POTENSI PENGEMBANGAN DAUN SENDUDUK (Melastoma malabathricum L.) MENJADI SEDIA…

Tea is widely recognized as a functional beverage due to its rich content of bioactive compounds that may provide beneficial health effects, particularly as a source of antioxidants. Recently, the development of herbal teas derived from medicinal plants has gained increasing attention. This study aimed to evaluate the potential of Melastoma malabathricum leaves (senduduk) for development as a h…

PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU DA…

This study aimed to determine the effect of leaf position and drying time on the chemical characteristics of gambier leaf-based green tea. The research was conducted at the Laboratory of Chemistry and Processing of Agricultural Products, Departement of Agricutural Technology, Faculty of Agriculture, Sriwijaya University from May 2024 to June 2024. This study used a Factorial Completely Rendomaz…

PENGUJIAN KADAR AIR, DENSITAS, DAN MUTU ORGANOLEPTIK TEH HITAM ORTODOKS DI PT…

This research aimed to determine the water content, density, and organoleptic qualities of orthodox black tea grade 1 and grade 2 from January to May 2023 at the PTPN VII Unit Pagar Alam. The study used experimental methods by analyzing the water levels, densities, and quality of the organoleptic properties of orthodox black teas grade 1 consisting of BOP, BPOPF, PF, DUST, BP, BT, and grade 2, …

ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARK…

This study aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of gambier leaf oolong tea. This study used Factorial Completely Randomized Design (CRD) with 2 factors (leaf position and enzymatic oxidation time) consisting of 9 treatments and repeated 3 times. The parameters observed in this study were sensory charac…

REKOMENDASI PEMUPUKAN N, P, DAN K PADA TANAH ANDISOL UNTUK TANAMAN TEH (CAMEL…

Teh merupakan tanaman perkebunan dengan produksi relatif lebih cepat, memerlukan hara makro N, P, dan K dalam jumlah banyak untuk pertumbuhannya. Unsur-unsur ini diberikan melalui tanah, dan memiliki pengaruh signifikan terhadap produktivitas tanaman. Nitrogen, khususnya, memiliki pengaruh cepat dan nyata terhadap hasil pucuk. Kekurangan N dapat menyebabkan penurunan produksi teh. Fosfor, unsur…

TEH MANIS BLOK EFFER VESCENT DENGAN PENAMBAHAN SODIUM BIKARBONAT DAN DEKSTRIN

Tujuan penelitian ini adalah untuk menentukan karakteristik fisik, kimia dan sensoris the manis blok effervescent dengan penambahan sodium bikarbonat (NaHC03) dan dekstrin. Penelitian ini dilaksanakan di Laboratotiun Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya dan Laboratorium Teknik Kimia Politeknik Sriwijaya. Pelaksanaannya dimulai pada bulan …

POLA HUBUNGAN IMPERSONAL ANTARA MANDOR DAN PEKERJA DI PERKEBUNAN TEH (STUDI T…

Skripsi ini berjudul Pola Hubungan Impersonal Antara Mandor dan Pekerja di Perkebunan Teh studi tentang Hubungan Patron Klien antara Mandor dan Pekeija Pemetik Daun Teh di Perkebunan Gunung Dempo Kota Pagar Alam. Penelitian ini mengkaji permasalahan mengenai pola hubungan patron klien yang terjadi antara mandor dengan pekeija pemetik daun teh, baik itu hubungan sosial di lingkungan tempat kerja…

PENGARUH PERBEDAAN SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KI…

This study aimed to determine the effect of differences in temperature and drying time on the physical, chemical, and sensory characteristics of Arabic jujube tea drinks. This research was conducted in February 2024 at the Agricultural Product Chemistry Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University.…

EFEKTIVITAS ANTIBAKTERI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS. L) PAGAR A…

Background: Dental caries remains a prevalent oral health issue in Indonesia, with Streptococcus mutans identified as the main causative agent. While 0.2% chlorhexidine is effective, its side effects highlight the need for natural alternatives. Green tea (Camellia sinensis. L) contains antibacterial compounds like catechins and flavonoids. Objective: To evaluate the antibacterial effectiveness …

EFEKTIVITAS EKSTRAK DAUN TEH HIJAU (Camellia sinensis L.) PAGAR ALAM SEBAGAI …

Root canal treatment procedures will produce a smear layer. The irrigation stage is needed to clean the root canal from debris, microorganisms, and smear layer, especially in the apical third which is difficult to clean due to anatomical variations. One of the natural alternative materials that can remove smear layer is Pagar Alam green tea leaf extracts (Camellia sinensis L.). Objective: To de…

PENGARUH PENAMBAHAN BUBUK BUAH PINANG MUDA DAN VARIASI LAMA PENGERINGAN TERHA…

This research aims to determine the characteristics of herbal salacca peel tea with the addition of young betel nut powder and variations in drying duration. This study uses a factorial Completely Randomized Design (CRD) consisting of 9 treatments. Each treatment was repeated 3 times. Factor A is the variation in drying time (A1= 3 hours, A2= 4 hours, A3= 5 hours) and factor B is the concentrat…

EVALUASI KESUBURAN TANAH PADA TANAH ANDISOL UNTUK TANAMAN TEH (CAMELLIA SINEN…

Soil fertility is the relationship of soil properties (physical, chemical and biological properties) that plants use to grow and develop a plant. Efforts that need to be made to increase soil productivity can be taken by improving the soil fertility status of the land. To determine soil fertility at the research site, it is necessary to analyze the chemical properties of the soil in the laborat…

KANDUNGAN TIMBAL PADA AKAR DAN DAUN TANAMAN TEH (Camellia sinensis L.) PTPN V…

Increasing the productivity of tea plants in Indonesia requires technological innovation in cultivation. One effort that can be made is intensification in the existing area with the application of technology and optimization of tea plantation land. However, it should be noted that fertilization can affect the accumulation of heavy metals in the soil and plant system. Heavy metals such as Lead (…

PENGARUH POSISI DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH OOLONG DA…

The purpose of this research was to determine the effect of leaf position and fermentation duration on the chemical, functional and sensory properties of robusta coffee leaf oolong tea. This research used a factorial completely randomized design (CRD) method consisting of 9 treatments. Each treatment was repeated 3 times. The treatment factors include the position of coffee leaves and the lengt…

KANDUNGAN LOGAM BERAT TIMBAL (Pb) PADA TANAH ANDISOL YANG DITANAMI TEH (Camel…

Heavy metals are dangerous pollutants because they cannot decompose naturally and tend to accumulate. The heavy metal lead (Pb) is a metal that can pollute the environment and is the most dangerous metal that can be contaminated by the use of fertilizer. Environmental pollution due to the heavy metal lead (Pb) is increasing rapidly and causing many problems, especially in the agricultural secto…

KANDUNGAN LOGAM BERAT KROMIUM (Cr) PADA AKAR DAN DAUN TANAMAN TEH (Camellia s…

Tea plants can accumulate heavy metal chromium in their leaves. The presence of heavy metal chromium in tea can be harmful to health because this metal can have toxic effects on the body and living things. Heavy metal chromium (Cr) is one type of heavy metal that has toxic properties at certain levels and chromium polluting metals are generally produced by human activities.The objectives of thi…

ANALISIS KANDUNGAN LOGAM BERAT KADMIUM (CD) PADA LAPIS OLAH TANAH ANDISOL TAN…

In the agricultural sector, soil is a factor that acts as a planting medium to determine the success of agricultural businesses. One of the most dangerous soil contaminants is heavy metals. Cadmium (Cd) is one example of a heavy metal that is dangerous when present in the soil and can cause serious problems if it has been polluted into the environment. The purpose of this research is to study t…

KAMUS TEHNIK LENGKAP

Edition

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ISBN/ISSN

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Collation

xiv, 503 hlm. ; 25 cm

Series Title

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Call Number

503.16 Isw k

Struktur Bahasa Tehid

Edition

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ISBN/ISSN

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Collation

xxv, 239 hlm. ; 21 cm.

Series Title

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Call Number

499.225 Fla s

PENGARUH PENAMBAHAN BUNGA TELANG KERING (Clitorea ternatea L.) TERHADAP KARAK…

This research aimed to determine The Effect of Additional of Dried Butterfly Pea Flowers (Clitorea ternatea L.) on the Physicochemical Characteristics Cascara Tea. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. Dried butterfly pea flower cascara tea was available in tea bags with a ratio of cascara (0% (b/b), 1% (b/…

PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL …

This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50 ºC, A2 = 60 ºC, A3 = 70 ºC) and treatment factor B is drying time (B…

PEMBUATAN KOMBUCHA TEH SECANG (Caesalpinia sappan L.) DENGAN PENAMBAHAN BERBA…

This study aims to determine the effect of adding the amount of SCOBY and honey on the chemical and physical characteristics of secang tea kombucha. This study used a Factorial Completely Randomized Design (CRD) with 3 treatment levels with 3 repetitions. Treatment factors included the addition of SCOBY and honey with a concentration (w/v) of 100 mL of secang tea, namely SCOBY 10% (10 g), 15% (…

PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP K…

The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This research was conducted from March 2023 to April 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultura…

PENGARUH JENIS PENGOLAHAN KOPI ROBUSTA TERHADAP KARAKTERISTIK KOPI INSTAN FUN…

The objective research was to determine the effect of gambir catechin extract addition on the characteristics of instant robusta coffee. The experiment was conducted at Chemical, Processing, and Sensory Laboratory and Laboratory of Microbiology and Biotechnology, Faculty of Agriculture, Sriwijaya University, from July to September 2021. The research used a Completely Randomized Design (RAL) wit…

PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK MINUMAN SERBUK INSTA…

This research aimed to determine the effect of maltodextrin addition on the characteristics of instant cascara powder drink. This Research used a non-factorial Completely Randomized Design (RAL) consisting of 6 treatmens (A1 = maltodextrin 2,5%, A2 = maltodextrin 5%, A3 = maltodextrin 7,5%, A4 = maltodextrin 10%, A5 = maltodextrin 12,5% dan A6 = maltodextrin 15%) each treatment was repeated 3 t…

PEMBUATAN EFFERVESCENT KOPI ROBUSTA HIJAU (Coffea robusta)DENGAN CAMPURAN BUB…

The Effervescent Green Robusta Coffee (Coffea robusta) Making with Powdered Avocado Beans (Persea americana Mill) as Instant Functional Beverages (Supervised by GATOT PRIYANTO). This research aimed to determine the selected formulations and the addition of avocado seed powder and green robusta coffee powder to the physical, chemical and organoleptic characteristics of effervescent tablets. This…

PENAMBAHAN BUBUK DAUN KOPI DAN DAUN STEVIA (Stevia rebaudiana) DALAM PEMBUATA…

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kopi dan bubuk daun stevia terhadap karakteristik kimia dan organoleptik minuman fungsional teh daun gambir. Penelitian ini dilaksanakan dari tanggal 06 Desember 2022 - Juli 2023 di Laboratorium Kimia, Sensoris, dan Pengolahan Hasil Penelitian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelit…

KARAKTERISTIK KESERAGAMAN WARNA BIJI KOPI ARABIKA SANGRAI MENGGUNAKAN IMAGE P…

This study aims to determine the color uniformity characteristics of roasted Arabica coffee beans based on the level of maturity (roast level) based on color analysis of roasted Arabica coffee beans using a camera. Non-destructive image processing to determine the level of color uniformity of roasted Arabica coffee beans with a computer program based on the measurement of the RGB color model. T…

PENGARUH KONSENTRASI EKSTRAK CRUDE KATEKIN GAMBIR DAN TINGKAT KEHALUSAN BUBUK…

The objective research was to determine the effect of gambir crude catechin extract concentration and the level of fineness of coffee grounds on the characteristics of gambir coffee. The experiment was conducted at Chemical of Agricultural Product Laboratory, Sensory Laboratory and Microbiology Laboratory at Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, fr…

SIFAT FISIK KIMIA DAN SENSORIS MINUMAN FUNGSIONAL KAYU SECANG (CAESALPINA SAP…

This research aims to determine the physical, chemical and sensory characteristics of the functional drink of sappan wood. This research was conducted from january 2023 until may 2023 at the Chemical, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Non-Factorial Completely Rando…