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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
KARAKTERISTIK AIR KELAPA (Cocos nucifera L.) SEBAGAI BAHAN PEMBUATAN NATA SEL…
The purpose of this study was to determine the characteristics of coconut water (Cocos nucifera L.) during storage with differences in the place where coconut water is taken from the characteristics of coconut water as an ingredient for making nata de coco. This research was conducted in September 2022 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of A…
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- xiii, 41 hlm.; ilus.; 29 cm
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- T930372023
AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL TUMBUHAN SELADA AIR (NASTURTIUM OFFICINA…
Antibacterial Activity Of Watercress (Nasturtium Officinale) Ethanol Extract Against Staphylococcus Aureus and Pseudomonas Aeruginosa Bacteria (Supervised by SABRI SUDIRMAN). Bacteria are microorganisms that can cause quality degradation in fishery products and cause disease in humans. Borax and formalin are commonly used antibacterial agents, but they have a negative impact on health. Polyphen…
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- xv, 41 hlm.; ilus.; 29 cm
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- T1295592023
KARAKTERISTIK KULIT LUMPIA DENGAN CAMPURAN TEPUNG BIJI KECIPIR (PSOPHOCARPU…
The research aimed to determine the effect of a mixture of winged bean seed flour (Psophocarpus tetragonolobus L.) and sago flour (Metroxylon sp) as well as duration of heating on the characteristics of kulit lumpia. The research was designed as a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated twice. The first factor was the ratio of flour use …
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- xiv, 40 hlm.; Ilus.; 29 cm
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- T909112023
KARAKTERISTIK KOLAGENASE DARI BAKTERI SALURAN PENCERNAAN IKAN GABUS (CHANNA S…
Characteristic of collagenase Enzymes From Digstive Tract Bacteria of Snake Head Fish (Channa striata) (Supervised by ACE BAEHAKI). This study aims to determine the value of collagenase enzyme activity from the digestive tract bacteria of snakehead fish (Channa striata) by partially purifying the collagenase enzyme using ammonium sulfate and characterizing the collagenase enzyme o the effect of…
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- xiii, 21 hlm.; ilus.; 29 cm
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- T1308902023
PENGARUH PERBANDINGAN DAGING IKAN DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK F…
This research aims to determine the effect of a comparison of fish meat and tapioca flour on the physical, chemical and sensory characteristics of seluang fish crackers (Rasbora agrirotaenia). This study used a randomized block design (RBD) with 1 treatment factor and 3 treatment levels. The parameters observed in this study were proximate analysis which included testing for moisture content, p…
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- xiii, 34 hlm.; ilus.; 29 cm
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- T1251502023
KARAKTERISTIK KOLAGEN DARI SISIK DAN TULANG IKAN GABUS (CHANNA STRIATA) DENGA…
This study aims to determine the physicochemical characteristics of collagen from snakehead fish bone and scale (Channa striata). This research was conducted in a laboratory experiment and repeated 3 times. The parameters observed were protein content, ash content, viscosity, extract yield and UV-Vis spectroscopy. The data obtained were analyzed descriptively in the form of tables and graphs, f…
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- xiv, 25 hlm.; ilus.; 29 cm
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- T961732023
PENGARUH PENAMBAHAN BUBUK SARI PATI BENGKUANG (Pachyrrhizus erosus) DALAM PEM…
This study aimed to determine the effect of the addition of yam powder on the physical and chemical characteristics in the manufacture of gambier masks. This research was conducted from December 2023 to June 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-fac…
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- xv, 41 hlm.; ilus.; 29 cm
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- T1206712023
PENGARUH PENAMBAHAN BUNGA TELANG KERING (Clitorea ternatea L.) TERHADAP KARAK…
This research aimed to determine The Effect of Additional of Dried Butterfly Pea Flowers (Clitorea ternatea L.) on the Physicochemical Characteristics Cascara Tea. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. Dried butterfly pea flower cascara tea was available in tea bags with a ratio of cascara (0% (b/b), 1% (b/…
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- vii, 41 hlm.; ilus.; 29 cm
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- T1305082023
PENGARUH KONDISI DAN LAMA PENYIMPANAN AIR KELAPA (COCOS NUCIFERA L) TERHADAP …
This research aims to determine the effect of coconut (Cocos nucifera L.) water storage condition and period towards nata de coco production. This research was conducted from August 2022 to completion at the Agricultural Products Chemical Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design (RAL…
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- xv, 39 hlm.; ilus.; 29 cm
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- T918452023
PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR DALAM TEH DAUN KOPI
The objective research was to determine effect of a combination of coffee leaves and gambir catechin crude extract on the chemical and organoleptic characteristics of coffee leaf tea. The experiment was conducted at Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from August 2022 to March 2…
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- xv, 38 hlm.; Ilus.; 29 cm
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- T1045362023
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