ANALISIS TEKNOLOGI PENGEMASAN PANGAN DALAM RANGKA MENINGKATKAN MASA SIMPAN PE…

Pempek is a traditional food from Palembang that has high economic and cultural value. However, this product has a major drawback in that it has a relatively short shelf life, which limits its distribution to wider areas and reduces economic opportunities for producers. Current efforts include sterilising pempek in vacuum or negative pressure packaging, which can extend its shelf life to one ye…

PENGARUH FORMULASI IKAN PARANG-PARANG (Chirocentrus dorab) TERHADAP KARAKTERI…

Pempek sutra, a variation of pempek originating from South Sumatra, remains relatively unknown and lacks a standardized formulation. This study investigated the effects of varying parang-parang fish content on the physicochemical and sensory properties of pempek sutra. A Randomized Block Design (RBD) was employed with three treatments and three replications: P1 (25 g fish), P2 (50 g fish), and …

KARAKTERISTIK FISIKOKIMIA KULIT DIMSUM DENGAN PENAMBAHAN TEPUNG TULANG IKAN L…

This study aimed to evaluate the physicochemical and sensory characteristics dim sum skin with the addition of catfish (Clarias sp.) bone meal. A factorial randomized block design was used with two factors: type of flour (wheat flour and non-gluten flour mix: mocaf, sago, and rice) and concentration of catfish bone meal (0%, 10%, and 20%). Parameters observed included moisture content, ash, pro…

PREVALENS ALERGI MAKANAN YANG DILAPORKAN ORANG TUA PADA ANAK USIA 1 BULAN–1…

Background: Food allergy is one of the most common health problems in children, with prevalence increasing annually. However, many parents often misinterpret their children's symptoms as food allergies, even though food may not necessarily be the cause. Given the rising incidence of food allergies and the misunderstanding among parents, this study aims to determine the prevalence of food allerg…

PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN PENSTABIL …

MUHAMMAD ICHSAN RAMADHAN. Pengaruh Penambahan Sari Buah Nanas (Ananas comosus (L.) Merr) dan Penstabil xanthan Gum terhadap Karakteristik Fisik, Kimia, dan Sensoris Sirup Buah Naga Merah (Hylocereus polyrhizus) (dibimbing oleh FRISKA SYAIFUL). Penelitian ini bertujuan untuk mengetahui pengaruh formulasi sari buah naga merah (Hylocereus polyrhizus) dan sari buah nanas (Ananas comosus (L.) merr) …

PENGARUH PENAMBAHAN ACIDIFIER EKSTRAK ASAM KANDIS PADA AIR MINUM TERHADAP pH,…

The purpose of this study was to to determine the effect of adding kandis acid extract acidifier to drinking water on the pH value, total microbes and bacteria (Lactic Acid Bacteria (LAB) and Escherchia colli (E-colli)) in the caecum of kampung chickens. This research was carried out for 2 months in the Poultry Cage, Animal Husbandry Study Program, Department of Animal Technology and Industry, …

SUBSTITUSI PEMBERIAN RANSUM LOKAL DAN RANSUM KOMERSIAL TERHADAP PERSENTASE SA…

This study aims to determine the effect of local feeding on the digestive tract of ULU native chickens. This research was conducted for 10 weeks using 80 ULU native chickens located in the Poultry Experimental Cage of the Animal Husbandry Study Program, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 5 treatments and 4 replicates. The trea…

PENERAPAN NAMED ENTITY RECOGNITION (NER) MENGGUNAKAN ARSITEKTUR LAYOUTLM UNTU…

This study implements the LayoutLM model for the Named Entity Recognition (NER) task to extract nutritional information from packaged food labels. The LayoutLM architecture was chosen for its ability to integrate textual and spatial layout information (bounding boxes), overcoming the limitations of text-only models in processing semi-structured documents. The model was fine-tuned using the open…

KLASIFIKASI CITRA MAKANAN MENGGUNAKAN CONVOLUTIONAL NEURAL NETWORK DENGAN ARI…

This study develops a food image classification system for Indonesian traditional dishes based on Convolutional Neural Network to support the digitalization of internal processes in the culinary sector, particularly for automatic food identification and menu management. The model is built using the EfficientNet family and evaluated on a dataset consisting of 30 classes of Indonesian traditional…

SUBSTITUSI PEMBERIAN RANSUM KOMERSIAL DENGAN RANSUM LOKAL TERHADAP KUALITAS K…

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ransum lokal dan ransum komersial terhadap kualitas kimia daging Ayam Kampung Ulu. Penelitian ini telah dilaksanakan selama 10 minggu pada bulan September sampai dengan November 2023, menggunakan Ayam Kampung Ulu sebanyak 80 ekor yang bertempat di Kandang Percobaan Program Studi Peternakan dan dilanjutkan di Laboratorium Nutrisi dan M…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chiroc…

Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with si…

Fermented Meat Products

Edition

-

ISBN/ISSN

978-036-778-284-9

Collation

xi, 553 hlm.; 23.5 cm

Series Title

-

Call Number

664.9 Zdo F

ANALISIS NILAI TAMBAH DAN EFISIENSI PADA INDUSTRI KERUPUK KEMPLANG DI SEBERAN…

This study is intended to analyse the Value Added and Efficiency of Kemplang Crackers Industry in Seberang Ulu, Palembang City. The data used is primary data from the kemplang cracker business in seberang ulu 1 and 2 Palembang city. In the results of wetting the added value in the kemplang cracker industry in Palembang city, the lowest added value occurred in the first class distribution, namel…

EFEKTIVITAS KITOSAN SEBAGAI ANTILALAT DAN ANTI BAKTERI PADA PEMBUATAN IKAN ASIN

This research aims to determine the effectiveness of chitosan as a natural antilalat and anti-bacterial in salted fish processing. The research method used is descriptive and Randomized Group Design (RAK) carried out in 5 levels of treatment and carried out 3 replications. The treatment used is the difference in chitosan concentration with details of A0 (salted fish without treatment, as contro…

PENGARUH LAMA PERENDAMAN DAN KONSENTRASI SARI BUAH BELIMBING WULUH (Averrhoa …

This study aims to determine the effect of soaking time and concentration of starfruit juice on characteristics of kimpul taro flour. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely soaking time (A1 = 10 minutes, A2 = 20 minutes, and A3 = 30 minutes) and starfruit juice concentration (B1 = 0%, B2 = 3%, B3 = 5%, and B4 = 7%). Each treatment was re…

PENGARUH PENAMBAHAN TEPUNG NANOKALSIUM TULANG IKAN GABUS (Channa Striata) TER…

Bangkit cookies is a dry cake that has a smooth, brittle texture and crumbles easily, when chewed it melts in the mouth and has a sweet taste and aroma of coconut milk. Bangkit cookies with the addition of snakehead fish bone nanocalcium flour as an alternative that can increase people's daily nutritional intake in the form of calcium. The aim of this research is to determine the effect of addi…

EVALUASI KUALITAS FISIK COMPLETE FEED BLOCK (CFB) YANG BERBASIS HASIL SAMPING…

The aim of this research was to improved sugar industrial by product as complete feed block for animal feed. It was held on February — March 2009 m animal nutrition and feed laboratoiy, animal nutrition and feed department, agriculture faculty of Sriwijaya university. Complete feed block composed by molasses, ammoniated baggase and blotong. Ransum formulated using trial error method with NRC …

KARAKTERISTIK EDIBLE FILM KOMPOSIT DARI KOLANG KALING DAN EKSTRAK DAUN CINCAU

Tujuan penelitian ini adalah mempelajari karakteristik edible film komposit dari kolang kaling dan ekstrak daun cincau. Penelitian dilaksanakan di Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan April 2008 sampai Desember 2008. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua perlakuan dan tiga ulangan. Perlakuan pertama adalah ko…

PENAMBAHAN ENZIM PHYTASE PADA RANSUM TERHADAP PERFORMA AYAM BROLER

The aim of this research was to study the effect adding of phytase in broiler’s feed to its performance. This research was held for 7 weeks (May - June) in Laboratory Cages of Animal Nutrition and Feed Departement, Agriculture Faculty, University of Sriwijaya. A Completely randomized design with 6 treatment and 3 replication were used as follow ; P0 (basal ralion 100%), Pl(basal ration 100% +…

MASA SIMPAN BANDENG PRESTO DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia…

Tujuan penelitian ini adalah untuk memperpanjang masa simpan bandeng presto dengan penambahan ekstrak kayu secang. Penelitian dilaksanakan pada bulan Juli sampai dengan bulan Agustus 2008 di Laboratorium Bioproses, Jurusan Teknik Kimia, Fakultas Teknik, Laboratorium Teknologi Hasil Perikanan, Program Studi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Sriwijaya dan Laboratorium Pem…

EFEKTIVITAS PENEKANAN PENYAKIT REBAH SEMAI CABAI MENGGUNAKAN BAHAN-BAHAN ALAMI

The objective of this study was to know the effectivity of natural products to suppress chili seeds damping-off on seedling of chilli peper. The research was conducted in Phytopathology Laboratory and Green House of Plant Pests and Diseases Department, Faculty of Agriculture, Sriwijaya University from January up to July 2008. The natural products that used in this study consisted of Trichoderma…

DERAJAT KEASAMAN (pH) SALIVA SETELAH MAKAN MAKANAN RINGAN YANG MENGANDUNG SUK…

Snack containing sucrose is kinds of food that often eaten by people especially children. Consuming sucrose in a certain amount, it will decrease buffering capacity of saliva and the sooner teeth destruction happen and called as caries. The aim of this study was to know the effect of consuming sucrose to saliva pH changes in children. This study is experimental study with cross sectional typed.…

PENGARUH PEMBERIAN UREA DALAM AMONIASI RUMPUT KUMPAI MINYAK (Himenachne ample…

The main purpose of this research is to identify the effects of addition of urea in the amoniation of Kumpai Oil grass on fiber fraction. The research was done using two stage. The first stage was Kumpai Oil grass {Hymenachne amplexicaulis) amoniation for 21 days. The next step is the nutrition value analyzed in the Laboratorium Nutrisi dan Makanan Ternak Universitas Sriwijaya. This research us…

PERBANDINGAN NILAI NUTRISI RUMPUT KUMPAI TEMBAGA (Hymenachne acutigluma) DI K…

This objective of this research was to know comparative nutritive value at Kumpai Grass (Hymenachne acutigluma) in Kabupaten Ogan Komering Ilir and Muara Enim. This research was done in Laboaratorium Kimia Hasil Pertanaian Fakultas Pertanian Universitas Sriwijaya from Febrauary until March 2008 in two stages that was sample taking first stage at field in OKI and Muara Enim and second stage that…

EVALUASI KANDUNGAN FRAKSI SERAT SILASE PUCUK TEBU DENGAN PENAMBAHAN INOKULAN …

The objective of this research was to know the influence of addition of inoculated Trichoderma spp at content of fibre fraction of sugarcane sprout. This research was conducted in two stages, first stage was maked silase of sugarcane sprout second analyse the fraction of fibre silase of sugarcane sprout by using method of Van Soest executed on Animal feed and Nutritive Laboratory of Agriculture…

EVALUASI KANDUNGAN ADF, PROTEIN KASAR, ADIN, TOTAL PROTEIN, DAN PROPORSI PROT…

Tujuan penelitian ini adalah untuk mempelajari pengaruh Trichoderma spp terhadap kandungan ADF, protein kasar, ADIN, total protein dan proporsi protein pada silase pucuk tebu. Penelitian ini dilakukan dua tahap, tahap pertama yaitu pembuatan silase pucuk tebu dan tahap kedua yaitu analisa ADF, analisa protein kasar, ADIN, total protein dan proporsi protein yang dilaksanakan di Laboratorium Nutr…

EVALUASI KECERNAAN RUMPUT KUMPAI MINYAK (Hymenachne amplexicaulis) Amoniasi s…

Penelitian ini bertujuan untuk mengevaluasi kecemaan rumput kumpai minyak amoniasi secara In Vitro. Penelitian ini dilaksanakan dua tahap, tahap pertama yaitu amoniasi rumput kumpai minyak {Hymenachne amplexicaulis), tahap kedua pelaksanaan In vitro dilaboratorium Nutrisi dan Makanan Ternak, Fakultas Pertanian Universitas Sriwijaya. Penelitian ini mengunakan Rancangan Acak Lengkap ( RAL ) yang …

PENGARUH PEMBERIAN PUPUK NITROGEN TERHADAP KANDUNGAN NUTRISI RUMPUT RAWA

The objective in this research was to utilize nitrogen feltilizer to increase the nutrient content of swamp grass. This research arranged by using Factorial Randomizad Complete Design with four levels of urea fertilizer consentrations (0 g urea / 10 kg soils, 0,2717 g urea / 10 kg soils, 0,5434 g urea /10 kg soils, and 0,8152 g urea / 10 kg soils) and three kinds of swamp grass (Hymenachne amp/…

PENGARUH PEMBERIAN PUPUK NITROGEN TERHADAP KANDUNGAN FRAKSI SERAT RUMPUT RAWA

The purpose of this research was to know the influence of adding nitrogen fertilizer and grass species on fiber fraction content ofswamp grass. The research has been done from Juli to February 2007 at Green house of Department Agronomy and Nutrition Laboratory, Agricultural Faculty Sriwijaya University. This research was used completely randomized factorialy design with four treatments and each…

RESPON PERTUMBUHAN RUMPUT RAWA TERHADAP PEMUPUKAN NITROGEN

Edition

-

ISBN/ISSN

-

Collation

xii, 30 hlm.; ill.; tab.; 28 cm.

Series Title

-

Call Number

T726362008