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PENGARUH FREKUENSI DAN LAMA ULTRASONIKASI BUBUK KOPI (Coffea canephora) TERHA…
The objective of the research was to determine the effect of frequency and duration of ultrasonication on the physical and chemical characteristics of cold brew coffee. This research was conducted at the Agricultural Product Processing Laboratory and Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatra. This study used a Factorial Comp…
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- xv, 49 hlm. : ilus. ; 29 cm
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- T392262020
PENGARUH UKURAN DAN PEMANASAN TERHADAP TAPAI SINGKONG
The purpose of this study was to determine the effect of cassava size and heating on physical, chemical and sensory properties. This research was conducted in October 2019 until July 2020 at the Laboratory of Agricultural Product Chemistry, Laboratory of Agricultural Product Microbiology and Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya Unive…
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- xviii, 142 hlm. : ilus. ; 29 cm
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- T324752020
KAJIAN SIFAT FISIK DAN KIMIA CRACKERS UBI JALAR KUNING (IPOMOEA BATATAS L.) D…
This objective research was to determine the effect of the formulations of wheat flour and sweet potato flour and broccoli on the physical and chemical properties of crackers. This research used Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A (formulation of wheat flour and sweet potato flour) consisting of three treatment levels and factor B (Broccoli)…
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- viii, 79 hlm. : ilus. ; 29 cm
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- T428972020
PENGGUNAAN PROTEXIN DAN AGAR-AGAR DALAM PEMBUATAN PUDING SUSU KERBAU
The objective of this research was to determine the effect of the use of protexin and agar on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. The research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Sensory Laboratory of Agricultural Technology Fac…
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- xiv, 62 hlm. ; 29 cm
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- T324722020
PENGARUH METODE BLANCHING PADA PENGERINGAN DAUN JERUK PURUT (CITRUS HYSTRIX) …
This study aimed to determine the effect of blanching method and blanching time on physical and chemical characteristics of dried kaffir lime leaves. The study was carried out at Agriculture Product Chemistry Laboratory, Agriculture Technology Department, Faculty of Agriculture, Sriwijaya University, South Sumatera, on June 2020. A Factorial Complete Randomized Design (RALF) was used. Two treat…
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- xv, 52 hlm. : ilus. ; 29 cm
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- T393772020
PEMBUATAN MINUMAN BUBUK SARI BUAH LABU SIAM (Sechium edule) DENGAN METODE FOA…
The objective of this research was to determine the effect of the concentration of maltodextrin and drying time on characteristics of chayote (Sechiumedule). The experiment used Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the concentration of maltodextrin (10% and 15%) and the second factor was the drying time (3, 4, …
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- xiii, 103 hlm. : ilus. ; 29 cm
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- T392292020
PENGARUH PENAMBAHAN TEPUNG IKAN GABUS (CHANNA STRIATA) DAN TEPUNG IKAN LEMURU…
The Objective Of This Research Was To Learn The Effect Of Various Types Of Fish Flour On Tekwan. This Study Use A Factorial Randomized Completely Design (Ralf) With Two Treatments And Three Replication For Each Treatments. The First Factor Was Various Types Of Fish Flour (Snakehead Fish And Lemuru Fish) And The Second Factor Was Proportion Of Fish Flour And Tapioca Starch (50:50, 40:60, 30:70, …
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- xv, 54 hlm. : ilus. ; 29 cm
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- T396442020
KINETIKA PERUBAHAN KADAR AIR DAN ANALISIS EKONOMI KEMPLANG IKAN YANG DIMATANG…
The objectives in this research were to estimate the shelf life and economic analysis of microwavable fish crackers. The research was conducted from February to November 2020 at the Agricultural Product Chemistry Laboratory and Sensory Laboratory, Agriculture Technology Major, Faculty of Agriculture, Sriwijaya University, Indralaya. The sample of microwavable fish crackers were packed with thre…
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- xv, 66 hlm. : ilus. ; 29 cm
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- T389032020
PENGARUH SUBSTITUSI PATI GANYONG (CANNA EDULIS KERR.) TERHADAP KARAKTERISTIK …
This study aimed to determine the effect of canna starch substitution on physical and chemical characteristics of the steamed banana cake. This research was conducted from August 2020 to December 2020 at the Agricultural Product Chemistry Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial completely randomized design wit…
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- xiv, 46 hlm. : ilus. ; 29 cm
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- T393442020
PENGARUH PENAMBAHAN SARI BUAH NANAS DAN MAIZENA TERHADAP KARAKTERISTIK SAUS C…
The purpose of this research was to know the effect of pineapple juice addition as a souurce of acid and maizena concentration on the physical, chemical and sensory characteristik of chili sauce. This research utilized a factorial completely randomized design (RALF) consisting with two treatment factors and each treatment was repeated three times. First factor was pineapple juice concentration …
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- xviii, 86 hlm. : ilus. ; 29 cm
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- T377122020
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