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Found 7 from your keywords: subject="Susu Kedelai"
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PENGARUH PENAMBAHAN JENIS DAN KONSENTRASI FLAVOR TERHADAP MUTU SUSU KEDELAI
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Santana, Nico

Penelitian ini bertujuan untuk mengetahui pengaruh jenis flavor dan konsentrasi flavor terhadap mutu susu kedelai. Penelitian ini telah dilaksanakan mulai bulan Mei 2006 sampai Juni 2006, di Laboratorium Kimia Hasil Pertanian Teknologi Pertanaian Fakultas Pertanian Universitas Sriwijaya. Penelitian dilaksanakan dengan menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor p…

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Collation
xviii, 60 hlm.; ill.; tab.; 28 cm.
Series Title
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Call Number
T1154102006
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PENGARUH WAKTU TERSIMPAN PASCA PRODUKSI TERHADAP JENIS DAN JUMLAH TOTAL BAKTE…
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Istiqfaroh, Sahana

This study aims to determine the effect of post-production storage time on the type and total number of contaminant bacteria in soy milk stored at room temperature. The method used in this study is a descriptive, the results of the study show that there are five types of pathogenic bacteria, namely: Bacillus sp, Escherichia coli, Enterobacter cloacae, Klebsiella sp, and Pseudomonas sp. And the …

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Collation
viii, 153 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1844332025
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KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPI…
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Maharani, Ghinaa Ariibah

Spirulina (Spirulina sp.) was known to have a high content of vitamin B₁₂ and had the potential to enhance the nutritional value of soy milk. This study aimed to determine the effect of adding different concentrations of Spirulina on the physicochemical characteristics of soy milk powder produced through foam mat drying. The study used a Randomized Block Design. The treatment factor was the…

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xvii, 64 hlm.; ilus.; tab.; 29 cm.
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Call Number
T1717242025
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PEMISAHAN SUSU KEDELAI DENGAN METODE SENTRIFUGASI
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Nasution, Freddy Riando H

The objective of this research was to know the value of yield, working capacity, and the soymilk separation rate with centrifugation method. The research was conducted in the laboratory of agricultural workshop, Department of Agriculture, Faculty of Agriculture Sriwijaya University Indralaya, from February 2012 to July 2012. This research was used tabulation method and descriptions through obse…

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Collation
xv, 37 hlm. : ilus. ; tab. ; 28 cm
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Call Number
T1410342013
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ANALISIS PERBEDAAN PUTARAN BATU GILING PADA “GRINDING MACHINE” SUHU DAN L…
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Mirando, Martinus

Penelitian ini bertujuan menganalis dan mengetahui hubungan perbedaan Putaran Batu Giling pada “Grinding Machine” yang dikondisikan pada suhu dan lama perendaman kacang kedelai tertentu terhadap Kapasitas Kerja alat, tingkat rendemen susu kedelai. Penelitian ini menggunakan metode tabulasi yaitu pengolahan secara deskriptif dan penyajian hasil berupa tabel dan grafik. Dengan tiga faktor yan…

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Collation
xvi, 60 hlm.: Ilus., tab.; 28 cm
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Call Number
T723682010
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PENGARUH PENAMBAHAN KALSIUM SITRAT MALAT (CCM) TERHADAP KARAKTERISTIK SUSU KE…
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Kurnia, Septi Dwi

Penelitian ini bertujuan untuk mengetahui sifat fisik, kimia, dan organoleptic susu kedelai dengan penambahan kalsium sitrat malat (CCM). Metode penelitian yang digunakan adalah rancangan acak lengkap non factorial dengan lima perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati meliputi warna, pH, viskositas, kadar kalsium, uji kesukaan terhadap warna, rasa,…

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xv, 74 hlm.: Ilus., tab.; 28 cm
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Call Number
T721692006
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PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP KARAKTERISTIK BUBUR K…
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Wahyuningsih, Tri Dian

The purpose of this research was to determine the effect of the type and concentration of stabilizer on the cheese porridge from soybean milk. This research was conducted from April 2021 to November 2021 at the Chemical Laboratory of Agricultural Products and the Laboratory of Agricultural Microbiology, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. …

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Collation
xiv, 68 hlm. : ilus. ; 29 cm
Series Title
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Call Number
T585532021