PENGARUH PENAMBAHAN SARI BUAH SAWO MANILA (Manilkara zapota L.) TERHADAP KARA…

The objective of this research was to determine the effect of sapodilla addition on characteristics physical, chemical, microbiology, and organoleptic of yoghurt. This research used a non factorial completely randomized design (CRD) with one main treatment of sapodilla juice addition, which consisted of five factors (2%, 4%, 6%, 8%, and 10%) and all experiment was carried out in triplicates. Th…

PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TE…

This research aims, to determine the effect of soursop leaf concentration and fermentation time on the chemical, microbiological, and sensory characteristics of soursop leaf kombucha. The research was conducted at the Laboratory of Chemistry, Microbiological, Sensory and Processing of Agricultural Product Processing, Agricultural Product Technology Program, Sriwijaya University, Palembang. The …

SUBSTITUSI TEPUNG IKAN DENGAN TEPUNG KEDELAI DALAM PAKAN FERMENTASI TERHADAP …

Penelitian ini dilakukan untuk mengetahui pengaruh substitusi tepung ikan dengan tepung kedelai dalam pakan fermentasi terhadap pertumbuhan Diaphanosoma sp. pada skala laboratorium. Penelitian dilaksanakan pada tanggal 4 hingga 25 Agustus 2008, bertempat di Laboratorium Pakan Alami (Zooplankton) Balai Besar Pengembangan Budidaya Laut Lampung Provinsi Lampung. Penelitian ini menggunakan Rancanga…

PENGARUH KOMPOSISI SUBSTRAT DAN DOSIS STARTER Trichoderma spp TERHADAP KANDUN…

The research was aimed to know the effect of substract composition and starter dosage of Trichoderma spp and its interaction between with dry matter, crude protein and crude fiber at rice straw. This research was started on December 2007 until January 2008. It was held at Ani mal Feed and Nutrients Laboratory for the growth of Trichoderma spp starter and in the Chemistry Laboratory and Agricult…

EVALUASI KECERNAAN SILASE PUCUK TEBU (Saccharum officinarum) YANG DITAMBAHKAN…

The research was conducted to study evaluation of sugarcane top digestibility by selected lactic acid bacteria with various ensilage time. This research were done in two stage, first stage was lactid acid bacteria isolation from sugarcane top and second sugarcane top ensilage with selected lactic acid bacteria. There were held on Animal Feed and Nutritive Laboratory of Agriculture Faculty, Sriw…

KARAKTERISTIK KIMIAWI MIKROBIOLOGIS DAN ORGANOLEPTIK BEKASAM DENGAN PERLAKUAN…

The objective of this research was to study the Chemical, microbiological and sensory characteristics of ”Bekasam” processed by prefermentation. Bekasam is an Indonesian fermented fish based on Patin fish. The research was conducted on June until September 2007 at Chemical Laboratory of Agriculture Product, and Microbiological Laboratory of Agriculture Product, Agriculture Faculty, Sriwijay…

TEPUNG SELULOSA YANG DIHASILKAN OLEH Acetobacterxylinum PADA WAKTU FERMENTASI…

Edition

-

ISBN/ISSN

-

Collation

xv, 33 hlm.:ilus.; 28 cm

Series Title

-

Call Number

T689522007

KONTROL SUHU DAN AERASI PADA PROSES FERMENTASI NATA de COCO

Tujuan dari penelitian ini adalah membuat ruang fermentasi nata de coco yang menggunakan kontrol suhu dan aerasi, dan untuk mengetahui suhu dan aerasi yang baik terhadap sifat fisik dan rendemen nata de coco. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) dengan dua faktor. Faktor suhu dengan tiga taraf yang diatur pada 32°C (Ti), 36°C (T2), dan 4…

KARAKTERISTIK KIMIA DAN TOTAL MIKROBIA SELAMA FERMENTASI BEKASAM IKAN SEPAT R…

Tujuan penelitian ini yaitu untuk mengetahui karakteristik kimia dan total mikrobia selama fermentasi bekasam ikan sepat rawa (Trichogaster trichopterus). Penelitian ini dilaksanakan pada bulan Februari sampai Agustus 2006 di Laboratorium Pembinaan dan Pengawasan Mutu Hasil Perikanan Palembang. Penelitian dilaksanakan dengan menggunakan analisa mikrobiologi dan kimia. Analisa mikrobiologi yang …

PENGGUNAAN BAKTERI ASAM LAKTAT TEMPOYAK PADA FERMENTASI SARI BUAH NANAS (Anan…

Penelitian ini bertujuan mengetahui pengaruh konsentrasi gula sari buah nanas dan lama fermentasi pada pembuatan san buah nanas fermentasi menggunakan bakteri laktat dari tempoyak. Metode penelitian yang digunakan adalah rancangan acak kelompok faktorial dengan dua faktor perlakuan dan tiga ulangan. Faktor perlakuan pertama adalah konsentrasi gula (5%, 10% dan 15%) dan faktor perlakuan kedua ad…

SUPLEMENTASI PROBIOTIK DAN TEPUNG LIMBAH JERUK (CITRUS SINENSIS) DALAM RANSUM…

Broiler chickens are meat-type poultry renowned for their rapid growth rate and high feed conversion efficiency. One strategy to optimize broiler performance is the inclusion of feed additives. Additives such as probiotics and natural acidifiers derived from orange peel waste can serve as viable alternatives to antibiotics in the diet. Their intended functions are to enrich the intestinal micro…

PROFIL ASAM ORGANIK PADA EKSTRAK SILASE DENGAN PROPORSI LIMBAH SAYURAN YANG B…

Cabbage and mustard greens waste are common market waste found in communities and traditional markets. These wastes have high moisture content, making them prone to spoilage, but can be utilized as alternative feed. The utilization of cabbage, mustard greens, and carrot waste as feed can employ silage technology, an anaerobic fermentation process to preserve nutritional value. The addition of c…

KANDUNGAN BAHAN KERING, BAHAN ORGANIK DAN PROTEIN KASAR PADA SILASE DENGAN PR…

Cabbage and mustard green waste are potential alternative feed sources. These vegetable wastes are often overlooked, yet they possess adequate nutritional value and can be utilized to improve feed efficiency for livestock. The addition of carrot waste to silage serves as a source of simple sugars and energy, which accelerates the decline in pH and enhances the growth of beneficial fermentative …

PROFIL KUALITAS FERMENTASI PAKAN SILASE DENGAN PROPORSI LIMBAH SAYURAN YANG B…

Vegetable waste from the market such as cabbage and mustard greens produce a large amount that can reach 30-40% of the volume of vegetables sold. Utilisation of cabbage, mustard and carrot waste can use silage technology. Silage technology is a method used to extend and maintain anaerobic conditions through compaction of silage. The addition of carrot waste to silage provides a source of water-…

KANDUNGAN SERAT KASAR, LEMAK KASAR DAN BAHAN EKSTRAK TANPA NITROGEN PADA SILA…

GEMA FAJAR IZZA FADLAN. Crude Fiber, Crude Fat, And Nitrogen Free Extract Content In Silage With Different Proportions Of Vegetable Waste. (supervised by APTRIANSYAH SUSANDA NURDIN). Vegetable waste is often discarded openly without proper management, leading to environmental issues and unpleasant odors. The addition of carrot waste to silage can improve its quality because carrots contain nutr…

KANDUNGAN NEUTRAL DETERGENT FIBER, ACID DETERGENT FIBER DAN PROTEIN KASAR SIL…

Cassava pulp is a by-product of cassava processing into tapioca. The high moisture content in cassava pulp can accelerate the spoilage process. To address this issue, cassava pulp was stored in the form of silage. This study evaluated the effectiveness of reducing moisture content and ricebran addition on the levels of Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), and Crude Protein…

PHYSICOCHEMICAL, VOLATILE COMPOUND, AND METAGENOMIC ANALYSIS ON THE QUALITY O…

Edition

-

ISBN/ISSN

-

Collation

viii, 234 hlm.; ilus.; 29 cm

Series Title

-

Call Number

T1601912024

PENGARUH JENIS DAN KONSENTRASI PENSTABIL PADA PEMBUATAN SARI TEMPE

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi stabilizer terhadap karakteristik fisik, kimia, dan sensoris sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial terdiri dari dua faktor perlakuan, yaitu perlakuan A (jenis stabilizer) yang terdiri dari 3 taraf perlakuan (CMC, karagenan, dan xanthan gum) dan perlakuan B (konsentrasi) yang t…

PENGARUH SUHU DAN LAMA WAKTU PEREBUSAN TERHADAP KARAKTERISTIK FISIK, KIMIA DA…

This report presents a systematic overview of an internship conducted at the Regional Office VII of the National Civil Service Agency (BKN) in Palembang, focusing on financial administration. The main objective of the internship was to understand the payment procedures for contractual services using the SAKTI application. Throughout the internship, the author was actively involved in various fi…

PENGARUH JENIS KOPI ROBUSTA (COFFEA CANEPHORA) FERMENTASI DAN RASIO EKSTRAKSI…

Fermented robusta coffee is less known by the public because there has been no coffee industry producing it on a large scale, so it is modified into instant coffee. This study aims to determine the effect of different types of fermented robusta coffee (natural anaerobic, full wash, and honey) and extraction ratios that have the best chemical, physical, and sensory characteristic for processing …

PENGARUH PERBANDINGAN KONSENTRASI GULA NIPAH (Nypa fruticans) DAN GULA PASIR …

This research aimed to determine the effect of varying concentrations of nipah sugar and cane sugar on the characteristics of water kefir. The research was conducted using a Randomized Block Design (RBD) with five treatment levels and three replication from water kefir made with nipah sugar and cane sugar 0%:100% (A0/Control); 25%:75% (A1); 50%:50% (A2); 75%:25% (A3); dan 100%:0% (A4). Each tre…

TEKNOLOGI FERMENTASI

Edition

1

ISBN/ISSN

979-421-302-0

Collation

viii, 334 hlm,; 23 cm

Series Title

-

Call Number

660.284.49 Jud t

ANALISIS KADAR SELULOSA, HEMISELULOSA, LIGNIN DAN PROKSIMAT PADA PAKAN TERNAK…

Tandan Kosong Kelapa Sawit (TKKS) merupakan sumber lignoselulosa yang terdiri dari 45-50% selulosa, 25-35% hemiselulosa, dan 10-15% lignin. Lignin dapat menghambat proses pencernaan di dalam rumen sehingga nutrisi rumen tidak terpenuhi. Pengurangan kandungan lignin dilakukan melalui proses fermentasi dengan menggunakan jamur P. chrysosporium untuk mendegradasi senyawa lignin pada TKKS. Kadar se…

FERMENTASI MOLASE TEBU MENGHASILKAN ETANOL MENGGUNAKAN Saccharomyces cerevisi…

Molase adalah substrat organik yang mengandung gula teridiri atas glukosa, sukrosa dan fruktosa dengan konsentrasi tinggi. Dengan demikian molase dapat difermentasi menghasilkan etanol oleh yeast Saccharomyces cerevisiae. Penggunaan yeast terimobilisasi dalam fermentasi dapat mempermudah proses pemisahan sel, penggunaan kembali sel, kepadatan sel yang lebih tinggi, aktivitas metabolisme yang le…

PENGARUH FERMENTASI Aspergillus niger DAN EM4 PADA BUNGKIL INTI SAWIT TERHADA…

Palm oil waste is a by-product of oil palm production that is not included in the main product in the form of fiber or compost. BIS contains crude protein 16.07%, crude fiber 21.30%, dry matter 91.30%, ash 3.71%, crude fat 8.23%, Ca 0.27%. So far, BIS is only used as fertilizer, fish feed, and also a mixture of planting media. But its utilization is not optimal. An appropriate technology is nee…

Produk Fermentasi Ikan: ikan pada, jambal roti, terasi, kecap ikan, bekasang,…

Edition

-

ISBN/ISSN

978-979-002-575-2

Collation

iv, 140 hlm: 23 cm

Series Title

-

Call Number

639.31 Iri p

PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA

This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely randomized design (CRD) and investigated one factor, namely effect of fermentation temperature with the following levels: 20℃ ±2; 24℃ ±2; 28℃ ±2; 32℃ ±2; and 36℃ ±2. All experiments wer…

PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRA…

This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial design (RALF) with two treatment factors, namely the coconut water formulation and the water phase and the fermentation time. Each treatment was repeated three times. Parameters observed consisted of yiel…

PENGARUH PENGGUNAAN LUMPUR SAWIT FERMENTASI DALAM PAKAN TERHADAP PERFORMA AYA…

This objective of this research was to determine the effect of fermentated palm oil solid on the performance of local layer. This reasech was conducted on experimental cage at the Berlian Makmur Village, Sungai Lilin Sub Distric, South Sumatra for 2 mounth that was April to Mei 2014. This research used the completely randomized design (CRD) which consists of 5 treatments and 3 repetitions. The …

PENGARUH PENAMBAHAN LUMPUR SAWIT FERMENTASI DALAM PAKAN TERHADAP BOBOT AKHIR,…

This objective of the reeseareh was to determine the effect of fermentated palm oil sludge on the final vvighl, carcass. and comercial carcass parting (breast, thing and wing). This reasech was conducted on experimental cage at the Berlian Makmur village, Sungai Lilin. South Sumatra for 3 mounth thal was Juli lo September 2013. This research used completely randomized design (CRD). Wich consist…