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KARAKTERISTIK EDIBLE STRAW BERBAHAN DASAR TEPUNG TAPIOKA DENGAN PENAMBAHAN NA…
Environmental pollution caused by plastic waste has driven innovation in the development of environmentally friendly biodegradable materials, one of which is edible straw. This study aims to investigate the physical properties of edible straws made from tapioca flour supplemented with sodium alginate at varying concentrations, to produce environmentally friendly straws as an alternative to plas…
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- xv, 98 hlm.; ilus.; tab.; 29 cm.
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- T1849762025
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…
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- xv, 37 hlm.; ilus.;tab; 29 cm
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- T1839042025
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…
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- xiv, 61 hlm.; ilus.; tab.; 29 cm
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- T1838062025
SOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SELULASE DARI TANDAN KOSONG KELAPA…
Oil palm empty fruit bunches (OPEFB) contain high enough cellulose, which is around 49.95%. This study aims to isolate cellulolytic bacteria from oil palm empty fruit bunches and to screen bacteria that have the potential to produce extracellular cellulase using the clear zone method. This research used descriptive explorative and quantitative research methods. The results of the data obtained …
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- xv, 39 hlm.; ilus.; 29 cm
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- T850522022
PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN pH, KADAR, T…
The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with a variens amount of current density and operating time on decreasing pH, TSS, TDS, oil and COD in POME. This study used a Completely Randomized Factorial Design with two treatment factors and was repeated 3 times. The first factor is current density (10, 40, 70 and 100 …
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- xiv, 36 hlm.; ilus.; 29 cm
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- T739012022
PENGARUH PENAMBAHAN PATI GANYONG DAN KARAGENAN TERHADAP KATAKTERISTIK FISIK,K…
This study aims to determine the physical, chemical characteristics. Sensory banana sponge cake substituted with canna starch (Canna edulis Ker) and carrageenan. The research was carried out in June to August, wich is located in the Laboratory of Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Completely Randomized Factorial Design (RALF), eac…
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- xv, 35 hlm.; ilus.; 29 cm
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- T726342022
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KARAKTERISTIK KUE JONGKONG
The Effect of Purple Sweet Potato Flour Substitution on the Characteristics of Jongkong Cake (Supervied by Agus Wijaya dan Eka Lidiasari). This study aimed to determine the effect of purple sweet potato flour substitution on the characteristics of jongkong cake. This research was conducted at the Chemical Laboratory of Agricultural Products and Sensory Laboratory, Department of Agricultural Tec…
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- xiv, 30 hlm.: ilus.; 29 cm
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- T670362021
PENGARUH SUBTITUSI UBI JALAR UNGU (Ipomoea batatas L.) DAN SUHU PEMBEKUAN TER…
The objective research was to determine the effect of the addition of purple sweet potato and freezing temperature on the physical and chemical characteristics of frozen purple sweet potato donuts. The research used a Completely Randomized Design (RALF) with two factors, namely the addition of purple sweet potato concentration and freezing temperature. The observed parameters were physical char…
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- vi, 42 hlm.: ilus.; 29 cm
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- T667422021
DEPOLIMERISASI GLUKOMANAN PORANG (AMORPHOPHALLUS MUELLERI BLUME) DENGAN SELULASE
Glucomannan with lower molecular weight (MW) has the ability of prebiotics and high functional food. This research aimed to depolymerize glucomannan enzymatically with cellulase to produce oligosaccharides, and to study the effect of enzyme concentrations and time of depolymerization on intrinsic viscosity, molecular weight, degree of polymerization, water solubility index, water holding capaci…
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- xiv, 65 hlm.; ill.; 28 cm.
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- T518222021
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