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PENGARUH LATAR BELAKANG PENDIDIKAN SEKOLAH MENENGAH TERHADAP HASIL BELAJAR MA…
Student learning outcomes are influenced by various factors, one of which is secondary education background. Secondary education is the level of student education before pursuing higher education. This study aims to prove the effect of high school educational background on the learning outcomes of students of Economics Education, FKIP, Sriwijaya University, class of 2021. This research is a qua…
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- xiii, 107 hlm.; ilus.; 29 cm
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- T1049412023
PENGARUH PENDAPATAN PER KAPITA DAN JUMLAH WAJIB PAJAK EFEKTIF TERHADAP PAJAK …
Di Indonesia, Pajak Penghasilan (PPh) menempati posisi yang penting sebagai kontributor terbesar pada realisasi penerimaan pajak Indonesia dari tahun ke tahun. Penelitian ini bertujuan untuk menganalisis pengaruh pendapatan per kapita dan jumlah wajib pajak efektif terhadap penerimaan pajak penghasilan di Indonesia. Penelitian ini menggunakan data sekunder pada data time series dengan kurun wak…
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- xviii, 91 hlm.; ilus.;29 cm
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- T1383502024
STUDI PROSES DAN ANALISIS KUALITAS TAHU IKAN NILA (Oreochromis niloticus)
Penelitian ini bertujuan untuk memperoleh formulasi bahan pembuatan tahu ikan dari ikan nila yang menghasilkan kualitas tahu ikan terbaik. Penelitian ini dilaksanakan di Laboratorium Teknologi Pengolahan Hasil Perikanan, Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian dan Laboratorium Bioproses Kimia, Fakultas Teknik, Universitas Sriwijaya. Penelitian ini dimulai bulan Juni 2009 sampai J…
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- xvii, 49 hlm.; ill.; tab.; 28 cm.
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- T1138892010
PENGGUNAAN SUHU DAN WAKTU PERENDAMAN FILLET PATIN SEBAGAI UPAYA MENGURANGI LE…
Penelitian ini bertujuan mengetahui pengaruh penggunaan suhu dan waktu perendaman fillet patin terhadap penurunan pada perlakuan pra-pengolahan daging ikan patin dan pembuatan tekwan dari hasil perlakuan yang terbaik. Penelitian pada tahap pertama menggunakan Rancangan Acak Kelompok pola faktorial untuk menganalisis pengaruh penggunaan suhu dan waktu perendaman fillet patin terhadap penurunan k…
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- xviii, 53 hlm.; ill.; tab.; 28 cm.
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- T1138972013
KARAKTERISTIK NUGGET JAMUR TIRAM (Pleurotus Ostreotus) MENGGUNAKAN JENIS DAN …
Tujuan dari penelitian adalah untuk mempelajari karakteristik fisik, kimia, dan sensoris nugget jamur tiram (Pleurotus ostreotus) dengan konsentrasi dan jenis bahan pengikat yang berbeda. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada Bulan April sampai dengan September 2011. Penelitian menggunakan R…
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- ix, 71 hlm.; ill.; tab.; 28 cm.
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- T1154072011
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS UDON DENGAN PENAMBAHAN TEPUNG GANYONG…
The objective of this research was to determine the effect of ganyong flour addition and cooking time on the physical, chemical, and sensory characteristicsof udon. This research was conducted at the Laboratory of Agricultural Chemistry, and Laboratory of Evaluation Sensory, Agricultural Faculty, Sriwijaya University, Palembang, from January to May 2017. The experiment used a Factorial Complete…
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- x, 46 hlm.; ill.; tab.; 28 cm.
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- T203162017
PENGARUH JUMLAH OBJEK WISATA, JUMLAH WISATAWAN DAN JUMLAH HOTEL TERHADAP PENE…
Penelitian ini bertujuan untuk mengetahui adakah pengaruh jumlah objek wisata, jumlah wisatawan dan jumlah hotel terhadap penerimaan sektor pariwisata Provinsi Sumatera Barat. Data yang digunakan dalam penelitian ini adalah data sekunder yang bersumber dari badan pusat statistik 2011-2020 dan dinas pariwisata Provinsi Sumatera Barat. Teknik analisis yang digunakan adalah time series, regresi li…
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- ix, 72 hlm.; ilus.; 29 cm
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- T1040232023
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DONAT BERBAHAN MODIFIED CASSAVA FLOUR…
The objective of this research was determine the effect of egg white addition and fermentation time on physical, chemical, and sensory characteristics of mocaf (modified cassava flour) doughnut. The research used a Factorial Random Block Design consisting of two factors and was carried out in triplicates. The first factor was egg white (A factor) addition consisting of two levels, namely powder…
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- vii, 40 hlm.; ill.; tab.; 28 cm.
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- T192802017
KARAKTERISTIK FRUITLEATHER TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN TAP…
Tujuan penelitian adalah mempelajari pengaruh pengurangan air bubur timun suri dan penambahan tapioka (bahan pengisi) terhadap karakteristik kimia, fisik dan organoleptik fruit leather timun suri (Cucumis melo L.). Penelitian dilaksanakan pada bulan Februari 2010 sampai Mei 2010 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indral…
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- xvii, 50 hlm.; ill.; tab.; 28 cm.
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- T1154092010
FAKTOR-FAKTOR YANG MEMPENGARUHI HASIL PRODUKSI DAN HUBUNGANNYA DENGAN KETERCA…
Tujuan penelitian ini adalah : 1). Membandingkan proses pemeliharaan dan panen tanaman kelapa sawit yang dilakukan di kebun peninjauan inti PTP. Mitra Ogan dengan buku pedoman tentang proses panen Tandan Buah Segar (TBS), 2). Menganalisis faktor-faktor yang mempengaruhi produksi Tandan Buah Segar (TBS) tanaman kelapa sawit di PTP. Mitra Ogan, 3). Menghitung tingkat efisiensi faktorfaktor produk…
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- xix, 83 hlm.; ill.; tab.; 28 cm.
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- T1033872013
KARAKTERISTIK TIGA GALUR JAGUNG EFISIEN HARA HASIL PERSILANGAN DENGAN METODE …
The objectives were to identify the characteristics of three nutrient efficient maize lines crossed by Polycross Method and to identify the characteristics of maize seed caused by xenia effect through polycross method compared with the results of selfing. This research was conducted on February to June 2013 at the Experimental Field of Department Agronomy, Agriculture Faculty, Sriwijaya Univers…
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- xix, 52 hlm.; ill.; tab.; 28 cm.
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- T1395512013
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS MI YANG DIFORTIFIKASI DENGAN TEPUNG B…
Penelitian bertujuan untuk menganalisis karakteristik fisik, kimia, dan sensoris mi basah yang dihasilkan dengan penambahan tepung bekatul. Penelitian dilaksanakan pada bulan Mei 2013 sampai dengan Desember 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancang…
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- xiv, 71 hlm.; ill.; tab.; 28 cm.
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- T1150442013
KARAKTERISTIK FISIK, KIMIA DAN SENSORIS TEMPE KEDELAI (Glycine max (L.) Merri…
Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan sensoris tempe kedelai dengan penambahan ampas kelapa. Penelitian ini dilaksanakan pada bulan Juni 2013 sampai dengan September 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Universitas Sriwijaya, Indralaya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non fac…
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- xviii, 52 hlm.; ill.; tab.; 28 cm.
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- T1150482013
Pengaruh pemberian tugas mandiri sebelum dan sesudah proses belajar mengajar …
Penelitian tentang Pengaruh Pemberian Tugas Mandiri Sebelum dan Sesudah Proses Belajar Mengajar Terhadap Hasil Belajar Siswa Pada Pokok Bahasan Gerak Di Kelas VII SMP Negeri 2 Penukal. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tugas mandiri sebelum dan sesudah proses belajar mengajar terhadap hasil belajar siswa pada pokok bahasan gerak di kelas VII SMP Negeri 2 Penukal. Meto…
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- xv, 66 hlm. : ilus.
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- 371.302 Mel p 2013
PENGARUH CARA PENGERINGAN TERHADAP KARAKTERISTIK DAUN SALAM KERING
Penelitian ini bertujuan untuk mengetahui pengaruh cara pengeringan Penelitian ini dilaksanakan di terhadap karakteristik daun salam kering. Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya, Indralaya. Penelitian ini dilaksanakan pada bulan April sampai dengan Juni 2014. Penelitian ini menggunakan rancangan acak kelompok dengan empat perlak…
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- xvi, 44 hlm.; ill.; tab.; 28 cm.
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- T1154122014
PENGARUH JUMLAH BARIS DAN SELANG WAKTU TANAM TERHADAP PERTUMBUHAN DAN HASIL K…
Penetian ini bertujuan untuk mengetahui pertumbuhan dan hasil kedelai yang ditumpangsarikan dengan jagung. Penelitian ini dilaksanakan di Agro Techno Park (ATP) dari bulan Oktober 2011 sampai Januari 2012. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) yang disusun secara Faktorial terdiri dari dua faktor dan tiga ulangan. Faktor pertama adalah jumlah baris yang…
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- xi, 50 hlm.; ill.; tab.; 28 cm.
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- T1146502012
PENGARUH PENAMBAHAN GULA DAN PROPORSI PATI GANYONG DAN TEPUNG KETAN TERHADAP …
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan gula dan proporsi pati ganyong dan tepung ketan terhadap karakteristik dodol. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya, Indralaya pada bulan Mei 2013 sampai dengan Desember 2013. Penelitian ini menggunakan metode Rancangan Acak Lengkap F…
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- xx, 58 hlm.; ill.; tab.; 28 cm.
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- T1154112013
PEMBUATAN TEPUNG HATI NENAS (Ananas comosus (L). Merr) DENGAN METODE FOAM MAT…
This study aims to determine the effect of making pineapple core flour (Ananas comosus (L. merr) using the foam mat drying method on the physical and chemical characteristics of pineapple core flour and organoleptic tests on the application of pineapple liver flour to ice cream. This study used a completely randomized factorial design (RALF) with two treatment factors, namely drying temperature…
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- xvi, 37 hlm.; ilus.; 29 cm
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- T1309102023
PENGARUH KONSENTRASI CMC (Carboxymethyl cellulose) TERHADAP KARAKTERISTIK FIS…
This study aims to determine the physical, chemical and sensory characteristics of super red dragon fruit jam. This study used a non-factorial Completely Randomized Design (CRD) with 6 treatment levels and 3 repetitions. The treatment factors were CMC concentrations (0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%). Parameters observed included physical characteristics (viscosity, smearability, color inclu…
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- xiv, 40 hlm.; ilus.; 29 cm
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- T1302402023
KARAKTERISTIK FISIKOKIMIA SENSORIS MIE KERING DARI BERBAGAI JENIS TEPUNG (TER…
Sensory Physicochemical Characteristics Of Dried Noodles From Various Types Of Flour ( Wheat, And Lotus Seed). (supervised by SHERLY RIDHOWATI) The aim of this study was to determine the sensory physicochemical characteristics of dry noodles from various types of flour (wheat, and lotus seed). Treatment using the formulations A0 (100% Wheat Flour), A1 (100% Lotus Seed Flour), as well as for the…
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- xv, 35 hlm.; ilus.; 29 cm
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- T1308872023
KAJIAN EKSTRAK SERAI (CYMBOPOGON CITRATUS) UNTUK PENCEGAHAN KONTAMINASI LALAT…
This study aims to determine the effectiveness of natural insecticides from lemongrass extract to prevent contamination from flies on salted fish that are being dried. This study used a randomized group design (RAK) with 3 treatments and 3 replicates. Data were analyzed using Analysis of Variance (Ansira), if there was a significant difference then continued with the BNJ further test. Sensory d…
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- xvi, 23 hlm.; ilus.; 29 cm
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- T1214292023
PENGARUH PENAMBAHAN CMC DAN GULA STEVIA TERHADAP KARAKTERISTIK FRUIT LEATHER …
This study aims to determine the effect of the addition of CMC and stevia sugar on the characteristics of pineapple fruit leather. This research was conducted from November 2022 to May 2023. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. the first factor was the concentration of CMC (0.5%, 1.0%), the second…
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- xiv, 39 hlm.; ilus.; 29 cm
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- T1052612023
KAJIAN PENGARUH METODE PERENDAMAN DAN PENYEMPROTAN EKSTRAK DAUN KEMANGI (Ocim…
Study of the Effect of Soaking and Spraying Methods of Basil (Ocimum basilicum) Leaf Extract on Bioactive Components and Color in Salted Fish (Supervised by Rinto). This study aims to determine the difference in the application method of basil leaf extract to the bioactive components and color of salted fish. triple soak results. The parameters tested were the quantitative test of phenolic comp…
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- xiii, 30 hlm.; ilus.; 29 cm
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- T1234212023
PENAMBAHAN EKSTRAK DAUN GAMBIR PADA PEMBUATAN PERMEN JELLY ANTIOKSIDAN
This study aims to determine the effect of gambier leaf extract addition on the physical, chemical, and functional and sensory characteristics of antioxidant jelly candy. This study used a factorial completely randomized design (CRD) with two treatment factors and each treatment was repeated three times. Factor A was gambier leaf position (young gambier leaves, old gambier leaves, and mixed gam…
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- T1302312023
PENGARUH PENAMBAHAN PEMANIS DAUN STEVIA (Stevia rebaudiana B.) TERHADAP KARAK…
This study aimed to determine the effect of the addition and steeping time of stevia leaves (Stevia rebaudiana B.) on the physical, chemical and sensory characteristics of jicama (Pachyrhizus erosus) juice drink. This study used a Factorial Completely Randomized Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Factor A the addition of stevia leaves (A1 = 2.5 ml, A…
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- xvi, 49 hlm.; ilus.; 29 cm
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- T1133672023
PENAMBAHAN SARI JAHE MERAH (Zingiber officinale Var. Rubrum) PADA SARI BUAH N…
The purpose of this study was to determine the effect of adding red ginger juice on the physical, chemical and sensory characteristics of pineapple juice. This study used a non-factorial completely randomized design (CRD) with six formulations of pineapple juice and red ginger extract. Each treatment was repeated three times. Parameters observed were based on physical characteristics (viscosity…
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- xv, 51 hlm.; Ilus.; 29 cm
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- T912962023
PERUBAHAN KARAKTERISTIK FISIK DAN KIMIA PRODUK PEMPEK SELAMA PROSES PEMANASAN…
Tyndalization is a multilevel heating use hot steam with a temperature of 100⁰C in 20 minutes. In general, the tyndalization process can preserve food products by inactivating enzymes and killing heat-sensitive microorganisms. Tyndalization can kill vegetative cells as well as microbial spores without destroying the substances contained in processed foods and beverages. The purpose of this st…
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- xiv, 25 hlm.; ilus.; 29 cm
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- T1185422023
KARAKTERISTIK BERAS FORTIFIKASI ZAT BESI MELALUI METODE ULTRASONIKASI
This study aimed to determine the effect of ultrasonication time and iron fortification on the characteristics of iron fortified rice through the ultrasonication method. The research was conducted from 13 Juli 2022 to 13 Desember 2022. This study used a Completely Randomized Factorial Design (RALF) with 2 treatment levels and each treatment was repeated 4 times. Factor A was the ultrasonication…
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- xvii, 49 hlm.; ilus.; 29 cm
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- T931102023
KARAKTERISTIK DAGING KIJING (PILSBRYOCONCHA EXILIS)DARI LEBAK PEDAMARAN KECAM…
Characteristics of Kijing Meat (Pilsbryoconcha exilis) From Lebak Pedamaran, Pedamaran District, Ogan Komering Ilir Regency (Supervised By Agus Supriadi). This study aims to characterize the physics and chemistry of shellfish kijing meat (Pilsbryoconcha exilis) from Lebak Pedamaran Ogan Komering Ilir regency. The study was conducted experimentally conducted with three stages, namely purposive s…
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- xi, 31 hlm.; ilus.; 29 cm
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- T1302812023
PENGARUH BUBUR PORANG(Amorphophallus oncophyllus) PADA FORMULASI ES KRIM TERH…
This study aims to determine the effect of adding the concentration of porang flour slurry on the characteristics of ice cream. This research was conducted from January to completion in 2023 at the Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely R…
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- xiv, 35 hlm.; ilus.; 29 cm
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- T1229142023
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