Filter by
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 74 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 56 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 79 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 58 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 53 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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)…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 56 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 79 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 41 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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 …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 69 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 46 hlm.; ill.; tab.; 29 cm.
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, H-1 hlm. : ilus. ; tab. ; 28 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 70 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 58 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 57 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 61 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 96 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 64 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 61 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 83 hlm.; ilus.; 29 cm.
- Series Title
- -
- Call Number
- 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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 64 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1449332024
PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SE…
This research aimed to determine the effect of method and duration of fermentation on the physicochemical and sensory characteristics of cassava (Manihot esculenta) tape. This research used a Factorial Completely Randomized Design (CRD) with two treatment factors. The first factor was the fermentation method consisting of three levels (A1 = aerobic fermentation, A2 = facultative anaerobic ferme…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 70 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1449322024
KARAKTERISTIK FISIKOKIMIA DAN SENSORIS KERUPUK DURIAN (Durio zibethinus) DENG…
This study aimed to determine physicochemical and sensory characteristics of durian crackers (Durio zibethinus) with the addition of tapioca. This research was conducted from December 2023 to January 2024 at Laboratory of Chemistry, Processing, and Sensory of Agricultural Product, Departement of Agricultural Technology, Sriwijaya University. The research used a Non Factorial Completely Randomiz…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 55 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1449312024
IDENTIFIKASI KARAKTERISTIK FISIK-KIMIA BERBAGAI PEMPEK PALEMBANG
PUJI AYU LESTARI. Identification Of Physical-Chemical Properties Of Various Pempek Palembang (Supervised by AGUS SUPRIADI). This research aims to determine the original characteristics of Pempek Palembang and its nutritional composition. The research method used was a descriptive and Completely Randomized Design (CRD) with the treatment of 10 samples of Palembang branded pempek lenjer. The rese…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 54 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1450602024
APLIKASI BIOCHAR LOTUS DAN NPK TERHADAP PERTUMBUHAN DAN HASIL TANAMAN BAYAM H…
Green spinach (Amaranthus hybridus) is one type of green vegetable that contains many sources of vitamins and fiber. The vast area of lebak swamp land in Indonesia makes this land has the potential to increase state income in agriculture, especially during the dry season. Efforts to increase plant growth and production are soil management by adding soil improving materials and fertilizing. The …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 57 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1445052024
KARAKTERISASI MUTU FISIK DAN SENSORIS PEDE DI DAERAH MUSI RAWAS UTARA
Pede is a fermented fish product typical of North Musi Rawas which is made by adding salt and rendang rice. Pede is fermented anaerobically for 7 days. In the North Musi Rawas area, each region has its own characteristics for the formulation used in making fish pede. Areas that have different formulations in making fish pede include Lawang Agung, Surulangun, Muara Rupit and Sukomoro villages. T…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 55 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1680122025
ANALISIS FISIKOKIMIA DAN SENSORIS GARAM DARI PELEPAH NIPAH (NYPA FRUITS) DENG…
nipah fronds can be utilized as salt because they are rich in inorganic elements such as Na, K, Cl, Mg, Ca, Si, P, S and Ai. salt is generally obtained from the flesh of olf nipah fronds. This study aims to determine the physical, chemical and sensory characteristics of nipah salt using calcination temperature variations. Calcination is a high-temperature combustion process to remove organic an…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 53 hlm.; ilus. tab.; 29 cm.
- Series Title
- -
- Call Number
- T1680222025
KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus commerson) …
Pempek is a traditional Palembang food made from ground fish meat mixed with Pempek is a traditional Palembang food made from ground fish meat mixed with tapioca flour. Characteristics that can be seen for the quality of pempek are based on the color, texture, and protein nutritional content of pempek. This study aims to determine the effect of the combination of mackerel (Scomberomorus commers…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 66 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1679912025
PERBANDINGAN HARGA POKOK DAN NILAI TAMBAH PRODUK OLAHAN TEPUNG MOCAF DAN NON …
Tanaman pangan merupakan salah satu subsektor pertanian yang berpotensi untuk dikembangkan. Adapun tujuan dari penelitian ini yaitu (1) Menganalisis perbedaan harga pokok produk olahan tepung mocaf dan non mocaf, (2) Menganalisis perbedaan nilai tambah yang diperoleh dari pengolahan tepung mocaf dan non mocaf menjadi produk, (3) Mendeskripsikan kendala dan tantangan yang dihadapi produsen produ…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 180 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1675462025
PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI BIJI DURIAN (Durio z…
This research aims to analyze the effects of pectin concentration on the physical, chemical, and sensory characteristics of durian seed jam. The research methodology employed a Non-Factorial Completely Randomized Design (CRD) with pectin concentration addition (A) as the treatment factor, comprising 5 treatment levels: A1(0%), A2(0.5%), A3(1%), A4(1.5%), and A5(2%), with a total volume of 250mL…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 78 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1679002025
PENGARUH KARAGENAN DAN SARI JAHE TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENS…
The purpose of this research was to examine the effect of carrageenan concentration on the physical, chemical, and sensory characteristics of pineapple-ginger jelly drink. The research was conducted using a factorial Completely Randomized Design (CRD) consisting of 9 treatments, each repeated 3 times. Factor A represents the pineapple and ginger juice ratio (A1 = 95% pineapple and 5% ginger, A2…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 79 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1677842025
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography