APLIKASI EDIBLE FILM DARI KOMPOSIT CHITOSAN DENGAN EKSTRAK BUAH SENGGANI (MEL…

Upaya peningkatan kesegaran fillet ikan gabus (Channa striata) menjadi penting mengingat sifat produk perikanan yang mudah rusak akibat aktivitas mikroba dan proses oksidasi, pada kondisi tersebut, diperlukan indikator yang berperan dalam menginformasikan perubahan terkait mutu produk. Penelitian ini bertujuan untuk mengkaji potensi penggunaan edible film sebagai smart and active packaging dapa…

KEBERLANJUTAN USAHATANI KARET DILIHAT DARI PRAKTIK SISTEM BAGI HASIL DI DESA …

The agricultural sector particularly rubber farming plays an important role in supporting Indonesia's economy as one of the largest rubber producers in the world. This study aims to analyze the sustainability of rubber farming in Pulau Lebar Village, Rawas Ulu District, North Musi Rawas Regency, through the practice of the profit-sharing system applied between landowners and tappers. The method…

PENGARUH WAKTU PEMBLENDERAN DAN UKURAN PENYARING TERHADAP KARAKTERISTIK SARI …

Tempe extract is one of the innovative plant-based products extracted from tempeh through a mechanical process. The main mechanical processes used in the production of tempe extract are blending and filtering, which are important factors in the preparation of tempe extract. This research aimed to determine the effects of blending time and tempeh pulp filter size on the characteristics of tempe …

PENGARUH JENIS BAHAN PENSTABIL TERHADAP KARAKTERISTIK FRUIT LEATHER ALBEDO KU…

This study aims to determine the effect of the type of stabilizer on the physical, chemical, and organoleptic characteristics of durian skin albedo fruit leather. This study used a Factorial Complete Randomized Design (CRD) with 2 treatment factors (type of stabilizer and concentration of stabilizer) consisting of 8 treatments and repeated 3 times. The parameters observed in this study were phy…

PENGARUH RUMPUT LAUT (SARGASSUM SP.) TERHADAP KARAKTERISTIK KOMBUCHA

The Effect of Seaweed (Sargassum sp.) on the Characteristics of Kombucha (Supervised by AGUS SUPRIADI). This study aimed to determine the effect of increasing seaweed (Sargassum sp.) concentration, fermentation time, and the interaction between the two on the physicochemical characteristic of kombucha. This research was conducted in the Chemistr-Biochemistry and Fishery Product Processing Techn…

EFEKTIVITAS ANTIBAKTERI EKSTRAK TUMBUHAN EKOR KUNING (UTRICULARIA AUREA) TERH…

This study aimed to determine the antibacterial effectiveness of polyphenol compounds of Utricularia aurea plants against Escherichia coli bacteria. This study was conducted experimentally in the laboratory. This study used 4 stages, namely the preparation of Utricularia aurea plant extract, total polyphenol testing, TSA media preparation and E. Coli antibacterial activity test with Utricularia…

PENGARUH METODE KOPI FERMENTASI, RASIO GULA PASIR DAN GULA AREN TERHADAP KARA…

The Effect of Fermentation Methods, Sugar Ratio and Palm Sugar on The Characteristics of Instant Coffee (Supervised by BUDI SANTOSO). Fermented robusta coffee is less well known among the public, so innovation is needed, such as instant coffee. This study aims to determine the effect of the Methods of fermented coffee and the ratio of granulated sugar and palm sugar on the concentration of inst…

PENGARUH PEMANFAATAN TEKNOLOGI INFORMASI DAN SOSIALISASI PERPAJAKAN TERHADAP …

This study aims to analyze the effect of information technology utilization and tax socialization on individual taxpayer compliance in a manpower service company at PT Baturaja Daya Insani. This research employs a quantitative approach using primary data collected through surveys. The data were gathered via questionnaires distributed to 127 employees from a total population of 131 employees. Th…

PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN SARI TEMPE

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi stabilizer terhadap karakteristik fisik, kimia, dan sensoris sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial terdiri dari dua faktor perlakuan, yaitu perlakuan A (jenis stabilizer) yang terdiri dari 3 taraf perlakuan (CMC, karagenan, dan xanthan gum) dan perlakuan B (konsentrasi) yang t…

PENGARUH SUHU DAN LAMA WAKTU PEREBUSAN TERHADAP KARAKTERISTIK FISIK, KIMIA DA…

This report presents a systematic overview of an internship conducted at the Regional Office VII of the National Civil Service Agency (BKN) in Palembang, focusing on financial administration. The main objective of the internship was to understand the payment procedures for contractual services using the SAKTI application. Throughout the internship, the author was actively involved in various fi…

ANALISIS ASAM AMINO, ASAM LEMAK DAN PROFILING SENYAWA VOLATIL IKAN PARANG-PAR…

SALSADILA. Amino Acid, Fatty Acid and Volatile Compound Profiling Analysis of Wolf Herring Fish (Chirocentrus dorab) Based on Weight (Supervised by RODIANA NOPIANTI). This research aimed to identify volatile compounds of wolf herring based on differences in weight. The method used to identify volatile compounds was the SPME-GC/MS method with fish weights of 200-400 g, 500-700 g, 800 g -1kg, and…

PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIAWI IKAN GABUS (Channa striat…

Volatile compounds are a group of compounds that have the property of easy evaporation and contribute to the aroma and flavor of a food substance. The source of volatile compounds originates from within the product's composition and influences factors such as species, sex, age, size, and processing type. This research aims to determine the volatile compounds of snakehead fish based on weight di…

PENGARUH KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOL…

Edition

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ISBN/ISSN

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Collation

xix, 69 hlm.; ilus.; tab.; 29 cm

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Call Number

T1440722024

KARAKTERISTIK CUKO PEMPEK SELAMA PENYIMPANAN DENGAN PERBEDAAN BAHAN PENGASAM

This study aims to determine the effect of acidifying ingredients on the characteristics of cuko pempek during storage, this study uses a Randomised Complete Factorial Design (RCFD) with two treatment factors and repeated three times and uses quantitative descriptive methods in the TPC test. Factor A was the type of acidifier (tamarind, kandis acid, and key orange). Factor B is the length of st…

PEMBUATAN BUBUK BIJI ALPUKAT ( Persea Americana Mill) DENGAN METODA FOAM MAT …

Penelitian ini bertujuan untuk mengetahui pembuatan bubuk biji alpukat dengan metoda foam mat drying dan aplikasi produknya untuk campuran kopi dingin. Penelitian ini menggunakan rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan, yaitu bubuk biji alpukat A1 = (5%), A2 = (10%), dan A3 (15%) dan penambahan natrium bikarbonat B1 = (0%), B2 = (1%), dan B3 = (2%), masing-masing per…

PENGARUH KONSENTRASI PUREE LABU KUNING (Cucurbita moschata) DAN LAMA PEMANGGA…

The purpose of this study was to determine the effect of Yellow Pumpkin puree (Cucurbita muchata) Concentration and Roasting Time on the Characteristics of Yellow Pumpkin Biscuits. This research was conducted from December 2023 to January 2024 at the Laboratory of Chemistry, Processing and Sensory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya…

PENGARUH JUMLAH PENAMBAHAN JANTUNG PISANG KEPOK (MUSA PARADISIACA L.) TERHADA…

Banyuasin Regency is an area surrounded by factories, including one of the CPO factories in Tanah Mas Village. Based on Sukajadi Community Health Center data, the number of visits with ISPA complaints is quite high with Tanah Mas Subdistrict in second place. ISPA can be caused by several factors, starting from the environment in the house such as Particulate Matter levels of 2.5 and ventilation…

KARAKTERISTIK KIMIA, DAN SENSORI GULA DARI NIRA NIPAH (NYPA FRUTICANS WURMB) …

DESSY ANGGREINI, Chemical Characteristics, And Sensory Sugar Of Nipah (Nypa Fruticans Wurmb) With Some Pre-Tapping Conditions (Supervised by INDAH WIDIASTUTI)This research aims to determine the chemical and sensory characteristics of sugar from palm sap (Nypa fruticans Wurmb) taken under several pre-tapping conditions. The treatment used in collecting sap was the length of time in the tapping p…

PENGARUH WAKTU PENUNDAAN PENUTUPAN KALENG, JENIS MEDIA DAN WAKTU PENYIMPANAN …

This study aimed to determine the effect of seaming delay time, use of media types and storage time on canned pineapple organoleptic, internal corrosion level of the cans and pH of canned pineapple. This research was conducted from August 8 to October 7, 2023 at PT Great Giant Pineapple, Terbanggi Besar, Central Lampung, Lampung. The research methods used are non-parametric statistical analysis…

PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) TERHADAP KARAKTER…

VAHRANI MALAHIANDAH PURBA, Effect of Seaweed (Eucheuma cottonii) Concentration on Characteristics of Boba Instant (Supervised by SUSI LESTARI).This study aimed to determine the effect of Eucheuma Cottonii seaweed flour concentration in making instant boba as a source of food fiber and its effect on the sensory, physical and chemical properties of instant boba. This study used a Randomized Group…

PENGARUH KONSENTRASI TEPUNG BUAH NIPAH (NYPA FRUTICANS) TERHADAP KARAKTERISTI…

SELLI NOVIANINGTIAS. The Effect of Concentration of Nipah Fruit Flour (Nypa fruticans) on The Characteristics of High Fiber Dry Noodles (Supervised by INDAH WIDIASTUTI). This study to determine the effect of the concentration of palm fruit flour (Nypa fruticans) on the characteristics of high fiber dry noodles. This research used a Randomized Group Design (RAK) with 4 treatment factors with 3 r…

PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS, DA…

This research aims to determine the effect addition of tapioca on the physical, chemical, sensory and microbiological characteristics of green bean tempeh. This research used a non-factorial Completely Randomized Design (CRD)l with 5 treatment levels which were repeated 3 times. Treatment factors include addition of tapioca concentration: (0%, 5%, 10%, 15%, 20%). The parameters observed were ph…

PENGARUH KONSENTRASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMA…

This research aimed to determine effect of eggshell nanocalcium fortification on physical and chemical characteristics of pineapple jicama juice. This research was carried out from January 16st to July 11st, 2023 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Agricultural Technology Department, Faculty of Agriculture, Sriw…

 PENGEMBANGAN MEDIA PEMBELAJARAN BERBASIS AUGMENTED REALITY PADA MATERI USAH…

Pengembangan media pembelajaran berbasis augmented reality (AR) pada materi usaha dan energi di kelas XI SMA Negeri 3 Palembang. Pengembangan dilakukan dengan metode Research and Development (R&D) menggunakan model Alessi dan Trollip (analysis, design, and development). Data dikumpulkan melalui uji alpha. Hasil penelitian uji alpha menunjukkan bahwa kevalidan desain adalah 92,5% dengan kategori…

PENGARUH BLANSING DAN ASAM SITRAT TERHADAP KARAKTERISTIK SELAI PISANG AMBON(M…

This research aimed to determine effect of blanching and citric acid on the physical, chemical, and sensory characteristics of banana jam (Musa Paradisiaca Var. Sapientum). The research was conducted at the Agricultural Product Chemistry Laboratory, Agricultural Product Sensory and Processing Laboratory, Faculty of Agriculture, Sriwijaya University, Palembang. This research was carried out from…

PENGARUH PENAMBAHAN SUSU KUDA LIAR (EQUUS FERUS) TERHADAP KARAKTERISTK PERMEN…

This study aimed to determine effect of wild horse milk addition on characteristics of milk candy. This study used a non-factorial Completely Randomized Design (CRD). One factor was investigated, namely wild horse milk addtion with the following 6 levels : 0, 5, 10, 15, 20, and 25%. All experiment was carried out in triplicates. The observed parameters included physical (hardness), chemical (pH…

PENGARUH PENAMBAHAN SARI JERUK TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS…

This study aims to determine the effect of type and concentration of orange juice on the physical, chemical and sensory characteristics of pineapple juice (Ananas comosus (L.) Merr). This study used the method of Completely Randomised Design Factorial (RALF) with 2 treatment factors and repeated three times. Treatment factor A (type of orange juice) consisted of 3 levels (lime, key lime and lem…

PENGARUH AGAR-AGAR DAN GULA STEVIA TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPT…

This research aims to determine the effect of agar and stevia sugar on the physical, chemical, and organoleptic characteristics of ambon banana sheet jam. This research was carried out from 30 October to 30 November 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research …

PENAMBAHAN EKSTRAK BUAH PINANG (Areca catechu) TERHADAP SIFAT FISIK, KIMIA DA…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak biji pinang terhadap sifat fisik, kimia, dan sensoris permen jelly jahe merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non-Faktorial dengan 6 taraf perlakuan diulang sebanyak 3 kali ulangan. Faktor perlakuan meliputi penambahan ekstrak pinang (0%, 5%, 10%, 15%, 20%, 25%). Parameter yang diamati merupakan karak…

PENGGUNAAN ALAT PENGUKUR UNSUR HARA “SOIL SENSOR 7-IN-1” PADA TANAH RAWA …

Indonesia has the largest swamp area in the tropics with a total area of swamp land in Indonesia reaching ± 34.93 million hectares, or around 18.28% of the total land area of this country. The total area of tidal swamp land in Indonesia is estimated to reach around 8.92 million hectares. Although tidal land has great potential as a source of food and future agricultural land for Indonesia, its…