Filter by
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 151 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 126 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 50 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vi, 76 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 107 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 23 hlm.; ilus,; tab, 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 216 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 94 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 59 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 117 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 71 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 84 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 42 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 73 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T722522009
ANALISIS PERBEDAAN MUTU CRUDE PALM OIL (CPO) DARI PENGOLAHAN CAMPURAN TANDAN …
Penelitian ini dilaksanakan pada bulan Januari 2008 sampai dengan Maret 2009 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya Penelitian ini bertujuan untuk mengevaluasi mutu CPO (Crude Palm Oil) yang dihasilkan dari pengolahan CPO campuran antara tandan buah segar dan tandan buah yang menginap. Metode yang digunakan dalam …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 53 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- T721772009
PENENTUAN UMUR SIMPAN LEMPOK DURIAN DENGAN MENGGUNAKAN KEMASAN ACTIVE EDIBLE …
Tujuan penelitian ini adalah untuk mengetahui penggunaan kemasan active edible film dalam menentukan umur simpan lempok durian. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Laboratorium Mikrobiologi Pangan, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya dan Balai Besar Laboratorium Kesehatan Palembang dari bulan Februari 2008 sampai bulan…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 102 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T896872009
PENGARUH PENGUKUSAN DAN PEREBUSAN BAHAN BAKU TERHADAP KARAKTERISTIK TERASI UD…
Penelitian ini dilaksanakan pada bulan Agustus sampai dengan Nopember 2008 di Laboratorium Teknologi Hasil Perikanan dan Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Universitas Sriwijaya. Penelitian ini bertujuan untuk mengetahui serta mempelajari pengaruh pengukusan dan perebusan bahan baku dengan lama waktu yang berbeda terhadap karakteristik terasi udang rebon yang dihasil…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 81 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T769912009
KARAKTERISTIK EDIBLE FILM KOMPOSIT DARI KULIT TIMUN SURI DAN PATI GANYONG
The objective of this research was to use cucumber peel and ganyong starch as material of edible film composite. This research was conducted at Agricultural Product Chemistry Laboratory and Microbiological Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, Indralaya. It was conducted ffom April to September 2008. The research was designed as a Factoria…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 74 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T773762009
UPAYA MENGURANGI KERUSAKAN BUAH DUKU DENGAN PELAPISAN LILIN LEBAH DAN PENAMBA…
Tujuan penelitian ini adalah untuk mengurangi kerusakan pasca panen dengan pelapisan lilin lebah dengan penambahan kalium sorbat. Penelitian dilaksanakan di Laboratorium Pertanian Program Pasca Saijana, Universitas Sriwijaya Bukit Besar, Palembang pada bulan Maret sampai April 2008. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan tiga perlakuan dan t…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 76 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T770952009
SIFAT FISIK, KIMIA, DAN SENSORIS MI BASAH DARI TIMUN SURI (Cucumis melo L.) D…
Tujuan penelitian ini adalah mempelajari sifat fisik, kimia, dan sensoris mi basah yang dihasilkan dengan penambahan bubur timun suri (
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 82 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T728442009
EFEKTIFITAS CMC, SUKRALOSA, DAN SORBITOL SEBAGAI BAHAN TAMBAHAN PADA PEMBUATA…
Tujuan penelitian ini adalah untuk mengetahui efektifitas karboksimetil selulosa, sukralosa, dan sorbitol sebagai bahan tambahan pada pembuatan sirup biji timun suri. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian, Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian dilaksanakan pada bulan Mei sampai Oktober 2008. Penelitian ini menggunakan ranca…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 92 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T896562009
STABILITAS ANTIOKSIDAN MINUMAN HERBAL KELOPAK BUNGA ROSELLA
Tujuan penelitian ini adalah untuk mempelajari stabilitas antioksidan herbal kelopak bunga rosella dengan cara pengeringan dan suhu penyimpanan yang berbeda. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian, Universitas Sriwijaya Indralaya, pada bulan April sampai September 2008. Penelitian menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara fa…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- v, 68 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T727112009
PEMBUATAN BIOACTIVE EDIBLE FILM KOMPOSIT DARI PATI GANYONG (Canna edulis Ker)…
Penelitian ini bertujuan untuk membuat bioactive edible film komposit dan pati ganyong dan gel lidah buaya. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian dan Laboratorium Mikrobiologi, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan Februari 2008 hingga Januari 2009. Perlakuan pertama adalah konsentrasi pati ganyong 5 g dan 7 g dan perlakuan ked…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 43 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- T696262009
KARAKTERISTIK EDIBLE FILM KOMPOSIT DARI KOLANG KALING DAN EKSTRAK DAUN CINCAU
Tujuan penelitian ini adalah mempelajari karakteristik edible film komposit dari kolang kaling dan ekstrak daun cincau. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan April 2008 sampai Desember 2008. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua perlakuan dan tiga ulangan. Perlakuan pertama adalah ko…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 48 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- T722552009
PENURUNAN KADAR AIR KEDELAI PADA PENGERING RUMAH HIBRID
Penelitian ini bertujuan untuk mengetahui penurunan kadar air kedelai yang dikeringkan pada pengering rumah hibrid. Penelitian dilaksanakan di Agrotechnopark, Desa Bakung, Kecamatan Indralaya, Kabupaten Ogan Ilir mulai bulan September 2007 sampai dengan Juli 2008. Perlakuan yang diterapkan adalah pengeringan menggunakan energi sinar matahari serta pengeringan menggunak energi sinar matahari dan…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 44 hlm.; ill.; tab.; 28 cm.
- Series Title
- -
- Call Number
- T721762009
ANALISIS FITOKIMIA EKSTRAK RIMPANG BANGLE (Zingiber cassumunar Roxb) DAN POTE…
Penelitian ini bertujuan untuk menentukan senyawa fitokimia ekstrak rimpang bangle yang berpotensi sebagai bahan pangan fungsional. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian dan Laboratorium Penelitian Bioproses, Jurusan Teknik Kimia, Fakultas Teknik Universitas Sriwijaya Indralaya serta Laboratorium Analisa, Fakultas Mate…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 61 hlm.: Ilus., tab.; 28 cm
- Series Title
- -
- Call Number
- T695352008
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography