Filter by
PENGARUH PEMBERIAN ADSORBEN CANGKANG KELAPA SAWIT TERAKTIVASI DAN TIDAK TERAK…
This study aimed to utilize activated palm shell charcoal as an adsorbent in the purification of bulk oil to improve its quality. This study used a completely randomized factorial design (CRBD) with two treatment factors and three replications. Treatment factor A (adsorbent type) consisted of two treatments: activated palm shell charcoal and unactivated palm shell charcoal, while treatment B (c…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 92 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T2003332026
ANALISIS TEKNIS DAN FINANSIAL ALAT DESTILATOR MENGHASILKAN ASAP CAIR DARI LIM…
Oyster mushroom planting media waste is defined as the residual material from the planting medium that remains after oyster mushroom harvesting activities are carried out. Liquid smoke is considered relatively safer to use in the food preservation process compared to direct smoking methods, because the content of harmful compounds, such as tar and other carcinogenic components, has been greatly…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 155 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1939512026
PENGARUH PERBANDINGAN KONSENTRASI KARAGENAN DAN SUKROSA TERHADAP KARAKTERSITI…
This research was to determine effect of comparison carrageenan and sucrose concentration on physical, chemical, and sensory characteristics of black tea kombucha jelly candy. The research was carried out on October 2025 – January 2026 in Chemical, Sensory and Processing of Agricultural Product Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Th…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1921472026
PENGARUH SUHU DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK INFUSED WATER KULIT …
Infused water or spa water is water that is added with pieces of fruit and left to stand for a few hours until the juice comes out, then ready to be consumed, thus providing flavor and health benefits. The lime peel of an orange contains more than 60% flavonoids and 170 different types of phytonutrients. Processing lime as an infused water drink can be an alternative to overcome acidity in citr…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 51 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1531702024
PENGARUH KONSENTRASI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR.) TERHADAP KAR…
This study aims to determine the effect of durian seed flour concentration on physicochemical and sensory characteristics of ice cream. The study used a nonfactorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replicates, namely: F0 (control without durian seed flour), F1 (10 g flour), F2 (20 g), F3 (30 g), F4 (40 g), and F5 (50 g) from a total of 500 g ice cream mixture…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 77 hlm.; ilus.; tab.; 29 cm.
- Series Title
- -
- Call Number
- T1904222025
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) …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 39 hlm.; ilus.; tab.; 29 cm
- Series Title
- -
- Call Number
- T1937362026
ANALISIS FISIK DAN AKTIVITAS ANTIOKSIDAN TABLET HISAP DARI EKSTRAK TUMBUHAN A…
THAMICA FEBRIYANTI, Physical Analysis and Antioxidant Activity of Lozenges from Extract of Water Lettuce (Pistia stratiotes). (Supervised by SABRI SUDIRMAN) The Water Lettuce plant (Pistia stratiotes) is one of the aquatic plants found in South Sumatra which can function as an anti-oxidant. The aim of this research was to determine the formula for apu-apu lozenges based on the physical characte…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 74 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1529632024
PRODUKTIVITAS DAN KUALITAS TEBU (SACCHARUM OFFICINARUM L.) DI KEBUN PTPN VII …
Tujuan penelitian ini adalah untuk mengetahui poduktivitas dan kualitas tebu (Saccharum officinarum L.) di Kebun PTPN VII Cinta Manis Kabupaten Ogan Ilir Periode Tahun 2021-2023. Tugas akhir ini disusun berdasarkan hasil penelitian yang dilaksanakan pada tanggal 14 April - 14 Mei 2024 di PTPN VII Cinta Manis. Metode pengambilan data dilakukan dengan cara mendokumentasikan serta pengamatan langs…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1529272024
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1529762024
SUBSTITUSI TEPUNG KACANG HIJAU (VIGNA RADIATA) DAN BLONDO PADA TEPUNG JAGUNG …
This study aimed to determine the physic characteristics, chemical characteristics and hedonic test of mung bean flour (vigna radiata) and blondo addition on corn flour (Zea mays) flakes. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, which was the concentration of substitute (A1: 5%, A2: 15% and 3: 35%) and the type of substitute (B1: mung bean flou…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1529732024
PENGERINGAN JAMUR TIRAM (PLEUROTUS OSTREATUS) MENGGUNAKAN OVEN GELOMBANG MIKR…
Ojin is the first online transportation application in Indralaya. The potential for user dissatisfaction cannot be dismissed solely based on the application's user count. Therefore, it is essential to assess the Ojin application through methods such as the user experience questionnaire and cognitive walkthrough. This study aims to evaluate user experience and measure the usability level of the …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1575102024
ANALISIS RISIKO POSTUR KERJA DENGAN MENGGUNAKAN METODE RAPID ENTIRE BODY ASSE…
Postur kerja tubuh merupakan titik penentu dalam menganalisis postur tubuh dalam bekerja yang efektif dan ergonomis yang diperoleh apabila postur tubuh kerja mengalami kelelahan, kelainan dalam bentuk tulang sehingga hasil pekerjaan mengalami penurunan dan tidak sesuai yang diharapkan. Penelitian ini bertujuan untuk mengevaluasi risiko postur kerja pada saat proses peyortiran daging ikan menggu…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 58 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1573782024
ANALISIS FISIKOMIA DAN SENSORIS SELAI BUAH NAGA MERAH DENGAN PENAMBAHAN KULIT…
This study aimed to analyze the characteristics of red dragon fruit (Hylocereus polyrhizus) jam with the addition of red dragon fruit peel. The research employed a Completely Randomized Design (CRD) with a single-factor treatment consisting of six levels of red dragon fruit jam formulations: A1 (0% peel addition), A2 (30% peel addition), A3 (40% peel addition), A4 (50% peel addition), A5 (60% p…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii,46 hlm.; ilus.; tab, 29 cm
- Series Title
- -
- Call Number
- T1816922025
PENGARUH PENAMBAHAN SARI BUAH SAWO MANILA (Manilkara zapota L.) TERHADAP KARA…
The objective of this research was to determine the effect of sapodilla addition on characteristics physical, chemical, microbiology, and organoleptic of yoghurt. This research used a non factorial completely randomized design (CRD) with one main treatment of sapodilla juice addition, which consisted of five factors (2%, 4%, 6%, 8%, and 10%) and all experiment was carried out in triplicates. Th…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1571812024
PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT
Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi pewarna alami terhadap karakteristik fisik, kimia dan organoleptik saus tomat. Metode penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 perlakuan yaitu perlakuan A jenis pewarna alami dengan 4 taraf (bunga rosella, buah bit, bunga telang dan bunga sepatu) dan perlakuan B konsentrasi pewarna alami deng…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1572232024
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, …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvii, 82 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1523822024
PENGARUH KONSENTRASI DAUN SIRSAK (Annona muricata L.) DAN WAKTU FERMENTASI TE…
This research aims, to determine the effect of soursop leaf concentration and fermentation time on the chemical, microbiological, and sensory characteristics of soursop leaf kombucha. The research was conducted at the Laboratory of Chemistry, Microbiological, Sensory and Processing of Agricultural Product Processing, Agricultural Product Technology Program, Sriwijaya University, Palembang. The …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xi, 62 hlm.; ilus.; tab, 29 cm
- Series Title
- -
- Call Number
- T1814222025
PENGARUH JENIS JERUK DAN CARA EKSTRAKSI TERHADAP KARAKTERISTIK SARI BUAH JERUK
Penelitian ini bertujuan untuk mengetahui pengaruh jenis jeruk dan Cara ekstraksi terhadap karakteristik sari buah jeruk. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) terdiri dari dua perlakuan yang terdiri dari perlakuan pertama jenis jeruk (medan, peras, kunci) dan perlakuan kedua metode pemerasan (manual dan slow juiser). Setiap kombinasi perlakuan diulangi sebanyak 3 k…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 33 hlm.; ilus.; tab, 29 cm
- Series Title
- -
- Call Number
- T1816352025
PENGARUH KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEP…
Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi tapioka pada karakteristik fisikokimia dan organoleptik pempek kulit ikan lele (Clarias sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non Faktorial dengan satu faktor perlakuan yaitu proporsi kulit ikan lele dan tapioka yang terdiri dari 6 taraf perlakuan. Setiap perlakuan dilakukan pengulangan sebanyak 3 kali. Pe…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1572212024
PENGARUH LAMA PENGERINGAN DAN STRUKTUR BIJI TERHADAP KARAKTERISTIK FISIK DAN …
This study aims to determine the effect of drying time and seed structure on the physical and chemical characteristics of papaya seeds. The research method used is a factorial Completely Randomized Design (CRD) with 2 treatment factors: treatment factor A (drying time) consists of 5 levels: A1 (0 days), A2 (2 days), A3 (4 days), A4 (6 days), and A5 (8 days) under sunlight (from 10:00 AM to 2:00…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1531742024
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xviii, 151 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1570782024
PENGARUH KONSENTRASI RAGI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIK, K…
This research aimed to determine effect of starter concentration and fermentation length on the physical, chemical, and organoleptic characteristics of mung bean tempeh. This research was conducted from January to June 2024 at the Chemical, Sensory, and Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research was using a completel…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiii, 126 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1521862024
PENGARUH PERBEDAAN KONSENTRASI TAPIOKA TERHADAP KARAKTERISTIK “SOSIS IKAN L…
This research aimed to determine effect of different tapioca concentrations on characteristics of ikan lele sausage. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 15%, 20%, 25%, 30%, and 35%). Observed parameters were physical characteristic (hardness), chemical characteristics (water content and ash content), and organoleptic test …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- ix, 86 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1569882024
PENGARUH PENAMBAHAN TAPIOKA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS …
This research aimed to study effect of tapioca addition on physical, chemical and sensory characteristics of otak-otak ikan lele. This research used a Non-Factorial Randomized-Complate Design (RAL) was six levels of tapioca addition (10%, 20%, 30%, 40%, 50%, and 60%). Observed parameters were physical characteristic (texture), chemical characteristic (water content and ash content), and sensory…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xiv, 165 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1567652024
KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS ”NUGGET IKAN LELE” (Clarias sp.)…
This research aimed to determine effect of differences in tapioca concentration on physical, chemical and sensory characteristics of ikan lele nuggets. This research used a non-factorial Completely Randomized Design (CRD) with six differences of tapioca concentration (5%, 10%, 15%, 20%, 25%, and 30%). Each treatment was repeated three times. Observed parameters were physical characteristics (ha…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 50 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1567662024
PENGARUH TINGKAT KETUAAN DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH …
Tea is a beverage made by brewing the dried leaves, shoots or petioles of the Camelia Sinensis plant. There are four types of tea based on processing, namely green tea, oolong tea, white tea and black tea. Black tea is obtained through a fermentation process that does not use microbes as enzymes, but is carried out by the phenolase enzyme contained in the tea leaves themselves. The fermentation…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vi, 76 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1567912024
KARAKTERISTIK EDIBLE FILM GLUKOMANAN PORANG DENGAN PENAMBAHAN KITOSAN DAN EKS…
This study aims to know the best physical characteristics and antimicrobial activity of porang glucomannan edible film treated with various chitosan and lemongrass extracts. This research uses two factors. Factor A, namely the type of antimicrobial substance (chitosan and lemongrass extract) and factor B, namely the concentration of the type of antimicrobial substance (0.5%, 1%, 1.5% and 2%) an…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xvi, 107 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1517802024
KARAKTERISTIK EDIBLE FILM BERBAHAN DASAR GLUKOMANAN PORANG DENGAN PENAMBAHAN …
This study aims to determine the formulation concentration of porang glucomannan and glycerol plasticizer to produce edible film with the best characteristics. This research was conducted from December 2023 to March 2024 at the Chemistry, Processing and Sensory Laboratory of Agricultural Products, Department of Agricultural Technology, Sriwijaya University, Indralaya and Chemistry Laboratory, D…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xv, 42 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1517762024
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…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- vii, 23 hlm.; ilus,; tab, 29 cm
- Series Title
- -
- Call Number
- T1837392025
SIFAT FISIKOKIMIA CUKO DARI BEBERAPA RESTORAN PEMPEK DI KOTA PALEMBANG SELAMA…
This study aimed to determine the physicochemical properties of cuko from several pempek restaurants in Palembang City during storage. This study used a Completely Randomized Design (CRD) Factorial with two treatment factors, repeated three times and used quantitative descriptive method. Factor A was the type of cuko from several pempek restaurants in Palembang City (cuko restaurant A, cuko res…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- xii, 216 hlm.; ilus.; 29 cm
- Series Title
- -
- Call Number
- T1510332024
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography