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Found 4 from your keywords: subject="Saus Tomat"
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PENGARUH JENIS DAN WAKTU PENYIMPANAN TOMAT TERHADAP KARAKTERISTIK SAUS TOMAT
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Oktariyani, Hana 

This research aimed to determine effect tomato type and storage time on physical, chemical, microbiological, and organoleptic characteristics of tomato sauce. The study used Completely Randomized Design (CRD) factorial with 2 treatments; treatment A (tomato type : apple and cherry) and treatment B (storage time: 0 day, 2 days, 4 days). Each treatment was repeated 3 times. The observed parameter…

Edition
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ISBN/ISSN
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Collation
xii, 59 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1512592024
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SAUS TOMAT DENGAN PENAMBAHAN RUMPUT LAUT Eucheuma cottonii SEBAGAI PANGAN FUN…
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Septemi, Ari

Penelitian ini dilaksanakan pada bulan Juli 2007 sampai dengan bulan Mei 2008 di Laboratorium Teknologi Hasil Perikanan, dan Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya, Laboratorium Pengujian Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, dan Laboratorium Fisik Terpadu Departemen Gizi Masyarakat, Fakultas Ekologi Manusia Institut Pertanian Bogor.…

Edition
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ISBN/ISSN
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Collation
xvii, 46 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T803052008
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KARAKTERISTIK FISIK DAN SENSORIS SAUS TOMAT DENGAN PENAMBAHAN RUMPUT LAUT Euc…
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Nardi, Nardi

Penelitian ini dilaksanakan pada bulan April sampai dengan bulan Juli 2007 di Laboratorium Teknologi Hasil Perikanan, Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya dan Laboratorium Bioproses Jurusan Teknik Kimia Fakultas Teknik Universitas Sriwijaya. Penelitian ini bertujuan untuk mempelajari karakteristik fisik dan sensoris saus …

Edition
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ISBN/ISSN
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Collation
xviii, 50 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T794552007
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MEMPERPANJANG MASA SIMPAN SAUS TOMAT DENGAN METODE HURDLE PROSES KOMBINASI PA…
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Pramudia, Anjelita 

This research aimed to extend the shelf life of tomato sauce using the hurdle method, a combination of pasteurization and the addition of garlic. This research was carried out from December 2023 to May 2024 at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Microbiology and Biotechnology of Agricultural Products, Department of Agricultural Technolo…

Edition
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ISBN/ISSN
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Collation
xii, 216 hlm.; ilus.; 29 cm
Series Title
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Call Number
T1510172024