ANALISIS KANDUNGAN BIOAKTIF PADA EKSTRAK RUMPUT LAUT COKELAT Sargassum sp.SEB…

Sargassum sp. has a wide and varied distribution. This type of seaweed is considered a dominant plant and is distributed throughout Indonesian waters, one of the dominant seaweed locations is Bangka Belitung. Brown seaweed has been identified to contain pigments (fucoxanthin, astaxanthin, carotenoids) and polyphenols (phenolic acids, flavonoids, tannins), which function as natural antioxidants.…

BUDIDAYA, PENGOLAHAN DAN PEMASARAN COKELAT

Edition

-

ISBN/ISSN

979-8031-94-6

Collation

x, 170 hlm. : ilus. ; 21 cm.

Series Title

-

Call Number

633.74 Sir b

PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUN…

The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from July to September 2021. The research used a Completely Randomized Design (RAL) wit…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTA…

This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 t…

PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…

The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed to determine the selected formulations and the addition of avocado seed powder and green robusta coffee powder to the physical, chemical and organoleptic characteristics of effervescent tablets. This…

PENAMBAHAN BUBUK DAUN KOPI DAN DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATA…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kopi dan bubuk daun stevia terhadap karakteristik kimia dan organoleptik minuman fungsional teh daun gambir. Penelitian ini dilaksanakan dari tanggal 06 Desember 2022 - Juli 2023 di Laboratorium Kimia, Sensoris, dan Pengolahan Hasil Penelitian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelit…

KARAKTERISTIK KESERAGAMAN WARNA BIJI KOPI ARABIKA SANGRAI MENGGUNAKAN IMAGE P…

This study aims to determine the color uniformity characteristics of roasted Arabica coffee beans based on the level of maturity (roast level) based on color analysis of roasted Arabica coffee beans using a camera. Non-destructive image processing to determine the level of color uniformity of roasted Arabica coffee beans with a computer program based on the measurement of the RGB color model. T…

PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK…

The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment was conducted at Chemical of Agricultural Product Laboratory, Sensory Laboratory and Microbiology Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, fr…

SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAP…

This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Rando…

PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA

This research studied the effect of concentration of sugar and cascara tea on physical,chemical and microbiological characteristics of kombucha cascara. This research used Completely Randomized Factorial Design with two treatment factors and three repetitions were carried out. The first factor was the concentration of sugar (10, 15 and 20%) and the second factor was the concentration of cascara…

EFISIENSI PRODUKSI PADA INDUSTRI BUBUK COKLAT DI INDONESIA TAHUN 1995-2008 (I…

This research was aimed at identifying the efficiency level of powdered chocolate industry in Indonesia in the period of 1995 - 2008. Efficiency refers to a comparison between value added and production cost. Powdered chocolate industry processes cocoa seeds into powdered chocolate. The secondary data were those on value added, input cost, output rate and production costs and collected from 199…

BERCOCOK Tanam COKLAT

Edition

-

ISBN/ISSN

-

Collation

64 hlm.: ilus.; 21 cm.

Series Title

-

Call Number

633.74 Mul b

KOMODITI KAKAO: Peranannya Dalam Perekonomian Indonesia

Edition

-

ISBN/ISSN

979-497-270-3

Collation

377 hlm. : ilus. ; 21 cm

Series Title

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Call Number

663.92 Spi k