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SIFAT FISIKOKIMIA TEPUNG TALAS BENENG DENGAN PERBEDAAN UKURAN KETEBALAN UMBI …
Mathematical comprehension is a crucial skill for students in physics, particularly in kinematics, as it is essential for understanding other physics concepts and the many applications of mathematics. This study aims to describe the percentage of students' mathematical comprehension skills in solving one-dimensional kinematics problems. This study used a descriptive quantitative research method…
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- xv, 77 hlm.; ilus.; 29 cm
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- T1965192026
PENGARUH KONSENTRASI CMC (CARBOXY METHYL CELLULOSE) TERHADAP KARAKTERISTIK FI…
Buah jambu kristal memiliki kandungan air dan vitamin C yang cukup tinggi, kandungan tersebut menjadikan buah ini memiliki umur simpan yang relatif singkat, sehingga diperlukan inovasi pengolahan untuk memperpanjang umur simpan buah jambu kristal. Penelitian ini bertujuan untuk mengetahui pengaruh CMC (Carboxy Methyl Cellulose) terhadap karakteristik fisikokimia fruit leather jambu kristal. Pen…
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- IX, 55 hlm.; ilus.; 29 cm
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- T1965152026
VARIASI LAMA PERENDAMAN DAN JENIS LARUTAN TERHADAP KARAKTERISTIK TEH HERBAL B…
This study aims to determine the effect of variations in soaking duration and types of solution on thecharacteristics of avocado seed tea (Persea americana Mill.). This research was conducted from November to December 2025 at the Laboratory of Chemistry, Processing and Sensory of Agricultural Products, Department of Agricultural Technology, Sriwijaya University. This study used a Factorial Comp…
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- xvii, 114 hlm.; ilus.; tab, 29 cm
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- T1970052026
PENGARUH JENIS JAMUR TIRAM DAN KONSENTRASI MALTODEKSTRIN TERHADAP KARAKTERIST…
This research was to determine effect of oyster mushroom type and maltodextrin concentration on characteristics of mushroom flavor enhancers using foam mat drying method. This research used a Factorial Completely Randomized Design (FCRD) consisted of two factors and three replications. First factor (A) was type of oyster mushroom (white oyster mushroom and brown oyster mushroom) and second fact…
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- xviii, 222 hlm.; ilus.; tab, 29 cm
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- T1969232026
PRAKTIKALITAS KONSUMSI SEBAGAI FAKTOR PENGARUH WILLINGNESS TO PAY (WTP) MAHAS…
This study aimed to analyze the level of willingness to pay (WTP) among university students for ready-to-eat sliced mango compared to whole mangoes and to examine the influence of consumption practicality on the decision willingness to pay. The research used a quantitative approach through a simple experimental survey involving 100 student respondents from Sriwijaya University. Data were collec…
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- xiii, 167 hlm.; ilus.; tab, 29 cm
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- T1970592026
PENGARUH KONSENTRASI AQUAFABA KACANG ARAB DAN SARI JERUK LEMON TERHADAP KARAK…
This research aimed to determine the effect of varying concentrations of chickpea aquafaba and lemon juice on the physical, chemical, and sensory characteristics of chocolate mousse. The research employed a Factorial Completely Randomized Design with two treatment factors: aquafaba concentration (25% and 30%) and lemon juice concentration (0.1% and 0.3%). Each treatment was replicated three tim…
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- xvi, 85 hlm.; ilus.; tab.; 29 cm.
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- T2014912026
KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS MINUMAN TEH DAUN KELOR (Moringa olei…
This study aimed to determine the physical, chemical, and sensory characteristics of moringa leaf tea with different drying methods and particle sizes. This study used a factorial Completely Randomized Design (CRD) with two factors (drying method and particle sizez). The first factor was the drying method (conventional drying and vacuum drying), and second factor was the tea leaf particle sizes…
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- xv, 85 hlm.; ilus.; tab.; 29 cm.
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- T2014202026
PENGARUH KETEBALAN IRISAN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HER…
This study aims to determine the effect of slice thickness and drying temperature on the physical, chemical, and sensory characteristics of avocado seed herbal tea. This study was conducted from December 2025 to January 2026 at the Agricultural Product Analysis, Agricultural Product Chemistry, and Agricultural Product Sensory Laboratory, Department of Agricultural Product Technology, Faculty of…
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- xvi, 140 hlm.; ilus.; tab.; 29 cm.
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- T2012572026
EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KERUPUK KERITING DI KOTA PALEMBANG
Curly-shaped fish crackers were one of the traditional food products from Palembang, South Sumatra, characterized by their crisp texture and distinctive fish flavor and aroma. Variations in quality among producers could have influenced the chemical characteristics and consumer preference levels of curly crackers. This study aimed to evaluate the chemical and sensory characteristics of curly cra…
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- xi, 87 hlm.; ilus.; tab.; 29 cm.
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- T2013882026
PENGARUH SUHU DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH HERBAL BIJI ALP…
This research aimed to determine the effect of temperature and brewing time on the physical, chemical, and sensory characteristics of avocado seed herbal tea (Persea americana Mill.). This research was conducted from December 2025 to January 2026 in the Agricultural Product Chemistry, Processing, and Sensory Laboratory, Department of Agricultural Technology, Sriwijaya University. This research …
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- xii, 119 hlm.; ilus.; tab.; 29 cm.
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- T2011732026
APLIKASI NANOPARTIKEL BESI (FeNP) DARI EKSTRAK TIGA JENIS DAUN LALAPAN PADA P…
This study aimed to determine the effect of FeNP application as iron fortification on the physicochemical characteristics of pempek kulit. This study used a factorial completely randomized design with two treatment factors: the type of FeNP (pohpohan leaves, beluntas leaves, and pegagan leaves) and the amount of FeNP added (50 mg and 100 mg). Each treatment was repeated three times. The paramet…
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- xix, 105 hlm.; ilus.; 29 cm
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- T1962702026
KARAKTERISASI NANOPARTIKEL BESI (FENP) EKSTRAK TIGA JENIS DAUN LALAPAN MELALU…
This research aimed to determine the characterization of iron nanoparticles (FeNP) extracts from three types of lalapan leaves using green synthesis method. This research used a Factorial Completely Randomized Design (CRD) on the parameters of yield and total phenol consisting of two treatment factors. The first factor was three types of leaves used, which consist of three levels (A1 = pohpohan…
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- ix, 57 hlm.; ilus.; 29 cm
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- T1962672026
KAJIAN PEMODELAN DAN SIMULASI PREDIKTOR DRY RUBBER CONTENT (DRC) MENGGUNAKAN …
Dry Rubber Content (DRC) is a fundamental aspect of rubber processing materials (BOKAR) for which, to date, no accurate and rapid method of analysis has been developed; a predictive model using regression analysis could be a solution to this issue. This study aimed to develop a mathematical model capable of predicting DRC based on sample age under conditions consistent with the established rese…
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- xiv, 95 hlm.; ilus.; tab.; 29 cm.
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- T2013862026
PENGARUH KONSENTRASI GLUKOMANAN PORANG DAN TEPUNG UBI JALAR UNGU TERHADAP KAR…
Research on rice analog made from purple sweet potato flour and glucomannan still faces limitations in producing characteristics that resemble those of conventional rice, making it necessary to optimize the proportions of the ingredients. This study aims to determine the effect of varying formulations of purple sweet potato flour and glucomannan on the physical, chemical, and sensory characteri…
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- x, 160 hlm.; ilus.; tab.; 29 cm.
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- T2012452026
EVALUASI KARAKTERISTIK KIMIA DAN SENSORIS KEMPLANG PESER TIPIS DI KOTA PALEMBANG
WENTRI SISKA. Evaluation of Chemical and Sensory Characteristics of Thin Disc-Shaped Fish Crackers in Palembang City (Supervised by FILLI PRATAMA). Thin disc-shaped fish crackers is one of the traditional food products typical of Palembang which has a characteristic crunchy and distinctive fish flavor. Variations in quality between producers could affect the chemical characteristics and consume…
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- xv, 84 hlm.; ilus.; tab.; 29 cm.
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- T2013592026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG BERAS PENGGI…
This research aimed to determine the optimal degree of milling to produce optimal physical and chemical characteristics of dry-milled rice flour using a custom optimal Response Surface Methodology (RSM) model (I-Optimal) in Design Expert 13 application. This experiment was conducted with one treatment factor (degree of milling) consisting of 13 experimental runs. The parameters (responses) obse…
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- xvi, 75 hlm.; ilus.; tab.; 29 cm.
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- T2012072026
PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN LAMA PERENDAMAN TERHADAP KARAKTER…
This research aimed to determine the effect of sodium bicarbonate concentrations and soaking times on the physical and chemical characteristics of ampel bamboo shoot flour and its application in brownies. This research used a Factorial Completely Randomized Design with two factors: sodium bicarbonate concentrations (50 g, 100 g and 150 g) and soaking times (6 hours, 9 hours and 12 hours). Param…
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- xvi, 106 hlm.; ilus.; tab.; 29 cm.
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- T2012062026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG BERAS DE…
This study aimed to analyze the effect of the degree of polishing on the physicochemical characteristics of rice flour produced through wet milling and to determine the optimal processing conditions. The experimental design employed Response Surface Methodology (RSM) with a single independent variable, namely the degree of polishing, and multiple response variables including color parameters (L…
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- xv, 65 hlm.; ilus.; tab.; 29 cm.
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- T2012162026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK FISIK BERAS MENGGUNAKAN METODE …
This study aimed to analyze the effect of the degree of milling on the physical characteristics of rice and to determine the optimum condition using the Response Surface Methodology (RSM) approach. The study employed a single factor, namely the degree of milling (0–100%), using an I-optimal Response Surface Design with 13 experimental runs generated by Design-Expert 13 software. The observed …
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- xv, 70 hlm.; ilus.; tab.; 29 cm.
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- T2012602026
OPTIMASI DERAJAT SOSOH TERHADAP KARAKTERISTIK KIMIA BERAS MENGGUNAKAN METODE …
This study aimed to determine the optimal degree of polishing that produced the chemical characteristics of IR42 rice using the Response Surface Methodology (RSM). This study used a one-factor optimization design with a milling degree ranging from 0 to 100% using an I-optimal design in Design Expert 13, resulting in 13 experimental runs. The parameters analyzed included moisture content, ash co…
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- xiv, 67 hlm.; ilus.; tab.; 29 cm.
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- T2013822026
PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPT…
DINDA MARSYENDA. The Efeect of Sugar Concentration on the Physical, Chemical, and Organoleptic Characteristics of Fruit Leather Salak Pondoh (Salacca zalacca Gaertner Voss.) (Supervised by FRISKA SYAIFUL). Fruit leather was a processed fruit product in the form of thin sheets produced by crushing fruit flesh into a puree and subsequently drying it. This product had characteristics including a p…
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- xv, 68 hlm.; ilus.; tab.; 29 cm.
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- T2013532026
PENGARUH PENAMBAHAN MALTODEKSTRIN DAN SUSU SKIM TERHADAP KARAKTERISTIK YOGHUR…
This study aimed to determine the effect of maltodextrin and skim milk addition on the characteristics of queen pineapple (Ananas comosus L. Merr) yoghurt. The study used a two-factor completely randomized design (FCRD) consisting of maltodextrin addition (6%, 8%, 10%) and skim milk addition (10%, 15%, 20%) Each treatment was repeated three times. Observed parameters were physical characteristi…
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- xv, 104 hlm.; ilus.; tab.; 29 cm.
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- T2011842026
KARAKTERISTIK KIMIA DAN SENSORIS ABON IKAN GURAMI (Osphrenemus goramy.) DENGA…
This study aimed to determine the effect of kepok banana blossom addition on chemical and sensory characteristics of gouramy fish floss. The research was conducted from August to November 2025 at the Agricultural Product Chemistry Laboratory, Agricultural Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factoria…
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- xv, 68 hlm.; ilus.; tab.; 29 cm.
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- T2006812026
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…
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- xvi, 92 hlm.; ilus.; tab.; 29 cm.
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- 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…
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- xvi, 155 hlm.; ilus.; tab.; 29 cm.
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- 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…
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- ix, 86 hlm.; ilus.; 29 cm
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- 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…
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- xvi, 51 hlm.; ilus.; 29 cm
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- 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…
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- xi, 77 hlm.; ilus.; tab.; 29 cm.
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- 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) …
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- vii, 39 hlm.; ilus.; tab.; 29 cm
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- 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…
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- ix, 74 hlm.; ilus.; 29 cm
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- T1529632024
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