Filter by
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 23 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 39 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 30 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 49 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 51 hlm.; Ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 25 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 49 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 31 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 35 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 41 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 41 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 40 hlm.; Ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 21 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 34 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 25 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 41 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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/…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 41 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 39 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 38 hlm.; Ilus.; 29 cm
- Series Title
- -
- Call Number
- T1045362023
KARAKTERISTIK NATA DE BANANA YANG DIHASILKAN DARI BUAH PISANG AMBON DENGAN PE…
The study aimed to determine the effect of part of the ambon banana and the amonium sulfate concentration on physical and chemical characteristics of nata de banana. This research was carried out from Desember 2022 to Januari 2023 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Thi…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 37 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T949622023
PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK FISIK, KIMIA DAN MI…
The objective of this research was to determine the effect of the addition of benzoic acid and sodium benzoate with various concentrations on the shelf life of nata de coco. This research was conducted in the Chemistry, Sensory and Processing of Agricultural Products laboratory and the Microbiology and Biotechnology of Agricultural Products laboratory, Department of Agricultural Products Techno…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1235582023
PENGARUH PROPORSI DAUN SAWI HIJAU (Brassica chinensis) DAN RUMPUT LAUT (Euche…
The objectives of the research were to analyze the effect of the proportion of mustard green leaves pulp and seaweed pulp (Eucheuma cottonii) on physical, chemical, and organoleptic characteristics of nori. This research used a factorial completely randomized design with two treatment factors, namely seaweed pulp proportion (A1= 40 % (160 g seaweed / 400 mL water), A2= 60 % (240 g seaweed / 400…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 48 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1280152023
APLIKASI FOAM MAT DRYING PADA PEMBUATAN KALDU BUBUK KERANG DARAH (Anadara gra…
This research aimed to determine the physical, chemical and sensory characteristics of blood clam (Anadara granosa) broth using the foam mat drying method. This research method used a randomized block design (RBD) with three treatment factors which were repeated 3 times. The treatment in this study was the difference in oven drying temperatures, namely temperatures of 60 oC, 70 oC and 80 oC for…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 35 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1235702023
PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL …
This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50 ºC, A2 = 60 ºC, A3 = 70 ºC) and treatment factor B is drying time (B…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1285742023
PENGARUH KONSENTRASI GLUKOSA DAN FRUKTOSA TERHADAP KARAKTERISTIK FISIK, KIMIA…
The Effect of Glucose and FructoseConcentrations on the Physical, Chemical and Sensory Characteristics of Senduduk Fruit Syrup (Melastoma malabathricum L.) (Supervised by FILLIPRATAMA). This study aims to determine the effect of glucose and fructoseconcentrations on the physical, chemical and sensory characteristics of sendudukfruit syrup Melastoma malabathricum L.). This research was conducted…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 35 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1285422023
PENGARUH LAMA FERMENTASI DAN PENAMBAHAN GULA TERHADAP KARAKTERISTIK FISIK, …
This study aims to determine the effect of fermentation time and the addition of sugar on the physical, chemical, and microbiological characteristics of kombucha in Moringa leaves (Moringa olefera L.). This research was conducted at the Agricultural Products Chemistry Laboratory and Microbiology Laboratory, Department of Agricultural Technology, Faculty of Agricultural Technology, Faculty of Ag…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 53 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T913552023
PENGARUH SUHU DAN LAMA WAKTU EKSTRAKSI TERHADAP MINUMAN KOPI ARABIKA SEDUH DI…
The objective of the research was to determine the effect of temperature and extraction time on arabica coffee cold brew, Semendo, Muaraenim, Sumatera Selatan. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatra. This study used a Factorial Completely Ra…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1204732023
PENGARUH PENGGUNAAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L.) DAN RASIO MAI…
This study aimed to determine the effect of kidney bean flour (Phaseolus ulgaris L) and maize flour ratio application on physical and chemical characteristics of biscuits based on sago flour. This study used a completely randomized factorial design (CRFD) which consisted of 2 treatment factors, namely use of red bean flour (A) which consisted of 5 ratios of red bean flour and (B) which consiste…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 50 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T881512023
PEMURNIAN EKSTRAK FENOLIK DARI BEKATUL PADI DENGAN MENGGUNAKAN METODE ADSORPS…
Penelitian ini bertujuan untuk mengetahui kondisi adsorpsi yang optimum berdasarkan waktu, konsentrasi pelarut untuk proses desorpsi, serta kondisi optimum pada proses desorpsi. Penelitian ini terdiri dari 3 langkah. Semua tahapan tersebut menggunakan Rancangan Acak Lengkap Non Faktorial (RALNF) dengan satu faktor perlakuan yaitu waktu adsorpsi (tahap 1) yang terdiri dari 12 taraf (5m, 10m, 15m…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 45 hlm.; Ilus.; 29 cm
- Series Title
- -
- Call Number
- T1058652023
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography