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PENERAPAN METODE FOAM MAT DRYING PADA PEMBUATAN BUBUK DAUN KENIKIR (COSMOS CA…
This study aimed to determine the characteristics of kenikir leaves dried by foam mat drying method. This study used a factorial completely randomised design, namely differences in drying temperature (A) consisting of 3 treatment levels (50°C, 60°C and 70°C) and differences in drying time (B) consisting of 3 treatment levels (4 hours, 5 hours and 6 hours), thus obtaining 9 treatment combinat…
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- xiii, 81 hlm.; ilus.; tab.; 29 cm.
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- T1690342025
KELIMPAHAN DAN KEANEKARAGAMAN SPESIES ARTHROPODA TANAH PADA PERTANAMAN CABAI …
Cabai (Capsicum annuum L.) merupakan komoditas tanaman yang sangat dibutuhkan dalam kehidupan masyarakat sehari-hari dan volume kebutuhannya terus meningkat seiring dengan bertambahnya penduduk dan berkembangnya teknologi. Upaya meningkatkan pendapatan petani salah satunya dengan mengefisienkan pemanfaatan lahan melalui sistem tanam polikultur. Selain dapat meningkatkan pendapatan petani, siste…
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- xvi, 76 hlm.; ilus.; tab.; 29 cm.
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- T1691782025
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
ANALISIS TINGKAT ADOPSI TEKNOLOGI CLIMATE SMART AGRICULTURE PADA LAHAN IRIGAS…
The occurrence of climate change threatens the agricultural sector which can disrupt the welfare of farmers in farming activities through decreased income from production due to the threat of climate change. The Climate Smart Agriculture Technology approach is used as an approach to increase productivity, increase resilience, and as a mitigation measure against environmental pollution originati…
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- xvii, 160 hlm.; ilus.; tab.; 29 cm.
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- T1675802025
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
OPTIMASI PRODUKSI SUMUR MINYAK DENGAN MENDESAIN ULANG (REDESIGN) GAS LIFT PAD…
Seiring dengan berjalannya waktu produksi, kemampuan produksi sumur gas lift akan cenderung mengalami penurunan Keadaan ini dapat menyebabkan sumur gas lift tidak lagi beroperasi secara optimum sesuai dengan yang diharapkan pada waktu perencanaan Seperti yang terjadi pada sumur Gamma-X, laju produksi sekarang ini yaitu 904 BFPD, sedangkan produksi optimum yang dapat dicapai sumur tersebut yaitu…
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- xii, H-1 hlm. : ilus. ; tab. ; 28 cm
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- T1413142012
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
PERTUMBUHAN DAN PRODUKSI BAYAM HIJAU (Amaranthus hybridus L.) YANG DIBERI KOM…
Green spinach (Amaranthus hybridus L.) was one of the most important leafy vegetables in Asia and Africa, containing a good source of calcium, iron, vitamin A, and vitamin C. The aim of this research was to provide information on the effect of rice husk compost and NPK fertilizer application that could enhance the growth and yield of green spinach (Amaranthus hybridus L.) in peat swamp soil. Th…
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- xiii, 58 hlm.; ilus.; 29 cm
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- T1445082024
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
APLIKASI BERBAGAI DOSIS BIOCHAR SEKAM PADI DAN PUPUK NPK TERHADAP PERTUMBUHAN…
Kailan plant (Brassica oleraceae var. Alboglabra) is a leaf vegetables plant from the Brassicaceae family that contains many vitamins and had a high selling value. This research aims to determined the effect of the application of various doses of rice husk biochar and the right NPK fertilizer in increased growth and production of kailan plants. This research was conducted from September to Janu…
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- xiv, 61 hlm.; ilus.; 29 cm
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- T1445022024
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 WAKTU EKSTRAKSI DAN KONSENTRASI MALTODEXTRIN PADA PEMBUATAN KOPI ROB…
Fermented Robusta coffee was still not widely recognized by the public, so innovation was needed in the form of developing a practical fermented Robusta coffee product, such as instant coffee. This study aimed to determine the effect of extraction time and maltodextrin concentration on the characteristics of instant Robusta wine coffee The study use a factorial Completely Randomized Design (CRD…
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- xi, 83 hlm.; ilus.; 29 cm.
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- T1685612025
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
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