cuko from several pempek restaurants in Palembang City consisting of 7 levels, so that 7 tre…
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- xiii, 94 hlm.; ilus.; 29 cm
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- T1510312024
PENGARUH JENIS DAN WAKTU PENYIMPANAN TOMAT TERHADAP KARAKTERISTIK SAUS TOMAT
This research aimed to determine effect tomato type and storage time on physical, chemical, microbiological, and organoleptic characteristics of tomato sauce. The study used Completely Randomized Design (CRD) factorial with 2 treatments; treatment A (tomato type : apple and cherry) and treatment B (storage time: 0 day, 2 days, 4 days). Each treatment was repeated 3 times. The observed parameter…
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- xii, 59 hlm.; ilus.; 29 cm
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- T1512592024
PENGARUH PENAMBAHAN JERUK NIPIS DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN O…
This research aimed to determine effect of lime and gelatin addition on physical, chemical and organoleptic of banana (Musa paradisiaca var. sapientum). This research used a factorial Completely Randomized Design (CRD) with 2 treatments. The treatments were lime concentration (2%, 4%, 6%) and gelatin concentration (0,5%; 1%; 1,5%). Each treatment was repeated 3 times. The observed parameters in…
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- xii, 117 hlm.; ilus.; 29 cm
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- T1513532024
PENGARUH PENYARINGAN DAN KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI ALBE…
This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment …
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- xviii, 71 hlm.; ilus.; 29 cm
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- T1513362024
KARAKTERISTIK GULA CAIR DARI PATI GADUNG (Dioscorea hispida Dennst) DENGAN EN…
The objective of this research was to determine the characteristics of liquid sugar made of intoxicating yam starch (Dioscorea hispida Dennst) through enzymolysis by using a-amylase. The research was designed as a Factorial Completely Randomized Design with two treatments and three replications. The first treatment was the concentrations of aamylase (0.1%, 0.3%, 0.5%), and the second treatment …
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- xvi, 84 hlm.: Ilus., tab.; 28 cm
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- T770462009
KARAKTERISTIK SERBUK KULIT KAYU BUNGUR SELAMA PENYIMPANAN
Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu pengeringan dan lama penyimpanan terhadap karakteristik serbuk kulit kayu bungur. Bungur bermanfaat dalam memelihara kesehatan terutama pada daun, biji dan kulitnya. Penelitian ini dilaksanakan menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali. Dua faktor in…
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- xvi, 42 hlm.; ill.; tab.; 28 cm.
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- T730212009
SIFAT FISIK, KIMIA DAN SENSORIS GRANULA SUKUN INSTAN (Artocarpus communis) DE…
Tujuan penelitian ini adalah untuk mengkaji sifat fisik, kimia dan granula sukun instan (Artocarpus communis) dengan penambahan pati tapioka dan Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya, dari bulan Juli 2008 hingga April 2009. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial…
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- xvii, 73 hlm.: Ilus., tab.; 28 cm
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- T722522009
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