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PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIA IKAN KAKAP PUTIH (Lates cal…
AYU BERLIANA, Volatile Compounds Profiling and Chemical Characteristics of White Sanpper (Lates calcarifer) using Metabolomic Analysis Based On Weight (Supervisor: RODIANA NOPIANTI) This research aims to determine the volatile compounds in white snappers based on differences in weight and determine the grouping pattern of volatile compounds using principal component analysis (PCA). The paramete…
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- xii, 32 hlm.; ilus.; 29 cm
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- T1457582024
PENGARUH KONSENTRASI SARI BONGGOL NANAS DALAM MEDIA PERENDAMAN DAN LAMA PEREN…
This research aimed to determine the effect of pineapple pith juice concentration in soaking media and soaking time of cowpea on the characteristics of cowpea tempeh. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment was pineapple pith juice concentration which consisted of three treatment levels (10%, 20%, 30%), the second treatment was…
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- xvii, 78 hlm.; ilus.; 29 cm
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- T1444632024
PENGARUH KONSENTRASI AQUAFABA KACANG ARAB (Cicer arietinum L.) DAN MALTODEKST…
This research aimed to determine the effect of chickpeas aquafaba concentration and maltodextrin on the physical, chemical, and sensory characteristics of kersen leaves juice drink powder. This research used a randomized group factorial design, namely chickpeas aquafaba concentration with three treatment levels (A1 = 30%, A2 = 40%, A3 = 50%) and maltodextrin concentration with two treatment lev…
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- xiv, 72 hlm.; ilus.; 29 cm
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- T1456392024
PENGARUH PENAMBAHAN BAHAN PENGAWET PADA SIRUP NANAS (Ananas comosus (L.) Merr…
The purpose of this research was to determine effect of preservative sodium benzoate addition in pineapple syrup during storage. The method was completely randomized factorial design (CRFD) with two treatment factors. The first treatment factor was sodium benzoate concentration (N) consisted of N1 (0,1%) and N2 (0,05%). The second treatment factor was storage time consisted of P1 (0 day), P2 (1…
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- xv, 46 hlm.; ilus.; 29 cm
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- T1420822024
PERUBAHAN SIFAT MIKROBIOLOGI, FISIKA DAN KIMIA CINCALOK UDANG REBON (Acetes e…
This research aims to determine the effect of cooking time on microbiological, physical, chemical properties of cincalok. This research used a Non Factorial Randomized Group Design (RAK) with one treatment (stir-frying time) with 6 treatment levels (control, 0, 2, 4, 6, and 8 minutes) and each treatment was repeated three times. The parameters observed included microbiological properties (lacti…
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- xiii , 136 hlm.; ilus.; tab.; 29 cm.
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- T1682062024
PENGARUH PENAMBAHAN CMC DAN BUNGA ROSELLA (Hibiscus sabdariffa) TERHADAP KARA…
This research aims to determine the effect of adding CMC and rosella flowers and the characteristics of red dragon fruit leather. This research used a Completely Randomized Factorial Design with two treatment factors and three treatments for each tray. The first factor is the addition of CMC with a concentration of 0,5%, 1,2% and the second factor is the addition of rosella flowers with a conce…
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- xiv, 74 hlm.; ilus.; 29 cm
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- T1456382024
PENGARUH KONSENTRASI AQUAFABA KACANG MERAH TERHADAP KARAKTERISTIK FISIK, KIMI…
This study aimed to determine the effect of different concentrations of red bean aquafaba on the physical, chemical and organoleptic characteristics of pineapple powder. This research was carried out in November 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agricu…
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- xv, 61 hlm.; ilus.; 29 cm
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- T1420842024
PERBEDAAN KONSENTRASI TEPUNG TALAS BENENG TERHADAP KARAKTERISTIK FISIK, KIMIA…
Kayuagung's typical bolu cupu is one of the traditional foods from Ogan Komering Ilir (OKI) Regency. Bolu cupu is made from three ingredients, namely wheat flour, eggs and sugar. Taro beneng flour has the potential to be a substitute for wheat flour in making bolu cupu because taro flour has a fairly high protein content compared to other tubers (8.53%). Beneng taro flour also has a water conte…
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- xv, 67 hlm.; ilus.; 29 cm
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- T1466602024
PENGARUH UMUR PANEN DAN LOKASI TANAM TERHADAP KARAKTERISTIK GLUKOMANAN UMBI P…
Porang (Amorphophallus muelleri Blume) is a tuber plant with high glucomannan content. The characteristics of glucomannan in porang tubers are influenced by harvest age and planting location. This study aims to determine the effect of harvesting age and planting location on the glucomannan characteristics isolated from fresh porang tubers. This study used the Randomised Group Factorial Design (…
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- viii, 95 hlm.; ilus.; 29 cm
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- T1456832024
PERBANDINGAN KONSENTRASI BIJI LOTUS (Nelumbo nucifera) DAN RUMPUT LAUT (Euche…
MANDA FEBRIA AZHARI, The Ratio of The Concentration of Lotus (Nelumbo nucifera) and Seaweed (Eucheuma spinosum) to the Characteristics of Sausages Analogy of Lotus Seeds (Supervised by ACE BAEHAKI ) This study aims to determine the comparison of concentrations of lotus seeds (Nelumbo nucifera) and seaweed (Eucheuma spinosum) on the characteristics of analogue sausages with lotus seeds. This res…
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- xviii, 41 hlm.; ilus.; 29 cm
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- T1457592024
PENGARUH KONSENTRASI ASAM ASETAT GLASIAL DAN TINGKAT KEMATANGAN BUAH NANAS TE…
The method of preserving duck eggs by soaking water hyacinth leaf extract at a concentration of 40% with different soaking times has the potential to maintain the quality of duck eggs. This research aims to test the effectiveness of water hyacinth leaf extract in extending shelf life and inhibiting microbial growth in duck eggs. This research was carried out from September to October 2023 at th…
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- xv, 64 hlm.; ilus.; 29 cm
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- T1456342024
KAJIAN DAYA TAHAN KOMPONEN BIOAKTIF ANTI LALAT DAN ANTI BAKTERI DARI EKSTRAK …
This research aims to determine the durability of the anti fly and anti bacterial bioactive components of basil (Ocimum basilicum) extract during storage of salted fish. This research was carried out in a laboratory experiment using 5 treatment levels and 3 repetitions, namely F0: salted fish made with 25% salt as control; F1: first day of salted fish storage; F2: salted fish storage for 10 day…
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- xiv, 42 hlm.; ilus.; 29 cm
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- T1425432024
PENGARUH PERENDAMAN LARUTAN KALSIUM HIDROKSIDA (Ca(OH)2) TERHADAP BUAH PEPAYA…
This study aims to determine the effect of using calcium hydroxide on the characteristics of papaya fruit for cocktail products (Tropical Fruit Salad) at PT Great Giant Pineapple. This study used a factorial completely randomized design (CR D) with 2 treatment factors. The first factor is the concentration of Ca(OH)2 solution consisting of five treatment levels (1%, 2.5%, 5%, 7.5%, and 10%) and…
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- xv, 58 hlm.; ilus.; 29 cm
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- T1423042024
PENGARUH KONSENTRASI MALTODEKSTRIN DAN WAKTU PENGERINGAN TERHADAP KARAKTERIST…
This research aimed to determine the effect of maltodextrin concentration and drying time on the physicochemical characteristics and antibacterial activity of japanese bamboo leaf powder (Dracaena surculosa Lindl). This research was conducted from October 2023 to April 2024 at the Laboratory of Chemistry, Processing, and Sensory of Agricultural Products and the Laboratory of Microbiology and Bi…
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- xii, 74 hlm.; ilus.; 29 cm
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- T1456372024
PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT FISIK DAN KIMIA TEH…
This research aimed to study the effects of temperature variation and drying length on the physical and chemical properties of binahong leaf tea. This research used a Factorial Completely Randomized Design (FCRD) with two factors: temperature and length of drying. The drying temperature treatment consists of three treatment levels: 400C, 500C and 600C with a drying length of 3 hours, 4 hours an…
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- xv, 56 hlm.; ilus.; 29 cm
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- T1416102024
PENGARUH KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERISTIK FISIK, KIMI…
The research aims to determine the effect of carrageenan and sucrose consentrations on the physical, chemical, and sensory characteristics of ambon banana sheet jam (Musa paradisiaca var. sapientum). This research method used a factorial Completely Randomized Design (CRD) with two treatment factors, consentration carrageenan (1,5%, 2%, 2,5%) and consentration sucrose (40%, 50%, 60%). Each treat…
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- xvi, 79 hlm.; ilus.; 29 cm
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- T1456332024
KARAKTERISTIK FISIK DAN SENSORIS FRUIT LEATHER DURIAN DENGAN PENAMBAHAN BAHAN…
This study aimed to determine the physical and sensory characteristics of durian (Durio zibethinus) fruit leather with the addition filler material and sugar. This experiment was designed as Factorial Completely Randomized Design with two factors and each treatment in triplicates. The first factor was kinds of filler material (tapioca and rice flour ; 10 g) and the second factor was the additio…
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- xv, 58 hlm.; ilus.; 29 cm
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- T1466522024
IDENTIFIKASI MUTU TAHU DARI BEBERAPA PASAR TRADISIONAL DI KOTA PALEMBANG
This study aimed to identify the effect of different types of coagulants, namely calcium sulfate and acetic acid on the physical and chemical characteristics of tofu. This research was conducted in December 2023 at the Agricultural Product Chemistry Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Thi…
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- xv, 53 hlm.; ilus.; 29 cm
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- T1466542024
PENGARUH BAHAN PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS CUK…
This study aimed to determine the effect of concentration and type of acidifier on the physical, chemical and sensory characteristics of cuko pempek. This study used Factorial Completely Randomized Design (CRD) with 2 treatment factors, namely the use of type and concentration of acidifier. Each treatment was repeated three times. Parameters observed included physical characteristic (viscosity)…
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- xiv, 56 hlm.; ilus.; 29 cm
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- T1419622024
PENGARUH JENIS PISANG DAN PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FISIK…
The research aims to determine the effect of banana varietas and citric acid addition on the physical, chemical, and sensory characteristics of banana jam (Musa paradisiaca L). The research method used a factorial, a Completely Randomized Design (CRD) with two treatment factors, namely banana varietas (ambon banana, mas banana, and raja banana) and citric acid concentration (0,3%, 0,5%, and 0,7…
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- xvi, 79 hlm.; ilus.; 29 cm
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- T1452632024
KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT SARI KACANG…
This study aims to determine the use of different types of sweeteners (granulated sugar, palm sugar, honey and dates) in red bean yogurt. The research method used a single-factor complete randomized design (RAL) experimental design with the treatment of sweetener types (granulated sugar, palm sugar, honey and dates) as much as 10% in red bean juice yogurt. Each treatment was repeated 4 times. T…
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- xiii, 41 hlm.; ilus.; 29 cm
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- T1419752024
PENGARUH PENAMBAHAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK SIRUP BUAH NANAS (…
This study aimed to determine the effect of type and concentration of stabilizers on the physical and chemical characteristics of pineapple fruit syrup during storage. This study used the method of Completely Randomized Design Factorial (RALF) with 3 treatment factors and repeated three times. Treatment factor A (type of stabilizer) consisted of 2 levels (CMC and Carrageenan), treatment factor …
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- ix, 69 hlm.; ilus.; 29 cm
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- T1435772024
PENGGABUNGAN SENSOR LINGKUNGAN TANAM (BME280) DAN MODUL GPS (BN-220) BERBASIS…
The combination of the BME280 sensor and the BN-220 GPS module based on the Arduino Uno is a device that can measure temperature, humidity, air pressure and location coordinates parameters in real-time. This study aims to compare the performance of the device with temperature, humidity, and air pressure sensors, as well as the GPS module based on Arduino Uno with the performance of the measurin…
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- xviii, 46 hlm.; ill.; tab.; 29 cm.
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- T1676632025
PENGARUH PERBEDAAN JENIS LARUTAN ASAM DAN KONSENTRASI SARI BUAH JERUK TERHADA…
Taro beneng (Xanthosoma undipes K. Koch) is a tuber that has the potential to be utilized in food diversification. One of the constraints to the utilization of taro beneng is antinutritional compounds in the form of oxalates. Oxalate levels can be reduced by soaking in acidic solutions such as citric acid solution. Previous research proved that lime solution succeeded in reducing oxalate levels…
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- xv, 70 hlm.; ilus.; 29 cm
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- T1445562024
PENGARUH PENAMBAHAN BUAH JAMBU METE (Anacardium occidentale) TERHADAP KARAKTE…
This study aims to determine the effect of cashew fruit meat on the physical, chemical and organoleptic characteristics of analog meat. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 5 treatments.. Each treatment was repeated 3 times. Treatment factors include the concentration of cashew fruit added as follows 80% cashew fruit, 90% cashew fruit, 100% cas…
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- xi, 57 hlm.; ilus.; 29 cm
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- T1436412024
PENDUGAAN UMUR SIMPAN PINEAPPLE IN PLASTIC CUP TITBIT DENGAN VARIASI VITAMIN …
Pineapple in plastic cup is a fresh pineapple fruit that has gone through a vacuum thermal processing process so that its shelf life becomes longer. In addition to supporting shelf life, the addition of BTP is also used as an antioxidant such as ascorbic acid (vitamin C). This study aimed to determine the shelf life using the Accelerated Shelf Life Testing (ASLT) method and to determine the phy…
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- xv, 96 hlm.; ilus.; 29 cm
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- T1449362024
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KUE…
Glutinous rice has only been processed as snacks, so its use in Indonesia is still less than optimal. Actually, due to its high carbohydrate content, affordable price, and easy availability in Indonesia, glutinous rice is a potential food crop to be developed. Glutinous rice can be utilized to produce other goods that have higher economic value. Many regional foods are made in Indonesia using i…
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- xvi, 64 hlm.; ilus.; 29 cm
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- T1499102024
PENGARUH PENAMBAHAN SARI DAUN NANGKA (Artocarpus heterophyllus) TERHADAP KARA…
This study aims to determine the effect of the addition of jackfruit leaf juice on the physical and chemical characteristics of dangke. This research was conducted from October 2023 to November 2023 at the Laboratory of Chemistry, Processing, and Sensory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non- factoria…
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- xiii, 61 hlm.; ilus.; 29 cm
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- T1449122024
PENGARUH PROPORSI TEPUNG PENYALUT BERBASIS MOCAF-MAIZENA DAN LAMA PENGGORENGA…
The purpose of this research is to determine the effect of the proportion of flour coating and the length of frying time on the physical and chemical characteristics of fried foods. This research used factorial randomized group design (RAK) and non-factorial randomized group design (RAK). Factorial randomized group design (RAK) was used on the parameters of fat content, moisture content, and te…
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- xiv, 64 hlm.; ilus.; 29 cm
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- T1449332024
PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SE…
This research aimed to determine the effect of method and duration of fermentation on the physicochemical and sensory characteristics of cassava (Manihot esculenta) tape. This research used a Factorial Completely Randomized Design (CRD) with two treatment factors. The first factor was the fermentation method consisting of three levels (A1 = aerobic fermentation, A2 = facultative anaerobic ferme…
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- xv, 70 hlm.; ilus.; 29 cm
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- T1449322024
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