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VARIASI JENIS DAUN KOPI DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KOMBUCHA D…
Penelitian ini bertujuan untuk menganalisa pengaruh jenis daun kopi dan lama fermentasi terhadap karakteristik fisik, kimia dan mikrobiologi kombucha dari daun kopi (Coffea sp L.). Penelitian ini dilaksanakan di Laboratorium Kimia, Pengolahan, dan Sensoris Hasil Pertanian, dan Laboratorium Mikrobiologi dan Bioteknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universita…
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- vi, 85 hlm.; illus.; 29 cm
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- T1260002023
PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) …
This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosma malabathricum L.). The experiment was designed as a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor was concent…
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- xiii, 31 hlm.; ilus.; 29 cm
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- T835142022
KARAKTERISTIK MUTU TEH BUNGA ROSELLA (HIBISCUS SABDARIFFA L.) DAN SERAI (CYMB…
This research aimed to determine the physical, chemical and sensory of rosella flower tea and lemongrass as functional beverages. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factors include the addition of lemongrass (20% (b/b), 40% (b/b), 60% (b/b), 80% (b/b), 100% (b/b) and 120% (b/b)). The parame…
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- xv, 50 hlm.; ilus.; 29 cm
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- T916582023
KARAKTERISTIK MUTU MINUMAN SARI NANAS (ANANAS COMOSUS L. MERR) DAN SERAI (CYM…
This research aimed to determine the physical, chemical, and sensory characteristics of pineapple and lemongrass juice drink as a functional beverage. This research used a Non-Factorial Completely Randomized Design (RAL) with six factors and the treatment was repeated 3 times. The treatment factor include addition of lemongrass juice (25%, 50%, 75%, 100%, 125%, and 150%). The parameters observe…
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- xvi, 47 hlm.; ilus.; 29 cm
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- T913352023
EKSTRAKSI ANTOSIANIN KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) DENGAN MEN…
This study aims to determine the effect of microwave power and length of time on the physicochemical properties of the natural dye extract of red dragon fruit skin using the Microwave Assisted Extraction (MAE) method, as well as to obtain the right combination of microwave power treatment and length of time. red dragon fruit. This study used a Completely Randomized Factorial Design (RALF) which…
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- xiii, 35 hlm.; ilus.; 29 cm
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- T911952023
PENGARUH SUHU FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA CASCARA
This study aimed to determine the effect of fermentation temperature on physical and chemical characteristics of cascara tea derived from robusta coffee. This study used a non-factorial completely randomized design (CRD) and investigated one factor, namely effect of fermentation temperature with the following levels: 20℃ ±2; 24℃ ±2; 28℃ ±2; 32℃ ±2; and 36℃ ±2. All experiments wer…
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- xiv, 44 hlm.; ilus.; 29 cm
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- T913582023
PENGARUH PENGENCERAN DAN BAGIAN BUAH TIMUN SURI (CUCUMIS MELO L.) TERHADAP KA…
The purpose of study was to determine the effect of dilution and fruit parts cucumber (Cucumis melo L.) to the physical and chemical characteristics of the resulting nata de cucumber suri. This research was conducted from November 2022 to January 2023 at the Chemistry, Processing, and Sensory Laboratory of Agricultural Products Department of Agricultural Technology, Faculty of Agriculture, Sriw…
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- xv, 34 hlm.; ilus.; 29 cm
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- T910132023
PEMANFAATAN HASIL SAMPING PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI SUBSTRA…
This study aims to find the best formulation of the water phase as a by-product of VCO and coconut water as raw material for nata fermentation. The study used a completely randomized factorial design (RALF) with two treatment factors, namely the coconut water formulation and the water phase and the fermentation time. Each treatment was repeated three times. Parameters observed consisted of yiel…
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- vii, 29 hlm.; ilus.; 29 cm
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- T900322023
ANALISIS KEMASAN KOPI DEKAFEINASI SIAP SEDUH
Tujuan penelitian adalah menganalisa kemasanpada kopi dekafeinasi untuk mempertahankan mutu kopi. Penelitian ini dilaksanakan pada Februari 2012 sampai dengan Februari 2013 di Laboratorium Pasca Panen, Jurusan Teknologi Pertanian dan Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak…
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- xv, 55 hlm.; ill.; tab.; 28 cm.
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- T725702013
PENGARUH KONSENTRASI SODA KUE DAN LAMA PERENDAMAN PADA PEMBUATAN SUSU NABATI …
This study aims to determine the concentration of baking soda and the effect of soaking time on the production process of lotus seeds (Nelumbo nucifera) vegetable milk . The research method used a factorial randomized block design with 2 treatment factors; baking soda concentration (A) and soaking time (B) with 3 replications. The concentration of baking soda were A1 (0%), A2 (1%), A3 (2%) whic…
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- xv, 31 hlm,: ilus.; 29 cm
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- T550842021
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