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Found 5 from your keywords: subject="Biji lotus"
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KARAKTERISTIK FISIKOKIMIA TEPUNG BIJI LOTUS (Nelumbo nucifera) MODIFIKASI DEN…
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Gustio, Nanda

Tanaman lotus (Nelumbo nucifera) adalah tumbuhan yang banyak ditemukan di rawa-rawa di bawah cahaya matahari penuh untuk perkembangan optimalnya. Tanaman ini memiliki biji yang banyak dimanfaakan sebagai produk olahan ataupun obat-obatan, biji lotus juga sering dimanfaatkan untuk membuat tepung. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia pembuatan modifikasi tepung lotu…

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ISBN/ISSN
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Collation
xvii, 117 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1823882025
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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS TAHU KEDELAI (GLYCINE MAX) DENGAN PENA…
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Cesar, Frandhini Kenaya

Physocochemial And Sensory Characteristic Of Soy Bean Tofu (Glycine max) With The Addition Of Lotus Seeds (Nelumbo Nucifera). Tofu is a food product in the form of soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu is composed of the main component protein, so protein from lotus (Nelumbo nucifera) can be used as an additional ing…

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ISBN/ISSN
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Collation
xiv, 47 hlm., ilus., tab.; 29 cm
Series Title
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Call Number
T1646012025
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OPTIMALISASI PROSES TERHADAP RESPON DERAJAT KEASAMAN (pH) PADA TEMPE BIJI LOT…
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Nainggolan, Silvia

This study aims to determine the best combination of processes in manufacturing lotus tempeh and the total number of living microbes in fermented lotus seeds. This study uses two stages of research design. The first stage was optimizing the treatment for making lotus seed tempeh using the Response Surface Methodology (RSM) Box Behnken design version 19 followed by data analysis using Minitab so…

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ISBN/ISSN
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Collation
xv, 27 hlm.; ilus.; 29 cm
Series Title
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Call Number
T846982022
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OPTIMALISASI PROSES PEMBUATAN TEMPE BIJI LOTUS (Nelumbo nucifera)
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Rendi, Muhammad

his study aims to optimize the process of making lotus seed tempe in imporving the quality, appearance and proximate content of tempe to comply with SNI. This research method used a randomized block design (RAK) with treatment, namely, steaming 5 minutes, steaming 10 minutes, and steaming 15 minutes. The research parameters include chemical analysis (moisture, fat, ash, and protein content) as …

Edition
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ISBN/ISSN
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Collation
xvi, 49 hlm.; ilus., tab: 28 cm
Series Title
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Call Number
T507932021
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PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU…
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Buana, Jeny Pusphyta

This study aimed to determine the effect of temperature and cooking time on the on the proximate processing of lotus milk from Nelumbo nucifera seeds, and the best treatment for this milk product. The research method has used a factorial randomized block design with 2 treatment factors. There were the cooking temperature (80℃, 90℃, 100℃) and cooking time (10 min, 30 min, 50 min) with 2 re…

Edition
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ISBN/ISSN
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Collation
xvi, 22 hlm,: ilus.; 29 cm
Series Title
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Call Number
T508022021