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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
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…
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- xvi, 37 hlm.; ilus.; 29 cm
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- 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…
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- xvii, 42 hlm.; ilus.; 29 cm
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- 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…
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- xvii, 48 hlm.; ilus.; 29 cm
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- 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…
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- xv, 35 hlm.; ilus.; 29 cm
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- 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…
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- xv, 42 hlm.; ilus.; 29 cm
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- 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…
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- xv, 35 hlm.; ilus.; 29 cm
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- 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…
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- xv, 53 hlm.; ilus.; 29 cm
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- 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…
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- xvi, 42 hlm.; ilus.; 29 cm
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- 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…
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- xi, 50 hlm.; ilus.; 29 cm
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- 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…
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- xv, 45 hlm.; Ilus.; 29 cm
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- T1058652023
PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG NIPAH (NYPA FRUTICAN WURMB) T…
Effect of Wheat Flour Substitution with Nipah Flour (Nypa frutican Wurmb) on Chemical and Organoleptic Properties of Cookies (Supervised by INDAH WIDIASTUTI). This study aims to determine the effect of nipah flour as a substitute for wheat flour on chemical (water content, ash content, fat content, protein content, carbohydrate content and dietary fiber) and organoleptic properties of cookies. …
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- xv, 43 hlm.; ilus.; 29 cm
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- T1281322023
PENERAPAN METODE AKSELERASI DENGAN MODEL ARRHENIUS TERHADAP PENDUGAAN UMUR SI…
This study aims to determine the shelf life of shredded catfish (Pangasius pangasius) through the accelerated method with the Arrhenius model. This study used a laboratory experimental method, estimating the shelf life of shredded catfish (Pangasius pangasius) through the Arrhenius equation at storage temperatures (25 ℃, 40 ℃ and 55 ℃), observed every 5 days for 20 days and carried out th…
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- xv, 29 hlm.; ilus.; 29 cm
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- T920022023
PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBA…
This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomized Design (CRD) with 3 treatment levels with 3 repetitions. Treatment factors included the addition of SCOBY and honey with a concentration (w/v) of 100 mL of secang tea, namely SCOBY 10% (10 g), 15% (…
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- vii, 43 hlm.; ilus.; 29 cm
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- T1281652023
PENGARUH MEDIA PEMBELAJARAN QUIZLET TERHADAP HASIL BELAJAR PESERTA DIDIK PADA…
This study aims to prove the effect of Quizlet learning media on student learning outcomes in economics subjects at SMA Negeri 2 Palembang. This research is a type of experimental research with a Pre-Experimental Design in the form of One Group Pretest Posttest Design. The research population was class XI Social Sciences SMA Negeri 2 Palembang and the sample in this study was class XI IPS 1, wh…
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- xiv, 121 hlm.; ilus.; 29 cm
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- T875892022
PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP K…
The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This research was conducted from March 2023 to April 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultura…
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- xi, 35 hlm.; ilus.; 29 cm
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- T1282992023
AKTIVITAS ANTIOKSIDAN PEPTIDA KOLAGEN KULIT IKAN GABUS (Channa striata) DENGA…
Penelitian ini bertujuan untuk menentukan pengaruh perbedaan penambahan konsentrasi enzim kolagenase saluran pencernaan ikan gabus terhadap aktivitas antioksidan peptida kolagen kulit ikan gabus (Channa striata). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 faktor perlakuan dengan 3 kali ulangan. Perlakuan menggunakan perbedaan konsenttrasi enzim kolagenase yaitu B1 (5%), B…
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- xv, 24 hlm.; ilus.; 29 cm
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- T1253902023
OPTIMALISASI PROSES PEMBUATAN TEMPE LOTUS (Nelumbo Nucifera) TERHADAP KARAKTE…
This study aimed to determine the optimal process and characteristics of phytochemical components of tempe lotus. This study uses 2 stages of Research Design, namely, the first stage Optimization of the process of making fermented lotus (tempe lotus seeds) using Response Surface Methodology (RSM) Box Behnken design version 19 using minitab version 19 based on the highest tannin content. The res…
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- xvi, 24 hlm.; ilus.; 29 cm
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- T1148492023
PENGARUH LAMA WAKTU PEMBEKUAN DAN METODE THAWING TERHADAP KARAKTERISTIK FISIK…
This study aims to determine effect of freezing times and thawing method on physical and chemical characteristics of instant nasi uduk. This research used a factorial completely randomized design with two treatment factors, namely the thawing method (A1= microwave, A2= conventional) and freezing times (B1=12, B2=18, B3=24, B4=36, B5=42 hours). Observed parameters in this research included speci…
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- ix, 54 hlm.; ilus.; 29 cm
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- T855992023
PENGARUH KONSENTRASI GULA DAN AGAR-AGAR TERHADAP KARAKTERISTIK FISIKOKIMIA DA…
This study aimed to determine the effect of different concentrations of sugar and agar on the physicochemical and sensory characteristics of sweet fragrant mango sheet jam. This research was conducted from December 2022 to May 2023 at the Chemical, Processing, and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, F…
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- xv, 42 hlm.; ilus.; 29 cm
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- T1108842023
KARAKTERISTIK FISIKO-KIMIA DAN SENSORI SAUS JEROAN CUMI-CUMI (Loligo sp.) DEN…
This study aims to determine the physicochemical and sensory characteristics of squid viscera sauce with the addition of guar gum as a stabilizer. This study was conducted experimentally in the laboratory using a Randomized Block Design (RBD) method. This study used different guar gum concentrations treatment (0,10%, 0,15% and 0,20%) with data retrieval as many as three times repeat. The parame…
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- xv, 45 hlm.; ilus.; 29 cm
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- T885662023
PENGARUH PERBEDAAN KONSENTRASI SARI JERUK MANIS TERHADAP KARAKTERISTIK KIMIA …
This study aimed to determine the effect of sweet orange juice addition on the chemical and sensory characteristics of kombucha. This research was conducted on 6th-27th February 2023 at Chemical and Sensory Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This reseach used a Non-Factorial Completely Randomized Design, with one…
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- xvi, 28 hlm.; ilus.; 29 cm
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- T1256462023
KARAKTERISTIK MINUMAN SERBUK TEMU MANGGA (CURCUMA MANGGA) DAN DAUN KELOR (MOR…
Mango ginger and moringa leaves were herbal plants widely utilized for the production of traditional medicine. Mango ginger and moringa leaves were processed into powdered drinks to facilitate their preparation. This study aimed to determine the effect of maltodextrin addition and ratio of mango ginger (Curcuma mangga) and moringa leaves (Moringa oleifera L.) on physical, chamical and sensory c…
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- xvi, 41 hlm.; ilus.; 29 cm
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- T1281132023
PENGARUH PENAMBAHAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KACANG M…
This study aims to determine the effect of the percentage of mocaf flour and red bean flour and baking temperature on the physical and chemical characteristics of cookies. This research was conducted from October 2022 to November 2022.This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor is the co…
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- xvii, 44 hlm.; ilus.; 29 cm
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- T916752023
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