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Found 4 from your keywords: subject="Bunga Rosella"
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STABILITAS ANTIOKSIDAN MINUMAN HERBAL KELOPAK BUNGA ROSELLA
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Hayati, Mira Tania

Tujuan penelitian ini adalah untuk mempelajari stabilitas antioksidan herbal kelopak bunga rosella dengan cara pengeringan dan suhu penyimpanan yang berbeda. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian, Universitas Sriwijaya Indralaya, pada bulan April sampai September 2008. Penelitian menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara fa…

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Collation
v, 68 hlm.: Ilus., tab.; 28 cm
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Call Number
T727112009
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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS ES KRIM SARI KEDELAI DENGAN PENAMBAHA…
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Moniaga, Rafly Aryaputra

This study aimed to determine the physical, chemical, and sensory characteristics of soybean milk ice cream with the addition of roselle flower extract. The research used a Completely Randomized Design (CRD) with a non- factorial pattern consisting of 5 treatments: P0 (0% roselle extract), P1 (5% roselle extract), P2 (10% roselle extract), P3 (15% roselle extract), and P4 (20% roselle extract).…

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ISBN/ISSN
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Collation
xvi, 97 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1726462025
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PENGARUH PENAMBAHAN CMC DAN BUNGA ROSELLA (Hibiscus sabdariffa) TERHADAP KARA…
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Marisyah, Yuni Sara

This research aims to determine the effect of adding CMC and rosella flowers and the characteristics of red dragon fruit leather. This research used a Completely Randomized Factorial Design with two treatment factors and three treatments for each tray. The first factor is the addition of CMC with a concentration of 0,5%, 1,2% and the second factor is the addition of rosella flowers with a conce…

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ISBN/ISSN
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Collation
xiv, 74 hlm.; ilus.; 29 cm
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Call Number
T1456382024
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KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMB…
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Handayani, Ravhika

This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factors include the addition of lemongrass (20% (b/b), 40% (b/b), 60% (b/b), 80% (b/b), 100% (b/b) and 120% (b/b)). The parame…

Edition
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ISBN/ISSN
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Collation
xv, 50 hlm.; ilus.; 29 cm
Series Title
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Call Number
T916582023